Cookies Recipes

Let’s learn to make cookies with Katie!!!

Thanks to my lovely wife Katie for helping me learn to make World Peace Cookies. Let’s learn how to bake these togeather!

Full recipe can be found here:

world peace cookies

1 1/4 cups (165 grams) all-purpose flour
1/3 cup (25 to 27 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons (155 grams or 5.5 ounces) unsalted butter, at room temperature
2/3 cup (packed) (125 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon (5 ml) vanilla extract
5 ounces (140 grams) bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Original of the video here

Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes

Back to home page

Video Transcription

this is smitten kitchen’sversion of pierre gourmet’s world peacecookies yay[Applause]and katie’s going to show me how to makethem uh so do we just go from the top tothe bottom in thisuh with the ingredients or should weuh yeah you can okay so 165 grams offlouruh we have a little i will do thisbackwardsuh should i also zero with this guy yesso i’m gonna zero this with the sieveon it and use a big spoon and using abig spoon like how big likegigantic or just like that the spoonsyou eat cereal with let’s get a largeall right and i’m going for 165 grams157 boom 165157 165now we’re going to put in 25 grams ofcocoadon’t use the flour don’t use the flourspoon and thenwipe it up on your on your hand towelsmy station hand towelwith gnomes and skiing gnomes andchristmas treesyes well i should also scoop out thethe flour that i did get in there uh wewant 2525.[Music]all right 25 cocoa powder uh one halftablespoon of baking soda i don’t thinkit’s a tablespoonteaspoonyou should speed this up and do it tolike benny hillto the chicken song uh of bitback soda baking soda i didn’t know youwere going to give it a close-upbeauty shot boom look at thatbeautifulnessyes ahsorry that’s just having fun all right155 soft butterwhat grams 155 grams of soft butterwhich have we measured this out yet oris this just a bunch of butterdo you really think i didn’t weigh itfirst i don’t knowso yes it’s weighed 155 gramscatherine has been kind enough to weigh155 grams ofsoft butter beforehand so you leave thatout for how longwell i cheated i put it in the microwavebecause there wasno time to soften it up even though itwas cut up soi use a probe get it to like 167 168 itshould be firmenough that you can’t just like squishit yeah butgetting soft 167 168 then you get therightmouth feel and this is like a shortbreadkind of cookie so it would have beenbetter if we’d done that but we didn’tso we’re done with these theseingredients are sieveyeah yeah we just the cocoa especiallyclumps and when you put it with theother side that just all breaks it upso if you didn’t have a sieve like thiswhat would youwhat would you useyou would go out and buy one here yeahso this is like a fine grade sieve thisis not like a colanderbut if you had a um and when you’re donewith that it looks pretty cool actuallyif you had ayou know oh my god what are those thingscalled the flowersqueezy things the flowers the sifter asiftera sifter my god um am i done with thisif you want umyou could use a flower scissor for thati just use thespine sieve because i can do so manyother things with it so put your dryingredients asideuh and put the you’re gonna measure thesugar into themiddle bowl now okayjust put leave that in there all rightzeronext up 125 grams of brown sugardon’t forget that like i did last timeyes and then i had to mix it into already finished dough and it was badgoodbye spoon you’re dead to mehello spoonokay are you getting saucy with thespoon i’m getting saucy with the spoonsall right uh 1255 000 grams of white sugar 50.one quarter tablespoon of salt which isyouteaspoon one quarter teaspoon of saltriceboom perfectone tablespoon of vanilla we don’t haveany vanilla because of the creamybuttersyes because we rinse it right now sothis is one tablespoon of vanilla umthat looked like 80tablespoons of vanilla all right140 grams of cocoa chips chocolatei wrote this out by hand that’s part ofthe problem umthose have to be chopped is that whatthis is for yesyou don’t necessarily need to do thatyou know but you can’tas opposed to what oh tomorrow like isthis going to go in thereyeah at the end so i should do it sureoh did we already measure that yeah idid umthe um the cuisinart is clean in thedishwasherif you would rather do it that way noteverybody has a crease nowi’ll do it by hand okay this is140 grams of chocolate chips can makecan you buythese pre like the right size yes youcan buy mini chocolate chips but theydon’t have them at a grocery store andit’s just as easy to take some out of abag andchop them up if you don’t chop them upthey’re so large in the cookies thattheybreak after you roll them into logs andchilled them you have to splice theminto disksand with full chocolate chips in thereit’s a nightmare okayso can this get too much too chopped upwell eventually it’ll be a powder i meanas long as they’re all a bit broken upif you’ve got ones that are kind ofwholei’d like go for thoseso i don’t think that that is 150 gramsanymorebecause i think half of it’s on thefloor140 grams and some of it’s on my