Chocolate Chip Cookie Breakdown - Melted Butter vs Brown Butter vs Thin & Crunchy

We are at 6 PM. We're ready to start. Welcome everybody. I am Kathleen. I am a certified executive pastry chef and I teach on Tik Tok. Believe it or not, I think it's a great place to share information. I've noticed a lot more teachers getting on here. Taught at the college level for years and now I teach you. And the reach that I can get, instead of 30 people every semester, I'm getting thousands of people. And it's so Great. And there's a hundred people on here right now. and we're all here to bake. This is

the practice of pastry is a baking club and you don't have to join. You just have to show up. It's free. You uh belong just because you're here. And every Wednesday at 6 p.m. I give a lecture and demonstration on a different baking topic or recipe that I post on my linkree and then I either make it and demonstrate it and talk about its ingredient function, how to Make it, how to bake it or um on Saturdays I'm doing office hours just like teachers do. And on that day, if there were any questions that I

missed or anything you need to know, follow up or stuff you want to ask me because I have been in the industry since I was 15. So, I can advise you on should you go to school, you know, what transitions are you facing in your career, how can you turn your cottage industry into business into something bigger, and Really what I'm good at is drilling down on the important stuff. I'm really good at decluttering the ideas and nutshelling things. That's kind of what I excel at. So today we are having a chocolate chip cookie deep

dive experiment extravaganza which is what I've been working on. Um I just found out that the Food Network did an article about the brownie experiment extravaganza and what a great article and it was done Way back in May but I just saw it. I think that some of these foundational recipes are so cool because I don't really spend a ton of time on I'd find a good recipe from a chef I knew and I'd keep it. And then I would look for other recipes that I liked that had a different profile, but I never really

tweaked them and thought a ton about it. So that's what I've been doing with this. I am going to start at the beginning with the cookies. I want to Get through some of the information just like if you were in class, you would be watching me talk and listening and asking some questions as we go along. But I'm going to start with some basics. Okay. On my link tree, I actually put quite a bit. I put this chart on the link tree and these formulator recipes. So, these are the recipes I'm going to be talking

about today and I'm going to continue to refer to this. I recommend printing them out, but if you look at This sheet and I know it's backwards because it's Tik Tok. This chart is going to go through all the cookies that I have highlighted that I have found to represent a category. So we have Betty Crocker which is sort of your old school and Betty Crocker's recipe is very similar to the Giraad deli bag, the Nestle toll house bag. Then we have the Sixth Street which is my recipe that I got that was written and

developed by two chef friends of mine and it's Amazing and it uses melted butter. Okay. And everything that I say is significant to the recipe and we will build on the information going through. So, we have Betty Crocker, the Sixth Street, and then we've got the Jacques Torres cookie. And the Jacqu Torres cookie is thinner, but it's chewy. So, that profile was interesting to me. And that is the creaming method. And then we move into the thin and crunchy. And the thin and crunchy best recipe I found was a David Lieovitz. And this is here.

And they're different colors. So, these are different categories. Old school, melted butter, chewy, less chewy, and thin, thin, and crunchy. And then we move into the brown butter and we have the food lab which is Kenji Alt Lopez. It's Sirius Eats. So if you're into the food lab, I mean there's a lot of names and I don't know which one I should stick with, but let's just call it Serious Eats. The brown butter recipe is the one I related to the best. I feel like the math was good, the explanation of how to brown butter

was correct, and the replacement of water was key and it was well explained. And so I'm going to go into some of that. And then I added the Broma Bakery recipe, which is the worst of the brown butter recipes I have found of all of them. And I have receipts. And then for fun, I made Sirius Eats did a copycat of the Leavan cookie, which I made yesterday, and it's in my Refrigerator. And I made a Brookie cookie. A Brookie chocolate chip cookie is in my fridge. So, I'm going to be baking those toward the

end. We're going to start by getting a cookie in the oven. And then I am going to come back to these recipes. But each of the recipes I just mentioned is on the link tree with this chart. This is how you read it. These are baking percentages based on baker's percentage. And then where there are gray filledin boxes, Those recipes do not have that ingredient. What this gives you is the ability to look and compare one recipe to the other. So you can compare a basic Betty Crocker to how did David Lieovitz get his cookie

thin and crispy. You can compare the percentage of brown sugar or sucrose or the lack of an ingredient and start to make some connections. So, what I'm asking you to do is while I'm going through these recipes today, while I am putting these cookies in the oven and I'm talking about all these different things, I want you to be looking at the recipes, reading the ingredients, looking at the baker's percentage, comparing it to the next recipe, and then Dave invented a new spreadsheet for me. And this is when you put in the amount that a

recipe calls for of regular butter and it asks you to make brown butter. This is what the conversion is. And if you were to use European butter, what The water replacement would be. And then what you can see from here is this is water in the brown butters right here. The food lab replaced the water. BrMA did not. This is just one way that I look at what I am doing to start to connect the dots. If you have discovered that the BrMA cookie after a day's rest, if you don't bake it right away is

really dry and crumbly, that's because of this gray box. And these are the kinds of things that I am teaching People because I'm not just teaching you to bake or if I just answer a question, you're not really going to learn anything. You have to start to connect the work that you do in your kitchen with the product that you bake and think about not what did I do or what went wrong or what's out of my control, but what is going on with the percentages, what are the ingredient function of these. I mean, I

get questions every day where people say, I'm going to do this Recipe and is it okay if I use this kind of, you know, replacement? And I'm like, if you've never done the recipe before, if you don't do a recipe one time the way it's written, I can't answer any of your questions because if you don't do it once, you have no baseline. And everything I do is about developing a baseline. The sixth street is a melted butter chocolate chip cookie. That is perfection. Okay? I'm not saying it's the style that you like. What I'm

saying Is it's perfection for a chewy around the edges, softish in the middle with rich, deep, wonderful flavor, moisture that keeps it soft for days, wonderful color, flavor, and it's very important to me that a cookie can be scaled up and down for six cookies or for a thousand and remain the same. that it can be mixed by anybody in the room. Anybody with any skill level, that's when a recipe works. Doesn't matter if you're new to baking or you've been baking Forever, that recipe should work. And the Six Street recipe works. I know it

does because I've seen it work with beginning bakers in a classroom and with professional bakers. And then if it works at that point, it needs to be rested in the refrigerator. Do not bake a chocolate chip cookie right out of the bowl. just it doesn't that that's just not how it's done. And I'm going to get into moisture migration later. What I do is I put it in the freezer. That is what They do in production. That way on a morning when you show up at your bakery, you can pull the cookies you need, put

them on the trays while you're preheating the oven, let them slack, throw them in the oven, maybe with a little mold and salt or whatever, and you should be able to have fresh cookies every day. Were they made today? No, you didn't mix them today, but they were baked today, so they are fresh. All right. So, this is on my link tree and If you are following along, I am telling you this is a different language and it's going to help you connect the dots. These are baker's percentage which is based on 100% flour. It's

when you take your ingredient and divide it by the weight of the flour. You divide your ingredient amount by the amount or weight of the flour. And that is how you come up with your percentage. If you have a pen and paper, I'm telling you, today is the day to take notes. There's So much to be said. And I am giving a lecture. So, if it seems weird that I'm just going on and on, that's why. And I I think it's so strange, but just picture yourself in class with me. You'd be either sitting at

a sto on a stool in front of a demo table or we'd be in a classroom. So, this is my list of recommendations from you guys. And it started out with brownies and then it turned in it turned into hundreds and hundreds of recommendations for Chocolate chip cookies. Okay, I mean just insane. So, I am literally copying and pasting all of your comments and I am going through and doing these recipes and I am giving them a solid attempt at understanding them and being able to explain to you what's going on in the bowl because

a chocolate chip cookie foundationally is pretty much the same. A lot of times people focus on what went wrong with their cookies. And what I want to encourage you to do is to Not make a cookie and then think what went wrong. I want you to preemptively think about a cookie, what you needed to do, what ingredients are in there, what stands out and what doesn't. So, most ingredients go like this. butter, sucrossse, brown sugar, whole egg, egg yolk, flour of some kind, baking soda, baking powder, salt, either sea salt or kosher, like a fine

or kosher, vanilla, chocolate chips, and then sometimes things like lemon juice, corn starch, Invert sugars like maple syrup. There might be molasses in there. Sometimes there are these other ingredients that are one-offs. I find them interesting. And when you find a recipe that has it, sometimes in the notes, the author will explain why they added it. But what your job is is evaluating. Did what the author say match what the outcome actually was that you had happen in your own kitchen. So then you get into the craziness of okay well are you using the Butter

room temperature and creaming it or are you melting the butter and adding the sugars and paddling it or are you browning the butter which removes all of the water and leaving all the water out or are you replacing it? Are you replacing it with water or are you replacing it with milk? All of these ingredients have other ingredients inside of them. So then we start to break the ingredients down and look at protein content, sugar content, solid Content, water, fat, and other things. And so every single ingredient that you you know, I heard someone today

online say doesn't matter if you use butter or oil. Well, oil has no water in it. And butter has dairy proteins and sugars in it and water. So it's completely different. So, it behooves you to know what your ingredients are and what lives inside those ingredients. No one else is going to explain this to you. You're going to have to seek out this Information. And I'll tell you a couple ways to do that. How baking works is a book that is assigned at almost every BPA program in the United States. If they don't have an

ingredient ID class, they assign it to some baking course. is by Paula Fagonei. How baking works. And what you do with this book is you look one thing up at a time. So if you have a problem and your ingredients and your recipe turned out dry, let's say, then go look up butter. Go look up brown butter. Go look up something that was different. I used shortening this time. Go look up shortening. And then look at butter and start to compare them and build ingredient knowledge inside your head. The next thing you want to do,

