5 Pro Chef Secrets to the Ultimate Chocolate Chip Cookies

Hey Bold Bakers, exciting news, I have some
gifts for you. If you preorder my Bigger Bolder Baking cookbook,
or have already pre-ordered it, you will get… five bonus recipes that you can download right
now, plus an invitation to an exclusive online only baking event that’ll take place closer
to the book’s release, and finally, an autographed book plate. So just so you know, we do have a limited
number of autographed book plates, so pre-order now so you don’t miss out. So pre-order and claim your bonus gifts on
my website. Right now I’m gonna share with you my 15+
years experience working as a professional chef in my brand new Pro Chef Secrets show. Get ready because you’re about to learn
my 5 secrets for the ultimate chocolate chip cookie. So first things first, the star of the show
here is my best ever chocolate chip cookie dough. You guys have rated this on my website with
over four and a half stars and a thousand comments, it’s definitely a fan favorite. The written recipe can be found on Bigger
Bolder Baking.com So the first secret is probably the most important when it comes to making
my cookie dough, chill your dough. Once you make it, put it in the fridge for
a minimum of one hour. What happens is the butter solidifies and
hardens so when you put it in the hot oven it melts slowly, If you bake your cookie dough
off straight away, they’ll just get really flat and I’ve seen a lot of pictures like
that, you just want to make sure you chill your dough. So I’ve got a little bonus secret for you,
there’s a thing called aging your dough. So like I said you can put it in the fridge
for a minimum of an hour, but you could also leave it in your fridge for up to seven days. Now during this time the dough develops, the
flavor gets better, the texture gets better, the flavor gets more concentrated, so you
end up with a much nicer cookie, I always leave my dough in the fridge for up to seven
days. So here’s secret number two, you want to
scoop your cookie dough with a quarter cup measure. It might seem like it’s a little bit big,
however, the timing that we bake our cookie dough is based on the size, we need everything
to be the same to get the exact results I did. So we have our nice big quarter cup scoop,
lets get it into the palm of your hand, and shape it into a circle, a nice little ball
of dough, like that, then put it straight on your baking tray. You want that nice round size because this
is gonna make a difference when we bake our cookies. So tip number three, don’t flatten out your
cookies. I know it’s really easy when you’re making
cookies to flatten them out with your hand, but if you do that with this dough you’ll
make them spread out and you’ll end up with really flat cookies and that’s not what
we’re going for here. So just leave them in the nice shape that
they are and in the oven they’ll do their thing and work themselves out. So remember tip number one about chilling
your cookie dough? Well what I like to do is after I’ve scooped
them, put them back in the fridge, for around 30 minutes to get nice and cold again before
we bake them off. So secret number four, bake at a high temperature
for a short amount of time. So the reason we do this is because the hot
oven will give you a crispy outside, and the short amount of time will give you doughy
and gooey in the middle which is what you want from the ultimate chocolate chip cookie. Bake your cookies off at 375˚ F or 190˚
C for roughly 15-17 minutes. When I originally made this recipe I said
bake them for 12 minutes, but recently they’ve been taking longer so just keep a close eye
on them. So our cookies are hot out of the oven and
here’s our secret number five, it’s called the Pan Bang and it’s taken the internet
by storm. So what you do is with hot cookies, take the
tray and bang it against a cold counter. So what happens is your cookie falls and creates
these lovely crinkle crackles on top, it also redistributes the chocolate so you end up
with these pools of chocolate all over your cookie, So there you have it, once you follow
my five easy tips this is what you end up with, the ultimate chocolate chip cookie. Crispy on the outside and doughy, gooey in
the middle. This is heaven, absolute cookie heaven. Head over to my website for this awesome recipe
and let me know in the comments below which pro chef secrets you’d like to see. I’ll see you back here soon for more Bigger
Bolder Baking.

100 thoughts on “5 Pro Chef Secrets to the Ultimate Chocolate Chip Cookies

  1. Hi Bold Bakers! Get my Best-Ever Chocolate Chip Cookies recipe here: http://bit.ly/BestChocChipCookies. Plus, make sure to pre-order my cookbook and claim your BONUS Gifts here: http://bit.ly/BBBCookbook. And what other topics would you like to see in future episodes of Pro Chef Secrets?

  2. Happy Blessed Thursday Gemma 🙂  I wanted to tell You that We really like Your Cream Cheese Frosting Recipe!! It's our favorite!!  We just posted a video which features Your recipe & with a link back to You 🙂    Have A Wonderful & JoyFul Day 🙂

  3. havent watched it but im gonna call it: brown butter, chill your dough, chocolate bar instead of chips, salt, (dark) brown sugar

  4. So yuummmmy. ? It took me a year to get a decent cookie down ahh haha. I will take any little tip i can get. Are you going to do a pro chef secrets one for brownies? I have a feeling that's going to take me a while too ?

  5. These chocolate chip cookies are THE BEST! It is a family favorite. We make them a few times a month. The tips and tricks really do make the difference. THANK YOU!

  6. Aw I love how happy you looked when you bit the cookie! I’d love to see a video on chef secrets to bread baking at home!

  7. This will be a great series, because Gemma really knows her stuff! I would love to see Chef’s Tips on (French) macarons and on puff pastry.

