Rick Makes Chocolate Chip Toffee Cookies | From the Test Kitchen | Bon Appétit

Rick Makes Chocolate Chip Toffee Cookies | From the Test Kitchen | Bon Appétit

Join Rick in the Test Kitchen as he makes toffee cookies! Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.
Check out the recipe here: https://www.bonappetit.com/recipe/brown-butter-and-toffee-chocolate-chip-cookies

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Rick Makes Chocolate Chip Toffee Cookies | From the Test Kitchen | Bon Appétit

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53 Responses

  1. Justin Lee says:

    Wow, lots of Rick videos. Loving it!

  2. Prototype oZ says:

    Hell yeah love ya Rick!

  3. J-Mac's Amateur Kitchen says:

    Oatmeal raisin cookies that look like chocolate chip cookies are the main reason I have trust issues… these are good 😉

    • 張俞騁 says:

      just give me a raisin

    • James Serapio says:

      +Maldroth I have to disagree. I love chocolate chip cookies, and I love oatmeal cookies (raisins or cranberries). Chocolate chip oatmeal cookies, however, are an unnatural abomination. 😀

    • Christian Rennie says:

      Yeah I plan to make these ones today for my second thanksgiving meal. As far as oatmeal cookies: try oatmeal blueberry with roasted pecans…and a dash of nutmeg in the mix. nom nom nom.

    • Ryungun Rie says:

      Oatmeal raisin is less sweet so naturally most humans will like sweeter cookies more I think.

    • Christian Rennie says:

      Ryungun Rie Yes but you can adjust recipe with a different flour to oatmeal ration and quick oats vs whole oats. Plus butter to sugar ratio also for thick or thin cookie. I make my oatmeal cookies the same as chocolate chip dough but with 50/50 flour to quick oats. Just as sweet🙂

  4. mintysnack says:

    Weirdly enough, I just made this recipe today and they are bomb AF!

    • Matthew Smith says:

      mintysnack I made these the other day, too! They are super good but I didn’t break up the Heath enough and the cookie had a weird crunch in the middle.

  5. Steve 1000000 says:

    Normally I’ll watch something like this and move on with my life, but I’m going to make it

  6. Max Marx says:

    This cookie got me pregnant

  7. StickyBitch says:

    The nails, the shirt, the glasses, the apron. It’s a look. I love it. I want this to be me.

    • blarg says:

      Not a fan of the nail polish, it clashes really badly with nearly everything else on the set. BA needs to invest in some darker wood bowls, cutting boards, mixing spoons, etc. to cut down on the clash, lol.

    • StickyBitch says:

      blarg, you’re afraid of the nail polish because you are weak and afraid. The nail polish is beautiful.

    • Tomahawkjack says:

      StickyBitch I think he was joking. Like a burgundy shade wouldn’t clash with the toffee. 😜. I think this guy is now my favorite chef.

    • Steven Hernandez says:

      …I legit didn’t realize his nails, I was drooling over the cookie the whole time lol

  8. Jeremy Johnson says:

    One of these days, Rick’s going to try and outdo his deep V and just show up in nothing but an apron.

  9. Tonessa West Crowe says:

    Rick those cookies look as fabulous as your nails! Gotta try your recipe.

  10. Anders Helbo says:

    By god is Rick super likeable! Such a genuinely nice guy – and excellent chef 🙂

  11. hanne w-b says:

    Rick i love u!!! beautiful shirt beautiful nails beautiful cookies…but most of all, a beautiful POSITIVE ATTITUDE !!!

  12. hemi says:

    I can’t stop staring at his hands, he has nice hands. that nail polish colour.

  13. ohgoditsJT says:

    I love how we all love every single host BA has. From rick to brad to claire and so on and so forth.

  14. KamekoBruns says:

    “woke myself up biting the air.”

    There’s a string of words I never thought I would hear.

  15. Rakadis says:

    This man is too fabulous for his own good.

  16. DR. Rock says:

    Is the blue fingernail polish a necessary step, or will orange work?

  17. Alex Duke says:

    Rick is the child within all of us. Eating the dough, taking a bit of cookie that might fall apart before it cools. Yes. This is what cooking is about.

  18. Danielle Smith says:

    that was distracting in the background… what were they having a meeting?? Cookies look good tho!

  19. Dark0blivion says:

    Bon Appetit — one request. Could you post your recipes with weight measurements as well? eg, 2 Cups of Flour (260g). It would save a lot of time for those of us who use weight measurements (given most of the world does it this way). Thanks!

    • Rei says:

      Actually, when measuring the weight for flours and butter it’s better to use cups, it may not be to an exact but there is a weight difference between flours and butter varying on location 🙂 but I do recommend weights with the sugars and eggs etc.

    • Dark0blivion says:

      +Rei There would be very minimal weight differences based on location. The human body only varies around 0.5% in weight based on location, for example. Weight of flour could vary based on how much moisture it’s absorbed, but that’s minimal if you store it correctly. In contrast, you can take the same person and have them weigh two 1 cup measures back to back, and it will vary by as much as 20-30%. It’s just not precise. Volume measurements are a remnant of a time when most people didn’t have access to a scale, but we’re luckily now in an age where you can buy one for $10. It’s a no brainer.

    • Ayden Simpson says:

      +Dark0blivion Source?

    • Zytan says:

      +Ayden Simpson Go into the kitchen right now, and pack flour into a measuring cup. Dump it out, and weigh the flour. Proceed to then lightly spoon flour into the measuring cup, and weigh it. You’ll see the packed cup is much heavier. When baking, weight is far superior to volume. That’s why bread recipes and the like are almost always listed by weight. You need a precise hydration %. If you actually put in 3 cups, because you packed the flour by accident, instead of 2, that bread is going to be all kinds of wrong.

    • Min huang says:

      +Ayden Simpson You can try all this for yourself by just weighing out different flours. The possible weight difference is negligible compared to how altitude impacts cooking in general, and even then, it’s pretty easy to demonstrate how packing any kind of soft powder causes significant variance compared to weight. Give amateur chefs a scale and have them weigh a set amount of a substance, then have them measure one cup of flour and compare.

  20. Angelina Albright says:

    I wasn’t sure if I should click… I love Claire, and she was taken from me for so long before being returned. I couldn’t have my emotions jerked around like that again, BA. And that said, there are only a few OUTSTANDING personalities in the baking world… Namely BA’s own Claire, and Joshua Weisman.

    30 seconds in, I’ve fallen in love. Rick is hysterical and down to earth. Definitely another favorite! And the last 30 seconds were just as endearing as the first. Not only did I want to make cookies (and eat dough!), I wanted to hang out with Rick over coffee to hear his life stories— great job, BA!

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