and you can use recipe books, you can go online and look up recipes. I mean, I could warn you off of 20 websites that don't work. And I'm even not super psyched right now about the New York Times um Recipe website, unless it's attached to a specific pastry chef or baker that I trust, like Sher Yard or Jacques Torres. If it's just I don't even know random. I'm telling you, go into the comments and it's a disaster. Everyone's recommending how much to change it. It's like what good is a recipe if a 100 different people

are doing it 100 different ways. The recipe is useless. And if you have a recipe in a working kitchen, it doesn't change. Nobody's Supposed to change the recipe. You have to have the method all agreed upon and everyone has to do it the same. So, in order to get more knowledgeable, you want how baking works and then you want to look at a textbook. This is just one. The Culinary Institute of America has textbooks. There are textbooks by tons and tons of different publishing houses, but this is the one I'm the most familiar with. It's

not glamorous. It's not exciting. It is basic. And what you'll find in here is answers to ingredient function questions. They categorize types of cookies. A chocolate chip cookie is a drop cookie. You can roll it and slice it and do other things, but you learn all that in a textbook. So, this is by Wayne Gizlin. It's called Professional Baking. I happen to have the seventh edition, but I promise you if you get an old book that's an old edition, you'll be just fine. Professional books tend to have the recipes and then you have to jump

around to the method and they'll just give you the formula and then they'll tell you to go back to a certain page and look it up. But the formula is usually written in US, ounces, and metrics. And I don't listen to the ounces. I do metrics and it gives you Baker's percentage a lot of the times. So I rely very heavily on textbooks and I taught from that book for over 10 years. This is like the Section of the CIA book and you just go through these different sections and you read about mixing methods and

ingredients and it explains how to make cookies. So I think that's great. And then out of the gizllin here is a page of what happens when something goes wrong with your cookie. Now you don't see this in all books and if you do like maybe a rose le Baron bomb cookie bible you can look up what happened and they will give you a chart you can just refer To. What if uh you have too much spread which is when your cookies get too thin. And here are the answers. The baking temperature was too low, not

enough flour. 100% sugar and they mean versus brown sugar. Too much leavenning, too much liquid, or your pans were greased. That's the answer. Professional baking by Wayne Gizlin. This is WY Publishing. This is the seventh edition, but it doesn't matter what edition you buy And how baking works, which is an index of ingredients, what they're made out of, how the ingredients function together and alone. This is where I often look up how much water lives in buttermilk. How much fat is in buttermilk versus cream? These are very important things to understand and to know. So,

a lot of times people come into my comments and they say like, "Well, who are you to judge what a cookie is?" And that's your opinion. You Are correct. So, what I want people to know is that as a professional, our opinions are based on not only years of experience, but we aren't just saying what we like and don't like. We are talking about how a recipe comes together, how it's written, if it's clear, if it's replicable. Because as a manager of a kitchen, you don't want to be retaching how to do a basic cookie.

I should be able to show and demo the group, the Sixth Street Cookie, and then Everyone should mostly be able to do it with a little bit of support. And then if you get really good people who know how to do it, they can teach other people to do it. So there can be an understanding and a spreading of the proper way of doing it. And then you have a desired outcome. So we have categories of the cookies tonight. We have um the OG, which is your standard sort of the cookie you find on your

chocolate chip bag. And then we have the Thick and chewy, which is the sixth street. We have a thin and chewy, which is Jacqu Torres. a thin and crunchy which is David Lieovitz. And then we have the really good Kenji Alt Lopez brown butter cookie. And then we have later, just for fun, two scone cookies, a Leavan copycat and the Brookie cookie. Okay, I made those and they're in my fridge. These are drop cookies, meaning that when you make the dough, they aren't super wet. They are semi dry and You can scoop and drop them.

You can't squeeze them like a spritz cookie. And you don't roll and slice them like a slice cookie. And I have all of my scoops. I call them scoops. Some people call them dishers. There's names for all of them. They live in this box and they come in different sizes. And I will tell you, um, this green scoop is a number 12. It's bull wrap. And it is best for people who are right-handed, but lefties can definitely adapt. But if You are left-handed, what you want to look for is a scoop or disher that looks

like this. That way, it doesn't matter which hand you're using. Okay, I'm right-handed, so I have a set of these in every color. The brookie cookie specifically said it should be 5 and 12 oz. So, I used this size white handle disher, but my nightly cookie is this size. I think the green one is the perfect size. And you'll see most of mine are at the green size. I'm going to I'm going to pull some out very shortly and get some in the oven and get some slacking so you can learn what slacking is. This

is a good size for nightly cookies. It's not too big, not too small. And I scoop them right after I mix them. I refrigerate them wrapped overnight a minimum up to 72 hours. And then I put them all in the freezer and I bake them from frozen. I wanted to show you if you don't know what size scoop to use, Google it. Google what size is a green, you know, disher or scoop and go to the Volwrap website. On these product websites, they will show you exactly what the model number is, how many ounces it

is, what color the um handle is. Now, sometimes your grays and whites and things like that can be a little weird depending on the brand, but if you stick with one brand, you'll find that they're pretty uniform. And I use these dishers for making truffles and anything I want uniform, muffins, even cakes. A disher is your answer and volorous will literally last your whole life if you're using it in your home because they really perform in a professional kitchen. So Google these things and you can find the answer to what size do you need. Every

time I start a new recipe, I read all of the instructions. I rewrite it, diagram it out, and I read all of the headnotes and the the footnotes that the recipe developer adds. They're going To tell you how they developed it, when it's intended to be baked, at what temperature, and for how long. But I'm telling you, these are only guidelines. our kitchens, the environment we live in, the ingredients that we have access to in the countries we live in, the regions we live in are all different. We're not all the same and we all

don't live in the same place. So, we have to allow for thinking. And when we start thinking, And I'll use a quick example, when I say AP flower, it's irrelevant. It's irrelevant. It's irrelevant if I say uh white liiflower or King Arthur, okay? Because one, the white lily is AP. That's what it's called, but it's really got a much lower protein amount. So, it's not comparable to King Arthur. So, the more we know about that and the more we learn about it and dig a little bit deeper and take notes, the more we build learning.

So, If you just want to bake and bang out a recipe, that's cool. But if you are going to tweak anything, you have to take some accountability and start understanding it all. I am using Sirius Eats Leavan Copycat and I just found it on Google and I have to tell you I ordered the Levan cookies and they weren't great and it might be because they shipped them and everyone says you need to go into the store and get them. I understand, but do you know how much they cost and how much shipping was? Like a

lot. So, I suppose I thought and I hoped when you spend $60 on a few cookies, you know, not even a dozen, I don't think. And I can write it off for business purposes, but the average person can't. And it they were dry and crumbly and disappointing. But I love the packaging. I mean, the packaging is really expensive, but I imagine they're good in real life. But I think things Have to be good. If you're going to ship something, then you need to think about how you're shipping them. It needs to be part of your

decision. Or like chocolate makers do, they won't ship in the summertime. They're like, "We don't ship our chocolate products in the summer cuz they'll melt." Okay, I understand that. Thank you for explaining it to me. Now, I'm not going to be annoyed that I can't get your chocolate shipped across the country. That makes sense. All right, so Here's the recipe. It's the scone. I call a scone cookie. People call it a Levan cookie, but I'm telling you, it's a scone. So, the recipe looks like this. Sirius Eats Leavan bakery style super thick chocolate chip cookies,

and I put pecans in it. It looks amazing. I mean, I I think it looks amazing. And I'll tell you why I think this is a good recipe and why I like Sirius Eats is because I'm not sure the pecans were toasted from Levan in New York. They Might be, but whoever did, I didn't do it long enough. They tasted raw. And this specifically has you toasting the pecans after you chop them, which is key. And it's just a little detail that tells me they know what they're doing. This is straight from the book. It's

Brookie's classic chocolate chip cookie. Okay, so I made it. First of all, it calls for self-rising flour, which, you know, I've always considered like a cheater thing to do because it kind of Skips the part of where you need to actually have control of your ingredients because every single self-rising flour has different protein content, salt amount, and baking powder amount. And um so I did a bunch of research and math and I took it out and you know, I used AP flour and I doubled the salt and some other things. So I did some math,

which I'm not good at, but I did it. I think I did okay. I have to tell you the reason I did it is because You guys have all gotten in touch with me and all I've heard is that you when you make it, everyone's shocked. It's dry. I can tell you right now, okay, 56 years old. In the history of my life, I have never seen a cookie that the dough looks like it does. And I'll show you later. It feels the way it does. It's not even dry as it's like that. You know

that stuff you get for kids to play with that's not like it's maybe it's kinetic sand but you squeeze it and you expect Moisture to come out but doesn't. It's like that. Very weird. So I'm very excited to bake it actually cuz there's nothing bad about trying things and like connecting the dots and learning. Yeah. I'm so excited. So those will come last. I am going to do a quick fit check. Pull my hair back. We're going to pull some cookies out because while they're doing their thing in the oven and slacking on my countertop,

I can be talking ingredients, recipes, and Explaining everything that I've been doing all this time in my kitchen playing with chocolate chips, which turns out to be one of the greatest teachers of all time. We're going to talk about tools, ingredients, mixing methods, how to bake um my nightly cookie, how to roast it, and all the different ingredients. And what I want you to try really hard to do is instead of having a fixed mindset in terms of thinking you know what you know, try to Use this time to just relax a little bit and

open up your creative juices and think, what don't I know about a chocolate chip cookie? What is it? Because I, you know, I know how to bake really well and I can actually wing it. I just don't. Okay. I don't because I want a good result. So, when I started this, I was like, "Okay, well, I think I like this chocolate chip." Then I started eating them all and I was like, "Well, I don't like that brand. That's Interesting." And then I saw side by side the difference between adding a little bit of bread flour

to a cookie and what brown butter did and that became like my deep dive for the last two months. I prefer not to wing it. Yeah. I think people take pride in thinking that they're naturally good at stuff. And I personally I think we have aptitudes, but I deeply and fundamentally believe anyone can learn to bake and is teachable. It just takes Some people longer than others. And if you're really good at baking, that's great. But that's no reason to put down people who like to learn methodically, which is what I do. I got this

magazine bake from scratch just yesterday and it came with this chocolate chip cookie recipe. It does have grams and in fact why okay I like them because they added teaspoon 3 g of kosher salt 2 and 1/2 gram of baking soda. Perfect. Thank you. So, now I'm going to throw this into my formulator and I am going to compare it. And I want to see when I look at the baker's percentage, is this cookie the most like Betty Crocker, this or is it thin and crispy? I don't know. I have to do the work. Isn't

that amazing? It's so exciting. So, what I want to teach you guys how to do is to become recipe developers because you should be able to take a recipe, all of you creatives out there, and when you change a tiny bit of An ingredient, you should be able to see the percentage move, and go, "Oh, yeah, that's good. That's enough." Or, "I went too far. Um, too much baking soda. It's too puffy." Um, and you'll be able to dial things in. I also want to show you, I mean, I'm almost embarrassed, but you guys know

this is how I am. These are my folders for my chocolate chip cookie extravaganza. And they range from the actual recipes, which is like Gluten-free and vegan, chewy and crunchy, creative variations, which is the kind that have like miso in them and sourdough starter, which is fun. And then I have viewer submissions, just so you know. Some of you have submitted your own original recipes, and I will be getting to them. Um, and then I have ingredient function for days. And then what else? Let's see. And then I have ingredient function broken into these categories.

