Gemma’s Best Ever Chocolate Chip Cookies

Hi Bold Bakers! Over 10+ years of working as a pastry chef
I have made my fair share of chocolate chip cookies. But finally I have found the ultimate chocolate
chip recipe. I’m going to break it down for you and tell
you what makes this recipe so good compared to others. The written recipe for this can be found on Okay, let’s start out in a large bowl. The first ingredient we’re going to add
in is our flour. And then next, we’re adding in salt, now
salt is so important in baking because it acts as a seasoning and brings out the flavors
of the other ingredients. So in you go. And then next, some baking soda. Now this is the raising agent and it’s what
makes these cookies really beautiful and crackle on top. So add that in. And then with a wooden spoon, just stir all
these ingredients together. So now we’re going to set the dry ingredients
aside and we’re going to work on our wet ingredients. So now here I have my cold butter. Now I get asked all the time “salted or
unsalted butter?” I always use salted, that little bit of extra
salt adds great flavor to whatever you’re baking. Okay, now what you want to do is melt this,
you can put it into the microwave or over a Bain Marie. So into our melted butter we’re going to
add in some white sugar, and then my secret weapon, some brown sugar. Now this gives your cookies a lovely caramel
kind of a flavor. Now if you don’t have brown sugar, you can
always make your own and there’s a recipe on Bigger Bolder Baking, or you can replace
it with white sugar. Then just take a wooden spoon and mix these
ingredients together. Okay, so now into this lovely mix, I’m going
to crack in my eggs. Now if you do not eat eggs, do not worry,
you can always check my egg substitute chart, and you can see what you can use for cookies. And then of course, if you watch Bigger Bolder
Baking, you’ll know I love vanilla extract. And this just gives your cookies really nice
flavor, however if you don’t have it, you can leave it out. And then with your wooden spoon, just mix
these eggs in. So now when you end up making these awesome
cookies, I strongly suggest you go over to my website, give it a star rating, and leave
a comment, because I would love to hear your feedback. Okay, this is looking good. Now we’re going to take our dry ingredients,
just toss them in, and then mix it together until it forms a dough. One thing I love about this recipe is that
you don’t need any fancy equipment, you can mix it all up by hand. Okay so the star of the show here is the chocolate
that you use. Now I like to use a bittersweet chocolate,
so something around 72% cocoa solids, but what I do is I buy a bar of chocolate, I don’t
use chips, and as you can see I chop it up and you get really big chunks. What you want from the best ever chocolate
chip cookie is good chocolate chip “chunkage.” So go ahead and just toss all of those in
there. You’ll notice in this recipe I am not shy
with the chocolate. And then just fold it in with your wooden
spoon. So now you guys have absolutely loved my best-ever
series, I’ve made brownies, I also made best-ever banana bread, if you haven’t seen those, make
sure you check them out, because if you like these cookies, you’re gonna love those. These cookies are going to be like half chocolate,
half dough. There is a serious amount of chocolate in
here. So now from here we’re going to chill our
dough. Lots of times when people bake cookies they
spread out. By chilling your dough you will actually get
it to keep its shape. So we’re going to pop it into the fridge
for an hour. So now I’m going to let you in on a top baker’s
secret, there is a thing called aging the dough, and lots of big bakeries and pastry
chefs do it, they made their cookie dough maybe three, four, even five days in advance,
and then they bake it off. Over time it develops flavor and it also gives
a lovely texture to your cookie. So I recommend that you try it out, do not
worry, your cookie dough will not go bad. So now it’s been an hour, my cookie dough
has chilled, it’s nice and firm, so now we’re going to scoop it. Now you’re going to scoop 14 nice, big cookies,
because that’s what this dough makes now these are very generous sized cookies so if you
want to make them a bit smaller you can, but I like nice, big ones. Just so you know, you can freeze the dough
at this stage and it freezes really well, for up to 12 weeks. So you can take it out and bake off fresh
cookies whenever you want them. So once you scooped all your dough, I like
to put it into my hand and just make it into a ball, that way it bakes nice and round. So now here’s the important part, the baking
you want to bake these cookies off at 375 degrees Fahrenheit, or 190 degrees Celsius
for 12 minutes only, that will give you a gooey center and a crispy outside. So I could not be happier with how these turned
out. Now come here to me because I want to show
you what you’re looking for when they’re baked. Around the edge is a lovely golden brown,
but then in the center this is cookie gold, it is gooey, it is doughy, it is perfectly
baked, just those 12 minutes give you a soft, gooey center. So this is what we’re looking for. So now the only way to enjoy these cookies
is fresh out of the oven, when they’re nice and warm and the chocolate is lovely and gooey. Just look at that. See how it’s doughy in the middle and crispy
on the outside. I’m going to be bold and say that this is
the best ever chocolate chip cookie recipe but I want you to make it to find out for
yourself. And if enjoyed this video, then please share
it, and I’ll see you back here really soon, for more Bigger Bolder Baking.

100 thoughts on “Gemma’s Best Ever Chocolate Chip Cookies

  1. Im 12 years old trying to ask i am from cleveland ohio and since i have made them before and they were so delicious im trying to make the for my 7th grade friends

  2. Will you please create a 'brookie' for us?? My husband buys them A LOT and I'm sure I can make them easy enough…but I am guessing… cookie on the bottom/brownie on top?? HOW please?

