Cookies Recipes

How to Bake REACTIONS: Chocolate Chip Edition!

I show you how to bake regular chocolate chips cookies and gluten-free chocolate chip cookies. Then you get to watch guests react to them!

I got the inspiration from the back of the semi-sweet chocolate chips bag and modified the recipe.

Recipes for cookies:
Regular
2 1/2 cups all purpose flour
1 teaspoon table salt
1 teaspoon of baking soda
3/4 cup of tightly packed brown sugar
3/4 cup of granulated sugar
2 eggs
1 package of semi-sweet chocolate chips
1 stick of room temperature butter
1/4 cup of coconut oil
1 teaspoon of vanilla extract

Gluten-Free
3 cups of blanched almond flour
1/2 teaspoon table salt
1/2 teaspoon of baking soda
3/4 cup of tightly packed brown sugar
2 eggs
1 1/4 cup of semi-sweet chocolate chips
1 stick of room temperature butter
1/4 cup of coconut oil
2 teaspoons of vanilla extract

** Sorry that there are clips in video that are not there, the audio is still there but the video was corrupted**

Original of the video here

Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes

Back to home page

Video Transcription

our girls got this Elvis take your money
hey guys welcome to baking theory
actions channel on this channel I show
you how to make traditional as well as
non traditional baked goods and then
have special guests react to them and
guess which one is which let’s get
baking
today it’s chocolate chip cookies versus
gluten-free chocolate chip cookies first
we are baking the regular chocolate chip
cookies to start off you want 1 stick of
room-temperature butter 1 teaspoon of
vanilla extract 3/4 cup of granulated
sugar 3/4 cup brown sugar 1 teaspoon of
table salt quarter cup of coconut oil 1
teaspoon of baking soda 2 and a quarter
cup of all-purpose flour and this can be
any / all-purpose flour
one package of semi-sweet chocolate
chips and two eggs next you want to put
all the dry ingredients in One Bowl and
the wet ingredients in another I put the
chocolate chips in a separate bowl to
make it easier to fold into the batter
then I combined everything together and
let the batter sit for about five
minutes what you want to do is you want
to make sure that the batter is not over
mixed next we want to put them on baking
sheets I put a very thin layer of
coconut oil on my baking sheets and I
use an ice cream scoop to make the balls
to put them about two to three inches
away from each other once they’re all in
the baking sheet you can put them in a
preheated oven at 325 degrees for about
15 to 20 minutes depending on how golden
brown you want them they should look
like this after they’re done so we need
one stick of butter at room temperature
two teaspoons of vanilla extract we do
not need regular granulated sugar for
this recipe 3/4 cup of brown sugar 1/2
teaspoon of table salt 1/4 cup of
coconut oil 1/2 teaspoon of baking soda
three cups of blanched almond flour you
want to make sure that it’s blanched
almond flour because it needs to be very
fine one in a quarter cup of semi-sweet
chocolate chips and two eggs like last
time you want to put the dry ingredients
in One Bowl in the wet ingredients in
another Bowl the dry ingredients are
going to look a little different this
time because of the different kind of
flour once they are combined fold in the
chocolate chips and you see that the
battery is actually a lot cooler than
the other batter this is okay also don’t
worry about over mixing this batter
because technically you can’t over mix
it
I let the batter rest for about five
minutes then forming the balls onto the
baking sheets I use two spoons because
of how sticky they are once you place
them you want to place them about two to
three inches away from each other on the
sheet they look more like globs or stars
rather than rounded balls you want to
put them in the oven at 350 degrees
about 11 to 13 minutes depending on who
how gooey you want them this is what
they should look like when they are done
as you can see they look a little
different than the other cookies because
they have more air in them now it is
time for our guests to taste them and
see how they react
oh this is a different kind of you
something with coconut and notice is
store back
definitely a lot of chocolate obviously
but I think that one just in general had
a lot of chocolate chips this is gonna
sell maybe bad it kind of tastes like a
King’s Hawaiian roll full of chocolate
yeah and not too sweet not too sweet
butter or buttery rather just a solid
like like a whole chocolate bar and it’s
like what is this
definitely do like how soft each other
this is my keys are more gritty this is
so much that I was like permit order
bottleneck you either towards the top
