Learning THIS changed my chocolate chip cookies forever 

Just discovered this channel. It’s amazing. Does anyone know why she stopped posting?

@@17jbeltranI saw her response on tick tick about doing research. Biochem related, or content related, I’m not sure.

Genius, I think I’ve done that a few times.

Oh come on!! I have to try this. What’s the final effect? What changes?

The final effect is the bakery can boast that they neer sell day old products.@@zedudli

Great idea. So what are the end effects then for flavor and texture? What about how they bake and spread?

Yes, but you don't tell us the end result, what are we getting out of this? Are we gonna have pockets of extra dry cookie? Please explain, so maybe we understand why we would want to try this... 😊

Isn't ghee already clarified of the sugars and proteins? I guess that's where the milk powder would come in, yeah? Hmmm....

Wow, thank you!

That sounds amazing❤

How long did you toast the milk powder for? I was surprised she added the milk powder in without toasting it first.

@@Ohmygatos35 I am not sure. You put the heat on super low and stir the powder the whole time. I watched it change color. But then I screwed up and added some to a batch of butter in the process of browning and it burned. I did it again and added it after I had browned the butter. Try it. It’s glorious to watch it change color little by little.

I heard this same tip in an Internet Shaquille video a few months back. I think it was a video about fancy rice crispy treats. Done it about 5 or 6 times, but I didn't even consider using whole milk! Thanks!

It will make a difference! I've been using toasted milk powder for baked goods for years. The fuller fat milk powder does make A flavor difference.

Same!!! I didn't see it on the website. 😭

yeah same x)

#2 In her video she said that milk proteins are what causes the Millard reaction in browned butter. Clarified butter doesn't have milk proteins. I think that might interfere with the final result. I'm curious about the rest of your questions though.

@@Tara.strong First, when people clarify butter, they often skim off the milk proteins, leaving just the butterfat behind to continuing clarifying. But you don't have to remove the all the protein if you don't want. At that point, the butter won't necessarily be "clarified" (clear), but it will have a substantially lower amount of water in it, possibly none at all. Second, and more importantly, my question concerned whether the moisture in butter was something that inhibited browning for the rest of the cookie (because butter is 15-20% water). Browning butter removes a lot of the water content, so I was wondering if that is partly why the cookies get better. I know water is often used to prevent browning in, for example, Bacon when people do the "water in the pan method". I also think milk solids/proteins (which also have to react with sugars) would brown just from the oven, and not need the stove.

1. So IIRC, inversion of sucrose occurs at a high temp held steady over a long period of time. That’s usually why we must add acids or enzymes to facilitate the rxn. I wrote the exact numbers down for temps somewhere and can’t find them :/ ... it’s possible that there’s some inversion in a hot butter mixture, but my guess is probably not too much. You can check out beer brewers’ sites like this one for more info bc they make inverted syrups pretty often: www.homebrewersassociation.org/beer-food/invert-syrups-making-simple-sugars-complex-beers/ 2. Yes, so initially, I wrote a recipe that can use either browned butter or melted butter (not clarified tho) and just kept the browned butter versions. They just tasted so much better. I add water back into my cookie recipes because otherwise, the cookies are a bit too hard and dry. As for the final moisture content and how that affected browning, that’s an interesting idea, and you're right, water does impede the Maillard rxn, but I didn’t do that experiment. 3. Yeah, you are limited to surface areas, but there’s really no ideal thickness. Think about the Levain cookies - people go bonkers for that one, and it’s massively thick. Then there’s the Tate’s cookies, which are impressibly thin. 4. Wow, that is such an interesting idea - like a coating of sorts. If you try this, let us know how it went! 5. Oh, bread is exquisite. I think that’s going to be a slippery slope for me with all the microbiology involved in it - but yeah, the flavor complexity and textures have to do with so many things, including how and with what the fermentation occurs. Translating that to cookies? I might have to think about that one ;)

@@Sugarologie if i do some experiments of that kind, can I send you results?

@@kw91 sure!

I can’t speak to all cookies, but I’ve made several variations of mine. I usually recommend serving these within 24 hours of baking for optimal flavor and texture. I usually wait until they are cool and store them in a zip-top bag on my counter. Texturally - if you have a crispy top or edges, what will happen is that the sugar will draw moisture from other moister parts of the cookie and from the surrounding air (if humid) and eventually soften the entire cookie. It will have a consistent texture throughout. Sugar is hygroscopic, meaning it draws water from its surroundings. That’s why that trick where you put a piece of fresh bread in a cookie bag softens them up well 🙂 I’m also finding differences in textures when sugar is dissolved vs. solid when baked. And for my cookies, there is possibly a good amount of dissolved sugar, and in the dulce delicious cookies, there’s a high amount of dissolved sugar in the dulce de leche. This creates a chewy texture that, even as the cookie dries out (water leaves the cookie), creates an even chewier texture as it sits. If you think about it, syrup will have a fudgier-chewier consistency than, say, crispy sugar granules. Just an observation. And the final consistency of your cookie will vary from recipe to recipe. I can only speak from my experience as a developer, but the texture is one thing that I identify very early in my process, and then I start building. (Do I want this cookie to be crispy? Do I want this cake to be dense and sturdy? etc…) Scooped in 2 TB portions: My Classic Chewy CCC and Triple Brown Butter CCC: 3 1/2 inches in diameter, low-medium thickness, thin crispy edges, and soft interior with 7/10 chew after cooling. My Dulce Delicious CCC: 3 inches in diameter, medium thickness, rounded chewy edges with 9.5/10 chew after cooling

