There’s nothing more classic comforting or old-fashioned than a warm hot chocolate chip cookie fresh out of the oven. Everyone has a favorite chocolate chip cookie recipe — whether it’s a tried-and-true version that they swear beats them all or the trusty basic formula printed on the back of a bag of chocolate chip cookies. And you can’t really mess up a chocolate chip cookie — whether you like them thin and crispy or a perfectly gooey and chewy cookie with semisweet or dark chocolate chips we’ve never met one we didn’t like.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Oh Yum with Anna Olson | 2016-03-18 10:00:01 |  18,777,901 Views |
Professional baker teaches you how to make CHOCOLATE CHIP COOKIES!
But for those sweet tooths who are serious about upping their cookie baking game there’s no one who knows their cookie journey like pro chef and founder of the famed Milk Bar brand Christina Tosi. She creates the best of the best award-winning sweets from rainbow confetti to cakes to cookies and everything in between. Speaking to Chowhound Tosi revealed there are five steps you can take to truly elevate your cookies to a chef-caliber chef-approved level from swapping out some of the usual dry goods to rethinking the chip itself to adding unexpected flavors via extracts and other additions.
Butter is one of the essential building blocks of a good cookie — you simply can’t skip it or skimp on it if you want that decadent flavor and texture. Yes there are butterless cookies and you can certainly substitute dairy butter for a non-dairy option but skipping butter altogether? Never if you want a good chef-quality chocolate chip cookie.
And while regular butter is fine browned butter is great says Christina Tosi for an even richer more robust flavor that rounds out the typical cookie into something truly exceptional. To brown the butter add the amount your recipe calls for in chunks to a heavy-bottomed saucepan. You’ll essentially melt the butter and cook it until the milk solids separate from the liquid and settle to the bottom turning golden brown.
