šŸ”µ Tasting Chocolate Chip Cookie Recipes || Glen & Friends Cooking

šŸ”µ Tasting Chocolate Chip Cookie Recipes || Glen & Friends Cooking

July 31, 2019 17 By William Morgan


I can see why you said to bring some tea
what have you been doing all day
cookies galore you’d said cookies you
said I’m gonna make some cookies I want
to try out some things yes so we always
have a recipe that is our go-to recipe
yeah black book the black book it’s a
black book it was his grandmother’s
right that’s how it works right it was
your grandmother’s book
known around our house says the black
book so we always use that recipe yeah
it is a good recipe and I wanted to sort
of play with it to go from you know
crispy chewy cakey cookies and I thought
I’m gonna go right back to the beginning
I’m not gonna I’m not gonna play with
that rest again so I’m gonna go right
back so I went back to Baker’s
percentages of what a drop cookie is and
how on earth did you find that where did
you find that piece of information all
of those Baker’s percentages are right
there
okay there I mean people have been
baking since someone decided to grind
some wheat between two rocks and that’s
what you use as your your search words
Baker percentages drop cookie um I mean
that steps in cookbooks I’ve got two
cookbooks cookbooks okay so all of that
is out there so from a Baker’s
percentage standpoint it’s easy to
develop the recipe so I started out with
this one okay number one it says half
creamed so that is the flour the butter
or the fat whatever fat you want to use
and the sugar is all in equal
proportions okay so this cookie in this
cookie are exactly the same it’s just in
the way that I mixed the dough okay so
this one I mixed with a hand mixer okay
and you get this really thin you really
creamed the butter no no not at all it’s
only half creamed oh yes how do you know
what’s happened well because the the
sugar isn’t fully dissolved in it yet
and it’s not okay I’m just asking you
can only what’s is gonna mixed yeah with
a hand mixer or wooden spoon you can
only get half okay so it’s just mixed
yeah okay which gives you this really
thin chewy cookie okay um
crispy thin chewy okay this is
done in a stand mixer and the the butter
and the sugar is creamed together really
well so I again a hundred percent 100
percent hundred percent so the the flour
1 1 that 1 1 1 crispy mm-hmm very crispy
does it taste the same this one’s got a
little more chew to it but does it taste
the same mhm it tastes the same and if
you like that kind of cookie mm-hmm well
and what I find with when you get to
this percentage of butter when the
butter is the same percentage is the
flour you do get a little bit of grease
on your fingers as you eat them not that
that’s a bad thing so this next cookie
and these are also half and a half brown
and white sugar okay yeah cuz you had
said you had experimented that with that
earlier with that yeah to try to get
nanak and i kind of like that that mix
between so this one butter is only 80%
of the weight of the flour okay so more
flour so in theory they should be more
cakey they should be more cakey okay
let’s see if cookie thing I can eat them
all know what surprisingly still crispy
yeah it is quite crispy um it’s got a
little more chew to it then the then the
one that’s all butter does that make
sense
mm-hmm I feel like I need to go back to
that one I can’t I can I think I’ll
barely get through this life I’ve made
what seven batches of cookies today how
much of the dough did you know too much
way too much so this one actually very
similar in texture it’s just that this
one’s kind of like the big version of
this well yes so this one this one this
one spread that extra amount of butter
just lets it now spread but
okay so this one’s 60% butter as the
weight of the flour and these so a nice
could you just lowering this sugar in
this case you’ve lowered the butter the
butter time okay so this is even okay so
there’s yeah so you’ve gotten to that
cakey point I was distinctly soft and
how’s that yeah that soft cookie yeah
cakey so it from the difference between
80 to 60 you’ve crossed that line into
cakey so it’s the 60% that’s the line if
you want to make a cake see if I get
this right you want to make a cakey
cookie you have 60% less no no you’re
you’re the weight of your butter is 60%
of your flour so it’s one two point six
to one yep okay got it
and I’ve and when I when I look I’ve
seen these cookie recipes go down as far
as 50%
so roughly you’re looking at a cup to a
cup to a 2/3 of a cup volume it’s got to
be by the way volume so hundred grams
200 grams 260 grams
yeah I’m Claire yep 60 grams being the
butter got it