So I look at moisture Migration, flour, butter, brown butter specifically. Everything about brown butter, very complex, very technical skill. By the way, non-fat milk solids and how they work in chocolate chip cookies, which is milk powder, oat cookies, oatmeal. Um, a lot of people have strong opinions about oatmeal. They hate raisins, but they love chocolate chip. They don't want chocolate chip in their oat. They want raisins. It's very interesting. And then I have a thing on vanilla and extracts. And then I have an egg free. And you know, I'm always looking at trying to find

an egg replacer, but honestly, I haven't found a great one. I don't like flax seeds for egg replacers in a chocolate chip cookie. I think it makes them taste nutty, which is nice, but I don't like the texture. And they do get very, very dry. What happens when you use brown butter that you have not added more water to or oil, olive oil, oil in Its liquid form, okay? That has no water in it. When you leave that cookie dough overnight to hydrate, there's moisture migration. You have moisture still in your egg whites and sometimes,

you know, in your other ingredients depending on what's in there. But now you have all these other ingredients competing for the moisture and there's no water. Because when you have butter, you have water. If you have zero water, now all of a sudden your brown sugar, which is More hyroscopic than even sucrose, and those two together are the bullies in the bowl. They're going to grab all the moisture and the flour is going to be over here dry. Once the flour is dry and the sugars have the moisture, that oil at the molec, you know,

like inside your dough now becomes free floating. So, I really like the butternut recipe. I know you guys all like the butternut brown butter recipe and I liked it, but I tested it and ran it through its Paces and eventually it did get that greasy feeling. The suggestion I would make for that recipe is that the moisture content is at 1.72 for replacement and there is a little bit of lemon, but it's not even 1% and the other ones replace the water at between 18 and 11%. So you need to go from 1 or 2%

up to at least like 11 to 15%. Just to get that oiliness taken care of because when you give it more water, it gets dispersed more evenly. Then your Bullies get their water. But the flour, who's not a bully, is just sitting over here without the water. The sugar and the brown sugar especially takes all the water and the flour is the shy child or too polite. And that's why the Broma brown butter cookie does not work because there's no water replacement and the recipe doubles down on brown sugar. The other brown sugars are around

50 to 65% with a balance of sucrose. The Roma Recipe is way up at 91% brown sugar, which is higher than any cookie I've ever seen. It biggest bully in the bowl. and then lowers the sucrose which so that's why you can't bake it beyond raw because then it will scorch and it all makes sense when you start looking at these percentages. What chocolate chip cookie recipe do you recommend for the beginner baker? You know what? That is a great question and it's a good segue into me making the sixth street cookie. On the link

tree is the six treat recipe. And on here, you're going to see the ingredients, the amount in grams, and then the percentages by baker's percentage and how to make it. And I'm going to talk about it right now cuz I have it in my refrigerator and my oven is ready to go. I need to get ready to work, which means I need to pull my hair back and do a quick fit check. First of all, I'm going to go pull my hair back, my my crazy frizzy hair, and I will be Right back and we'll

do a quick fit check. I'll wash my hands, and then we are going to get baking. Give me two seconds. Woohoo. We are not in it for the fashion. We are in it for the the work. I'm going to get an apron. I use cheap white aprons that I get a fresh one every single day just like I do my white towels and I keep them clean and safe. I personally don't feel like I'm working unless I have my apron on. It just kind of feels like I have my armor And I'm ready to go.

I've really developed a good habit where I don't lean on counters because that's how you get your clothes and your apron dirty. I mean, take one chocolate class and before you know it, you'll learn to stand away from the countertop. If you are working safe in the kitchen and you are a dork like me, you do not have jewelry on. You have short, unpolished nails that are clean, no jewelry, hair up, and clothes that are safe. And I Wear clogs. Clogs. The clogs I can kick off in an emergency and they're safe and they're also

hard on the top so if anything drops on my feet I'm safe. Boom. Boom. There we go. This is my handy dandy IKEA cart. These are my little sheet pans. These are the ingredients I want to talk about. They're very average. And then these are all my chocolates and flowers. But I'm going to push this over here so that I can move my camera so you can get a Screenshot of my countertop. And I'm going to wash my hands. I'm making these cookies for me. But nonetheless, I want to have really good clean habits and

be safe. We are baking cookies that I have already mixed into cookie dough. We are doing a chocolate chip cookie deep dive. I'm going to bake these and show you what they look like and how I manage raw dough. And I'm going to talk about the recipes as I go along. Let me wash my hands real quick. All right. So, let's See. Let me get the cookies. So, this is my refrigerator. It's a home refrigerator. And I'm going to start with the sixth street, but can you see these are the Levan style and these are

the the Brookie cookies, but these are my sixth street. Okay, I'm going to show them to you. So, I just have a residential refrigerator. I don't keep anything else in there because we live over there. And when you have savory food in your baking refrigerator, it's All shared air. So, if anything smells like garlic or anything like that, your cookies are like a sponge. They are going to absorb the smell. I have a lot of cookies. Should I show you guys the freezer real quick? I'm gonna pull these two. Look. Look at all those cookies.

So, these are like vegan, gluten-free, oat, and a brown butter. So, we're going to pull those out so I can slack them. I'm going to show you how I do that. So, this is the six street. I always label Everything. And obviously, I have a lot of cookies in there. So, how am I going to keep track, right? So, I'm going to put that there. And I buy quarter sheet trays from Restaurant Depot. And I get a lot of questions about these. Restaurant Depot does require you have a membership or a tax ID number, but

sometimes they have guest days. Sometimes you can have a friend who has a card, but what you really want To do is call your local restaurant depot and find out cuz everywhere you go is different. Some restaurant depots I've been to are so busy, they're just in a really popular location and they don't need more people. But others like are a little more flexible. So, you want to find out. So, what we do is when we do a cookie, and this is out of the refrigerator. Refrigerator, not the freezer. Okay? So, I'm going to Do

this cookie two ways. I'm going to do one right now in the oven, and the other I'm going to let sit at room temperature for a little bit. But because I want a thick and chewy cookie, I need it to spread. The butter that lives in this cookie needs to spread. And you do that with a bit of a lower temperature and an insulator. This silat has fiberglass in it. Okay. Sometimes you buy silicone mats and they're just silicone. They are an insulator. This is an insulator. It Creates space and slows the the heat, but

the fiberglass keeps everything moving. Because you might notice if you have all silicone, you put a cookie on there, it gets all wet. This keeps the heat moving because really baking is an exchange of heat and moisture. So, I like the Silat. If you're wondering why do they charge more, it's for that reason. It's because they have fiberglass inside and they are a little more high-tech. This chocolate chip Cookie recipe is the Six Street. And in it, we have butter that I melt, sucrossse, which is table sugar, brown sugar, allpurpose flour, baking soda, sea salt,

eggs, egg yolks. I use chocolate chips from Ghirardelli. This is my favorite. 60% Ghirardelli. Okay. They're really big. They are creamy and smooth and they really melt nicely, but they are very rich. So, if you don't want something that rich, this is Illi. This is available at the grocery store. Okay. Now, the deal about this cookie is I melt the butter and then on the paddle on my mixer, I paddle the sugars in with it. that starts the sugars dissolving and it cools down the butter after I have melted it. Melted butter is not brown

butter. Melted butter still has all the stuff in it that regular butter does. Brown butter has all the moisture evaporated away. That's the biggest difference. So, when someone melts butter, you haven't changed the butter Other than to break the emulsion and to make it liquid, but you still have all the water, all the proteins, sugars, fat. It's all there. all the solids that live in cream, which is the mother of butter, mother of all dairy, right? Dairy gives you flavor, the mayard reaction, color, um, creaminess, emulsification. That's what dairy does. So, when I talk about

ingredients, I might say butter is a fat. Sucrossse and brown sugar are Sugars or sweeteners. Baking soda is a leavenvener. And then eggs, whole eggs have water in the white and protein which builds structure in the cookie. And the yolk, the added yolk is 32 grams. That adds emulsification because in your egg yolk lives less thin, naturally occurring. And that emulsification makes everything come together nice and smooth and stay together. And then the chocolate chips are at a whopping 66.67%. Now, this cookie I made yesterday, I'm going to place here. They kind of flattened out

because I scooped them and they were slightly warm and I probably should have waited a moment because as you pull them off the machine they have a little bit of friction. So I have two on silats single tray. I'm going to put these back in the bag and back in the refrigerator. And this is the sixth street cookie. All right, these are going back in the fridge. And I'm going To take two pieces of tape and I'm going to write on here what these are. six six slack cooler. So that tells me this one came

