Solitarus Lupus Baked her chewy molasses spice cookies today. Love that flavor profile anyway, but damn-these were good!😋 (Made my own dark brown sugar out of light brown sugar, too.)
wright96d I needed dark brown sugar and you can either make it from granulated sugar or light brown sugar, depending on how much molasses you add. You put it all in your mixer and after a few minutes, viola. I learned it on RU-vid, which basically taught me to bake breads and rolls and cakes.
@@callioscope Ah, that makes sense. You didn't mention adding molasses in your original comment so I wasn't sure what you meant. Even though I probably should've known what you meant. I guess I was also wondering if you meant that you replaced all of the sugar content in the recipe for light brown to counteract the lack of molasses.
I've been looking for a comment like this .. but : Do you think that if the cookies are baked for a shorter period they would result in a less crispy or more chewy cookie?
The “quirk” in my personal chocolate chip cookie recipe is that I use...tahini? Yes, tahini. The tahini adds extra fat so the cookies are chewy and have those nice crispy edges. They’re also pretty thick and have a nice nutty flavour. Y’all should try it.
Videos like this are so important because most people don't really have the time, energy, or maybe ingredients to try them all but by watching such videos they do get insight into all of these recipes, so thank you for making these!
Ok about you saying you can make powdered sugar at home: kind of. I've tried using a food processor to process some granulated sugar and cornstarch and it barely did anything, and a spice grinder made it somewhat finer but I could still feel the graininess (spelling?) in an american buttercream. I recommend buying powdered sugar, but to each their own.
I loooove crispy cookies LOL I’ve done the recipe and it’s definitely delicious! Chef John is a staple in my house. I also reeeaaaly love the recipe from BA (BAs best) because brown butter always makes cookies delicious. Saying that, definitely trying Babish’s recipe next!
About molases: Brown sugar does not have added molasses, white sugar goes through the refinement process just to extract all the molasses in the natural sugar, the more you refine it, the less molasses it has. Meaning, molasses is naturally present in unrefined sugar(brown, dark brown)
i’ve tried rosanna’s chocolate chip cookies many times (it’s my go to) and let me tell you it’s one of my favorite recipes! absolutely delicious cookie that’s not too crunchy or soft.
So chopping chocolate, sometimes a deeer cookie sheet helps, I’ve heard the “slapchop” works well, but for me, I just break along the lines, throw in a blender, and flick it on and off a few times til desired size.
I love how you put in the effort to test everyone’s recipe and provide honest feedback so others can can make their own choice, based on personal preference... thank you ‼️
I think my fave thing to do with chocolate chip cookies is do half butter and half crisco and then just barely underbake so when they're cooled its the perfect doneness and softness 😋😋😋
Where I live the typical brown sugar is just unrefined or less processed cane sugar. In general it is a little bit healthier cause it doesn't have any bleach and some other chemical additives.
The point of using unsalted butter is that you can control the amount of salt since each type of salted butter has a different amount of salt. This way you know how much salt is going into your batter. I bake a lot and ALWAYS use unsalted butter.
When he said the thing about powdered sugar I mean I didn't know until recently that you can buy it from the supermarket because in my family we grind caster sugar to get powdered sugar we've never bought it from the store 😅
@@cherry17jul90 it is. And I was a bit shocked because I’ve never noticed before as I don’t use it often. Part of it might be explained by package sizes (powdered sugar only comes in 0.5kg bags, regular sugar in 1kg, and prices per weight tend to be higher for smaller bags). And also the powdered sugar is pure and not mixed with starch like it is sometimes done in other places.
for those who love thinner, crispier cookies like the second option but don't want to wait an hour or don't want an arm workout i'd recommend the crispy cookie recipe from Sally's Baking Addiction--i cant say if they taste the same, obviously, but they look similar in thinness and texture. i can say from experience they're delicious!
One time I needed brown sugar and powdered sugar. Took granulated and cornstarch put it in my coffee grinder boom ! Better than the store. The 2 cups granulated sugar and 2 tablespoons molasses =light brown sugar my mind was blown that day 😂🤣
I love all your content, so I wanted to give some friendly advice. You needed to brown that butter at least two shades darker in order to really bring out the nutty toffee flavor. Yours was simply melted with a few brown bits. Trust me when I say, try it again...you'll be s happy you did. It really does make a world of difference. Thanks again for another great video!!
Please try the cookies from Not Another Cooking Show! They are actually the best cookies I've ever made and you can keep them for days and the cookies don't get hard. The texture that they were when baked stays.
Just from watching this, my list would go in the same order. I have made browned butter for cookies and i will say, once you go browned butter you don’t go back. Every cookie I’ve had or made i keep thinking it would be better if it had browned butter. But i would like to try Josh Weismann’s cookie, that episode he was trying to do a version of the famous Levain Cookies from New York. Nice to see it done.
