How to make Betty Crocker Chocolate Chip Cookies (2023)

Introduction

How to make Betty Crocker Chocolate Chip Cookies

Betty Crocker Chocolate Chip Cookie Mix: amzn.to/2KrPUcI
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Content

Hey guys so we're gonna make cookies.

This is a cookie mix.

We're using it is a Betty Crocker chocolate chip, cookie mix, pretty simple instructions.

You obviously need butter, one whole bar one egg, and then we just go to it.

So the first thing you wanna do is you'll enter in your oven on, and it says 375 for regular or 350.

If you have a dark, so our ovens ready on it's ready.

If you go for snow stick this in here, it also tells you to melt butter, because obviously it's pretty hard to to mix this butter up cuz the whole stick the reason you're using a stick like this is because it's easy to measure so we're just gonna.

Stick our butter in the dish we're gonna pop in the microwave, we're gonna, run the microwave and let it melt the butter down.

We drop our head again egg exam I like to use a fork.

Actually, when I mix stuff up, that's probably good.

Now you can see nice and melted at our milk header butter.

So all we really need to use girls mixed up and then we're gonna put these.

So because we put a raw egg in this I, don't think it's recommended that you just like you know, eat it straight up like this um, although there are some people that eat eggs like, for instance, Arnold Schwarzenegger is known to not only like raw eggs but even eats the shell, but I.

Don't think.

That's really like recommended officially to be eating raw eggs already beating eggshells, but you know Arnold with mr.

universe for so many million times in a row that you know.

Maybe you know I haven't killed him.

So maybe it's like okay.

So, as you can see, it's mixed up just gonna make sure that all this nice here, alright, that's good to go.

So what I like to use sweets, as you can see so I, just throw those or off by tin foil on top make it super easy to clean out.

So you just scoop out some cookie mix a little spot.

The shape doesn't really matter so much because when it melts it's gonna melt into the actual cookie and be round.

So you don't need to worry about like pounding and down to making it perfectly round, but you're gonna see how easy it is here to make cookies.

It's really really really easy making peace.

You do want to really really ultra space.

These things out a lot you don't space mouth and you're gonna end up with like one gigantic cookie.

The other thing to keep in mind is you want these um, the cookie dough here to be even sizes? That's really really important to make them all like the same size and the reason for that is you're gonna, look in the oven white cookie to see it's done or not.

You'll know when it's done when it's golden brown and the problem is, is, if you don't make these even sighs, some of them are gonna be done, and some of them will not be done, and then you know, you're gonna not have like cookies are all same, but if you want cookies right way, the actual size doesn't really matter, you can make giant cookie blowing.

You can make small cookies.

The key is really on each one.

You make them all about the same size, that's really the key! You don't really need to look at the directions and worry about this size.

You know where it says like use an exact tablespoon or whatever you don't need a measure that doesn't matter just make them all the same size, and then you know cook them for about the amount of time they say to cook them.

That's way too close together, it's a little before their part than that.

You can see with this mix I'm using just two cookie trays that I've already set up with it when I was robbed and the reason why I use the Reynolds Wrap is basically I.

Don't like um, you know washing extra dishes, I, don't even really need to wash so this makes it so basically, it's super super easy to to pull the piece off the key sheet as you'll see pull my eleven and it also makes it so it's a lot easier to clean because in the inner to really scrub at the Companions afterwards, the Reynolds Wrap took muster so there you go.

Cookies are ready to go in and we'll pop in the oven and then I'll show you what they look like when they come out.

Hey guys, so welcome back so here the directions for those of you.

They don't really want to be the directions.

Regular cookies, eight to ten minutes large cookies, nine to eleven minutes.

Don't worry about the the time that says on the baked on I mean that's just a total estimate.

It has to do with like how big your cookies are and all this kind of stuff, like that's, don't know, don't even worry about that at all.

So the key, if basically, we want the cookies to be golden brown on the edges.

So that's really the key.

If they're not golden brown on the edges, then you need to cook them.

A little bit longer in the size of the cookies is gonna strongly depend on how golden brown they are and, like I said you can see.

I didn't do a perfect job, but when you put that when you actually put the dough on the sheet, you want to have an equal size for cookie.

An oh well it'll just distribute itself out and make itself around, even if you don't stick it on perfectly around and if you stick them on the edges like this you'll end up with these little flat spots, so you pull them out you let them cool for about a minute and then once you pull pull on that you you let them cool off.

You can see like how easy it is to pull to pull them off the aluminum foil.

So that's how you make cookies, the temperature 375 or 350 once again, depending on whether or not you're using one of these metal type of pans or whether or not it is a glass pan and once again, you're gonna put a man.

You're gonna like put the timer on basically ten minutes and then you're gonna, look in the oven and then you're gonna see that probably they're not cooked appropriately and then you'll just wait another minute or two until you can see that the edges are golden brown and you should see the difference in the color of the edges of the cookies and really strongly it's gonna be based on.

Essentially, how many cookies you make is in how small they are.

The recipe here says makes three dozen two cookies.

Obviously I don't have 3,000 two inch.

Cookies I have two pans.

Maybe I have a dozen and a half cookies, because I made them super big.

It's up to you on how big you want to make them, how small you want to make them the smaller you make them the faster they're gonna cook, the bigger you make them the longer it's gonna take to cook.

All these numbers on the back are just a complete estimate and the key is making them all the same size on the same cookie sheet.

That way, you don't end up with, like one giant cookie that isn't cooked all the way in a very small cookie.

That is overcooked.

So that's that's really key just make them all the same size stick them in and then you know let them cook, for you know around 10-ish minutes or or check on them after eight minutes or whatever, and then every few minutes check them after eight or nine minutes.

And then you know when you can see that the edge is golden brown you're good to go.

So that's how you make cookies.