right out of the cooler and the other one is going to be slacked. And basically I'm just going to leave this on the counter top. Now the other thing that I like to do and a lot of people like to do quite frankly is add salt to the top of their cookie. You can use kosher salt. I like diamond kosher. Look at the moisture. Diamond kosher salt is A nice grain. I think it's great. Sea salt is finer. And molden salt is very fancy and expensive. And I've seen people cooking with this and like this

is meant to go on top of stuff like a really nice truffle or cookie. I like to put the salt on the cookie before it goes in the oven because it sticks and melts a little bit. It dissolves a little bit because you want things to melt. So, I'm going to use the molden salt because I like the crunch. It's Very um these are very big. If you've never bought mold and salt, I mean, look how big that flake is. They're pretty big. And so I'm going to sprinkle a little bit um from above. And

then this is going to go straight into the oven. And I'll save all my salt for later. And my kosher. And that just comes down. Do you want it to be a little crunchy? Do you want to be able to feel it? Or do you want it to dissolve away? So I'm going to go pop this in the oven with You guys. My oven is a propane oven. It is not fancy, but I'm going to show you exactly how I bake in my kitchen. This is my nightly cookie routine. Okay, but you want to open

your oven quickly. I have this set so that it's 350°. I'm going to set my timer because I know this cookie and I know my oven for exactly 8 minutes. Meanwhile, my cookie is slacking and I'm going to go ahead and get started on a couple of frozen cookies. So, I'm going to pull out of The freezer the food lab and I have a gluten-free and a vegan, believe it or not. So, these are frozen. I don't want to leave these out a long time because they'll get a ton of condensation. So, I'm going to

move very quickly. And I have three cookies that I'm going to slap. They are frozen. Food Lab is brown butter. Tates is the thin and crispy. And my quick oats oatmeal parchment on one. And can you make a prediction about which one's getting the parchment and Why? So, I'm going to take the Food Lab, which is brown butter, chocolate chip cookie. I'm going to get one that has more chips. A lot of times these are lighter in color and kind of soft. That's the brown butter. Close that one back up. The oatmeal I want to

spread and oatmeal doesn't like to spread. So, I'm going to put that on my Sil to help it spread. And then the taste is going to be something that I want a higher Heat to get it to spread and then set and get crunchy. So, it's going to go onto a parchment. And I do not have salt on any of these yet. I'm going to do that right before they go in the oven. And my cookies are going to go right back into the freezer. And I face them. So, the labels are all in the

same direction. All right. These recipes are all right here. Can look at the ingredients and talk about it, but I'm going to label Them so I don't lose track. So, we have Tates, we have oat, and we have Food Lab brown butter. And I'll tell you what ingredients are in these. So, now these are just going to slack. And you know what? It doesn't matter if they go 20 minutes or longer. I'll just leave these over here so you can see them. And I actually want to look at the recipe. So, let's see. We'll talk

more about the ingredients specific To our recipes that we are working with today. Jouras. So, I have a timer set. So, the timer does not tell me when my cookie is done. It just reminds me that a cookie is in the oven. And that's it. Can I use shards of chocolate instead of chips? That's a great question. I'm going to show you my chocolates. These I buy this I buy Calibo from Restaurant Depot. And they actually, this is all real chocolate. But when I did the Jacques Torres, I ordered the chocolates Directly from him. And

then you've got Nestle Toll House. These are the chunks. This is the chips. And then if you're using regular chips, these tend to be smaller like the Ghirardelli white. They're smaller. And then Guitar makes a lovely dairyfree. If you're looking for a good brand, I really like the Guitar brand. So here's what we see. These look like chocolate chips. And I think that's confusing to people because it looks like a chocolate chip, but a chocolate Chip technically is not chocolate. I mean, it can have cocoa butter in it, but it's what it has extra in

it, not what it doesn't have. This is just cocoa butter, milk powders, sugars, things like that. But chocolate chips have emulsifiers in them. That's why they stay in the chip format even after they're melted. these will melt and sort of go flat. A chocolate chip's going to stay. When I first started, I was like, well, it's a I called it a dead Ingredient and add in. And now I realize the percentage that you use really affects the texture of the cookie. So, you're looking at a nice texture, color, and then what flavor are you getting?

So, to start with the flavor, you know, this is milk. This is uh 54%. So, it's like a semieet. And this is a white. I really like using real chocolate for chocolate for cookies. I really do. This is another one. This is 58% calibo, but it's a much bigger bag. And it's also Coachure, but it's a different shape. And this is more like a disc. Okay. So, even then, I didn't know. But what I did when I did the Jacqu Torres is I ordered the cookie directly from Jacqu Torres. When I order this and I

save some of this chocolate because I'm going to make it again when I get to the end of the extravaganza. I'm going to do side by side comparisons. But this is so fascinating because he does what's called shingling. These thin pieces of Chocolate. Look how much thinner it is than this guy and how much bigger. So in the Jacqu Torres, and I wouldn't have known this if I hadn't ordered the cookies directly from New York. They smooshed the cookie down a tiny bit before it goes in the oven. And then these guys, they shingle and

they go on top of each other. Let me break this apart. So they go on top of each other kind of like a roof line with a little bit of dough between. And it creates a Texture that's entirely different than this that's chopped up that's entirely different than a chip. So the texture really does impart a huge effect on these cookies. And then when you get into flavor, this is creamy and melts in your mouth really nice. And this is a H Ghirardelli 60%. And I always thought I like the Ghirardelli white. This is chalky

and it's overly sweet. I don't enjoy it. And then the Nestle toll house. I mean, I meant to look at the Ingredients. I swear there's cinnamon in here. So, you should become a voracious label reader. Sugar, chocolate, cocoa butter, milk fat, soy leithin, natural flavors. I don't know. But this is chalky and very sweet, a little gritty, and it tastes like it has a little cinnamon in it, but I don't hate it. But it's definitely different than this. So, you choose what you like, what flavor profile you're going for. Now, I have a hard and

fast rule that whenever a Recipe developer writes the recipe a certain way, I do it the way it says. And, you know, some of these recipes are half milk chocolate, half semieet. And I don't question it. I just do it. All right. So, here's this is what I do every time at at 8 minutes. Okay. I am going to turn the oven down to 310 and then I am going to show you. I'm going to move quickly, but I open the oven and I want to show you what it looks like. That's what it's starting

to melt. Starting. Okay. I don't want to burn myself. And I did move it around a little bit. I'm in a double panic. I lowered the temperature of the oven, but before I am done, I'm going to do this. I need to get the temp down. This is just how I do it, okay? And I would do this at a professional place, too. I would open the door. I need it to come down at least to like 320 because a lower temperature is going to give me more spread. And I want this cookie to Be

chewy and thick. I want it to spread, but just enough. So, I'm combining all these different concepts so that I can get what I want. You know what I didn't do? I didn't set a timer. I'm going to set a timer for 10 minutes. And then the next time I put a cookie in the oven, we're going to put a couple. So, for chocolate, we have we have texture. We have the way that it looks. Some people like chopping up part of their chips or their chocolate. Some people like Chopping it into the dough. That's

a nice way to go. Some people like the shrapnel turning the dough chocolaty. All depends on what your desired outcome. So there's no right answer. It's about what do you want and how do you get there and I think that it helps if you try out chocolate chip cookies both out of the bag and in a cookie dough and get familiar with it. Why double pan it? I double pan it because you have a metal pan. Metal is a great Aluminum is a great conductor of heat. That heat just goes right through. You know, if

you put this on the the rack in the oven and leave it for 1 minute and go try to pick it up, it's going to be hot. That's heat conduction, right? So, if you just put parchment on here, your cookie is going to get very dark on the bottom. So, what I do is use a sill pad, which slows it down just a little bit. So that allows the bottom to not start to get dark because of the heat, but the Top is getting warm and starting to melt, starting to spread. But at some point,

the bottom of that cookie starts to brown even with the Silat. So what you want to do, and the top's not done. It's not even close. And I don't bake my cookies for 12 minutes. I I don't even know anyone who does. And I will tell you, when I see a written recipe that says 18 to 22 minutes, I'm like, "Right on. That's a good recipe. Like, they at least know what they're Talking about. So, I put this second one on because now the bottom's getting brown, but the top's raw and I want to slow

this down. So, what happens when you put a cold tray underneath is not only now does the heat need to go through here, but there's an air gap in there. It has to fill up the air and then get to here again. So, it slows the heat. And when you do that, the top continues to bake and the bottom doesn't get overly brown. I turn the oven down Because I still want to slow down the top of the cookie because I don't like a cookie that's just seared. That's like one note. If you're thinking of

flavor, you just heat it up and dry it out and crust it up and pull it out of the oven. You just have a cookie. You just have a dried out cookie. When you do what I'm doing, you slowly allow, just like when you slowly cook something with proteins and sugars in it, you slowly allow your cookie to go through these systems that You started in the bowl during your rest and moisture migration in the refrigerator. And then it continues in the oven. And after you pull it out of the oven, it continues on the

pan on your cooling rack. And then I like to eat it after it's sat for like 10 minutes. I put it on a cold plate, not cold from the fridge, but just a plate and then I leave it a sec and that's when I eat it. It's just a sweet spot for me. But I mean, I dial in every part Of the experience that I want to enjoy. And these cookies, the ones that I'm making right now, the Sixth Street that are in the oven, like I said, they're a bakery cookie. And that recipe is

for a 20 court mixer. If you are looking to open a business, it's a great it's a great recipe. But I have it down 20% that'll fit in a 4 and 1/2q mixer and it is it has no vanilla in it. Vanilla is very expensive. So in a commercial environment, if you're trying to cut Corners, but not flavor or performance, this cookie does not have vanilla in it. So it it's expensive though because it has a lot of butter and sugars and some other things that are expensive. But it's a wonderful recipe. Slacking is when

