In this bilingual (Filipino/English) YouTube tutorial, host Lesley Pascual‑Bartolo demonstrates Christina Tosi’s Milk Bar chocolate chip cookie recipe. She introduces Tosi as a celebrated American pastry chef and Milk Bar founder, then walks through the full ingredient list with precise metric measurements, highlighting the secret addition of skim milk powder that creates a fudgy texture. The host explains each preparation step—melting butter, creaming sugars, adding egg and vanilla, mixing dry ingredients, chilling the dough, and portioning with a scale—while offering technique tips such as using melted butter for chewiness and baking at a higher temperature (375 °F/190 °C) for crisp edges. After a 10‑minute bake, she evaluates the cookies’ texture (chewy interior, crunchy edges) and flavor balance, noting the impact of melted butter and vanilla. The video concludes with a call to action, encouraging viewers to comment, like, share, subscribe, and follow her social media @foodyfreelyleslie.
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Today I'm featuring Christina Tosi's chocolate chip cookie recipe. So ito daw mismo yung binibig nya sa kanyang bahay. Si nubasi Christina Tosi, she's just some akela lang chef sa America. Eh, siyang judge sa MasterChef Kids, tapos meron siyang store yung Milk Bar na isa sa mga gustukong mapunta han kapag natupad nang pangarap ko namakapunta ng New York. So, ah, sibulan natin. Meron ako di'ton 1 cup or about 225 grams unsalted butter, melted na ma init init. 1/2 cup or 100 grams white sugar, add 3/4 cup packed light brown sugar. Malalamang nyo na napaknyo talaga yung sugar kapag binusnya sha from the measuring cup. Ganyan, buhuparin sha. So about 170 grams ito. Haluin yung langto with your spatula hanggang sa magame. Blend the cha for about 1 minute. Okay, so we're adding 1 large egg, about 50 grams. Add 2 teaspoons of vanilla flavor. I'm a super fan of vanilla flavor, but I'm just going to add 2 teaspoons. So okay, ahin natin mismo. Palang mag-open-minded din tayo sa mga flavors, sa mga bagay-bagay. Malayo nyo, magusto nyo hanisha. Halloween lang ito hangang magim. Well combined. Okay, let's put in natin then dagyo ating 1¾ cups or about 219 grams na all-purpose flour. 2 tablespoons of skim milk powder or nonfat milk powder. Sabi ni Kristina, tosy. Secret ingredient, this makes the texture fudgy. 1 1/4 teaspoon of fine salt, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Aluin lang ito just until combined. Deep bread, you know, overmix onion cookies. Okay, so sabido, but then not in the scoop, tapos, and bake. Pero, salaga na ito, hindi pa poete. So, okay, lang na not in the scoop, hangang magin scoopable sha. Ayan, so ito na ang ating chilled na dough. Ini, wankona sha, serve overnight para sigurado na talaga makafirm. Apsa, na yon, patina na ito in the scoop. Scoop lang natin 'to as evenly as possible para sabay sabay maluto ang inyong cookies. Kumeron kayo ng baking scale at para makasigurado gamitin nyan. Isa lang san lang natin 'to with space sa ilang manga baking sheets. Despedina i-bake sa preheated oven na 375°F. °F or 190°C. So, mas mahini tayo sa usual na 350°F. Ayan, ito ay binaked na tayo for 10 minutes. At napalabig natin na tayo ng bahagi, eh. Tikman na natin na yon at tignan ko, como estaba ang chocolate chip cookie recipe ni Kristina Tosi. Okay, sa pagbreak ko palang naganyan. Hindi chicken and coconut cheese. Okay, very edges, yeah, crunchy. 375°F temperature, so Mas ang asha, mas ma-inip. Kaya yung edge na, mas talagang distinctly nagin brown. As expected, very chewy sha. Daling ginamat ka natin dito ay melted butter. Yun yung difference ng melted butter to softened butter. Mas chewy melted butter pero mas manipis din ang kinahalaba san katulad nito. Expect 1 and 1/2 teaspoon, but somehow it's not. I expect it to be overpowering, the vanilla, but it's not. So, it's balanced in flavor. Yeah, and po, kung meron po kayong tanong, magpuhayon mahiya naman, leave nang comment sa babaa. And please like and share this video, at mag-subscribe narin po kayo dito sa channel nato, at iturn on nang notification bell para hindi po kayo mahules sa mga pinaka latest na recipe videos. Meron din po kayong Facebook and Instagram @foodyfreelyleslie, i-follow narin po. So ulit din po, bye! Bye!
