Post Time: 2026-03-13

Country: United States, Australia, United Kingdom. City: Buffalo, Norfolk, Philadelphia, San Mateo, SunnyvaleIn this edition of Epicurious 101, professional chef Lish Steiling demonstrates how to make the best chocolate chip cookies at home. 00:00 Intro 00:43 Making the Dough 05:41 Baking the Cookies Lish's Chocolate Chip Cookies Yield: makes 9 cookies Ingredients: 3 cups (385g) bread flour, scooped and leveled 1 teaspoon (3g) baking powder 1/2 teaspoon (3g) baking soda 1 teaspoon (4g) kosher salt, such as diamond crystal 8 ounces (226g) unsalted butter, chilled and cubed 1 cup (200g) packed light brown sugar 3/4 cup (145g) granulated sugar 2 large eggs, chilled 131g in the shell 2 teaspoon (10g) pure vanilla extract 1 cup (145g) roughly chopped bittersweet chocolate, such as Guittard 1 cup (145g) roughly chopped semisweet chocolate, such as Guittard Special equipment needed: A scale Preparation: 1.In a large bowl, whisk together the bread flour, baking powder, baking soda, and More suggestions salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter on medium speed until it is starting to break you can look here apart, about 30 seconds. The goal is not to cream the butter but rather, smear it. Add the brown sugar and the granulated sugar. Mix just until incorporated but still crumbly. Add the eggs and the vanilla. Mix on medium low speed until the mixture looks slightly separated, about 30 seconds. Turn off the machine and add the dry ingredients. Mix on low speed just until the dough comes together. There may still be some streaks of butter visible. Turn off the machine and fold in the two chopped chocolates by hand using a rubber spatula. Drop the dough into heaping 1/2 webpage cup mounds (about 120g/ball) onto 2 parchment lined sheet trays. Don’t use a scoop. The roughness gives them character. You should end up with 11 cookies so divide the dough accordingly. Place the trays in the freezer and freeze for 1 hour. Preheat the oven to 375 degrees F. Adjust a rack to the middle of the oven. Place the trays, one at a time, directly from the freezer to the oven and bake for about 19 to 22 minutes rotating the tray halfway through. The cookies should still be slightly underbaked in the middle but golden brown around the edges. Remove from the oven and smack the tray on the counter. Cool the cookies on the tray for 5 minutes before cooling completely on a wire rack. Repeat with the remaining tray of cookies. Prep Time: 1 hour and 30 minutes mostly unattended Cook Time: 40 minutes Yield: 9 cookies Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. Still haven’t subscribed to Epicurious on YouTube? ►► ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.