you take your cookie dough out of the refrigerator or the freezer and you let it sit like I am. So, I'm not going to let it thaw all the way, but I am going to let it warm up a tiny bit because I want it to spread. Now, if I Want a cookie that's more of a hockey puck and doesn't spread at all, I can put it right from the freezer. Some cookies that are very soft in nature, they have a lot of soft fat, like peanut butter. There are dry cookies like oatmeal cookies that

don't like to spread because they're they're tighter. So the peanut butter one I might only slack for 20 minutes and the oatmeal for 35. Like you kind of have to dial in your own recipes and cookies. So the Discs that I have, these are from Jacques Torres and and they're like Belgian chocolates and you can only order them in this 2 lb size. I mean I could probably dig around and find out where he got them but I think he's got it locked down. But it's like a Belgian chocolate that is like no other. It's

really really good. And you can use any chocolate. You can spend as much money as you want. But this cocoa berry Calibo is a really great brand. They're they've Got different names all over the world. They are available at Restaurant Depot. It gives you what you need. It's like high-end but at a better price. It's a good price point. And chocolate in order to preserve it does not go in the refrigerator. That's too high humidity. If you want to store it at room temperature in a pantry, you need to decide first of all what your

desired outcome. If you want it to be thin and crispy, which is going to be a higher Temperature for a little bit longer, or if you want it thin and chewy, so it' be a higher temperature but for less bake time. The ingredients might be a little bit different. Thick and chewy, you're going to use a sill pad. You're going to slow down the bake. You you need it to melt and get to a certain size. But I really like using a sheet pan because they stack. I like a sill pad because it's made with

fiberglass and this is a quarter sheet size. It doesn't matter What oven you use. You need to have an oven thermometer and dial in the temperature. You have to look at an oven thermometer. And it doesn't matter if you have convection or propane or electric. You just need to dial in your oven. And you can do any cookie at 350 until it's done. Everything that I'm offering you in terms of double panning or using parchment versus silat or lowering the temp or these things are next level dialing in thinking like an Ingredient and how you

want things to end up. So it's always about what is your desired outcome and then you know honestly you can just Google what makes a cookie spread more. It's not just in the oven where your cookies are happening. So if you want a recipe you have a basic recipe you want it to spread more. If it's regular butter, you should be able to do a longer creaming phase, add more air cells, and that means it will spread more. Yes, the Smaller bag. I want to eat one. I get that urge. These are from Jacques Torres.

And I forget how much these were, but I ordered them with the cookies, which were really good. Jacqu Torres house selection dark chocolate. It's mrch chocolate.com is where I ordered it. Two-lb bag. And I mean, I wish I had a 5B bag. It's my favorite chocolate, but I only have this tiny thing. And I'm going to save it for when I test the Jacqu Torres toward the end Cuz as I work through all these recipes and I start to find good ones because I start with the best recipe developers and when I read the lesser

ones I just get red flags and I don't even want to waste my ingredients. But as I dial it in and I have a lot of recipes to go through, then I'll come back to the top in each category. In commercial environments, you think, "Oh, it's a garland or it's an really expensive bread oven." People drive their ovens. They learn like when we would have a spinning convection with the rotating oven, you know, you load it up with all of your um your trays and the top gets like a lot of air. So, we would

put pans up there that just block the air and then we'd have to weight it with really heavy steel pans so it didn't clank when it went around. And then as you're working, you're pulling what's done and you're moving some up and down as you go until everybody's good and pulled from The oven. And until everybody's good, you are working and driving the oven. That's for sure. So, that was 10 minutes. Isn't that shocking? 10 minutes. So, this one didn't Let's see. I'm going to show you what it looks like. My rule is to always

have two minutes cuz you never know. But it's all puffed up and it's getting dark on the bottom. That's not even what it usually looks like, which is funny. So, I'm gonna bang it. We'll just put it back in. Every time I make this recipe, it's slightly different depending on what's going on in the house. So, it's still going to be good, but I would like it a little more of those rings. It's only been 24 hours, and I never bake those less than at least 72 hours. So oftentimes, as you guys have learned when

you're working with me, it's just kind of like we work and we deal with whatever I've got going on, but sometimes that's the issue. Silicone and Sil pads are slightly different in that a sil pad is made with fiberglass, and that means better heat conduction. So, if you've ever used just a silicone mat and baked on it and noticed that it gets condensation and then you, you know, and you pull the cookie up and it's all wet, you won't get that with the Sil Pad as much because the fiberglass is going to do a much

better job of conducting heat. So, as soon as This cookie is good enough to bring out, I'm going to crank the heat back up on my oven to 350. And then these guys are going to go in all of them at the same time, which is risky, but it's 719. So, we're going to do that. And then I'm going to pull the Leavan style. Right now, I'm going to pull the two. Call them scone cookies. I don't know why Leanne cuz Leavan's not the only one doing it. Although, maybe they did start it. All right.

So, I'm going to look at My notes really quick for these cookies. I've never made them before. 350 cold dough. Okay. So, the Sirius Eat says it has to be cold. I think they both need to be. So, I am going to That one needs to puff. I'm going to do parchment for these because I've never done them before. I'm going to do them on a single tray. And I'm doing that because it's kind of a baseline and I'm not going to mess with it when I've never done it before. So, this is the Levan

or the Brookie. Look how big it is. It's huge. 5 and a half ounces. And it's I mean, it's super dry. It just looks different. It's just um dry. Just dry. Yeah, you wouldn't want to eat that dough. But these these are the food lab. Which one should I grab? Oh my gosh, I can tell just they're moist. Full chalk full of toasted pecans and chocolate chips. Put that right there. So, these are going to go back in the refrigerator. All right. I'm going to put these away and I'm going to put the brookie and

the leavan style back in the fridge. We will bake those last. Let me check here. Sometimes when you pull a cookie out of the oven, it will do that crinkle thing. But I know for a fact that if you want your cookies to get that crinkle effect, you can either use a recipe or It comes with a rest in the cooler longer than 36 hours. So 72 hours or less between 36 and 72 makes it so that it's like this perfect sweet spot of moisture migration where as it bakes the structure allows it to settle

and be really beautiful like that. So it's great. Do the cookies get drier if you scoop before refrigerated versus scooping after refrigeration? That's a great question. I cannot scoop dough that's been refrigerated. It's too hard. So, if you're going to refrigerate it in the bowl and then pull it out and wait for it to get to room temp and scoop, it's it doesn't work that way. So, it's imperative that you do it out of the bowl as long as it's firm enough because if you're doing a melted butter or brown butter, it might be too

soft. if it's in the sweet spot and you scoop it and put it on a tray into the fridge just long enough to harden it up so you can bag it or wrap it. But if you leave it without A wrapping, it will dry out. Absolutely. So you have to have wrapping on it. So I always recommend mix it, scoop it, briefly chill it, wrap it, and then refrigerate it 24 to 72 hours depending on the recipe. Have you tested any CC that use a toasted milk powder? That's a great question because I get it

all the time. Milk powder gives you all of the things that dairy gives you. It gives you emulsification. It gives you flavor, the proteins, the Sugars, and you can toast them just like you do brown butter. Milk powder is milk, but they've taken almost all of the water out of it. So, it's 3 to 5% moisture. I'm pretty sure it is now thirsty. So, if you add it to your dough, it needs to drink water. So, where is it going to get the water from? It's going to take it from the egg whites, from the

butter, or from water you added or other things you may have added that have moisture. But if you do Not add extra moisture, then what is your milk powder doing? It's just acting as a drier and it's going to make your cookie drier because the sugar is going to get the water first. and the flour now and the milk powder are going to compete. So even though you think you're adding more flour, you're adding a drier. So if you do that, you have to accommodate for the loss of moisture very carefully. And then if you

toast those milk powders, Right, and you you think you're getting flavor and this is great, what you've done is you've changed their chemical composition to the point where they become like gritty and strange. So, I'm not a big fan of it unless you have a really wellbalanced recipe. But just like with brown butter, the goal is people are wanting the mayard reaction. They're wanting flavor and they're thinking if I frontload it and add it early, I'll have more flavor. But often Times the things that need to get done make it so you can't bake the

cookie long enough. And I am not a fan of underbaking cookies at all. I'm not a fan of underbaking anything. Every recipe should be formulated to be baked properly because if you bake a cookie properly and take it through all of the stages, it will brown and give you actually more flavor, better structure, and better moisture retention. All right, I'm going to pull This out and get the other cookies in. See how this looks. And I'm going to be putting these on my rack over here. It's looking a little I would have liked to go

maybe stayed early on. I didn't get the crinkle and I'm pretty sure it's because of the resting period because this doesn't look like my cookies normally look. I normally rest the Six Street for a good 2 and 1/2 days. So that's what this one looks like. We're going to put it over Here to cool. I'm going to leave it on there and then we are going to put all four of these cookies right here into the oven. So I'm going to do this. Oh, I got to turn the oven up. It should come up pretty

fast. So, it's not that um you can't do these additions, but you have to think about what what's happening when you add them. And sometimes when I'm answering these questions to myself, I think about all the professional recipes I've used, all The people I've worked for, and all the teachers I've had, and it's not done. So then I'm like, it's really just like an internet suggestion. And unless you understand it and you're developing a recipe, just bake your cookies more. Underbaking a cookie is not an answer. And if you can't pick a cookie up after

it's been baked cuz it's so raw, you're not getting any flavor. So what? You brown the butter, you toasted um which has no water, and then you add Toasted milk powder, which is sucking up the rest of the water you have left. So, what happens is I get all these comments and questions about, you know, why why is my cookie always dry? I have this recipe and I use milk powder and it's always dry. Yep, it is. Just so you know, there are bad recipe developers. That's just how it is. It's no different than when

you go to buy a book. Sometimes a book is really well written. Sometimes it's not. It's It's just no Different. Well, it's not that it's drier than flour. It's what it's doing. It's competing for the moisture in the cookie. And everyone who needs moisture are the sugars and the flowers and other things like if you add cinnamon that's a dryer. So there is a category and you can look it up. Dryers. Dryers soak up moisture. When you do bread work, if you want to add seeds and nuts and things like that, they actually call them

soers. These are things that you Have to accommodate for the water. So if you just go throw a bunch of seeds into your dough and you come back the next day and it's like dry and hard as a rock, it's because those seeds took all the moisture. That's why they are soaked in water first. So often when you're making, let's say, stolen or some sort of cake, you know, Christmas cake or something like that, you take rum and you cook all the dried fruit in it and it plumps up. If you were to just put