these ones and I think I might even cut
back on the sugar a little bit I think
the sugar could go back to 80% of the
way to the flour is that just because
you like my that’s my sweet that’s my
personal preference yeah I was did you
do it no the different that’s a
difference so these two here number four
and five mm-hmm
Art’s the butter content is 70%
all-purpose all-purpose flour a whole
egg because each of these heads know
what that means wait each of these had a
whole egg in it okay so this has a whole
egg plus one yolk so I threw away the
white on what I so I had two eggs I’ve
thrown away one white this is the same
except it’s bread flour so these are why
I add the extra yolk a little bit of
moisture a little bit of protein and I’m
hoping to get
cross between a cakey and a crispy and
have chewy that’s the idea yeah so you
didn’t make a version of this well you
should did the AP flour that’s what this
is okay so this is the AP flour okay
okay
so it’s I’d say that one has a very
typical a very typical cookie general
cookie texture too it’s kind of kicking
in the middle a little crispy on the
outside yeah it’s um it’s a coffee-shop
cookie yeah it’s got that kind of yeah
kind of the okay so that’s what the
whole purpose all right I can’t eat that
I so want to put that – and so this one
is with bread flour so a higher-protein
bread flour than all-purpose so should
all still taste the same and they have
all pretty much tasted the same mm-hmm I
don’t like that one at all not at all I
have just met a cookie I don’t like well
okay hold on a cookie that I made
relative to the other cookies you don’t
like but I bet if I that was the only
one that was there you if that was Sam
yeah them there’s still pretty good
cookies tomorrow afternoon if that was
the only cookie on the plate I would eat
it mm-hmm yeah um yeah not to my taste
the clown falls apart yeah crumbly okay
so this is a wild card um you know how
you go to open the Internet and you’re
you read stuff someone said so there’s a
couple of things that go on right there
someone said as soon as you pull your
cookie out of the oven smash it with a
glass the bottom of a glass and crush it
down so this is cookie number two did
they explain why oh it’s supposed to
change the texture it’s supposed to last
longer I mean how do you need cookies to
last long I don’t know okay so this is
this cookie yeah which we found to be
somewhat crispy
yes scooched yep okay not really worth
the time I would say just whoosh them
I almost want to say it’s a little less
cushy a little less crispy not that it’s
relevant no but it just it has it very
similar yeah it’s not as crispy so that
way it’s got a similar texture to the
60% mhm alright so if you you’re going
from this one I don’t know why I’m no
there’s no science there’s one sample
data point maybe two data points not
exactly scientific but you know so I’m
going to put all of these recipes up as
their own videos I’m going to give you
the Baker’s percentages and grams and
cups for those people that don’t want to
bother with Baker’s percentages let me
know and I would encourage you I mean
people are terrified of changing baking
recipes because they’ve always been told
it’s a formula you have to follow them
you have to follow it you have to follow
it you have to follow it I know you’re
not afraid you don’t have to follow it
you can play with it I mean this is
almost half of the butter of those and
it’s still a great cookie mm-hmm they’re
both great cookies they’re just
different in what you well and then you
can play the sugar for how you like yeah
and the type of way you like to sweeten
it as well yeah I mean you can you can
completely play with a baking recipe and
it’s still going to work out so I don’t
encourage you to cook them all at the
same time unless you’ve got a lot of
people I’m not really sure what we’re
going to do with all of these but yeah
in the next three weeks try a couple
different ones see what you like let us
know some feedback so I’m now going to
take some of the fat out on these
chocolate chip cookies and put in some
peanut butter
so peanut butter chocolate chip cookie
and Nutella so then I’m gonna ask you
the question which you may not be ready
for yep which one which recipe which
ratio is most like the one from the
black book the one that came from your
grandmother’s cookbook this one is it
yeah I’m trying to remember what I could
probably recite the recipe if I thought
about it and and the one in the black
book and a cup of sugar but the one in
the black book is uses cake and pastry
flour which right which changes the
dynamic again because it doesn’t yeah
yeah
okay check them out let us know