In this Tagalog-language tutorial, the creator demonstrates a modified version of the classic Toll House chocolate chip cookie recipe, as featured by Tasty. The video walks through the complete process: measuring and combining dry ingredients (bread flour, all‑purpose flour, salt, baking soda), preparing wet components (dark brown sugar, white sugar, instant coffee, vanilla, brown butter with water), and the special handling of brown butter—cooling it fully before creaming with sugars to achieve a light, fluffy yet slightly liquid texture. After incorporating a large egg plus an extra yolk, the dry mix is folded in one‑third at a time, with semi‑sweet chips and dark chocolate chunks added midway. The dough, described as very sticky, is chilled for 2–4 hours (or overnight) before being scooped into 3‑tablespoon (≈60 g) mounds and baked at 350 °F (180 °C) for 12–14 minutes, noting that light‑colored pans or silicone mats may require longer baking. The presenter highlights the resulting cookies’ thin, chewy, slightly greasy texture with a pronounced mocha flavor from the coffee, and offers troubleshooting insights about spread and texture. Links to the original Toll House recipe and a separate brown‑butter tutorial are provided.
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Tulad ng labangit ko na gahanap tayong pinaka masarap na chocolate chip cookie. So last time, si nubukan natin yung original chocolate chip cookie recipe by Toll House. Ilalagay ko yung link sa taas, sa tchakas sa babá para makita ninyo yung recipe feature na 'yon. Ayon, perfect chocolate chip cookie recipe na tasty. So paghaluin mo natin yung mga dry ingredients, kaka-ilang amin natin ng 1 cup or 125 grams na bread flour, 3/4 cup or 95 grams na all-purpose flour, 1 1/2 teaspoons na fine salt, check out 1 teaspoon baking soda. Now, we will add the wet ingredients. We will add 1 cup or 220 grams of dark brown sugar, then 1/2 cup or 100 grams of white sugar. We will add 1 teaspoon instant coffee powder, 2 teaspoons of vanilla flavor, achaka yung ating brown butter na dinagdaganan 2 tablespoons na water. So paano gumawanan brown butter, meron ako separate video para jan, ilalagay ko yung link sa taas, achaka sa bababa no orinyo po iyon. So gusto ko lang dito inote na according doon sa original na recipe na Tasty, dapat cooled completely yung ating brown butter Liquid, for about 2 minutes, light and fluffy. But I found out, liquid brown butter, when we beat, it's not light and fluffy because it's liquid. So I recommend it, light and fluffy. Pero hindi naman yung titigas na, kunde yung medyo liquidy pa rinsha pero very opaque na sha. Bagunyos sha idagdag dito sa ating asukhal at ibapah. So kapag ginawa ninyo yon, magiging light and fluffy na ang enyong mixture once na y cream niyo sha or y beat niyo sha for about 2 minutes. So after noon, idagdag naman natin yon isang large egg with an extra egg yolk, so around 70 grams ang magiging weight nito. Y beat niyo sha until well incorporated. Once na mahalo na mabuti, pedi natin idagdag ang ating mga dry ingredients, 1/3 at a time. Tapos si halu lang sha until just combined, pero halfway through pedi natin idagdag yung ating 1/2 cup or 85 grams na semi-sweet chocolate chips at 5 ounces or 130 grams na dark chocolate. Chunks. So, haluin lang ito hanggang sa mamoisten lahat ng ating flour at magdistribute evenly yung ating chocolate chips. Again, di natin sha pweding i-overmix. Tulad lang na kita niyo, hindi ganun kabuoy yung ating dough, hindi sha ganun ka scoopable, very sticky pa sha. So kaylangan natin sha i-chill for 2 to 4 hours or kawin yon ang overnight. Once na magin firm na ang ating dough, pweding natin sha i-scoop to 3-tablespoon mounds This will be about 60 grams each. Now, yon ibake na din sha sa 350°F or 180°C na preheated oven for 12 to 14 minutes. Please note na kapag gagamit kayo 'nan light-colored na pan or light-colored na silicone mat katulad dito ng ginagamit ko, it will take longer. Ayan na, so ito na 'ating finished product. Eto ang perfect chocolate chip cookies Nang tasty. Ano masa sabi ko, yun na, medyo nag-spread out yung aking cookies dahil sino nuko yung instruction na liquid pa yung brown butter kapag creamim ko sha with the sugar. Tapos medyo na alatan din ako sa kanya at hindi ko rin masado na appreciate yung pagdagdag ng coffee pero kung mahilig kayo sa mocha flavor, panigurado magugusto han yato. Nagusto han ko rin yung very, very chewy texture netong cookies na 'to. A little greasy lang din sha. Kung type niyo yung thin, chewy cookies tapos mahilig din kayo sa mocha flavor, panigorado, perfect eto sa inyo.
