Video summary

¿Cuál es la mejor cookie de chocolate?

Main summary

Key takeaways

Cooking

Channel / Presenter

  • Not explicitly named in the subtitles (Spanish-language cooking video about “the best chocolate cookie”).
  • No external sources referenced in the subtitles.

Overview: 3 chocolate cookie styles

  1. Extra-thin, crispy cookies with wrinkled edges
    • Soft center; “toasted butter” flavor.
  2. Standard “half-and-half” cookies
    • Crisp edges, cooked/less gooey center; optional browned butter.
  3. Thick & soft American bakery-style cookies
    • More brown sugar; rise upward; underbaked/very soft center.

1) Extra-thin, crispy “wrinkled” cookies (14 min total)

Ingredients (with quantities)

Wet

  • Butter: 200 g, room temp (ointment-like texture)
  • White sugar: 230 g
  • Brown sugar: 50 g
  • Salt: pinch (~3 g)
  • 1 egg
  • Vanilla extract: splash

Dry

  • Wheat flour: 225 g
  • Bicarbonate of soda: 3 g (~1/2 tsp)
  • Chocolate
    • Chocolate: 170 g, 70%, cut into medium pieces

Equipment / prep

  • Bowl(s), whisk or hand whisk or dough hook
  • Cling film (touching the dough surface)
  • Baking tray(s), wire rack
  • Fridge + freezer access

Method (key timings/technique)

  1. Soften butter
    • Room temp texture desired.
    • If needed: microwave 10-second bursts on lowest power, turning each time.
  2. Cream butter + sugars + salt
    • Beat until creamy (~1 minute).
    • Add 230 g white sugar, 50 g brown sugar, and salt (~3 g).
    • “Cream everything” for 2–3 minutes.
  3. Add flavor
    • Add egg + vanilla extract; cream again for ~1 minute.
  4. Mix dry
    • In a separate bowl: 225 g flour + 3 g bicarbonate of soda.
  5. Combine
    • Add flour to wet ingredients in two batches.
    • Do not over-knead (too much mixing forms gluten → hard cookies).
  6. Add chocolate
    • Mix in 170 g 70% chocolate pieces.
  7. Chill dough
    • Refrigerate 30 minutes.
    • Cover with cling film touching the surface.
  8. Portion + shape
    • Make balls of 100 g each.
    • Press down to compact.
  9. Freeze/chill before baking
    • Freeze 15 min or fridge 30 min (gradual melt + more even bake).
  10. Bake
    • Oven: 180°C (with fan)
    • Bake 8 minutes
    • Remove and slam/hit against countertop 4–5 times (deflates → wrinkles)
    • Return to oven for 3 minutes
    • Remove again; repeat blows; optionally reshape with spatula while soft
    • Bake 3 more minutes
    • Total baking time: ~14 minutes
  11. Cool/transfer
    • Cool on tray 2 minutes, then transfer carefully to a wire rack.
    • Cookies still bend while soft; avoid breaking by bending too much.
    • Cool completely for ~30 minutes.

Notes / tips / variations

  • Chocolate options mentioned: milk/white chocolate, or other mix-ins like toffee, M&M’s, etc.
  • Spacing: bake only 2–3 per tray (cookies expand and may merge).
  • Freezing balls is encouraged for better “future self” timing.

Serving / finish

  • Appearance: dark toasted-brown with lots of wrinkles.
  • Texture: crunch outside + soft center.

2) Standard “half-and-half” chocolate cookies (about 13 min)

Ingredients (with quantities)

Wet / fats

  • Butter: 225 g, toasted/browned (toasting optional)
    • After browning: mix browned butter with 30 ml cold water to keep it re-creammable after cooling
  • White sugar: 140 g
  • Brown sugar: 140 g
  • Salt: pinch
  • Eggs: 2
  • Chocolate: 225 g, medium pieces (or chips)

Dry

  • Wheat flour: 260 g
  • Bicarbonate of soda: 3 g

Equipment / prep

  • Frying pan (for toasting butter)
  • Bowl(s), whisk/mixer, ideally “creaming” technique
  • Ice cream scoop (recommended for consistent ball size)
  • Fridge/freezer access
  • Baking tray, wire rack, spatula for shaping

Method (key timings/technique)

