Learning THIS changed my chocolate chip cookies forever

Classic Chewy Chocolate Chip Cookie
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Triple Browned Butter Chocolate Chip Cookies
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Dulce Delicious Chocolate Chip Cookies
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I know that some of you are waiting for the crispy top cookie I mentioned in my Brownie video, and I’m trying to get that recipe out soon :)
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Happy baking, friends ♥️
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[@SophTumbleweed]

Girl please come back I love your content, we miss you😭❤

[@17jbeltran]

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

[@jacquelinehunter8452]

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

[@bettebrazier5696]

@@17jbeltrani just found this channel too. I noted that she has not posted in a long time. I wondered why too - she is amazing!

[@SyBernot]

You should try what I like to call the double chocolate chip cookie cookie. Basically make your dough, cook 1/4 as usual, allow to cool, then break up those cookies into approximately chip size chunks and incorporate back into the remaining dough. Bake as usual. I learned this trick from a baker that would take his previous days unsold cookies and incorporate them into the morning batch.

[@WhinyB]

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

[@zedudli]

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

[@lostinmyspace4910]

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

[@nberkel]

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

[@catpride1323]

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... 😊

[@freespiritdamsel]

Pls don’t stop teaching us new bakers. You and benjamin the baker are my go to content creators because you explain the science behind baking well. That foundation helps a lot in making a fool proof dessert recipe

[@Ashley38782]

I love you, please never stop making videos 😭

[@markmcnair5864]

Not even finished with the video and it’s already one my favorite baking videos I’ve seen on KZbin. Love this level of granularity (not a sugar pun).

[@Sugarologie]

Wow, thank you!

[@bartoscar]

This channel is a recent discovery for me and I am absolutely blown away by how rigorous but also inventive you are. I don't often bake, but I am dying to try these cookies!

[@PallasAthene12]

The browned butter plus milk powder combo is a staple of Indian sweets like milk barfi and besan barfi (obviously with ghee, but it's heated directly in the pan so same process).

[@erinjensen]

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

[@callioscope]

I toasted milk powder and mixed it into a batch of brown butter I had made for a Thanksgiving recipe, and it really boosted the secondary flavors. Instead of nonfat powder, though, I used whole milk because I thought it might also boost the richness. I think it did the latter, but won’t know until I bake up a batch of brown butter shortbread this weekend (that first batch was for a savory dish).

[@Aspiring_adventurer]

That sounds amazing❤

[@Ohmygatos35]

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

[@callioscope]

@@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.

[@charlesburden2973]

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!

[@Bonnatella]

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.

[@zacharychoi1016]

Come back queen!!

[@humanwithaplaylist]

Where have you gone 😭 waiting for videos but nothing for 6 months

[@ezrakyazze6179]

A culinary food science guru indeed. I though I hit the upper limit by using brown butter and milk powder but you have taken me to a new dimension. I am very excited to try this.🥰

[@SpecialInterestShow]

Omg I hope you come back sometime! Hope you're doing well

[@Zenaltra]

I just baked these this morning and- not only are these the best chocolate chip cookies I’ve ever had, they are also one of the simplest to put together. Thank you for doing all the science to put these together, I love them!

[@G89178]

This has to be one of my most favorite KZbin videos I have ever watched. Thank you for your passion for both baking and science. I recently read about adding milk powder to brown butter and am totally going to give your regular and dulce recipes a try!

[@SpecialInterestShow]

I love how you go over the science of it!

[@enricaj192]

Could you share your crackly top chocolate chip cookie recipe you showed in your brownie video? I've got to make them- I am obsessed and need to try the texture! Thanks for breaking down the food science so thoroughly :)

[@HalfBlindPlans]

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

[@BlueskyFR_]

yeah same x)

[@alicat2501]

Wow! What a fantastic watch. Videos like these is what KZbin is all about. Wishing you luck throughout your creator journey.

