*NO MUSIC* Chocolate Chips Cookie Recipe | Filipino | Cooking Sounds

Описание: No Talking / No 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 Cookies F...  ) 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 5-10 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 8-24 hours
*Bake in a preheated 220°C (428°F) oven for 25 minutes. If your cookies are small, bake for 12-15 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!

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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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