CHEFS vs TIKTOK: How to Make the BEST Chocolate Chip Cookie?? | Sorted Food

[@Zelmel]

For all of Ben's tearing and reforming to make an "imperfect" cookie, Mikes looked way more "rustic" and also attractive to me.

[@143Oshawott]

It’s definitely because of the chunks I feel like. Because the chunks are cut bigger than the chips they make these pockets of just pure chocolate.

[@TheSongwritingCat]

The tearing was a totally pointless step here. The cookies were perfectly smooth and a little flat. If you look at Babish's recipe, you can see what torn cookies should look like.

[@CantorVictoria]

I'm pretty sure it's because Ben made his dough super airy and cakey by beating the egg and sugar. The fluffiness undid any torn craggy-ness.

[@SydneyMitchell]

I agree that the chunks are one part to make it look rustic, but chilling the dough AFTER shaping was another step that is crucial for the rustic look. Even though Ben had the tearing, because they went straight in the oven after shaping, I believe they weren't cold enough and it caused them to spread and lose their shape.

[@jimloat2748]

Completely stolen from serious eats, what an embarrassment

[@rorye2329]

The chocolate Ben used is my family's brand! So weird to see it unexpectedly on a channel my housemates and I watch religiously. We've fought against unethical companies like Nestlé (using the Menier brand) for many years with their massively greater budgets stifling us all the way. BTW we we were the founders of the Fairtrade standard in the UK. It's great to see a Chef recognise our extremely high welfare standards (single source - with far beyond fair-trade thresholds, making us by far the most ethical chocolate available in the multiples), along with our for home-chef innovations (such as the convenient melts and chips). Thanks Ben! This just feels so surreal. The team are going to be over the moon in the morning! Food Thoughts is available in Waitrose, Sainsbury, and Ocado.

[@bbmcgee33]

I LOVE your chocolate (and ethics to boot!). Great work 😍😍😍❤️❤️❤️

[@GawYT]

It's such a shame Sorted partnered with Nestlé recently. Your chocolate sounds great though, would love to see you offer shipping to Ireland!

[@grease6314]

You sound pretentious

[@heyhorinshi]

Don’t stop there! Talk to the boys Bens already a fan so…

[@DimT670]

@@GawYT when did they partner with nestle? Like I often find hate for certain companies goes over the top and their sins are often exaggerated, but nestle is essentially a captain planet cartoon villain

[@margowsky]

Mike 100%! That cookie was gorgeous. I love that Jamie could practically give all the ingredients in that cookie. The man knows his sweets.

[@Souchirouu]

I still think they should do a chef vs normal's battle where both have to replicate a dish while only being allowed to taste, smell and touch it but not see it.

[@Khazandar]

As one can clearly see. xD

[@SweetChuckPi]

@@Souchirouu And get Chris Morocco to be the judge.

[@SheepdogSmokey]

Sadly, they left his "that's the way the cookie crumbles" for the blooper, it's the perfect line!

[@alek4ever646]

Is probably the only thing that keeps that hunger level on the Pass It On character card, that is so high it wraps to the other side, in check.

[@Anna_TravelsByRail]

“He’s giving his butter a bath Mike!” That would be a hilarious line in a cookbook: bathe your butter. And then a 100 years from now people can make videos about it. 😉

[@ChurchladyHmm]

To be fair, making homemade butter requires giving your butter a bath. It might already be in a cookbook!

[@charleyh.553]

@@ChurchladyHmm I came here to say this, lol

[@shihalya]

I would like to add that there should be chef vs TikTok(or various other social media) vs grannies (or grandfather), because let me tell you, grans cookies and biscuits are always the best …. And you never can quite get them right even with their „recipes“, those bleached out, handwritten, different colored loose pages of surprise, history and wonder

[@webfox1]

Wasn't there an episode of 'Friends' where "Grandma's" recipe was printed on the back of the package of one of the ingredients? We had a similar moment at our house. :D Just watch out for when the pages stick together and you make that interesting trifle. ;)

[@tinnagigja3723]

@@webfox1 Her name was Nehslée Toulouse -Do you mean Nestlé-Toll House?! You Americans always butcher the French language...

[@Lucky008aau]

+, My mom's recipe (who is a grandma), are great and not done like either of these.