[@Hija.De.Luna25]

This video is so in depth! I love scientific baking ☺️

[@lisahuggin7983]

The level of chewiness i am getting from this cookies is what i have been waiting for ....❤❤❤❤❤

[@dylxio941]

I love your videos soooo much!! as a beginner baker, I learnt sooooooooo much stuffs about cookies! Thank you for this!

[@irienerd8178]

You've done it again lol. I always thought I was the only one that sat around thinking about things like this for baking/cooking. I feel seen ty for all your hard work!!!

[@locater2]

I have literally found one of if not the best baking channel on KZbin hands down, the science with baking and it's UNDERSTANDABLE

[@RebeccamIam]

I have made the dulce de leche chocolate chip cookoe about six times. I made it for the first time during Christmas. They did spread a little too much so I lowered the temp to 338 for 10 mins for fully chilled cookie dough. They came out perfectly. I did another batch and used 3 tablespoons toasted milk powder minus the same amount of flour. I added 113g of white chocolate chips and 113g of macadamia buts. I gained 11 pounds happily eating these. These are the best cookies I ever had in my life. VERY Chewy with slightly crisp edges and a gooey center with a flavor so deep u will never like regular cookies again. If u have doubts don't. They are all a cookie should be!! Thank u for the recipe!!

[@dariasmeh]

@sugarologie I made the Classic Chewy Chocolate Chip Cookie and wow what an amazing cookie!!! It is the best chocolate chip cookie recipe I have made. I am so glad we have you, a person who is passionate about science and baking on the internet...and you are so approachable and kind.

[@Sugarologie]

Ahhh I’m so glad you liked them 💕

[@annemarieanderson4824]

My favorite cc cookie recipe has a good amount of maple syrup in it. It's already fantastic - you can't taste maple, just a toasty toffee background that is irresistable. Now I'm going to try it with browned butter!

[@spaghelle]

This was one of your best videos yet. Very interesting and informative!

[@MaoMao_Naeva]

We need u back 😢😢💔

[@SistaWorksFilms]

I love how you explore and share the science of baking. I got so excited by non-enzymatic browning reactions. I feel smarter already 😂❤

[@Cynt3r]

Glad this popped up in my recommended! Been making chocolate chip cookie batches for several weeks in a row trying to build my own recipe, and I’m always looking for inspiration. Taking a break from it now but will definitely try your recipe next time, dulce the leche is an interesting take. Love food science! One thing I wish recipe videos (and choclate chip recipes in general) would do is show what the cookies are like the day after. They always look great straight from the oven but I usually serve mine the day after. What’s the best way to store them? What should the consistency be like? I’ve not been able to compare, making it harder to improve

[@Sugarologie]

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

[@lyta1138]

@@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!

[@Cynt3r]

@@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)!

[@ReidThaler]

Love the amount of science you include!

[@bernstenferrao]

I am so grateful and lucky that I came across your channel, you are the gift that keeps on giving! Thank you so much for all your hard work, culinary knowledge and experience. My holiday season is going to be extra special all thanks to your chocolate chip cookie recipe.

[@princelasdoce1702]

Will patiently wait for the crispy top choc chip cookie recipe 😊

[@EmorettaRobinson]

I remain thoroughly impressed by the amount of thought and science that you put into your videos.

[@isabellacullen1349]

I love chocolate chip cookies! My mom cheers me up by baking chocolate chip cookies whenever I’m feeling sad or even stressed out about life. I like chocolate chip cookies crispy, crunchy and a little bit chewy sometimes. A nice video and this was a great recipe. ❤🍪

[@Sugarologie]

Awww that’s so sweet 🥰

[@ploytatchi]

This bring me back to my Food Chemistry Class! Thank you for the knowledge :)

[@aileen7013]

What did we do to deserve you?! Thank you for all you do. Your recipes have never ever failed me!

[@ronbar9793]

Thank you for another amazing video ❤ I learn so much from you. Will you make a video on how to properly make maple butter?

[@ibfisher]

Note to self, do not watch before a meal. I'm sooo hungry now but inspired to give this a try. Another browning butter recipe...mmm...sounds like you are onto something here! Thanks for another excellent mouth watering process and recipe!