Babish's recipe is my go-to and my family is ever grateful. The salt content is a game changer, and I only use 1/4 tsp of cinnamon which is strong enough.
watching as I eat a fresh-baked chocolate chip cookie. I use brown butter and it's game-changing. I'm thinking of adding some allspice after seeing Babish's recipe. I hate cinnamon.
Huge pet peeve on mine: dropping claims of best cookie ever and it’s obvious that that person has only tried like 3 recipes. I have been on a similar quest to find that best cookie and am something like 30 recipes in to my adventure. Levain in NYC right now holds the crown for best cookie I’ve eaten from someone else but my top three atm are: 1) Sugarspunrun Worst chocolate chip cookies 2) taraobrady version 3) serious eats super thick. Babish’s version is next on my list because of this video. Thank you so much!
I know how you feel. It's why I still consult cookbooks and recipe cards instead of things like Buzzfeed. Way too much ego stroking from people with little respect for craft.
@@The_Chef2511 I’ve started to look at it this way...Buzzfeed is built on creating videos of food that LOOKS super good. There is no value to them if it actually tastes really good. Their incentive is to make as many great videos as possible. My incentive is simple: make the recipes that are most worthwhile I.e. if something takes 3 hours to make, it had better be worth it.
@@Jon_Browne For chocolate chip cookies? Oddly despite what I just said I'd suggest you look up Good Eats which has an episode dedicated to variations on the classic Toll House recipe. Overall cookbooks worth keeping around? Appetites by Anthony Bourdain, almost anything by Alton Brown, some classics by Julia Child or Jaques Pepin as references for how techniques and recipes evolve, and even though it's very specialized the Noma Guide to Fermentation by Redzepe and Zilber is great if you're interested in long term projects and food science. It's also a good indicator of if you've found a channel that knows their shit if they have recipes from it or reference Noma and Redzepe.
Curious if u tried Joshua's cookie recipes with a smaller size cookie (i presume some tweaking of the time would be needed). Also curious if you felt any of the recipes were at all too sweet?
Man, I’m sure Weissman and Babish know who you are. Also this seems like the kind of thing they’d have fun reacting to together so don’t knock yourself.
These are not Joshua’s perfect chocolate chip cookies, these are from when he tried to recreate the famous New York cookies that are huge and soft. He actually has a chocolate chip cookies recipe that is different.
@@stardrop3777 not exactly a fair test then. Should’ve done Joshua’s actual homemade chocolate chip cookie recipes. These are just an inferior version of Levaine cookies. They don’t even look like them. Too flat
I make cookies by combining babish's and Joshua's recipes (basically Joshua's with brown butter, dark brown sugar and smaller balls) and it is literally heaven on earth
Literally yesterday I tried Joshua’s recipe but I made a mistake and used the whites instead of the yolks... they are very good too but you can’t quite do the balls because the dough is much less maleable
Been there. It took me a year to drink it again, my uvula swelled up to the size of a large grape, when I breathed out it would flop onto the back of my tongue, so terrible.
Sugar has molasses in it naturally, it’s stripped out to make the white sugar we’re familiar with, not the other way around. So brown sugar is the norm, even though we don’t even think it is! I thought it was cool!
Where I live, brown sugar is not available. Although, sometimes raw/unrefined sugar is called brown sugar, but that’s not the same thing. I’m always baffled when I see brown sugar used in videos because it looks almost wet
Benjamin Baumgartner What sugar you are talking about is called organic cane sugar here in America, the brown sugar we call is just regular granulated sugar that has been mixed with molasses edit: why are you guys liking my comment? is there anything to really like?
@@dianalove539 Seems that way. The one with the molasses it is unknown here. Our regular sugar is made from locally grown sugar beets. Molasses exists as a standalone product (used like honey), but is not popular at all.
@@baumgrt "it looks wet" 😂 I guess it's kind of similar in texture to moist sand in a way? Like you can compact it but it you fluff it up it goes like regular sugar? Hope that makes sense 😂
I came here to find this comment. I’ve received a marriage proposal and a Loyalty Oath due to those cookies. Homemade toffee, browned butter, finished with Fleur de Sel? C’MON
Okay so I lived in Ecuador and HATED that I couldn’t buy chocolate chips and had to chop chocolate in order to make chocolate chip cookies. So not a first world problem my friend literally. I would pawn it off to my boyfriends sister and she too hates it 😂
@@gabyrose2012 My boyfriends family lives in a tiny ass pueblito se llama Flavio Alfaro its an hour out of El Carmen. They just got their first Tia! Also I lived in Quito and the Supermaxi on 12 de Octubre rarely had them, maybe Megamaxi would but then they were much more expensive than una barra de chocolate. Like the difference between $2 and $6.
@@sanjurayan4938 It DOES taste so much better but I’m so lazy 😅 but luckily my bf and his sister would chop the chocolate (and eat it while they chopped it, chefs treat)