That dried fruit in the bread, it would suck up all the water. It's a soaker. So, you have to think about what is it doing? I've heard people say like, "What does it matter if you add flour or milk powder? It's all dried." I'm like, it's but it's it's about the ingredient functions. Yes, milk powder is a dryer. It's called NFMS. It's non-fat milk solids. And if you think about it, they're designed to have water added back to them so you can drink them like Milk. That's what they are. In times and in areas of

the world, they can't have dairy. It's too hot. They don't have refrigeration. A lot of people on planet Earth use powdered milk on a daily basis to drink. So there's no moisture in it. So you have to add moisture back. You know, it makes me cringe that people said just throw a tablespoon in. Like that doesn't mean what if you're Some of these recipes are 800 grams total and some are 1500 gram. Every recipe is Different. So you're just going to throw a tablespoon in willy-nilly. I mean, you really need to dial everything in. You're

not a recipe tester or creative if you're just throwing stuff in. I have to justify the inclusion and the takeaway. We'll justify it. I've added other recipes to today's packet. So, we've talked about the six street. The Betty Crocker is a lot like Nestle Toll House and Ghirardelli. You're talking creaming method. You take regular Butter, you cream it, you cut the sugar into the butter, which creates little air cells so that when it goes in the oven, it's a little cakeier. It's got more air. It's a little puffier. When you melt butter like I do

in the sixth street, it is more dense. It's a different texture. You get different spread and a different mouth feel. That's the biggest thing. Can you give other examples that are opposite of drying ingredients? Well, opposite of Drying ingredients would be ones that hydrate. So, and they all have different water amounts, but we are talking adding back milk, cream, water. I found out that to make a thin and crispy cookie, they add water. It makes it spread more and there's more white sugar which makes it crispier. But when you hydrate while mixing, you add more

water. So you can add it through dairy, milk, cream. You know, in Theory, if you want to get creative, you can add lemon juice is an invert sugar. So when you're adding molasses, maple syrup, honey, glucose syrup, trimmolene, which is often added into bakery cookies, that gives it a nice chew, but it also retains moisture. That's why when you add a lot of molasses to um a ginger cookie, it stays softer than other cookies. All right, I'm going to go ahead and put these cookies in the oven. I'm going to put a Little salt on

all these. These have been slacking. These cookies range from thin and crispy, that's Tates, that's my oven's theoretically up to temp. This is a brown butter on a sill pack. This is the six straight. It's the one I just did, except it's been slacking on my counter all this time. So, we're going to compare one that went in right from the refrigerator to one that's been sitting on my counter slacking. So, that's going to be interesting. And then This is the oat cookie. An oat cookie made with oats. And these are quick oats. Soaks up

more water and it's tighter. Okay. So, it's a little drier. So, I'm going to push down on it like so to give it a head start cuz it's not going to spread like the other cookies. And then I'm going to sprinkle some kosher salt. I'm going to skip the mold and I'm just going to do kosher. Kosher salt. This is diamond kosher. Salt is a ready to eat food. Anytime you Reach in here, you are risking crosscontamination. So, make sure you have clean hands. All right, these are going to go in a 350° oven. The

Tate, which is the thin and crispy, is going on a parchment. The rest are on sil pads. We have everything from crispy thin to brown butter to the six street, which is melted butter to an oatmeal cookie. I'm just going to move this. You can watch me throw these guys in my oven. And it's not ideal to have any more than two of these little quarter sheet trays, but I'm going to do it because we are burning time. So, I'm going to put And I can move these around and I'm going to keep an eye

on them since I have so many in here. I'm going to set the timer for eight minutes just like I did last time. And I'm really big on building in systems, so I always do everything at 8 minutes. All right, I'd Love to talk a little bit about brown butter cookies when you guys are ready. Um, a couple more things. Let me see real quick. So, if you look at this chart that is on my link tree, looks like this. You can see which recipes are using what. And when it comes down to baking powder

and baking soda, most of the time almost all of the cookies use just baking soda, but this one uses both and this one uses both. But most just use baking soda. Doesn't really mean Anything, but if you are working with chocolate chip cookies and it calls for baking soda only, that's kind of more typical. And if it calls for baking powder as well, it usually won't call for just powder. It will call for this and or just this. But baking soda is typically what is in a chocolate chip cookie. And if you have more, you

might be getting more spread, a little darker cookie, and and it'll puff more in the beginning. Flowers. I typically use just Allpurpose flour, but again, I always follow the recipe. And on here are all the flowers. And there's one. Here are the flowers. There is one that has two kinds, bread flour and allpurpose. These are all allpurpose. This is bread flour and and that is the Jacques Torres thin and chewy. So he wanted it to go thin like the tapes, but he wanted to remain its chewiness. And that's where bread flour comes in. So when

I store my flowers, I Write the protein content right on it so I don't forget. And I know this is King Arthur and I know this is King Arthur allpurpose, but when I buy like Pillsberry, this is bleached. I bought this for a specific project. It doesn't tell you the percentage. One of my followers the other day told me that they called the company and the company gave them a range. King Arthur is going to give you stability, moisture, protein content. So when they say bread flour is 12.7 and allpurpose is 11.7, you can count

on it. That's why I like it. There's a million things we could talk about with flour, but I'm always going to come back to the consistency. I like consistency. And then I love Neilam Massie. I know you guys go, "Oh my gosh, so expensive." I know. So, I had this extract forever because I like using I love using vanilla bean paste cuz I love the the beans in it and everything and the look of it and it's less moisture And all that, but I forced myself to use this because I think it was getting old.

What's the date? Yeah, I think it's even expired, but I don't care. Um, it's mostly alcohol, so I think it's okay. But like this one is fresh. Yeah, this I have a couple years on. But that's my point. I'm not going to throw this away. I'm going to use it. So, I've been forcing myself to use it. Extract has alcohol in it. If you're morally opposed to alcohol or have a reason that you Cannot have alcohol, then do not use extract. I don't make my own. I trust companies to do their best. I'm not going

to be an expert at vanilla. If I had to get into vanilla, I'd get deep diving on Vanilla. Like I don't have time for all the deep dives. I let them do it. They do a great job and they're an American company out north of Chicago and um I've interacted with them. I like them. Family company. So I use the extract a little more moisture, good Flavor. Vanilla bean paste is it's got zanthan gum in it and it's do they have zanthin in it? Yeah, they have gum trag. That's why it's thicker and it's viscous

so it holds all the little vanilla bean seeds. And they use like spent vanilla beans that are crushed and aren't perfect. Either one either one works. It's a personal preference. All right. So, we've got cookies in the oven. We have the scone cookies in the fridge cuz we want to bake those from cold. The Paste does not have alcohol. The paste does not. It has, and I will read the label. I can't encourage you to become a label reader more. Cane sugar. So there's a little sugar, water, vanilla extract. Oh, so that has doesn't say

alcohol, but it's vanilla extract. So then we got to do a little research here. Yep. Alcohol 35%. So this probably does as well. Now you can find alcohol-free extracts. I know for certain. And you can call them or ask Them or go to their website because I think they do have a Q&A that actually answers the alcohol question. Vanilla bean seeds, gum trag, which is they say a natural thickener. It is gum tragaganth. It comes from a tree. It's a gum tree and it holds water. That's what it does. It makes things thick. Can you

say more about the use of baking powder and baking soda or about using both? Yes, I can. Let me some of my notes. What did I want to say? So, baking soda Is typically your go-to. Baking soda reacts to the acids in your cookie. And the acid in most chocolate chip cookies is brown sugar. The molasses has an acid in it and it works really well with this. Baking powder is double acting. It has baking soda and like a little bit of corn starch to keep the acid. It has an acid and it has baking

soda. The cornstarch in it keeps those two from interacting. And the baking soda is going to give you spread and a little Bit of color and the powder is going to give you more of a puff. So that's why it isn't in the Sixth Street. If you want it chewy, you're most likely talking just baking soda. If you want more lift and a little more puff when it says double acting, they're all double acting. Let's see what lives inside of my baking powder. It says it's gluten-free. It has corn starch, sodium bicarb, which is this

ingredients, sodium bicarb, and then a monocalium Phosphate, and that is like an acid. Let me go get my mitt. Let me get my hot mitt. All right, so we're at 350. Most likely, I'm just going to be moving these guys around. I'll try to give you a quick look without letting all Oh, look at that. So, that is the brown butter. You know what I didn't do? I didn't bring extra trays. Let me get some extra trays. So, if I see any extra browning going on, I don't know if you can see this. It's too

brown around the Bottom. This is the brown butter. Now, this is the Tate thin. And I'm just going to leave it. And then we have the Six Street. This is the same one we just did. And I'm going to go ahead and put a tray on it. I wanted I want it to spread more. And then here's my oat. And it's not gonna spread anymore. I smooshed it. So, I'm just gonna put this thing on here. All right. So, it's at 350. And I'm going to leave it at 350 for another four or five minutes

because I let the heat out so badly. And then I'm going to come turn it down. I'm going to do 6 minutes. But you can see how I'm responding to the situation. I'm not just doing what the recipe says. I'm not even looking at it anymore. I'm just taking the information that's going on in the oven in front of my eyes and I'm thinking, I want this to be spread out more. I want it to be darker. I don't want the bottom that dark. I want the Top cooked more, but the bottom's getting dark. Or

I want it to spread more, so I need to slow down the setting. When you get it in there and heat and it puffs up and then if it dries out too fast, it's just going to stay that way. If you give it heat, it puffs a little, but the heat is mellowed, it'll melt. So, you have to think about those things. Let's get into the brown butter. I'll try to stay calm. So, I found that the Kenji Alt recipe, Which if you look at this, I put this on the link tree, you will see

that 225 gram is how much the recipe calls for. That is two sticks of butter. When you brown it, if you are using European butter like blue girl like I am, it's going to on average take away 13% of the water. When I did the math and I added up that he has you add back 30 g, it equaled 225. So I was like, "Okay, we're on the right track." So instead of doing 225 Gram of butter right now and then browning it and then weighing it or whatever and then adding back the 30, I

want that brown butter ready to go. So what I'm proposing these are recipes are written as is that you make the brown butter and put it in the fridge. I'm going to go get mine. I'm going to show you what I have. And it doesn't even matter what these are scaled out to because now this is no different than butter I have in my, you Know, just like in a box. So this is my brown butter and it should be I know that the butter started out at 225, but if you look at the formulator

sheet that's on the link tree, after you brown it, you need 195.6 g. So I can take this and scale that out and then add back 29.25 grams. That's the exact amount when you get So he's saying 225 gram of whole butter, make it into brown butter and then add back the 30 and it totals 225. So if any of you are making brown butter, removing all of the water, doing it properly, and replacing it, you're good to go. Now Butternut Bakery has you do that as well. Two sticks of butter gives you a cup.