the texture is more sandy
it’s almost alone it’s almost a little
too blue means the texture is crumbly
but it still gives me like that bite
when you bite into it
I feel really good
okay you just there’s already like a big
difference in the way that it looks very
chocolatey very trippy very good
tessai kiss the radio it could be just
like a temperature said it chocolate
chip could actually the best honestly
flavor-wise I don’t have any complaint
it’s got a lot of chocolate chip in it
but it’s not overbearing I’m still
getting plenty of cookie flavor out of
it like you know cookies that have been
like homemade like generations and your
mom use it to you those kind of flavor
wise it’s very identical to the first
cookie but I can tell that this one has
a little bit less sure at the very least
crystals that kind of crisp eNOS that
comes from like putting sugar in there
like a lot of brown sugar especially is
not present in this one is to let you
know it’s less crumbly it’s falling
apart like crazy so it’s kind of like a
crumb cake but it’s the best crumb cake
Weaver has so that’s a good thing like
uh was Rhetta BJ’s they just work there
and I would take home Kazuki’s on time
and so we’ve got like this clash between
the ice cream and the cookies we’re like
I shouldn’t kind of melts you try like
tackle you ice cream first because the
hot cookies melting it but in a cookie
would like
and yeah I would turn into like this
like uber chewy cookie cuz was like
given something to be ice cream
it’s like that so I don’t be like pretty
selfish with no ice cream there’s a link
but it’s like the perfect chewy where
it’s not like I don’t know it’s not like
tough tissue but it’s not crunchy it’s
the part of the sink and Chips Ahoy so
I’m sorry to hate that
and the immediate difference as well
with the mouthfeel is on how soft it is
texture wise honestly I don’t have a
complaint that’s why I’m curious it has
a bit of grit to it but it’s like I
don’t know if the same kind of grit
you’d give it any like coconut cookie
dough I mean this clearly didn’t come
out of a package like good stuff
[Music]
I know this is the gluten one but not
like it’s like a weird touch to a
different taste like honestly
I actually think that this is a regular
cookie of you no one’s going to argue
and I think that maybe science has just
gotten us to a point where we’ve
surpassed regular stupid cookies and
gluten-free might be better I would have
to say that this one is the glue for you
and that the other one is the one that
actually has the other one definitely
has like more like filling in it like
that’s just more mass and you’re able to
afford to put more mass into a gluten
cookie because the gluten helps keep it
together where areas with a good glue
free cookie if you try to add more mass
to it you’re just trying to lift it up
with results in and falling apart
my mom’s a little better than little it
was like perfect and I had my suspicions
but now I know for sure that that was
the perfect cookie all right definitely
my favorite would have to be the first
one but that’s not to say that this one
like paled in comparison
edik it’s just at least texture-wise for
me I have the first thing that has a
little bit more crunch to it something
that’s a little bit more solid so
however I was still very pleasantly
surprised with the how the softness of
it is just something that comforts you
as compared to something where the other
one is kind of more of an indulgence
yeah that if I was really wanting a
cookie yes I need something to comfort
me after a long hard day this one so so
why would you want to like have the
gluten-free version versus the actual
like like I want that to be like
mass-produced
get this soft when it’s softer and it
tastes way better in my opinion it
doesn’t taste gritty at all it doesn’t
taste gritty and then this one I don’t
know it taped the chocolates like when
they melt in that one tastes better than
the one with like
you can tell that there’s a difference
because they’re still solid yeah and
then you get into it and then develops
like a kind of milky but not too much
[Music]
all right
yes sir
like it
you like that cookie does it taste yummy
what’s your favorite part of that cookie
the chocolate was was doing Oh which one
do you think has like it’s a regular
regular cookie or do you like gluten
free cookies better yes did you like the
first cookie or the second cookie better
thank you so much for watching don’t
forget to click that like button if you
enjoyed this video also don’t forget to
subscribe for more content like this
here on baking the reactions we’ll see
you next time

Leave a Reply

Your email address will not be published. Required fields are marked *