[@dogsindriveways7478]

I love these videos!! I love seeing the science behind baking & how they all work with each other. So coooool!

[@dianekassmann8821]

I love that your recipes are always science based, and you clearly explain that science. I’ve used some of these techniques before, but now I need to go bake a batch using your methods. Thank you for such interesting videos!

[@nberkel]

Love the content with in depth analysis and explanations! Time to make, and more importantly eat, some cookies!

[@joel7830]

hey i love your videos, learning the chemistry of pastry has really level up my game and helped me to get a big promotion by being a recipe developer chef, and I've gained part of my knowledge from you. thanks a lot! I add caramelized flavors using powdered caramel or toaste milk powder, powdered toasted nuts like macadamia (this in particular gives a lot of flavor) or walnuts also toasted white chocolate!

[@Sugarologie]

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

[@princelasdoce1702]

OMG ITS FINALLY HERE!!

[@Sammyturtle]

Thank U soon much for ALL this information!! This is a the information I've been searching for a very long time.

[@leileleileleile]

Your videos are a gift to the universe! Thank you!! These look incredible.

[@emielia.]

I made the triple browned butter ccc and they are the yummiest cookies I’ve ever tasted! The cookie dough recipe is definitely gonna be the new base for all my other cookies in the future 😋 Thank you for all the research and testing you’ve done to develop these recipes!

[@redpond77]

You are so incredibly generous❤ thank you for Sharing, excited to try out this recipe!

[@lipamanka]

I love these looks at food science. Knowing what is actually going on is amazingly good for my cooking

[@hersheymaebugayong6288]

Tried the Dulce Delicious Chocolate Chip Cookies today! Wow! Just wow! If I didn’t make it, I wouldn’t know that there’s dulce de leche in these cookies!! Brown butter and Dulce de leche are some of my favorite taste and aroma! Together, it’s a blast! Amazing! Thank you so much! By far, the best cookies I have ever tasted! ❤️😍❤️😍❤️😍

[@Sugarologie]

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

[@muggystar]

Hope youre doing good Adriana!❤

[@michelina75]

Awesome video! I wouldn't mind taste testing all these versions. 🤣Great information though & I'll have to experiment one day. 😋🍪

[@whitest_kyle]

Absolutely love the food science approach to baking that you put into these videos! Will definitely try the dulce de leche cookies soon!

[@RazDaz74]

Just found this channel. Love it!

[@MultiGemgirl]

I appreciate your hard work and research.

[@87fio]

Thank you for this! Your work is amazing as always. I'm from Uruguay so Dulce de leche is my go to in many recipes but I've never tried adding it to a cookie recipe. I'm going to try this as soon as possible! ❤

[@fisherbredrup]

I have instantly subscribed to you. You speak my language.

[@AmberU]

Trying this recipe tonight so far very good!

[@hersheymaebugayong6288]

Oh my gosh! Can’t wait to try this! You’re really the best. Thank you for really taking time to explain baking scientifically! I love brown butter and dulce de leche. ❤️😍❤️😍❤️😍

[@kw91]

A few questions I'd like to ask concerning the video's content: 1. Adding white sugar to *hot* butter and/or letting dough rest allows sucrose to break down into monosaccharide reducing sugars? That also improves browning? 2. Part of the magic of browned butter is not just toasting the milk solids, but also evaporating the water (since steam/extra moisture will inhibit browning)? Full browning may not be necessary for similar results? Have you tried clarified but not browned butter in these recipes? Does reducing moisture increase browning? 3. I've noticed the size and spread-vs-thickness ratio of the cookies often affects how much browning there is (mostly on the bottom, but also on the sides and top). Is there an ideal size and thickness for cookies? 4. Would there be more browning on the outside of the cookie if you rolled the dough balls in flour directly before baking? That was an old trick for browning meat in a pan was a light coat of flour. What about other starches? Sugars or syrups? Protein powder? Milk powder? 5. Not all bread is the crust, and there's something to be said for the texture and flavor of the inner flesh of the bread that is not browned. On that note, are there flavors that develop in processes that aren't browning for bread products? Are they desirable for cookies and other baked goods? Love the video.

