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  1. I love her so much!
    You can also bake your cookies at a reg temp but take them out about 5min or so before they're done and get the same result.

  2. I’m really surprised but happy that she actually gives us the quantity of the ingredients she uses because I’ve a lot of these kinda vids where the chefs just say the ingredients and the viewers are just made to guess how much they used.

  3. Christina Tosi, David Chang. Just so impressive. Rule breakers, gut followers, geniuses that don’t know they are geniuses.

  4. Am I the only one that likes more cookie than chocolate chip?…am I the only person on earth that doesn’t care for chocolate?

  5. Do you love the flavor of ice cream but hate how time consuming it is to eat with a spoon? Join us next week where we make ice cream cream! Just leave your ice cream out for a few hours and voila! The best of both worlds!

  6. The milk bar is the stupidest place I've ever been to, wait 20 minutes in line for some tasteless corn flake milkshake for $15, which no one in the world asked for in the first place.

  7. Okay guys, I’ve made these and hands down THE BEST cookies I’ve ever had and made. They have the perfect crunch on the outside and are decadent inside.

    You can reduce the temperature to 200C and bake for a while longer and you’ll have not as undercooked cookies but still CHEWY AF. Also reducing the amount of butter and a bit of sugar is advised.

  8. The center is uncooked cookie dough. For food safety, prepare the dough as if you were eating it raw. That means using pasteurized eggs and flour, otherwise you're eating them raw and there's a very small but significant risk of getting sick. You can pasteurize eggs easily sous vide and bake the flour to pasteurize it before making the dough. Normally cooking the flour beforehand is a problem in baking but it shouldn't be here because the cookie wouldn't really rise anyway and it's mostly raw. I would think you can use any dough you like for this recipe, since it's more of a technique than a recipe. Actually, it's more of an observation than a technique: high heat cooks the outside faster, so you'll end up with an uncooked center. You could use a dough that doesn't require eggs or a stand mixer.

    Or a recipe that isn't given in volume measurements. I feel the need to chastise anyone who only gives baking recipes in volume measurements. They're imprecise, less easy, and less clean than using weight measurements (throw everything in a bowl on a scale) or baker's percentages (which give the ingredient ratios but you need to convert to weight for practical use anyway). I hate having to guess and figure out how much flour is really intended although to be honest it won't really matter in an uncooked cookie like this.

  9. Watching cristina tossi get excited about her own cookie just tells me that i'll prolly like that cookie too

  10. If we were all really honest we would rather eat a hunk of cookie dough..

    In place of every meal ✌🏻💃🏻

  11. Levain Bakery has been doing this for forever and actually selling them – c'mon Munchies no disrespect but pretty sure we don't need to hear from Milk Bar on this.

  12. Just pulled a batch of these from the oven. Hands down the best cookie I've ever had in my mouth. Just make sure you beat the heck out of that butter/sugar and don't forget the milk powder, it's game-changing. Don't flatten these too much before throwing in the oven because they will spread more than you think.

    But all in all, these take minutes to whip up, in fact, you'll spend more time mixing than they'll spend cooking. What I'm trying to say is… go and make a batch RIGHT NOW.

  13. 1stick unsalted butter
    1c granulated sugar
    3/4c brown sugar
    1 egg
    1tsp vanilla
    1/4tsp baking soda
    3/4 tsp baking powder
    1/4tsp salt
    1 3/4 cup flour
    2tbsp milk powder
    2c mini choc chips

  14. Cup measurement is such a dum system… Can´t youst say it in grams so it make sense. a cup of this a quarter of that, full of it.

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