Broiled chocolate chip cookies, v2.0
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Can’t wait to try this recipe. Could do without the talking-while-chewing commentary at the end of the video, though. Hate that sound and I’m sure I’m not alone on that one.
I made these cookies a few days ago. Highly recommend these! Chewy, some crunch, delicately sweet, buttery.
you cant sponsor a cookie
Literally messed up the timing by 30 seconds, do not step away from these cookies
OMG a precision recipe. Didn't think they exist.
Me, a Celiac, still watching this intently.
awesome, i think i will try
As a European: these aren't cookies. These are plates. They're six times the size of a cookie, if not more.
Hey, employee in a commercial bakery here! (If a grocery store baker counts, that is)
We do not use steam on our cookies at all, it makes them very flat and they should come with a trypophobia warning. I've had to discard a few batches because I've forgotten to turn off the steam after baking our breads ^^;
why does the app look different than it did five minutes ago
I baked these cookies this morning, and my wife just got home from work, came upstairs to my office to tell me these were the best chocolate chip cookies she's ever eaten! Great recipe!
I ended up using too much flour by using volumetric measurements, so I weighed 1.5 US cups of flour out of curiosity. I ended up with 350g which is way off the 230g. What gives?
Personally, when I was in college, I put cookie dough in a muffin tin. Crispy outside but soft and chewy in the middle and I think they stay soft longer
Isn't brown sugar made from sugarcane and white sugar from white beet? It is here in Poland. It's hard to get molasses for human consumption.
Hey Adam! It'd be nice if you made a video on how much garlic you really need to add to a dish for it to even matter/make a difference. Too often I see youtube recipes where people say "add 2 cloves of garlic" to a giant pot of food as if that was enough. Maybe the video could be about more than garlic, but also other ingredients that just have no impact on a dish unless you actually put in enough.
I see you're a man of culture and taste, using Publix brand confectioners sugar.
It would be super cool if you made a video on Turkish Delight! I've only seen very basic flavours (lemon & or vanilla) and I was wondering if there was any reason for this?
I enjoy & appreciate your videos. I tried this recipe (slight alterations) last night & they turned our REAL good. I used half granulated & half brown sugar…added a little molasses anyway (I LOVE molasses!). Also toasted (in the microwave….yes, nuts toast beautifully in the microwave a minute at a time until toasted & fragrant, believe it or not!) a SHITE LOAD of pecans, chopped them & added to the mix. I made smaller cookies. Eight minutes was a perfect bake time. Turned out DELICIOUS. Actually one of the best cookie recipes I've ever tested. Next time I'll try half powdered sugar (I didn't have enough in the cupboard last night) & half brown. I also didn't 'broil them first. Might try that next time too. Thank you for the recipe! Cheers
What does near the top mean? Like 3 inches or closer?
AWESOME!
where did you get your baking tray man
Very tasty looking 👍
So how do you not have a patreon? I have been a subscriber for a bit, but this video put me over the edge and I'd like to pay more for this content. I really enjoy the outside of the box thinking.
Hell yeah! 👍
Brilliant! This is a cookie revelation🎉
Just made these for guests with cut up Halloween candy instead of m&ms. They were a hit! Thanks Adam!
"Acid does inhibit browning" — uh.. Adam? What happened? Did you forget what that acid does? Isn't it there to interact with the base and foam up when heated, effectively neutralizing the acid?
FUCKKKKKK burned the tops of them my first try :/ they were only in for a minute 🙁
If you don’t have a broiler you can also bake the cookies upside down
These turned out way too sweet for my taste. Is there any way to halve the sugar and keep the consistency?
I'm still waiting for the video where you wanted to about the genetic factors in tolerance to bitterness. That sounds really interesting.
what about butter the tin instead of an oil spray? butter tastes way better or I find rapeseed doesn't impart much if any flavour
Hey Adam, was wondering why seafood taste so good with lemon or limes, I tried looking it up but couldn’t find an answer on YouTube so I thought I’d shoot you the idea
Hi Adams, I've been wondering if egg and garlic is a bad combination. I had them once when I was young and it made me sick. Ever since then my family would avoid such combination. Recently I've ran out of ingredients for dinner so I made some dish with egg and garlic, I was fine after consuming it but my parents didn't side with me. Now I'm not sure if I simply got food poisoning when I was little or egg and garlic is a bad combination.
These are the best cookies I ever had.
Thank you so much.
Did u start recording ur videos differently? Ion remember shots like in 6:06
I've been watching your channel for a while now but this is the first recipe of yours I actually made. I'm a totally novice cook and wanted something nice I could make as a present. Even with my complete lack of skills and experience they came out really nice; rich and delicious without being sickeningly sweet, and crispy on the outside with a soft interior.
I think I overbaked mine a bit, but they still came out fine. A tip I'll extend to others in my position is that the cookies will still be soft and springy on top when they are done but still hot, they firm up a bit as they cool. I know my oven is a bit weak and thought I had to wait until the cookies were solid on the outside before pulling them out, but by 14 minutes they were still soft on top and starting to get a little dark around the edges. Thinking my oven couldn't possibly be that bad and not wanting to burn them, I pulled them out and sure enough they firmed up fine. They are a bit crispier on the outside than ideal but still perfectly delicious.
The other bit of advice I'll give is to make sure the mixture is completely smooth after adding the egg, before adding the rest of the dry ingredients. I used regular storebought brown sugar and it didn't dissolve fully, which made my dough a bit grainy and gritty. You can hardly tell in the finished cookies but still worth making sure its totally smooth I think. Taste it if you're not afraid of raw eggs. Using powdered sugar probably bypasses this problem.
Where are all the red m&ms????