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This Classic Cookie Becomes Legendary with These Methods

This is the only Chocolate Chip Cookie Recipe you’ll ever need. I made them with browned butter and two kinds of chocolate to give them crisp edges, unbelievably soft and chewy middles, and gooey pools of chocolate in every bite. I tested this recipe again and again and can confidently say it’s perfect.

→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/chocolate-chip-cookies/

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→ Ingredients
• 1 cup unsalted butter
• 2 tablespoons heavy whipping cream
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• ½ tablespoon cornstarch
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chips
• 6 ounces bitter-sweet chocolate 70% cacao, cut into small chunks
• Maldon salt to taste

Watch more recipe videos:
S-Cookies: https://youtu.be/h5jZaWwl77Q
Chocolate Peanut-Butter Balls: https://youtu.be/e3mkz1Y5sYc

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I’ll show you how to make anything from scratch, ensuring that every meal is a masterpiece.

Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn’t just a skill; it’s a source of pure happiness and fulfillment.

Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let’s cook up some magic together!

15 Comments

  1. There is nothing better than using brown butter in cookies. This single step takes your cookies up a notch. One of the best recommendations. 🧡

  2. I also bake but am not a professional My cookies are extremely popular and i'm going to give away a BIG secret most people don't know about:
    When browning butter, add 1 TB of any oil, I use avocado oil back in, since the butter evaporates AND add 1 TB of dry milk powder right at the end as it's a beautiful golden brown, it will fuzz quickly but it takes any cookie or dessert over the top imo..!

  3. Enjoy your receipes and video. You should, however, include metric measurements alongside your imperial measurements, especially since you recommend using a scale.

  4. Former Pastry Chef here.
    Make sure all of your ingredients are at room temperature, that the oven is calibrated and don't open the oven to check if they're done.

  5. I literally made CC cookies yesterday. I usually cream the butter and sugar well so they come out real nice. But I was already planning to make more today so I am trying this recipe!

  6. How can you dictate an "on the dot" cooking time when you gave us a "size range" of 3 to 4 ounces of dough per cookie?

    Precision lost.

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