[@Tara.strong]

#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.

[@kw91]

@@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.

[@Sugarologie]

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 ;)

[@kw91]

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

[@Sugarologie]

@@kw91 sure!

[@healthhollow7218]

I had to leave a comment here because I wasn’t able to comment or rate on your blog. You deserve a 100star rating on these cookies! I bake ALL the time and have made a thousand different cookie recipes but yours takes the “cookie” 😂 okay but seriously these were amazing🎉 I made the dulce de leche cookies and not only were they super easy but the chewiest and tastiest cookies I have EVER had in my life! If anyone is Leary about making these please don’t be! They were super good! I love a chewy cookie and these were a hit with everyone in my family. SAVED❤ Thank you love! New subscriber! I can’t wait to see what recipes you have in the future! I guess I need to get caught up in your old ones too. I love to bake and I take it seriously, so I love the science behind what makes an amazing baked good. I don’t want mediocre, I want the BEST or why would we waste our time right?! 😄

[@divyapoduval-n2l]

Wow, loved the way you explain the science behind in so much detail. Could please share where you got the knowledge from? Thank you in advance.

[@MichiSzerman]

I really hope you write a book some day! This is so inspiring, I love the effort and dedication you put into this and wish you so much success!

[@nijinokanata111]

Very chewy is my favorite kind of cookie! I wish you taught orgo :D

[@wknowlesfilm]

This looks amazing. I love the science behind the recipes!

[@adrian00v]

Amazing video, will have to try the DTL cookies sometime

[@MistressOP]

I do sour dough dark chocolate chip cookies with a lil sea salt. That milk powder step I'm totally going to try out ty. I've been adding a little cinnamon to the brown butter. Not enough so it taste like cinnamon but enough so your wondering what that is and not in a bad way. changed my cookie game. Add it during the cooling period of the brown butter.

[@junglescope]

This is amazing! Do you have a recipe for the crackly top cookies you showed in the brownie video?

[@DrewCJuice]

Great video! Any opinion on using actual molasses in cc cookies? Most people overlook using it directly since pretty much every recipe uses brown sugar but I've found replacing a portion of the sugar with straight molasses adds a higher level of the darker maillard flavors you're describing.

[@stefanniemoh]

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

[@Sugarologie]

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.

[@May-uw5hj]

I tried the classic choc chip recipe because I didn't want to buy milk powder and it was the best I've had! I've tried a ton of cookie recipes over the years and this is by far my favourite. For my second try I added roasted nuts & lessened the sugar to 200g, it was so textually satisfying and the sweetness was perfect. Definitely give the recipe a go!!

[@OliviaJohnsonville]

My niece loves Science. And baking so you are her favorite

[@Ash-Matic]

Hey love ur recipes so much was wondering if u can show us how to make a cookie sheet cake

[@catpride1323]

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 😊

[@CounterfittXIII]

This makes me nostalgic for that J. Kenji Lopez alt. article.

[@nicolegonzales9969]

I'm very curious about the dulce de leche cookie, will definitely give it a try!

[@kathleenstoin671]

I love, love, love, your channel! I have learned so much from you! Unfortunately, if I tried everything, I would weigh 500 pounds! But I definitely have to make these cookies very soon!

[@high.steaks]

The best to ever to it 🔥🐐

[@chelisa427]

Amazing!! Thank you for sharing!

[@Aspiring_adventurer]

Love this, thank you! ❤

[@stardroplet9499]

Oh my goodness I need to try the ones with dulce de leche 🤤

[@cocoj126]

Lady, you are impressive!