  8. I bet your cookies are good but I got a grandma that makes chocolate chip cookies and you'd be hard-pressed to beat them

  9. Hi Gemma! Thank you for this AWESOME video with the insightful tips! A topic I wish to see is top tips in baking a cake! Thank you again!

  10. Thank you very much for these tips Gemma, I always create flat cookies haha. I will use these tips for sure

  11. This video was so much needed as my sister was trying to start her own cookie business 😉 thank you so much Gemma!
    P.s: guys if you have a name suggestion for the shop please don’t be shy! 😀

  12. Your chocolate chip cookie recipe really is the BEST! It's the only one I use. I searched so long for a cookie that has the texture that I want, and when your recipe came out last year, I looked at the pictures and knew I had to give it a go. It's so simple and comes out perfect every time! My absolutely ideal chocolate chip cookie ??Thank you!

  13. Chocolate chip cookies just make you feel better. Thanks for the tips. Mine always turn out flat and lifeless. I can't wait to try them.

  14. Hey…. All your receipes are beautiful…. Can you show how to make the best upside down pineapple cake without eggs…. Please

  15. Can we use self rising flour instead of plain flour and leave out the salt and baking powder or will it ruin the cookie recipes?

  16. Very nice your tips for the Chocolate Cookies Gemma! I didn't know all that! Thank you very much for the informations! Have a nice day! ?????

  17. Oh how blessed of us to have you! These tips are really eye-opening, I've never heard it from any other YT video before. Now i've got to try it !!!

  18. Always insightful, pro tip for making sweet breads would be awesome ?? Banana nut, blueberry maybe summer peach bread. Thanks Gemma

  19. Hi again Gemma! 🙂 I wanted to let you know that I preordered my copy of your cookbook last night. I can't wait!

  20. These look like the cookies from my favorite place that closed down! I will definitely be making these.

  21. I've made this recipe multiple times & it does make for delicious, bakery quality cookies! Rave reviews from all my family & friends who've tried them!
    The one thing I'd like to share is that simply scooping the chilled/aged dough is NOT going to happen. As you mention, the butter solidifies & makes it nearly impossible to shape into balls straight out of the fridge. I don't know how you manage to get your 1/4 cup measure through chilled dough but I could not. I have since chosen to shape the cookies as soon as the dough comes together & chill/age the already formed dough. They do sometimes need a bit of reshaping when it comes time to bake them off but the warmth of my hands is just enough to get them together & they are quickly popped into the oven.

  22. Hey Gemma, I recently wanted to make your brownie cookies but I’m confused what percent cocoa of chocolate do I use.

  23. Please make a chocolate chip cookie recipe for oven toaster ? thank you. SML from the Philippines ?? ❤️

  24. I always chiled my cooky dough but I didnt know this is one of your secrets!! Im proud of myself?? Thank you

  25. The cream cheese vid, as with all was amazing. Now how do I make sour cream and clotted cream, if they aren't the same things?

  26. If I wanted to chill the dough in like a plastic wrapped log, how thick would I have to cut the rounds before turning them into balls for baking? 1.5 or 2 inches?

  27. Another is dusting blueberries, raspberries or any other open wet fruits like peaches or apples, and combined them in your muffin, cupcake or pancake batter. Eventually the fruits won't bleed while they are cooking or baking. I got this tip from a chef from Berkeley's Bette Oceanview Diner cookbook. It works! and taste even delicious.

  28. Another tip is if you want cookies that are in between the elasticity. I suggest using 60% cake flour and 40% bread flour. You'll get a chewy cookie on the center and kind of crispy around the edges. Thanks for the tip about aging cookies – yeah those cookies are great when aged for 3 days or more.

  29. Hello gemma very nice tips than you but i want to know ifyou cook them with ventilated oven or not?? Thank you???

  30. I am freaking outtttttt. Somebody please help. So I've been making cookies for a long time and I'm pretty decent at it if I do say so myself. But the last 3 or 4 times I've made them have turned out a little weird. I like to experiment with loads of different recipes but I've noticed that even with the all of the different recipes I'm getting the same sort of results. For example my cookies have been turning out really flat. And like this weird brown colour round the sides. And the middle is like yellow and almost a sort of spongey looking weird thing. They taste great. But just fall apart easily. Help???

  31. Last week I baked cookies and they turned out so delicious! Thanks gem for those precious small tricks and tips. ?

  32. hello Gemma I'm from India in Ahmedabad i can't receive your book so I'm making a diary myself . I have printed out all your recipes and made a book i have prepared my diary. From online to print, I've created a very wonderful diary. I love you sooo munch gemma…….. u r awesome… I want to meet u but can't…..

  33. Hello Gemma ♥ thanx for sharing your experience and tricks with us .. One thing i like my chocolate chip cookie to be small and doomed (idon't like flat and big) what should i do ?

  34. Hi Gemma! I would like to give these one a try. I have made cookies with baking soda and they tasted not so good. Can I add baking powder instead ?

  35. Hi Gemma! I copied your recipe to the t. They come out delicious everytime I made it. But my cookies don't come out as flat as yours do in your videos. Where am I going wrong you think?

Leave a Reply

Your email address will not be published. Required fields are marked *