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Gourmet Chocolate Chip Cookie Masterclass



Recipe: https://drive.google.com/file/d/1jq14YvO3HLq-8Bll-_bfaLAwlsWftKzy/view?usp=sharing

This isn’t just a recipe—it’s the Baker-Compiled Masterclass for the world’s best chocolate chip cookie. Learn the secret to thickness, chewiness, and the perfect chocolate melt using premium feves. The 36-hour chill is non-negotiable! You will bake the thickest, chewiest chocolate chip cookies every time!

If you enjoy my videos and would like to support my channel, you’ll find some affiliate links below for products I use and love. Using these links doesn’t cost you anything extra, and I’m so grateful for your support! Happy baking! 😊

https://amzn.to/3JlBVDs XL #10 Cookie Scoop 5.5 TBSP
https://amzn.to/4nbDJgc Flaky Sea Salt
https://amzn.to/3Lkwcyg Valrhona Dark French Semisweet Chocolate Discs for Baking (Feves)
https://amzn.to/47yQAo0 Jacques Torres Chocolate 60% Dark Chocolate Baking Discs
https://amzn.to/3Jn1c05 Trader Joe’s Pound Plus 72% Dark Chocolate
https://www.amazon.com/dp/B09HM2TN5Z?ref=t_ac_view_request_product_image&campaignId=amzn1.campaign.16F7Q11XUQHDN&linkCode=tr1&tag=barbaramg349-20&linkId=amzn1.campaign.16F7Q11XUQHDN_1760923838554 Etikcity Digital Food Scale
https://amzn.to/4htELmz Aluminized Steel Baking Sheets
https://amzn.to/4hiHmj7 Parchment Paper Sheets

00:00-02:15 Intro
02:15-14:12 Make Cookie Dough
14:12-16:19 Shape and Weigh Cookies
16:19-19:46 Bake and Enjoy!

27 Comments

  3. @TheDailyBake_BarbGreen

    Why bake BIG cookies? Small cookies bake at the same rate on the outside as they do on the inside leaving your with one texture all the way through. Large cookies allow for the crispy outside and chewy, gooey inside. 🍪👩‍🍳

  4. @robstrck8

    They look amazing! I wanted to give you a heads up. I purchased a funnel that attaches to front of a kitchen aid mixer. Helps when adding ingredients to the mixer (especially dry). Just thought I’d share 😊

  6. @60Airflyte

    I’m one of the few people who like a hard crunchy cookie. I don’t like gooey cookies. I know many will love these and hope this goes viral for you. I want a nutty crunchy chocolatey cookie. No soft center at all.

  8. @redlantern3371

    Another great video! Thanks Barb. Those cookies look amazing. And I agree, something about adding flakes of sea salt to the tops is chefs kiss!

  9. @Esteramisu57

    I know that quality butter is also important I use plugra what is the butter of your choice if you can share

  11. @kineticfractal6804

    Barb, I had looked forward to baking your banana bread and finally was able to do so this past Friday. It was the BEST banana bread I've ever tasted – bar none. Thank you so much for the recipe – I'll never make banana bread an alternate way. It is STELLAR! 🩵🌷

  12. @lh824

    Since precision is key to the success of this cookie, which brand of kosher salt was used. There is a significant difference between Diamond Crystal and Morton Kosher salts.
    Great explanations and demonstration; thank you!

  15. @kineticfractal6804

    I had to come back to watch, again, because I was interrupted twice, earlier. I'm glad I did – I had somehow missed the information about the flour mix. These tips are so helpful and interesting – thanks for the thousandth time…🌷

  18. @erinplunkett4123

    These look amazing! I'm a huge fan of Jacques, long before the popular show. Can you please tell me, is the kosher salt fine or course?

  19. @Ruth-xr2dz

    I’m intrigued. The ratio of butter to flour seems a little low (or high) meaning less butter than I would have thought. I will need to give these a try.😊

  20. @LouieLouie505

    Combining high protein flour (12-14%) with low protein flour (7-9%) gives you —surprise! — all-purpose flour (10-12%).

  21. @JRoman1970

    Is this a basic cookie dough recipe and instead of chocolate, can you add other things like nuts and raisins things like that?

  25. @benz9422

    No matter how many trendy treat I have tried to baked,I always got back to chocolate chip cookie .

  26. @NormaDelRizzo

    I clearly don't understand the science behind this, because it seems to me, that if you use 1/2 high protein and 1/2 lower protein flours, you created an all purpose flour? Anyway, I will give this recipe a try:)

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