fingersall right next up is mixing up thewet ingredients like what would you callthe butter creaming the butter are youreadyto cream the butter well i sure am umi don’t know what that means it soundslike a euphemism for somethingif you don’t have a hand mixer like thisuh sorry if you don’t have a stand mixerwhich you’re about to seeyou can use a hand mixer like one ofthese guys and if you don’t have one ofthese guys then you can just mix with awooden spoon with a whisk no a woodenspoonhow they did it in the old daysboom stand mixer okayso we have is this like a kneading abread some sort of breadthing no okay what is this it’s a paddlemixer and it has siliconeedges and butter edgesto scrape the sides as it goes becausethe regular kitchenaidpaddles like you have to stop and scrapedown the sides like a million times youdon’t have to do that with thisokay but if you have theone that comes with the mixer whichlooks similar but doesn’t have theit’s not things um then you have toyou may have to scrape down the sides asyou gois that what you’re saying yeahbut you don’t want to right now with thebutter and sugar like it you can let itgo for a while youreally want to as you beat it the sugarcuts airinto the butter and that’s what you wantbut once you put in the flour you wantto mix it as little as possibleso okay so what what’sthe idea here what we have in here isthe butter and the brown sugar and thewhite sugaruh and the fake vanilla the fake vanillai mean it’s not the saltit’s imaginary and am i going to mix inthe chocolate chips is it no no no thosego in lastthose go in last do not mix it in thechocolate chips yet all righthem him um so there areseem to be numbers on the side of thismachine have you ever used this i’venever used this before oh my goshthis was a father’s day present to mefrom my fatherso i’ve had it longer than you that’strue no i think i was around when yougot thisi think yeah anyway it doesn’t matterwhatwhat are the what do the numbersindicate and is this the only oh that’sthe on off button all rightso so 10 is the highestshould we try that no well i mean surefor a second go aheadoh mama oh yeah you wouldn’t want to dothat if there was flour in there becauseitwould just like poof in your sinuses umso start start it on toohow do i know when i’m donewith what worth mixing this uhthe butter will look creamy andlighter[Music]according to katie this iscreamy uh you can kind of tellby what’s like going on on the sides uhbut she says that the butter hasbetrayed us the butter’s a little toosoftthat butter is too soft we’ve beenbetrayed butmost probably really carefulwe’ll survive okay what’s nextpour the dry just this not the chipsintothe bowl into the sandwich mixer bowlall right um all in one go yesall right all right now get a cleantea towel so you want to be a little bitcareful because it’s really easy to getthe tea towel like wrapped up inin somethingclean team towel number two okay soraise the bowlraise the bowl bowl raisedokay you’re gonna drape that on top ofthe mixerso that uhmore towards you more towards youyou wanted to really hang over the sidesof the bowlokay i’m gonna hold this up here likethis yeahnot like that no but closer towards meand hold this over here but careful notto get it into theuh not to get it caught in thecontraption and i’m just gonna pulse iton the stir likelike that that’s not pulsing ohyeah hellohow do i know when i’m donewell how’s it looking it’s looking saltand pepperykeep pulsing a little bitokay take a look take a look i’m havingtoo much funokay now it’s looking like chocolateokay because you don’t want to over beatit uh the flour starts to develop glutenand it’s not good all rightwhen it’s no longer like uh black andwhite but like all brownuh when it starts looking like when it’sincorporatedso you’ve got your corporation’s papersgoingand you’re ready to start your escortyeah so now we’re ready to start puttingthe chocolate chips dump them all indump them all in dump them all inboom sothe recipe is always going to do this onhere because they don’t want people toover mixthe batter but i i just do it carefullyand just little pulsesuntil the chocolate chips are mixed inare mixed in with theso you don’t want to like get you don’twant toget fully mixed before you put thechocolate chips in or else it will betoo mixed by the time you’re done mixingin the chocolate chips well if you’reworking quicklyonce the batter starts the dough startsto come together you can just dump inthechocolate i think this is good all rightso there aren’t any moreloose chocolate chips kicking around andit’s not overit’s not over mixed and there’s no likepowder or flour or anythingso yeah what’s next nextyou are going to form it intotwo logs um parchment paper wrap them upand we’ll chill them they have to chillfor three hours which means we’ll bakethem tomorrow uhso i can get rid of thisyes all right so now we’ll get someparchment paper going on[Music]okay you need to uh divide the dough inhalf and put one on eachyou can hand mold them and roll them upbut it gets sticky fasti do it with this you’ve seen me do itbefore rightthis is a some sort of guide it’s forrolling out dough okay so form like averyrough log in thisin this direction uh or