So, if you brown it and then put it into a glass measuring thing and then add water until it gets back up to the cup, you're kind of doing the same thing. But I highly recommend doing scaling, okay? Using grams. Now, this brown butter I made yesterday. I made The brown butter and I let it cool and then I poured it into here. What happens to the butter is it these are crystals and they resolidify. So, look at it how it's sliding. It constricts. So it pops out and this is what it'll look like. I

turn it over on my cutting board. Looks like a fla or creme caramel. And now I can cut it from the top. And people say, "Well, how do you know you're getting everything in there?" Well, you're just going to have To cut it and put this back on here. So that's ready to go. I can store it in my fridge for a couple weeks or in the freezer for up to 3 months. And then when I cut it, I can take these pieces and they have the brown butter included. So, it averages out and I

don't want you to overthink it. But that is how I would write a brown butter. And I've had people say to me, "No one's going to do that." Okay. Well, I'm not for them then. They should go watch a video where Everyone encourages them to just be creative and have a good time because when they ask me how what went wrong, I will not be able to answer their question. But if you say to me, I made it ahead, I scaled it out, blah blah blah, I can answer your question. So then what you do

is this is the part that does the math that just showed me what the the 13% is. Then here's where the recipe begins. And instead of saying for my brown butter chocolate chip Cookie, butter, water, because it's not butter, it's brown butter. It's like a new ingredient. And as a pastry chef, we constantly make components that we mix together. We might add a an Italian meringue to a fruit puree to make a sheibus or something. We might take whipped cream and pastry cream and fold it into something else. Or to make a mousse, we might

combine these different ingredients. It's no different. So, you start with brown butter, you add water, And then all the other things that go in a chocolate chip cookie, and you are good to go. And if you're finding that your recipe is still a little dry, then you can add a little more water. And the reason I say that is, like I said, because when you look at handle the heat, the way that it works out is really too low of a percentage of moisture. So, I think that needs to be adjusted. And we're getting to

the crux of my argument Next. Let's go see what's going on here. Let's see what we have going on here. Wouldn't it be cool if I had like a camera in the oven? All right, let's see. We have This is the food lab. That's brown butter again. This is so weird. Oh, there. Look how wide that got huge. That's the Tates. Here's my six straight. Still puffy. I don't like slamming anything, but I'm determined to get the cookie. And then this is my Oatmeal. And I smashed it and it's getting brown. So now what I'm

going to do, I'm going to leave these all at 350 because I have such variety in there. I come back and discuss the Broma recipe from a perspective of why I found it problematic before I even did it. And why? When you're looking for a recipe, what you need to look for. No, I didn't set the timer. Bacon, egg, and cheese. All right, we need five minutes. Telling you. So, here's what I have to say about the Broma recipe. Like I said, a cookie needs to be baked a long time to go through the Myard

reaction. So, when a recipe is developed to be underbaked, it's simply it's it's just not it's not right. I don't know what to say. Um, so this cookie, the Brie has zero water added back and 91% brown sugar. Now, brown sugar softens a cookie. So, I understand The urge, but when you're looking at the Food Lab brown butter, which is beautiful and perfect, really, really good. It's a balance of sucrose and brown sugar. Okay, so 22% sucrossse and 91% brown sugar is like a red flag. Zero water added back is a red flag. It has

egg yolk in it, which is odd. And that's meant to help mitigate some of the weirdness and normal normal normal. Salt's a little low. Vanilla is extremely high. That's for flavor, but that's I think a way I mean I'm talking uh you know typically one to almost 2% it's almost 6% crazy. So those those are the red flags. But here is what I was reading today and this is my file on the Brama one. Everybody else is like this couple sheets. Okay, this one's like I really had to prove that I am have done my

due diligence. All right, so here's the Brumma recipe. I'm just going to Read. Carefully use a spoon to airate the flour. Make sure you're not adding too much flour. Well, how can you be sure when you're using a spoon and it doesn't even make sense. Use a scale. How to make the brown butter. As the butter melts, it will start to foam. Not what you want. You do not want to boil the butter. You have to boil the butter to boil off the water to make brown butter. It's a fact. And then you will know

it Is done the brown butter by smell. You cannot know when brown butter is done by smell. That is not an indicator of dness. And it kind of instills a fear like all the responsibility is on you. And then it says, don't when you're finished, you're baking your your cookie, don't overbake. In fact, when in doubt, underbake. No. Nope. And then it says when you're freezing the made cookies, also important you underbake them so it'll Stay nice and soft. And it says that these cookies are best baked right away, like when they're fresh, and you

eat them right away. And they are not the kind that you should send to a friend or ship to somebody. So basically what's happening is, and there's a little mitigation in the ingredients for, you know, taking 168 gram of butter, browning it, and then making sure it gets back up to 140, but there's no mitigation of moisture at all. So it's Sort of irrelevant. When butter browns, the liquid evaporates off, which can dry out your dough. So, you don't want Yeah, I know. But, put the water back in as a recipe developer. Help us out.

And then it says, "If you want to be really Okay, so there's that. And then it says brown butter can evaporate off at different levels. So, sometimes you may be left with less liquid than others." Yes, with this method, you will be left with wasted money. That's my opinion. And I'm Sure the Brahma people are going to come for me because there are a lot of people who will defend the social media person and I asked one woman why she was okay wasting her money. It's it's your money. So that is what I'm going to

say. So if you're looking at recipes, it's not just about that one recipe, okay? There are thousands of recipe and recipe developers out there. That just happens to be a popular one. So you just want to Watch it. Oh, this is perfect. All right. So, this is Tate's. I know you're probably thinking it looks too dark. It is not. We'll take it out. This one looks nice and brown. That's the Sixth Street. And this is the food lab. That looks a little different. I don't know. I put it over here. That's why I like stainless

steel tables. And this is my O cookie. So, I'm going to bring these all over to my counter and we are Going to talk about them. And I'm going to right now I'm going to put the Brookie cookies in. Let me move a couple things. Put some of these ingredients over here. I'm going to turn That's at 350. I'm going to put these in the oven. We have And this is so exciting. Somebody help me get the actual brookie cookie. This is the brookie cookie. And I'm baking it just like you're supposed to. And this

is the leavan cookie. And I did make it probably smaller than they Do. So, it looks like the poll is done. Who won? Cinnamon rolls, you guys. Feel like I feel like my kids tricked me, but I'm I'm into it. I'm going to figure it out. Stink herbs. What's next after that? Nobody wants anything else. You want the cinnamon rolls? All right. So, we're going to be able to look at these as soon as they cool down. Just open the bag. Three. Five. We have seven cookies we baked. So exciting. So, pastry flour has lower

protein content. And if you Think about a flour, let's just say, the more protein it has, like bread flour, the less starch it has. So when pastry flour has less gluten, less protein, has more starch. So you cannot make pastry or cake flour on your own. What you want to do is look at the recipe that you're making. In England, they call cake flour sponge flour because cakes are sponges over there. So, you want to look at what kind of flour do you need and what is that General percentage. Like I said, some AP flowers

have lower protein than other cake flour. So, you have to start to look. Pastry flour is really hard to get. I have to order it from King Arthur because a lot of people, including Bob's Redm Mill, has stopped making it. So, when I order it, I order a lot of them and I order from King Arthur because you have to pay shipping and it's ridiculous. So, I I'll order like eight bags and use them up. But what I like About King Arthur is they write right on their label 8%. Not all pastry flowers are 8%.