[@lias5188]

I need a chef vs grannies

[@brittanyvond.491]

I had my grandmother teach me a couple of her recipes and except for cakes and cookies, she didn't have exact measurements. You just add ingredients until it's right.

[@PokhrajRoy.]

I’m happy in the knowledge that it doesn’t matter who wins, there’s chocolate chip cookies at the end so everyone wins.

[@HumbleWooper]

2:50 I find it interesting that Mike put the sugar with the dry ingredients. Growing up I was taught that sugar (both brown and white) always goes with the wet ingredients when you're doing stuff like cakes and cookies.

[@vin2164]

Same, it’s like a classic baker maxim that sugar is a wet ingredient

[@keeprockin69]

I wondered about that too!

[@McSandwich121]

I worked at a cookie place for a couple months, and we did that "split the cookie for the craggly top" thing. I hadn't seen anyone else do that, though I've only seen the process for that one cookie place.

[@SortedFood]

That's super interesting.... thanks so much for sharing!

[@Ilendir]

@@SortedFood Is it possible to replace the flour with rice flour (or other gluten-free flour?). If so, should it be glutinous rice flour or regular one? Looking for good recipes without gluten. Many thanks in advance.

[@micheinnz]

@@Ilendir Hi, gluten free person here. Use a good commercial gluten free flour mix. If you want to just use rice flour make it regular rice flour, not glutinous (which contains no gluten but behaves differently from "normal" rice flour).

[@Zorayah]

@@Ilendir Gluten-free cookie maker here, I use regular (GF) plain flour but add in a little rice flour, the recipe I use is 305g of flour total, I use 240g plain and 60g of rice flour, mostly a preference thing but I find you get a nice crunch with that.

[@TrippingtheBrightFantastic]

The look on Jamie's face when Ben mentions "the caveman tastebuds" is like, "Should I be insulted?" 😂

[@neilambasing7501]

That Jab! Ouch! Was that also to me? Ha ha.

[@Zabomafooable]

I really wish Ben had also baked his same day cookie dough as an experiment to see what overnight cooling would do for the cookie.

[@lexica510]

In my experience, it's absolutely worth the time to chill the dough for at least 24 hours. It really develops the depth of flavor.

[@kaldo_kaldo]

Curious, have you compared cookies from the same batch not chilled, short chill, long chill?

[@BirdyJ0]

@@kaldo_kaldo Yes! I almost always double recipes, and make a tray right then so I can have cookies, but then leave the rest in the fridge for the next day or two. It's like the difference between soup the day of, and soup two days later! Neither is bad, but the wait is always worth it

[@PokhrajRoy.]

Wait, Barry wasn’t in the kitchen and the hob was still on? I guess magicians never reveal their secrets lmao

[@janmay3901]

There have been several hobs left on lately and Ben has been in the kitchen more than once...

[@krob7955]

I can’t wait to try Mike’s cookies! I also want to see if his mixing order makes a difference. I always cream butter and sugar, add eggs and vanilla, then mix in dry. I wonder if sort of slowly hydrating the dry makes for a different/better cookie. Well done!

[@mpet483]

Kudos to Jamie for being able to recognize what had gone into each cookie. I love when Sorted teaches the reasons why the food works.

[@WhatKindOfNameNow]

"This is 'chocolate chip' cookies, not 'chocolate chunk' cookies." Big words, coming from someone who refuses to stick to the named dish when making it gourmet, Ebbers.

[@sylviatamieanan4088]

That's how I find out that "chocolate chunk cookies" are actually what I like.

[@Celairiel]

Came here to say this.

[@justkiddingnot1913]

Same thought. Is Ben going through something ?

[@rsarah4755]

@5:27 you can tell Ben is just playing around. So chill out guys 😁

[@PokhrajRoy.]

Ben saying, “And this is chocolate “chip” cookies, not chocolate “chunk” cookies.” was so salty that he added that into the recipe.

[@Alex-sz1ys]

XD I was so confused about the points he was trying to make in this video. Chocolate chunk isn't chocolate chip?! I mean, sure Ben, I suppose I would just ask why the size of the chocolate matters for a cookie recipe.

[@The_Curious_Cat]

@@Alex-sz1ys Asking the why on a joke is a bit pointless, but ok.

