Chopped Champion Teaches Me How to Make The Best Cookies EVER! | Brunch Boys

[Music]my mouth about jingling hey guys Jeremycheek opens here from brunch boys I amhere with Celeste Rogers ain’t choppedchampion and now she teaches people howto cook in person and online and todayshe’s going to teach me how to make theperfect chocolate-chip cookie so we havethe you have a deer right here how didwe get to this step we got to this bymaking it a brown butter chocolate chipcookies step one is browning most butnot all of the butter we need a littlebit of the butter not browned because inthe process of browning you actuallyevaporate off all the water and we needsome water for choo so mostly brownbutter which is going to introduce somenutty toffee kind of browned flavorshence the name Brownwow that was done and then also we’regonna have a mix of both brown and whitesugar why do we care why can’t you justbuy one right well brown sugar ishydroscopic which is this very fancy wayof saying it holds on to moisture so youget a nice chewy cookie and white sugaris really gonna leave you with somethingthat’s more crispy crunchy andpotentially hard so we want someelements of the crisp but we don’t wantit hard and we definitely want it to bechewy and then similarly with eggs we’regonna use a combination of whole egg aswell as just an egg yolk if you use toomuch egg white you’re gonna get a morecakey a little bit drier cookie and ifyou use only yolks you might end up withsomething that is so chewy it’s almostlike a brownie and so we want that inbetween and then obviously we got tohave flour a little bit of salt bakingsoda and vanilla which is basicallyhuman catnip and then last but not leastsee how these are big chunks of Jarschocolate haha I just really don’t haveany room in my cookie for those smallwussy little milk chocolate that said ifyou can invest and get up to as high as80% but I think it’s important to go atleast sixty percent cacao and larger thediscs the better does it melt anydifferently it doesn’t smell differentlybut it keeps it kind of coolpart mineralized so then you get thisexciting variance in your texture ofyour cookie this is gonna give you avariety of experiences with differentbites and it’s gonna keep you comingback for moreokay all right so we’re gonna portionthese because it’s better if they arebaked from believe it or not frozen okaythere’s a variety of reasons to do thisone that’s the most obvious is you getthe best texture the other is a you canstore them in the freezer and wheneveryou want and have the chocolate cravingurge you can take off just one or fivewhatever is popular so when you use aportion of scoop some people do this andthey mound it all up no not the goal youwant to bring it flush against the sideof the bowl because otherwise you canchange it one one cookie could bemounted higher than the other if youmake it flat then every cookie will beexactly the same every time which meansthat they will bake at the same thingright which is so important so like howbig are these cookies can be so they’regonna be spread out if you prefer we canuse a smaller scoop we have probablyenough dough for two trays and we’llbake some off with the larger and somenice oh my gosh sure we can do thatsounds great so what’s your favoritechocolate chip cookie memory I feel likethis is like a very memory yeah it’s anemotional subject chocolate chip cookieswell I feel like you get that way whenyou ask people where is their favoritesauce sure especially in New York Citywhere’s your favorite problem I meanhonestly ah okay well they’re not luckyenough like me too where is itwe’re gonna actually go get umm I’veheard Jeff Torrance makes a similar likewhere there’s a crisp and chewy a lot ofmy friends love bakery LaVon mm-hmm thatsaid that is a completely other cookie Ican tell you how to make that cookie butthat is not this recipe here’s thehere’s the thing about those cookies yesI shot a show there one day so I was inthe kitchen all day with them makingthem Wow and it was the greatest thingever to have them literally coming outof the oven you could taste them eatingthe Joethe thing was great what ruin did was atthe end of the day they go you want toknow how many calories are wrong cookieno neverabsolutely mmm they told me and I waslike oh my god I started like Jenny mathbecause they’re just like picking upcookies all day sure yeah whatever andthey you know oh my god I was like Iprobably about five cookies andliterally I think they I think that waslike one cookie was like a sleeve ofOreos or something which already is likealmost your daily caloric intake yeahfor sure and I was like oh my god I needto leave but what a way to meet yourcaloric I mean it’s also good for heartand soul like all those things so nowthat we portion these properly we’reready to give them a freeze we candefinitely brick baked them from frozenwe don’t want to have them this crowdedno debate among giant cookie tray yeahbut what I like to do is freeze all ofmy cookie dough transfer to a ziplockbag and then whenever I want to bake oneor eight I can um so we’re gonnatransfer this tray just like this to thefreezer and then from there we candecide storing them for later there’s aclock back or are we ready to bake I’mgonna say ready to pick all right okayso our cookies sat in the freezer for alittle bit yes we wanted to firm them upthe longer they sithonestly the better hmm so there’sabsolutely nothing wrong with makingcook cookies three four days beforecertainly even making them a monthbefore we can store them in the freezeras well but there’s like a minimumamount of time what ahead um I meanideally you start to get into the bestcookie range in about 24 hours plus sowe didn’t you get the recipe so you’regonna taste like an a-minus