No Talking / Relaxing Music / Cooking Sounds
Chocolate Chip Cookies

Hey lovelies~! My Chocolate Chip Cookie recipe is finally here! I'm sorry for the delay, I know some of you have been asking since last year. I didn't think my recipe was any different from the many out there so I was hesitant to make it. I also got a couple of request to do a Levain Bakery Chocolate Chip Cookie recipe but since I haven't tried it myself, I watched Josh Weissman's recreation recipe (link:    • Recreating Levain Chocolate Chip Cook...  ) and incorporated a couple of ingredients he added: Cake flour and 3 egg yolks. I normally just do all purpose flour and put 3 eggs and 1 egg yolk. Apart from the change in flour and eggs I kept my recipe pretty much the same. I actually like the cake flour because it gave extra height to my cookies, so I'm gonna keep using cake flour from now on :D I really enjoyed making this because cookies was the first recipe I learned when I started baking and I really do like eating cookies :D So I hope y'all give this a try. Please enjoy! :)

How to Make Chocolate Chip Cookies
Preheated Oven: 220°C (428°F)
Bake Time: 25 minutes

INGREDIENTS:
"*"= Notes/Remarks

284 g (1 1/2 cup) UNSALTED BUTTER, BROWNED
*Melt the butter until browned with solidified bits at the bottom of the pan. This'll take somewhere around 510 minutes. Make sure to keep an eye on it because it gets burnt rather quickly once it begins to brown.
*You can also just melt your butter and that'll work just fine. As I said in the video, I like browning my butter because I prefer the nutty and buttery flavor it gives.
*Let your butter cool down to room temperature before adding it in to the cookie dough batter
240 g (2 cups) ALL PURPOSE FLOUR
173 g (1 1/2 cup) CAKE FLOUR
5 g (2 tsp) CORNSTARCH
4 g (1 tsp) BAKING POWDER
3 g (1/2 tsp) SALT
2 large EGGS
3 large EGG YOLKS
100 g (1/2 cup) SUGAR
250 g (1 1/4 cup) BROWN SUGAR
*I used light brown sugar so the cookie wouldn't spread much when I bake it. You can used dark brown sugar, just take note that it'll spread a bit when you bake it.
5 ml (1 tsp) VANILLA EXTRACT
450 g (2 2/3 cups) CHOCOLATE, 60% CACAO
*You may use Chocolate Chips. I sometimes mix chocolate chips and chocolate chunks depending on what I have available.

*Refrigerate cookie dough for 30 minutes before shaping
*Divide the dough in 10 balls each weighing about 165 grams each. You may use a smaller scoop the shape them.
*Freeze for 824 hours
*Bake in a preheated 220°C (428°F) oven for 25 minutes. If your cookies are small, bake for 1215 minutes.
*Take the cookies out of the oven and let them rest for 5 minutes on the baking sheet then transfer to a wired rack and let the cool down completely.


Enjoy!

#BESTChocolateChipCookies #ChonkyCookie #ChocolateCookieRecipe #RelaxingCookingWithMusic #FilipinoCooking #CookingSounds

DISCLAIMER: I am not a professional chef. Just a regular person who loves to eat, cook and bake ;)

Also, this is NOT a sponsored video.

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