[@lailaes802]

Good point for the overnight cookies is you can just bake them whenever you feel like it and with zero effort since you already have them in the freezer it's just tough that you can't have them the day you mixed them

[@sylviatamieanan4088]

I've read that tip so many times already, but I just don't understand how is it possible to someone to have a bunch of cookie balls in the freezer and not eat them all at once.

[@BirdyJ0]

Make one tray of cookies and do the rest later! If you're really into advance prepping, or for new parent gifts, I've done a bunch of different doughs, froze them into balls on a tray, then vacuum sealed a dozen at a time. They keep for alot longer and are less accessible to take just one cookie dough ball and eat it.

[@ShanaIsAFangirl]

@@sylviatamieanan4088 I'm just gonna eat the cookie dough if I keep them in the freezer honestly. They would never be baked.

[@dungeonseeker3087]

Another top cookie tip, substitue some of the flour for Tapioca starch (you can use potato or corn but its not as good) to get an absolutely perfect crunchy outside and chewy middle.

[@louisegolding104]

Mikes cookie looks to die for and I will be making them

[@SortedFood]

Soooooo good, and much quicker too 😂

[@adamclark8115]

Did you make them? I only ask because I just followed Mike recipe and it say you should get 14 x 100g balls and I literally got half of this. Am I doing something wrong? 😂

[@tigerlily515]

I just made the dough and it looks soooo dry....I think I did something wrong

[@DumbMuscle]

Chef vs Internet for Paella would be interesting to see, I think! Just ignore all the people asking Jamie to put it in a burrito.

[@SortedFood]

This would make a great video for sure! We would have to ban any wraps from the building 😂

[@Scorpodael]

@@SortedFood well obviously y'all should just use a pseudo tortilla made of a thin, flat disc of some kind of cheese.

[@gingeranne3053]

I love how both Baz and Mike are excited for Ben's "naughty" cookies

[@monkeykplunk]

Hang on, did we just miss a perfect opportunity to test if leaving the dough to chill for 24hrs actually makes a difference? Ebbers had two identical batches!

[@redsail08]

Love it when Mike wins!

[@Matt-yw8tj]

So in four days, Ebbers has redefined a baked potato with cheese as a doughnut and the word "perfect" to mean "imperfect". The KZbin fame has fully gone to his head I fear.

[@nightbane727]

james isnt there to keep his ego in check unfortunately

[@scoobers90]

He's gone mad!

[@Abdiel420]

Except Ben is right and Perfect cookie could mean perfect tasting, it doesn't have to mean perfect in appearance.

[@Matt-yw8tj]

@@Abdiel420 DON’T ENCOURAGE HIM! Who knows what he might do next otherwise?

[@konijntjesbroek]

Not so much redefine as failing to use the exact words he wanted. He was expressing his commitment to wabi-sabi cookies.

[@Anna_TravelsByRail]

“It’s chocolate chip cookie not chocolate chunk cookie.” Yeah, I felt that burn. 🔥

[@shellh929]

I dunno, after Sunday's "baked potato" I'm not sure Ben is qualified to make that pedantic of a burn.

[@m3ducraft]

@@shellh929 I said the samething

[@ValeTam]

I agreed, that's way too much chocolate, I wouldn't be able to eat more than 2!

[@LuckyDragon289]

I'd go for a hybrid between Ben & Mike's. Roughly-chopped dark chocolate throughout; no milk or white chocolate because those are too cloying sweet for my tastebuds. Also, flaked sea salt on top is an excellent addition - as Jamie said, the salt cuts through the richness.

[@madivason]

I was so excited to watch this video as a hardcore cookie lover since I’m always looking to improve and see different tips and tricks for delicious cookies. I made these a few days ago and they were amazing !! I kinda combined both recipes by keeping mike’s ingredients but used ben’s method since I found the dry ingredients first to be quite odd. Cooling down the butter and making it the fluffy, more solid concoction definitely helped my problem with the cookie dough not combing with the sugars and my cookies being “greasy.” Overall amazing video and now I have a new favorite recipe. thanks !

[@sarahr7890]

Chilling the browned butter is brilliant. Chilling the dough is too.

[@asquithmainlines699]

Mike’s did look better, for all the “ talk “ Ben did about breaking the ball in half and putting it back together and refrigerating the dough he still ended up with a plain round cookie. Mikes had more height so you could tell it was going to be a better eating experience. Good job guys!