version ofwhat the recipe what’s the difference intaste that you’re really gonna smell oneof the things that actually happens whenwe’re gonna get super geeky on you isthat there is water that naturallysome of the butter that we left onground as well as some of the egg aboutme egg white and water actuallydissolved sugar so table sugar is adimerit means it’s two molecules that arebound together it is able to break withwater and it’s then releases freefructose fructose is probably somethingyou’re familiar with and honey honey asthey purified fructose and honey Brownsat very low temperatures so by breakingthis dimer of table sugar apart intoindividual sugar molecules you actuallythen are able to Brown these cookies alittle bit better okay so you’re gonnaget a little bit more of that toffeeflavor you’re gonna get a nicer Brown orbottom deeper flavor yeah over a littlebit more like a butterscotch II innertalkie like flavorno no we’ve already done a good job ofgetting there by using brown sugar byusing brown butter and then by addingvanilla all those things kind of startto register on our taste buds is thattalking like richness one of the otherbenefits is that the water will moreevenly hydrate the dough and you mightend up with a better kind of more eventexture if you’ve ever baked a cookietoo soon you might have noticed that itstarts to melt on the edges and the ovenvery quickly and then I just start soget lazy and burn yes we don’t want alacy edge and then a chewy Center wekind of want this like toffee likecheese okay all right so what’s thefinal step before they go in the oven ahthe coup de Gras really here is going tobe a nice crowning glory of flakybeautiful salt okay now this is no placefor your table salt and add the worstyou can use what I call taste you wantto taste yes at best you want to choosea nice flaky salt I’m gonna be partialmy favorite brand is Maldon salt okay soa flaky salt is going to give you thesecrunchy crystals without over saltingyour food so you can actually bitethrough them and it’s not like bitingthrough dense rock crystals of saltnobody nobodythat these are shatteringly crisp forgotsome salt so we’re gonna give a littlebit to the top of each one whatever I’mlosing a little bit to the sheet trayand that is fine okayinto the oven finally we’re almost readyto eat we are okay and how long will youseem to cook for these a little biggerthat you’re cooking different timesyou’re gonna cook more like in the realmof 12 minutes I’m definitely gonna bechecking these around 7:00 just to makesure okay coolokay our cookies are ready they sat youmade me sit there and stare at them asthey cool down because my instinct wasthey’re out of the oven I’ve waited longenoughlet me eat no no no friend so you alwayswant to pull any cookie recipe when itlooks still under baked what it’s goingto do is finish carryover cooking on thesheet tray itself and you get thesebeautiful crisp bottoms but you stillprotect that soft cheese otherwise youend up pulling it from the oven too lateand then they’re firm enough to be ableto get off the sheet or you endup trying to push them off the cookietray and mandles like mangling themwe’re not a better that all right soalso I want to make a little point aparagraph difference between these twotrays so we have enough on the one handa beautifully baked golden on the edgebut still soft chewy render cookie andthen we have our smaller cookies whichstill got a decent amount of crisping onthe bottom a little bit on the edge butthere just isn’t nearly the amount oflike brown toffee uh-huh to the edge Ohturns out when it comes to chocolatechip cookie size really does matteronly in chocolate chip cookies okay Iwas trying to shut myself up mmm-hmm mymouth is all tingly well that wasn’t theintended effect butokay you’re getting crispy edges mm-hmmsoft Center yes you definitely havesweetness but balanced by bitterchocolate as well as that nice flakyMaldon salt right it’s really like adepth of flavors going on rather thansweet right mm-hmm so again we talkedearlier about when we’re trying to comeup with a perfect recipe that keeps youcoming back for more we want to avoidflavor and texture fatigue we don’t wantsomething that’s just sweet we alsodon’t want something that’s just crispyso this is hitting you with bitter andsalty and sweet it’s hitting you withsoft plus crispy so it’s about thatdichotomyyeah I’m really after that’s really goodokay I want to try swallowing so manysmaller ones what’s what’s gonna be alittle different the smaller ones won’thave the level of browning to them westill pulled them when they were niceand soft and chewy I wasn’t gonna giveyou a hard baked cookie mmm but becausethey’re smaller they can’t stay in theoven as long and then therefore we’resacrificing a little bit of that browntoffee edge that we can get here on thelarger baked cookie so you still have tosaw it the same Center uh-huh but you’remissing out on some of that crisp edgethat like deeper richness of flavor thatyou get from browning so depends whatyou want I think like I go now I’mthinking my perfect cookie I kind ofwant that yeah but if you don’t ya knowdon’t choose whatever size you knowthose cookies are good the point of thevideo was to make the best time so Iguess so I guess it worked out I’mreally I just took her for her word Iwas like yeah surewell do that thank youyes you are the not chopped gym userschoclate the chocolate yes shamsherthank you for my lesson if people wantto get more lessons with you where canthey do that um so you can certainlyfollow me on Instagram I post occasionalrecipes there at Celeste Abel andthrough the link in that profile you’realso gonna find the link to my digitalcooking series which is withNBCUniversal x’ blueprint cool[Laughter]