@@Sugarologie I made a snickerdoodle recipe by Nancy Baggett that included about 11/2 Tbs corn syrup as well as regular sugars. These had the most amazing chewiness. Over cooking them did defeat that, but the properly baked ones remained chewy for at least 7 days. Could have lasted longer maybe but they were gone by then ;) Definitely good to know the science behind the texture. Can't wait to try these recipes!

@@Sugarologie Thanks for the elaborate response and tips, genuinely appreciate it! I tend to bake them the night before, let them cool and place in glass containers lined with paper towel, with plastic lids. I then bring them to work the next day to very happy colleagues. I aim for crispy edges and soft/chewy in the middle, which I feel like I’ve acheieved in my latest batch. I also feel like my recipe is quite basic, I have brown butter which I cool in the fridge for 30min so it firms up slightly (room temp), I add milk powder (not toasted though) alongside the other dry ingredients, I replace 30g regular flour with 30g bread flour. I chop 44% and 70 dark chocolate (no chips). At one point I had a teaspoon instant coffee powder as well but not lately. I altered my technique many times as well. Now I’ll whip the egg with the white sugar, vanilla, and a splash of cream for 5-10min before adding the brown sugar and brown butter. Main issue I’ve had previously is when I started resting the dough in the fridge over night, it’d be rock hard and impossible to handle. I solved this simply by bringing it to room temp (4 hours), but I’ve never really been able to scoop the dough - I use my hands and roll them. I also flatten them a bit which I noticed most recipes don’t, but mine would be too thick if I didn’t. Anyway, sorry for the wall of text, it’s just really interesting to discuss and share ideas, since chocolate chip cookies are what taught me to understand baking and more about the science behind it. Again, can’t wait to try your recipe (although I’ll have to, my friend had an intervention for me)!

Ahhh I’m so glad you liked them 💕

That’s what I do!! Haha. I use actual molasses or treacle and white sugar to replace brown sugar.

My recipe originally had molasses in it, but I removed it and just went with dark brown sugar. So you can definitely use it, but because it is already dissolved sugar, it may cause your cookie to spread a little more. In my testing, where I used molasses, I had to add more flour to compensate. If you can remember the consistency of what your dough is like in your control recipe (without molasses) then when you make the batch with molasses, try to add a touch of flour until it’s the right consistency. And yeah, it was definitely a darker cookie, but I had a tough time figuring out if it was just coming from the molasses or enhanced Maillard rxn from the added fructose and glucose.

They're a little crazy, aren't they? I love these cookies so much and I'm so happy you like them too 🥰

I've done it with a pressure cooker but now I'm curious to see how that compares to sous vide

Don't need a sous vide, but otherwise right on!

Yes, I also was wondering how the "shortcut" dulce de leche would work as compared to a true dulce de leche.

Harold McGee’s On Food and Cooking is the ur-text of food science - it’s been around for decades and can still amaze. You find some new food science thing and think you’ve discovered something new and then you open the book and there it is already.

Awww that’s so sweet 🥰

In cookies, where (usually) very little aeration of butter is needed for the final result of the cookie, this is fine. However, just ensure that if you're swapping browned butter for regular butter in the recipe (usually the step will be something like: "cream the room temperature butter and sugars together until light and fluffy"), you also need to add water. The recipe was written to include the water in the butter; without it, you may get a tougher, drier, and a bit greasy cookie when it comes out of the oven. One stick of standard US butter is 113g/4oz/0.5 cups, and there is approximately 18 grams of water per stick. So for every stick of butter, after you brown it and allow it to cool so that it's more solid for creaming, add about 18g or 1 tablespoon plus 1 teaspoon of water into your bowl along with the sugars. If it's a cookie that perhaps does rely on aeration from the butter, which occurs during the creaming step with the sugars, you may end up with a flatter cookie that spreads a little more during baking. During the browning process, you have heated the butterfat to the point where it's completely fluid. This destroys the organized structure that the different fat molecules once had. Simply cooling it in the fridge or over an ice bath isn't enough to rebuild that structure, so you'll notice that even though your brown butter is solid-ish, it's still as firm as the butter you started with. It likely can't hold the air bubbles as efficiently, and it has a lower melting temperature and, therefore will lead to a flatter cookie. That's not to say that this won't work for all cookies but may be something you observe, and usually, it's not a huge difference unless you do a nit-picky side-by-side comparison. And you're so welcome for the video...good luck!

🥹as always… you the best from the rest!!

Oh dang powdered caramel is genius. And congrats on your promotion! Hey you should be so proud…I’m rooting for you! ☺️

What is a cookie sheet cake? A cake that one big giant cookie? Or actual cake but baked in a cookie sheet? Usually that how they do the jelly roll cake, log thing - roll lol 😊