أكبر وأسمك كوكيز رقائق الشوكولاتة التي تحلم بها

At 00:00, the video begins with an introduction. At 00:37, the host mixes softened unsalted butter and brown sugar in a large bowl using an electric mixer until the mixture is light and creamy. At 02:25, eggs and vanilla extract are added and mixed well. At 03:26, in a separate bowl, flour, corn starch, baking powder, baking soda, and salt are whisked together. At 05:15, the dry ingredients are gradually added to the wet mixture, stirring until fully incorporated. At 06:45, chocolate chips are folded in. At 08:34, the dough is covered and chilled for 30 minutes while the baking sheet is lined with parchment and the oven preheated to 190°C (375°F). At 08:44, after the dough has cooled, it is portioned into ⅓‑cup scoops and placed on the sheet with at least 5 cm spacing, then baked for 13–14 minutes until the edges turn light golden. The cookies should cool on the sheet before removal to avoid breaking. The recipe uses cake flour for best results, but all‑purpose flour can be substituted. For chocolate, a mix of small and regular chips or 237 g of semi‑sweet chocolate works well. The cookies keep in an airtight container at room temperature for up to 5 days or can be frozen for several months.