  3. can i reduce both of 2sugar? will affect the texture? i think it too sweet.
    how about brownsugar 180g white 120g

  4. Hi
    I make this i have a problem because the dough is not like yours it can't make a ball like your how can i solve it

  5. I love all of your recipes, Gemma! I wanted to ask you how long to bake this cookie for incase you’ve frozen it?

  6. I'm 11 and my mum tells me to study all the time but I love to bake I stopped for a while but when I saw this recipe I had to bake it !!

  7. HI. Thanks for taking the time to make this video and sharing your recipe. There is one thing I want to question though and it has to do with the sugar. I too put brown sugar in my chocolate chips cookies, but you said if someone does not have brown sugar then they can use white sugar. Using all white sugar and no brown sugar makes a totally different consistency cookie and they would not be the same.

  8. How can I store the baked cookies? I have to gift it to my friend and I am sure he would take a week to eat 15 cookies.

  9. hey thanks for sharing this recipe. i've made chocolate chip cookies before, but after days the cookies was hardened. do u have any tips?

  10. I made it last night but I used spelt flour instead of regular flour and I only used brown sugar.
    I left the dough in the fridge for almost 24 hours and the result are a delicious chocolate chip cookies 🍪 I'm so happy.

  11. I have a question.. If I want to prepare this using microwave, how much time is required to bake this in microwave??

  12. Heyy gemma! Love this recipe, I want to make but is it fine if I put the cookies in paper instead of baking paper?

  13. I made these and went bigger bolder by browning the butter AND using dark chocolate with sea salt for 1/3 of the chunks, regular dark for the rest. The dough was really hard this morning when I took it out of the fridge and had to wait a bit to be able to scoop it. But that's minor, they turned out FANTASTIC!! I baked a half dozen and I'm freezing the rest of the scoops for another time. I used my muffin scoop and got 27!! Thanks so much for this recipe!!! <3

  14. Hi! Great recipe. I just wanted to know how many days these cookies will last once baked. What's their shelf life? Please help. Thank you.

  15. This recipe is sooo good! The cookies are so chewy and soft but I would cut down the sugar a lil bit! One of the best cookie recipes and would use again!

  16. I made this recipe so much times and it always turned out perfect! Thanks you so much Gemma also I subscribed💓


  18. I literally just finished baking your brownies recipe and it's 3:22am here. It turned fantastic and so delicious mygosssh!!! Now that I'm watching your choco chip cookie recipe, I wanna make it again 😭 and yes just 30mins after baking your brownie and now i wanna try baking your cookie 😭 why are you doing this to us????? HAHAHA lol. Kidding aside. Thank you so much for sharing the best of all the bestest recipes! Love you gemma! 😘😘😘😘

  19. Hello Gemma. Yo always say baking soda is activated by acidic liquid. Which you didnot use in this recipe with b.s. How did it work then?

  20. I used to bake these last year and they were delicious, now its been a couple times i try it it doesn’t give me any good results, first time they puffed to much and it was more like a muffin, this time they puffed less bas still they’re hard as rock and not chewy in the center, and they are thick they dont melt in the oven idk what im doing wrong 😭😭😭😭

  21. Hi Gemma…made this and they came out really nice😊 Just wanted to ask is it possible to reduce the amount of sugar in these cookies?? Will it affect the cookies?? Thanks

  22. I envy your family. Your friends. Your neighbors. Basically, anyone who has access to your amazing creations. Oh, well. Such is life.

  23. I had such hopes for this recipe – followed it to the letter, and chilled the dough in the fridge overnight (12 hours) – they weren't even like pancakes when I baked them – more like crepes, with puddles of delicious, chopped, chunks of 72% chocolate welding them to the parchment paper – the chocolate was the only tasty thing about them. I would still have eaten them, once I chipped them from the paper, but they tasted very weird – so are consigned to the bin. 🙁
    thanks for the recipe, anyway – another one bites the dust. lol xx

  24. i dont know why but my chocolate chunks are melting in the dough as soon as i put them in i had to pop them in freezer still dont know how it will turn out

  25. These were incredible!! I didn't even get a chance to take a photo to post to your website before they were all gone. Guess I'll have to make them again 😉

  26. I made these and they were so good!! I didn't have baking soda so I used your bold baking basics replacement. At first It puffed up so much and it's so soft and cakey..but after it cooled down it turns flat, crispy , and chewy. Also I used dark Chocolate chunks and the ratio of dough to chocolate is so good. Nice Job Gemma 👌

  27. Just tried this recipe today and it completely blows everything else out of the water. The consistency was just perfect, better than Tasty’s version and so much easier.

  28. made these the other day and my hubby took these to work and they went out like hotcakes…i'm a believer, i have to make a another batch soon

  29. I wonder if I can add a tablespoon or two of cornstarch so it will be crispier? Thanks from the Philippines 😊

  30. Hi. I’m using convection oven and there are 3 options such as upper head, lower heat and both . Which one do I have to use for baking this cookie ?

  31. Hi, Gemma ❤️ I just made this recipe and I absolutely LOVED the turn out. It was my first time ever making cookies and they came out perfect thanks to your techniques. I played with the proportions of the ingredients a little bit. My brother rated my cookies a solid 7 out of 10 and he’s the pickiest eater I know. Thank you, Gemma ❤️

  32. How much Cocoa powder should i add to this recipe to make it double chocolate chip cookies? Please let me know and also how can i make it even flatter?


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