So you need to decide what protein content are you looking for and then you dial it in with your brand. So it doesn't matter where you live, what country you live in. If you're using an American recipe and it calls for a pastry flour, 8% protein is your average. Just find a flour that does that. That's why I say think like an ingredient and then you can figure all this stuff out on your own. Okay, so we've covered a lot tonight. Talk a common language. It's going to be so much better. Uh oh, I didn't

set the timer. I'm going to set it for 8 minutes. Every Saturday at noon, I do office hours. I'm a teacher and just like in real life, I would have office hours once a week. So, noon, Saturdays, Eastern Standard Time, I come on. I Don't do any baking, but we talk about anything you want to talk about. I can give you tours. I can talk about my organization, my tools, whatever you want you ask me. I am an open book for an hour or so every Saturday. And we can do whatever you guys want. I

can answer questions about the industry, making career decisions, deciding if you want to go back to school, answering questions. That's what we do on Saturdays. Is it fine to use a chocolate Chip cookie recipe as a base for other flavors once it works well? I think so. I've noticed that cookies that use M&M's or add-ins like nuts and pretzels and things like they tend to just kind of be a chocolate chip cookie base recipe. If you compare chocolate chip cookie dough to like a sugar cookie, they're similar. Obviously, sugar cookie is lighter in color and

that sort of thing. you have more brown sugar in the chocolate chip cookie. But you can kind of start there And get where you want to be as your desired outcome. Use those as two examples. I'm going to pull those cookies, I think, and then we need to look at the cookies I made and then we can be done. I think this is done. I think that this is the leavan style. And I read a little bit about how it's supposed to look. supposed to be brown and golden on the outside, but still, you know,

like kind of underbaked in the middle, but you Know. All right, let's look at our other cookies. What do we have here? We need to get the two Six Street. These are warm now. All right, so I'm going to go through the cookies and then you can think about what's going on here and then we can we can say goodbye until Saturday. I hope I covered a lot that's hard to get into one video. And I always say, if you watch me enough, you will start to get, you'll think, why is she being Repetitive? Cuz

everything I say is repetitive. Baking really isn't that complicated if you begin to notice and remember what ingredients do, how they work together, and you know, how they lead to a desired outcome. And when you find outliers in ingredients in recipes, or you find a method that's flat out wrong, then you can expect poor results. So, this is the cookie that went in right from the fridge. And this is the one that slacked. Okay. Can you see the Size difference? I'm going to hold them up next to each other. Right out of the fridge, slacked.

So, it's it's bigger. Let me show you. See how much bigger? Isn't that shocking? Just by resting it on the countertop, in the time it took to go in the refrigerator, this one got that much bigger. My hands are going to get a mess. So, look how it's thinner a little bit. This is a little thicker. And this is the bottom, which is always Really important. It's the Mayard reaction. I mean, it smells so much better. The brown butter is like, okay, that's good. That's one component, but this is everything at the molecular level going

through the mayard reaction. Amazing. All right, so let me break it in half. And you know what? This is wholly baked. You see how dark it is? Oh, your cookies are all too dark. Well, look, you I mean, does that look bad to You? It doesn't look bad to me. I mean, it looks soft. Delish. My gosh. And then this was the one that came right out of the fridge. And even that, look, it's a little stiffer. It's still soft and gooey. Look at it. And that's only 66% chocolate. All right, so that's the Six

Street. I just think it's so cool. All right, so let's look at the next thing. I mean, I can't make this up. It just it it's a story that writes itself, right? All Right. Parchment. Thin, crispy, but it's Tates, right? I have to tell you, Tates did not come out as crunchy as David Leovitz. That's why I like David Leits better. But I didn't have any because I ate them all. But this is the T. This is Tapes. This is Tapes. This is like the one you find at the grocery store. It's the original one.

So Joanne Shanks was nice. That's what David Lieovitz used, but he made it crunchier. Okay. So good. So This is Tate, like the one at the store. Look how big it is. Remember, it was the same as the green scoop. Look how thin. Now, if I had baked it a little bit longer or maybe five degrees higher, it would be a little crispier, but this is going to bend, not be crispy, but it's not as bendy and juicy as the other. See how it holds up when I lift it up? It's not falling apart. It's

not wiggling. Here's the back. Look how nice and dark. And then, if I just let this cool a bit, And really, trust me, this cookie should have gone on a cooling rack without the pan. It really needs all that moisture to evaporate while it's cooling. That's how you get a nice crunchy edge. So, that's the Tate. Now, we're going to look at the next one. Let me go see what's going on in the oven. My hands are going to be messy. Okay, let me see. I mean, I don't know. Feel like I should turn it

down just a notch. I'm going to Give it four more minutes. And her notes were that it should go a little bit longer. So, she knows what she's doing in terms of she knows her cookie, but I think those cookies are meant to be filled with really juicy stuff and like just crispy on the outside, not cooked to the inside. I mean, I don't even know. All right, so here's my double pan. This is my oat oat cookie. So, I smooshed it. Remember, before it went in the oven, So it's all craggly. I think the

flavor is all in. I like craggly. And these have golden raisins. And I go through the golden raisins before I bake the cookie and I pick out all the ucky ones. I use just the plump, beautiful ones. And I put a little salt on here. There's white chocolate chips. So even though white chocolate chips are sweet, golden raisins from nuts.com are like huge. They're almost like a plum. Like it's crazy. Very different than other dried Out yucky golden raisins. And then when you bake them dark, like get it really nice like that, it toasts all

the proteins in the oats. It gets all in the cragglies. It just smells like um butter. And the way to smell bakery is like rough it up. You like smush it and you smell it. That's what you do with with bread. You squish it. And it really just smells like toastiness and butter. And you can see that the even the white Chocolate chip got a little caramelized there. I mean, it's not hot enough to caramelize, but you see how soft it is inside. So, it's like soft in the inside. So, whatever people are seeing when

they say your cookies are overbaked, what I'm telling you, they are perfection. You can pick them up, you can eat them, and if you had a blind taste test, and I know for sure, like, don't be afraid to bake your cookies a long time. It's a trick. Food lab. Brown butter. There we go. So, when I made this after I don't think this needs to slack as long. Anyway, long story short, if you go back and watch the Food Lab brown butter cookie, it looked better than this. So, it could be a lot of reasons,

but it doesn't matter. We're going to look at it as is. No excuses. It's pretty flat. It's got a nice, beautiful color. And remember, this is the one that I Replace the water in. Now, sometimes if you don't replace the water, this will be all greasy and it'll leave grease on your hands. It's not greasy. That's a good sign. Also, it won't have a good smell. It'll have like a weird smell and it'll be dry and weird unless you bake it immediately out of the bowl. So, this has none of that. It's soft. But again,

I don't know. I I think this is one I slacked probably too long. And I think this cookie now It's all thin. So, see how all of the chocolate chips have spread out? If it had remained thicker, it would have been a nicer consistency. So, I'm going to taste all these later. But that's the brown butter. And I am stacking these. What else do I have? These scone kind. They really want you to eat. I'm just going to pull it. I'm going to have to play with this one because I don't really know what it's

supposed to do. The brookie cookie actually has a temperature and you're supposed to eat it. Not before, not before it goes lower than 100 or something. I don't even know. All right, let's see if this is hot. Okay, I can do this. All right, so this is the Leavan cookie. And I bought this cookie from Leavan in New York City and had it shipped to my house. Ooh, it's heavy. Way heavier than any of the other cookies. Like Way heavier. Okay, now I'd have to look at all the ingredients, but see how it didn't spread.

See how thick it is? I mean, I kind of get it now. Not super dark. It's falling apart. So, it is good, you know, to do it when it's Yeah, the inside is utterly and completely unbaked. Problematic. So, I'm going to have to play with this a little bit. I mean, it's a total I can't even pick it up. So, I think what has to happen with These scone cookies is they get baked. So, the outside, and I've read the descriptions, should be brown and crunchy, and the inside is just barely baked, a little bit

like a scone, and then you have to let it rest or sit to resolidify. But then there's a sweet spot where it's still warm, but the starches have all, you know, resolidified. So, that's for now going to have to sit. I'm going to have to check it later. And then I'm not going To be able to pull this guy off of here, but I am going to pick it apart a bit. So, this is the Brookie cookie. And I'm going to be doing a video on any of these cookies that I whipped through. And I

have a vegan and I have a gluten-free by Alice Medri in the works. I've already made them and I have the video. I just haven't had time to edit. So, here's the brookie cookie. Biggest cookie and it's 5 and a half ounces. I'm not going to be able to pick it up. But This is a monster. Let me pick it up by the parchment. Yeah. I mean, it's very heavy and you need to let it sit. And it's got temperature gauges and it's You guys have Well, do you have the notes? Perhaps not. Let's see.

Let me see. Like I said, I got the Brookie recipe from a viewer. It's not, you know, she's written a book. So, you're either going to have to go to your library or call somebody. But basically, you're supposed To let it cool for 15 minutes and then it's important that it cooks during these 15 minutes according to the notes. So, this is what it looked like. And I did change from self-rising flour to regular flour. I increased the baking powder and which is in self-rising and I increased the salt amount and it is in grams

which is nice but that's it. So I won't be able to eat this until it it gets a little cooler. But that is the brookie cookie. Everyone Says it's super dry. I mean I don't know. I I didn't like the dough and the color's not that great but she's very popular so I don't know. I don't know what to say. I'm gonna have to do a little more research. I mean, that's a wrap, man. We've done a lot. We have I mean, like I said, I have a whole batch of them. I am going to

run them through their paces and I videoed it. So, I will be reporting. All right. So, we are doing It's 8:34. I'm going to go. All right. So, what? Okay. So, this Saturday, I will see you all for office hours. You come with all your questions. We'll just talk. It'll be fun. Anything I didn't get to, please come back, ask me. And then next Wednesday, the baking club continues with cinnamon rolls. And we're going to make them soft and lovely. And hopefully I'll have a couple variations I can talk about. And we'll talk ingredient function.

And I will have some that I can bake. We'll mix up The dough. And I'll walk you through how you can make it in your home. If you have a business, at what point can you refrigerate it or freeze it? how yeast, instant yeast works. I don't use dry active yeast. And we can talk about all that kind of stuff. So, I'll see you Saturday at noon Eastern Standard Time. And then again next Wednesday for the Pop Baking Club where we we bake together, we learn together, and any questions you have, I get to answer

Hopefully right away. And if not, I get back to them. Cinnamon rolls. Cinnamon rolls are going to be good. I hope everyone has a wonderful rest of your week. I'll see you Saturday. I'll see you all in the comment section. Peace to everybody. Enjoy your holiday weekend. I'll see you Saturday. And if you can't make it, I won't hold it against you. We'll see you next Wednesday. Wednesday night, 6:00 p.m. Eastern Standard Time, the Pop Baking Club will be doing a cinnamon roll. And I will see all of you then. Bye, memes. Yeah, we're gonna

Are you kidding? Yes. And I'm going to be posting about all these. So, keep watching the chocolate chip cookie stuff. I'll get back to other things later. Thanks everybody. Talk soon.