  1. Toast/brown the butter (optional but recommended)
    • Melt 225 g butter in frying pan over medium-high heat
    • 3–4 minutes: sizzle stops → starts foaming (water gone)
    • Turn heat to medium; brown solids fast—burns quickly
    • Transfer browned butter to bowl and mix with 30 ml cold water
    • Refrigerate ~30 minutes until solid again
  2. Cream butter + sugars
    • Cream until well distributed: 3–4 minutes
    • Add 140 g white sugar + 140 g brown sugar + pinch of salt
  3. Add eggs
    • Add and beat/cream 2 eggs
  4. Mix dry + combine
    • Mix 260 g flour + 3 g bicarbonate
    • Add flour mixture in two batches, mixing just enough (avoid hard cookies)
  5. Add chocolate
    • Fold in 225 g chocolate pieces/chips
  6. Chill
    • At least 30 minutes (overnight recommended for deeper flavor and better sugar dissolution)
  7. Portion
    • Use ice cream scoop (ball size is “perfect” per scoop; exact weight not stated)
  8. Chill again
    • Refrigerate at least 30 minutes (or freeze for later)
  9. Bake
    • Oven: 180°C (350°F), fan on
    • Bake ~13 minutes
    • Doneness: golden brown edges, center set but not shiny
  10. Shape + cool
    • Immediately after removing from oven, shape perfectly with spatula
    • Let sit on tray a couple minutes, then transfer to wire rack

Notes / tips / common points mentioned

  • Why white + brown sugar:
    • White sugar: crisper cookies with higher proportion.
    • Brown sugar: more flavor and acidity; with bicarbonate helps raise/spread less → more “juicy” cookies.
    • Brown sugar is more hygroscopic (absorbs liquids).
  • Modern finish note:
    • Salt on top is mentioned as a “cool modern kitchen thing,” but presenter isn’t fully convinced (still acknowledges it can be good).

Serving / finish

  • “Classic cookies”: emphasis on toasty/browned butter flavor (if you brown the butter) and crunch at the edges.

3) Thick & soft “bakery-style” chocolate cookies (baked hotter; ~13 min)

Ingredients (with quantities)

Wet

  • Butter: 140 g, creamy texture
  • White sugar: 60 g
  • Brown sugar: 140 g
  • Eggs: 1 egg + 1 yolk
  • (Creaming step indicated: “cremated her”)

Dry

  • Wheat flour: 250 g
  • Bicarbonate of soda: 3 g
  • Baking powder (“extra yeast”): 3 g

Add-ins

  • Chocolate: 225 g (traditionally includes nuts)
    • Nuts option:
      • 100 g chopped pecans (nuts optional; walnuts disliked for bitter aftertaste by presenter)

Equipment / prep

  • Bowl(s), whisk/mixer
  • Fridge for long chilling: 1–12 hours (or even days)
  • Baking tray
  • Wire rack
  • Spatula; careful handling due to soft interior

Method (key timings/technique)

  1. Cream filling thoroughly
    • Cream butter + sugars well for ~5–6 minutes
    • Aim for slightly underbaked-like feel without dense texture (focus on aeration)
  2. Add eggs
    • Add egg + yolk
  3. Mix dry
    • Combine 250 g flour + 3 g bicarbonate + 3 g baking powder
    • Extra baking powder helps cookies rise upward instead of spreading sideways
  4. Combine
    • Add dry in two batches, mixing just enough to avoid hard cookies
  5. Add chocolate + nuts
    • Fold in 225 g chocolate
    • Add 100 g chopped pecans if using
  6. Chill dough long
    • Refrigerate 1 to 12 hours or even days
  7. Portion + shape for less spread
    • Balls: 150 g each
    • Shape into a vertical cylindrical form (plumper, less side spread)
    • Chill again ~30 minutes
  8. Bake (higher temperature)
    • Preheat oven to 200°C with fan
    • Bake ~13 minutes
    • Doneness: golden brown outside
    • Higher temp cooks outside faster; inside stays softer
  9. Trim + cool slowly
    • Trim any browned/burned edges
    • Transfer carefully: little structure while hot, still soft inside
    • Cool about ~1 hour to set

Notes / variations

  • Nuts: optional; pecans specifically recommended.
  • Shape cue (cylindrical + large balls) helps control spread.

Serving / finish

  • Texture: crispy edges + “buttery dough explosion” in the center.
  • Presenter frames these as “dream” cookies due to an underbaked dough feel—still not tasting like raw flour because it’s cooked.
  • Cooling takes longer (~1 hour) due to soft structure.

Common techniques/tips repeated across recipes

  • Creaming time matters (sugar distribution → better rise/texture).
  • Avoid overmixing after flour is added to prevent gluten → hard cookies.
  • Chill dough before baking for handling and controlling melt/spread.
  • Size & spacing affect texture:
    • Larger cookies → more surface/wrinkles or a plumper “bakery” shape.
    • Too many per tray → merge/fuse.

Plating / serving suggestions (from subtitles)

  • Transfer to wire rack after short tray rest.
  • When to eat:
    • Thin wrinkled cookies: cool ~30 min
    • Thick bakery-style cookies: needs ~1 hour
  • Focus is on texture contrast:
    • Wrinkled crunch + soft center
    • Crisp edges + softer middle

Referenced sources

  • A source reference is mentioned: the presenter says they saw recommendations on “Sirius Seits” about breaking cookie balls and putting the rough part up, but they didn’t notice a significant difference.
  • No formal link/source details provided.

Original video