[@lux481]

I gotta confess, Ben slapping the bottom of the chocolate tin while making direct eye contact with the camera... phew, my heart stopped for a second

[@The_Curious_Cat]

Visually I would definitely go for Mike's cookie. It's very pleasing to the eye which usually means it's going to taste good (since I can't taste anything in video, I guess that's how I choose lol).

[@kaiastrange9989]

Love this channel! 😊

[@jonaswestman1245]

Next time you make a chef vs ”insert media here”. You should first have a blind taste test, then a test with visuals included. It would ve interesting to see if the visuals affect the overall experience

[@SortedFood]

Good idea!

[@sdube001]

From the visuals alone, I'd have chosen Mike's every single time. Ben's, I'm sorry to say, looked more like some store bought packaged cookies. Still delicious, but they didn't look as exciting as Mike's.

[@Diabolus1978]

Here's my recipe. Its crispy edges and soft chewy inside. Chocolate chip cookies. 160 gram bread flour 175 gram plain flour/all-purpose 1 tsp baking soda 2 tbls water 220 gram light brown sugar/1cup 100 gram sugar/ 1/2 cup 227 gram butter salted (2 sticks) 2 M eggs (medium) 90 gram semi sweetened chocolate buttons or chopped up chocolate / 1/2 cup 142 gram dark chocolate buttons or chopped up chocolate/5 ounce 2 tsp vanilla extrakt 1 tsp espresso powder (nescafe) If u use unsalted butter add 2 tsp salt Melt the butter in a pot and lightly brown the butter on medium heat let it cool down to room temp add to a cup measure and add water so it's full. Put all the sugar in a bowl with vanilla extract and espresso powder and add the cool butter and mix for 2-3 mins Add the eggs and let the mixture come together. Add sifted flour,baking soda and just mix so the flour is incorporated into the mixture then stop mixing Add the chocolate and stir it in with a spoon. Take out the dough into clingfilm/seran wrap and form a roll/logg let chill in the fridge for 40 mins take out the roll and open it and cut into 18 equal parts then roll to balls and let them sit in a fridge to cool for another 20 mins. Bake 6 at a time on a baking tray with baking sheet. At 180°C/350°F for 12 to 14 mins. My cookies took exactly 12 mins.

[@Anna_TravelsByRail]

Video idea: more and more products claim to have vegetables in them. Most of these veggie wraps / veggie pastas etc. only have the vegetables in powdered or rehydrated form in them. This results in products that are actually less healthy then the whole grain alternatives (more sugar, more fat, more calories) and are more expensive because consumers think they’re healthier (because manufacturers say it has the amount of veggies in them that were there before powdering them). By powdering and dehydrating/rehydrating the vegetables also loose most of their nutrients (and are highly processed). I’d be interested in a video (series) where you show us how that’s made and how you could actually make something to incorporate more vegetables (maybe by hiding some of them) without loosing their nutritious value.

[@greengeekgirl]

I'd be interested in a series like the other blind tasting/guessing series where they took the "health-washed" products vs regular products and guessed if the healthier product was actually better in the way that it claims.

[@sarahwatts7152]

@@greengeekgirl I'm interested too! I'm always suspicious of things that say that they're healthy - mainly because of sugary cereal commercials that are "a part of a healthy breakfast." A VERY small part of a healthy breakfast...

[@colbunkmust]

I'm not sure how dehydrating vegetables makes them less healthy, other than removing the water content. Certain vitamins may chemically degrade, but that also occurs in any cooking process, and minerals aren't lost through dehydration. "Processed" is a buzzword is so broad and overused in the health food industry that it basically means nothing unless you specify what the process is.

[@paralell8371]

@@colbunkmust ​ True, but just because a word is overused doesn't mean it has no merit ever. In the case of dehydrating foods, the University of Missouri did a study (Introduction to Food Dehydration Developed by Barbara Willenberg; Revised by Susan Mills-Gray State Nutrition Specialist) and to summarize their findings: > Vitamins A and C are destroyed by heat and air > Using a sulfite treatment prevents the loss of some vitamins but causes the destruction of thiamin > Blanching vegetables before drying results in some loss of vitamin C and B-complex vitamins as well as the loss of some minerals, because these are all water soluble > At the same time, blanching reduces the loss of thiamin and vitamins A and C during dehydration (Unknown if less Vit C is lost from Blanching + Dehydrating, or just Dehydrating) >Dried foods have more calories on a weight-for-weight basis because of their nutrient concentration. For example, 100 grams of fresh apricots has 51 calories, whereas 100 grams of dried apricots has 260 calories