this directionthis directioncool so turn it towards you rightand bring this to that edge[Applause]i don’t understand why they just don’troll it a little bit but okayyep[Applause]so what’s the objective here you want itto be a fairlyuniform circumference flawso that when you swipe it the cookiesare all roughly the same[Applause]okay[Music]so is that normal well it’s just wherethat edge got stuck in it’s fine you canflatten it outokay you don’t need to handle it quiteso much souh roll roll it upokay it’s like a party popperso what those are called crackerscrackersno okay and then put it in therefrigerator forat least three hours to chill before youslice themand bake them yeah the recipe says to umto make the logs like like one and ahalf inches to two inchesum those are a little bit on the largerside but it doesn’t matterokay uh anything else chill for threehourschill for three hours see you backtomorrow or whatever[Music]all right it’s been three hours or moreor more it’s been it’s been 24 hourswe’re backum so next up isuh line the cookie sheet with parchmentso usingthe marks on the bench scraper as aguideyou want to choose a knifeuh i honestly have had the most luckwith the meat slicing knife but youshouldyou could try different ones and seewhat you’d like but at any ratemark off half inch notches all alongoh it’s on the bench scraper right thereoh using i see you can do it on thereso on this bench scraper areuh little ruler marksdo it on the top so should i dodo wet on the top lay the edge of thebench scrapertowards it’d be easier facing you okayand then markmark it in half inch and should i justcut off some clean edgesif it will make you happy it will makeme very happy[Music]i have to keep just trying the meatslicing knife onejust yeah no i think you’re right youdid say choose your own knifethat’s the serrated bread knife but youcan try that toothis one yeah it doesn’t mean slicingknife but i foundit uh it works well for this and thenjust cutyou just want it i’ll go straight downyeahi find it just goes right through thechips where the other knife likestarts catching on and breaking thingssoi’m just kind of curious if that’s thetechniqueso just oh yeah this one is not as goodyeah because it’s thicker that’s whyyeah so what you want is a thinknife right like instead of a knife aspossible maybeyou well uhyeah i mean a thin knife is good uha sharp knife is goodi’m just kind of curiousyeah so this this nice knife also worksand it’s pretty thinum and you don’t want to sawi don’t think no yeah it’s just twice ashard it’s like three times as hardyeah just like that okaythat worked but it was harder this thisone is definitely betterso we’ve preheated our oven to 325340 yes our oven runs coldand we know that because kd has testedit in the in the pastif you want us to show you how to testyour ovenuh then let me know and we’ll make avideo about thatbut in any case we set our oven to 340because we really need it at 325.how far apart should they be spaced uhat least an inch inch and a halfat least an inch inch and a halfso the nice part about me not knowingwhat i’m doing is thatwhoever’s doing this at home might notknow what they’re doing eitherand so it’s okay to make mistakesall right so what’s next you’re going toput that in the ovenfor 12 minutes for 12 minutes you’reonly going to put one sheet at a timei haven’t tried two to find out whatthat does but the recipesays one sheet at a time and that’s whati’ve always done so it helps if you havea big panso yeah those will go for 12 minuteswhen they come outyou can put them on a cooling rackin the pan and leave them there to coolthey’re too delicate to movelook at your elbows[Music]uh should i put these right in yeah i’dput them sidewaysyeah landscape put them in the oven likethiswhy not like thisand a little bit towards the back or noright in the middle right nowthis is another way it helps to knowyour oven often an oven has a hot spotin one back cornerah flipping thethe sheet front to back helps with someof that so these onesare now touching that’s did they migrateor did they spread outthey just spread that out yeah umthey’re just touching a little teeny bitlike once we go to cool them they’lljust come right apartyeah these do spread a bit um but it’sanother reason you want to take themright out of the refrigerator cut themand bake them like you don’t want to letthem sit outoh that’s another one and then you putthem in the ovenokay yeah usually the trick with cookiesis keeping the buttersalad because over a certain temperatureusually starting aroundin the 70s somewhere 70 degrees the fatstarts to separateout of the butter and once that happensyou can’t put it back init’s just like they’re forever separated[Music]so i can turn off turn off the timer andturn off the ovenyesah that’s burning hot don’t touch ithere’s my the one that wins the ugliestawardugliest well that was the endthis one gets the award for mostcircularkatie would like to say goodbye with herjazz handsor spirit fingers those downsides thosewere jazz handsthese are spirit fingers i hope that youlearned somethingi sure did i never goof balls i learnedwe’re goofballs toobye oh

Leave a Reply

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