[@GregCurtin45]

Thank you for the education. Milk powder in brown butter? Awesome idea especially as I prefer to make voluminous mountain cookies. I was looking through your website and seeking an authentic shortbread cookie. I was wondering if it would be possible to create a shortbread for us before Christmas? If not, would you please consider adding it to the list? I have a lot of shortbread recipes but they are all mediocre. Some melt in your mouth and others can break a tooth. I think Walker's make decent version for their texture - a bit of snap that then melts away in your mouth. Thanks i advance for considering my request.

[@emerge9224]

I discovered brown butter during the lock down..It's amazing for baking. I recently did donuts with it and it was well received.

[@paulthomas963]

This is genius. I have to make the Dulce leche ones...after I make some dulce leche.

[@susanpumphrey354]

I may have just fainted these sound so good. 😅

[@clairressagoad2789]

Are you still out there?

[@kswas2784]

Wow! Those look fantastic! I was wondering if you ever tried using browned flour in any of these types of recipes.

[@BitZorg]

I'm guessing butterscotch chips would probably work pretty well in these too. Also, I really need to try those trader joes caramel chips.

[@waffle911]

Ooh, Dulce de Leches as a replacement for eggs! Good idea if catering to an egg allergy! That was the one thing I couldn't eliminate from my allergy-friendly recipe that cut out gluten, milk, and soy. Might even help with the tradeoff of vegetable-based spread instead of butter. One thing I really want to know: dark vs. light-brown sugar. Many recipes use light brown specifically; why? I always used dark brown for the molasses content, along with espresso powder to elevate the chocolate chips, just like the flavor enhancers in your brownie video.

[@rosezingleman5007]

If you have a sous vide set up you can take a can of condensed sweetened milk (goat, coconut or cow) and transfer it to a glass jar and basically “can it” slowly which transforms it into Dulce de leche. It is truly amazing. But how have I made it to 64 and not heard of Harold McGee? I’m ordering that book because that chart is gold! You should have a million views! Thank you.

[@bartoscar]

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

[@debrascott8775]

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

[@ji.ol.1490]

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

[@briane4753]

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.

[@joejoeJJ07]

Amazing recipe as always. I wanted to pick ur brains on making butterscotch cake using powdered caramelized white sugar. Would the sugar ratios stay the same as a normal recipe or will have to add more liquid to batter ?

[@ooccr7]

Just made your dulce de leche cookies and they were super delicious! Exactly how you described them. I added white sugar into the mixture to get the crackly top but it wasn't that noticeable. Do you think adding the sugar to the eggs at first would make any difference?

[@jasminem347]

What are your thoughts on browning the butter and then chilling it to softened butter for creaming stage? Thank you for your amazing videos!❤

[@Sugarologie]

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!

[@jasminem347]

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

[@Yoda63]

Love this! Do you have a timing recommendation for the jar in pressure cooker Dulce method? Apologies if it’s in the blog but I couldn’t find it 😭

[@angelaharris1112]

You remind me of Alton!

[@rahajengdyah2284]

i tried this recipe and IT WAS SOOOO GOOODD best chip cookies i ever made. i have one question, i tried bake directly after mixing and it's perfect, but when i refrigerated and bake them they are not as spreading as the one i bake directly after mixing. I already get it out of chiller around 1 hour before. have any tips?

[@richybooo7415]

May i ask about your dulce leche cookie recipe, what if i use baking powder instead of baking soda? Please tell me your thoughts on how it will change the products. Also, is this cookie expected to have crunchy edge? ❤

[@Eteana94]

Man I want those cookies so bad right now...

[@kamigerami8607]

great video! Do you have any thoughts on making these cookies with lower overall calories by replacing the butter with apple sauce and how that would affect the cookies?

[@igiveupfine]

.......you added milk powder to your butter browning step. i wish i could kiss your brain. i've done this in a few tinkering steps on my own, but i have never seen anyone suggest doing that in any recipes. i am so glad i am seeing someone suggest that. and oh my god. that dulce de leche cookie just looks.....intense. you baking thinking is just awesome. glad i found you.

[@harutran4703]

Could you do a video covering Levain cookies?? ❤

[@br0dy32]

Everything is better with Dulce De Leche 😋