[@colbunkmust]

@@paralell8371 I did acknowledge that some vitamins are destroyed in the dehydration process, but as I already said, cooking food does the same thing, so unless you're eating an all raw diet, it's a fairly moot point(this is also the case with blanching or boiling food before consuming it in the case water soluble minerals). Obviously you'll have a higher calorie quantity per weight of dehydrated food than fresh because water has a very high molecular density but is completely devoid of caloric value. But implying that food is bad because it was "processed" is fallacious.

[@Hundmathr]

Well done Mike. Another hack for the brown butter I've learned is to add some powdered milk to the butter, it gives more milk solids to brown and really amps up the flavor.

[@Wuffskers]

on the topic of wanting cookies right away, I just split the difference and make a portion of the cookies right away and leave the rest overnight and bake them later. I also like doing small batches anyway, I will sometimes pre-roll the dough into balls and leave them in the fridge or even the freezer and I just grab a couple balls when I want cookies and bake them so I have fresh cookies every time

[@laurensimpson9259]

Pass It On idea - Ebbers time is split and sandwiched between the boys. This could be like Jamie, Ben, Mike, Ben, Barry or he’s in the chef cam area and taps in or the boys can tap him in to rescue something, but he only has like two minutes to save it. The theme should be something technical where they’d need his expertise to save the dish.

[@PokhrajRoy.]

Ben went classic, Mike went Contemporary Chic. It’s so hard to choose! Both win in my opinion 👏🏽 (Also, congratulations Mike!)

[@danicas.4484]

Im going to try mikes this week, with the ice cube trick and overnight refridgeration from Ben, and i think perhaps i might toss in some butterscotch chips or perhaps a nut of some sort. cant wait!

[@cjtramm8]

I love it when y’all cook!

[@gloriakelly8562]

I absolutely love when you do reacting to pass it on episodes - could you do more please!!!

[@shellh929]

Ooh thanks for including the recipes!

[@SortedFood]

You're welcome! Let us know if you end up making them? Are you going for Chefs or Mike's?

[@shellh929]

@@SortedFood I tried Mike's recipe.

[@PokhrajRoy.]

I think we can agree that Ben’s Hyperbole + Comedy and Mike’s Comedy are both good. Laughter but also articulated facts 😂

[@shinrin1081]

Mike. I am genuinely salivating, your cookie looks incredible... I think I'll have to try making them.

[@kandndad3527]

Tic Toc cookie is like modern movies, throw tastes at you until you're just satisfied. But little art or distinction. In end Ben is the artist.

[@panda93247]

Salting the cookie is by far the best tip in the video.

[@cartercain6284]

love this series

[@rebeccawinchester5623]

They both look so good but that salt on top sold me on Mikes. Mike/TikTok deserved the win.

[@agatasousa2885]

"it's chocolate chip cookies not chocolate chunk cookies" technically yes, but I mean, who wouldn't rather have chunks of chocolate? 😂

[@carveylover]

So, I was looking for a new and different chocolate chip cookie recipe and found one where they toast the flour! It is suppose to add a very nutty depth of flavor. The recipe writer also added brown butter. I haven't had the time to try it yet but it sounds so amazing and interesting.

[@Ghostiification]

Why am I always watching these videos while hungry

[@naelissimmer4152]

This was fantastic! And Ben seems to be having a blast! Delicious cookies for everyone, no one loses!

[@GeekTalkVideos]

I literally cheered like my team just won a game on TV when Ben said “these are chocolate CHIP cookies not chocolate chunk”. They’re different! Sometimes I want awesome sheets of melty chocolate in a cookie and sometimes I want a good balance to actually taste the cookie dough itself.

[@RowanWolf22]

Chocolate wafers for the win, if you watched good mythical kitchen! Chocolate chips for some reason don’t spread out evenly so some bites lack the chocolate while some bites have too much!

[@SmokeyTheBandit]

@@RowanWolf22 the mythical kitchen episode was rigged by Nicole. The moment she saw wafers she decided they were gonna win. Chunks is by far the best, and one of the reason is exactly what you mentioned, sometimes you get a big bite of chocolate; other times you get delicious cookie.

[@sophykitten2212]

I think I would prefer Ben's. I don't like mine too gooey or chocolate filled. I really enjoy the salty/sweet of the cookie itself.

[@yellowladybug4010]

Agreed, also I really dislike white chocolate. Even with the mix of others, it would make me want to gag. I also don't like the sea salt added, keep it simple, small, and delicious please.

[@mrow7598]

I always just done the Toulouse cookie recipe however just use bread flower instead of all purpose. They puff up and they're nice and soft (cakey). I also swap out the chips for M&Ms..

[@RubyMadigan]

I found a really good cookie recipe in lockdown and its made with wholemeal flour. It adds to the chew and savouryness cutting some of the overwhelming sweetness. I looked it up because for a while wholemeal flour was all I could get my hands on

[@thinkingprole1]

I'm taking Ben's butter browning techniques. Next level that is

[@SortedFood]

That was pretty impressive TBF!

[@TheHui]

One of the very few channels on KZbin that I like the video before even watching it.

[@SortedFood]

Thanks so much :)

[@mrs.thomas-usmcwife5686]

Chocolate chip cookies are my favorite! I seriously need to try both of these. I like to add pecans and use white chocolate.

[@SortedFood]

Sounds fantastic!

[@emi5436]

Mike’s looked amazing 🤩

[@May10190]

👆👆thanks for watching you can send a message

[@The_LadyAJ]

I love a cookie that falls apart like that. Oh that looked so good

[@May10190]

👆👆thanks for watching you can send a message

[@kimbercustompro1911]

Most important thing, for me, is to make sure the cookie browns well in the oven. You might loose a bit of softness but the taste you get from the caramelized sugar more than makes up for it. Ironically I'm also most fond of chocolate chip cookies that have very few and very small chocolate chips in them.

[@fortheloveofchocolat]

Loved the look of Mike's cookie. I always use baking soda in my cookies rather than baking powder. Nice video.

[@Neya182]

Now this was a sweet treat, I would certainly try these recipes in my next batch, both sound and look amazing

[@rosejustice]

I miss Jamie’s glasses over his blindfold.

[@raregamermom5039]

I am just going to have to make both, but I agree that B looked wonderful.

[@alexfsayshi5279]

Ben giving his butter bath a bath bomb was cute

[@patmaurer8541]

The cookie itself is so sweet, I think Ben's choice of 70% chocolate would be my pick.

[@Slanderbot]

Only one of these was a chocolate chip cookie, and a high level of execution on them as well. So cheers to ben for this one easily.

[@pablopablo3834]

Ben teasing about the brief is hilarious! From the man who makes baked Potato Gourmet by mixing it with mashed potatoes to make mashed potatoes then frying it.

[@Adrian-hr5cv]

I think mike deserve the basic cookie badge

[@ThurstonCyclist]

Now I want to bake chocolate chip cookies. Neither of these recipes, though. I've got my grandma's recipe. She died over 30 years ago, but her food lives on.

[@amandabyrd2989]

Mike's/internet's cookie was gorgeous. I'm not a fan of chocolate chip cookies but I'd eat that morning, noon, and night.

[@vaishali_prakash11]

Honestly.... When Ebbers said the chocolate chip cookies has to be rustic, turns out his one was very uniform.... But his techniques are amazing Whiles Mike's looking very rustic and homemade.... Mike's looking so tempting and delicious

[@mammamiia08]

I thought the same thing! Ebbers' cookies looked like they came from a factory 😳 Mike's I didn’t care, they looked so gooey and yummy!

[@noellalexander9527]

When a chef says "rustic" they mean imperfect in a way that is comforting and wholesome. Unless you work for them and it's your food in which case "rustic" really means " you suck at this , I hate you, i wish you were never born... if anyone needs me I'll be at the bar getting shitfaced and making the customers uncomfortable"

[@travisore6309]

Semi sweet chocolate is best all round as it balances the cookies(tastes vary but it is the middle ground). A hack to not needing to brown your butter is to use almond extract. Always cream your butter eggs and sugar. Best if made the night before baking.

[@melissalambert7615]

As much as I love dark chocolate I agree semi sweet chips for cookies.

[@benjaminpage4911]

this was the calmest I have seen Mike.

[@SortedFood]

He had practiced and was confident :)

[@benjaminpage4911]

@@SortedFood it definitely showed. He knew what he had was good. Also, may I say Jamie with the brown vs white sugar and able recognize the subtle flavor (I assume the browned butter). The man knows his cookies...

[@jaybehkay2438]

I love the hand gestures that go along with Jamie describing cookies 😂😂

[@clarest8035]

Burnt Whipped butter- where have you been all my life! 30 years cooking and I’ve just discovered it. Amazing smell, looking forward to trying it in other recipes (butter cream maybe). Making Ben’s cookies, dough now resting in the fridge with a big sign “Do not eat” on it to keep the teenagers off it overnight!!!

[@saifon2007]

Looks very sweet!!

[@BA1Gang]

Mike's cookies look the best.

[@TessaOswin]

I commonly make a batch of cookie and the freeze. The freezer tip brilliant for live alone.

[@orcapus5652]

My grandma used to make the best chocolate chip cookies EVER. She said she followed the Tollhouse Cookie recipe exactly with one exception. She put double the amount of butter the recipe called for. She would freeze the cookies afterwards and when you took them out of the freezer you could still bend them without them breaking. Obviously they were a flatter cookie because of all the butter but they were GREAT. They made the best ice cream sandwich using those cookies as well.

[@deadlykittengaming]

I'm going to have to try both of these.

[@royalrhino1146]

I just finished baking chocolate chips cookies and took one to look for a nice vid on youtube. Guess faith wanting me to look on how you guy make it. I did not brown my butter. I also instead of white sugar I used sugar cane sugar. It works really well with dark chocolate.

[@PokhrajRoy.]

Such a fun day for Jamie at the office. Good for him 😂

[@maryjanegibson7743]

I think I'll be putting a lot more thought into it the next time I bake cookies for my family. Both of the recipes looked great. I'll probably take elements from each.

[@Jesst102]

Okay apart from melting the butter I make cookies the exact way Mike made his???😂 I can confirm they’re incredible🍪

[@williamcameron1831]

jame is probably the best at picking winners blind. he analyzes the cookie really well

[@memella]

My favourite episode for a long time - Mike's vindication!!

[@apathetk]

I go somewhere in between the two. Basically, the technique of Ben with the ingredients of Mike. Particularly the chunks (or even wafers) of chocolate over chips, but always dark or semi-dark chocolate. I also do big! cookies and the break in half and put back together technique. Another tip, that I picked up from another KZbin video a few years ago is to preheat the oven, the broil them for a minute or two, then turn off the broiler and let the cookies finish as normal.

[@zfbx]

I actually personally think I'd like Ben's cookie more cause it actually holds up as I feel a cookie should, Jamie's hands were instantly a mess once he even touched Mike's cookie. If I can't safely pile up 10 cookies to run off with without leaving a trail of evidence we got a problem.. xD

[@GuyNamedSean]

I actually agree! I prefer more biscuit-like, denser cookies. I know so many people that prefer the ooey gooey fall apart cookies, though, including much of my family.

[@anneirenej]

I am going to add the browned butter to my recipe and switch up the sugar amounts. Looks like fun. Thanks gentlemen.

[@JT-hq2cc]

reading through the recipe for mike's and have a couple questions: 1. how many grams of salt is the 1 tsp? (or what salt did you use) Why I'm asking: 1 tsp of table salt is 2x 1 tsp coarse salt vs other salt 2. What was the cocoa content of the 3 different chocolates he used?(dark and milk)

[@winniechan384]

Mike's cookies look just like the ones you can buy in stores and I knew it's gonna win 👏🏻👏🏻👏🏻 good job

[@MichaelMaven83]

I love you guys!!!!

[@victoriahayden2961]

I’d deffo pick Mikes cookie as I liked the milk, dark and white chocolate combo! 😋

[@servitus]

I feel like there’s a combination of both of these recipes to make the ultimate cookie!

[@dzyxzyxyyin2209]

I have a pretty aggressive fan in my oven and one problem I have is the baking paper will blow over and I'll get one part of the tray cooked less than the rest, One thing I noticed in the corner of the shot that needs more credit was Ben sneakily sticking down his Baking sheet with tiny balls of cookie dough. Genious

[@VelvetTeacake]

So pleased that Mike won, that looked amazing.