I measured precisely one time my whole life, tasted the cake batter, and proceeded to upturn the vanilla into the cake immediately. I measure vanilla like that stuff is free and I don't regret it at all.
I mean, the difference usually comes down to that the redditor shared the video through a link. A lot of people on Reddit/Instagram/etc. Tend to download the video and reupload it, trying to plagiarize. The former boosted views and engagement; the latter is just literally theft.
This video feels different … like he spent more time writing it, so concise yet detailed, so thorough - I love it! If this is Adam taking more time per video then count me in
@@itsROMPERS... you've either never made cookies or have made cookies for so much of your life that you don't know the pain of being a terrible baker. Either way, trust me, some of us need all the help we can get. I'll be eagerly waiting for that water boiling video.
Hi! I’m on the brown butter team. To counter the loss of water I weigh the butter before and after browning, and what has evaporated is substituted with coffee (if there’s chocolate in the recipe) or Amaretto di Saronno/Marsala if I’m going cocoaless. Adding alchool to the batter make them cookies chewier and more satisfying to eat. Texture heaven. Best results will come if you let the batter age in the fridge for two or three days. To all the brown butter lovers: unite ✊🏻
Normally, I'd argue that the letting dough sit for a few days does absolutely nothing besides maybe placebo, but if you're adding alcohol, then it's likely there's at least some change going on there.
Adam, I was introduced to your channel years ago on reddit via the original cookie video. I appreciated the technique, but more than anything I appreciated how you explained it and how little BS there was. I've never seen a lede less buried. Now looking back I've realized how valuable that introduction was to me. Whether you intended to or not, your approach to cooking has kind of made you a life coach for me. I can't tell you how much value I've gotten out of the content you produce. Thanks for being awesome. Also, I recently made chocolate chip cookies with some leftover spent grain from a beer I brewed, and I started them under the broiler. They were a hit :).
@@QuackingEldrich_101 nailed it. But really, cooking-wise I spent way too much energy getting things "correct" instead of figuring out what I like and just doing that. Adam shares what corners he cuts and why when he's cooking, and it made me realize how approachable making good food is. I went from mostly eating out to mostly cooking for myself - saves a lot of money and honestly I usually enjoy my home cooking more too because I know what I like.
The original broiled chocolate chip cookie recipe was the first Adam video I ever saw, and i've used that recipe (tweaked a tiny bit to my taste but still very much recognizable) ever since. Areound 80% of everyone who tries them ends up asking me for the recipe and I just send them to that video. The texture the bread flour gives and the perfect amount of salt just makes them so delicious, so I'm ecstatic to see that Adam is still continuously working on it and updating us.
That cookie video from 4 years ago is why I found out about your channel. I thank them too because you have taught me a lot about cooking, but a lot MORE about how to think. It may seem odd but your videos and podcasts have done a lot for me. Thank you (and thanks to the redditor who posted your video) for that!
I also appreciate that improved is not reinventing the wheel. This is, for all intents and purposes, the recipe from the tollhouse chocolate chip bag. But the measurements are more precise and the ingredients are a bit nicer. And that’s really all it takes.
Tried making this tonight with ~65g brown and ~95g white sugar, no added molasses, 53% chocolate chips, an egg "substitute", only 5g of salt, 2 tsp vanilla and cooked it slightly lower and slower without broiling it. Very enjoyable to eat, might have been able to get away with even less sugar. Thanks for the recipe.
Please do a video about Matcha. I've been drinking it for years and would love to hear your takes on the taste and, potentially overblown, health benefits. Your research deep-dive videos are some of my favorites. Thanks!
Hey, employee in a commercial bakery here! (If a grocery store baker counts, that is) We do not use steam on our cookies at all, it makes them very flat and they should come with a trypophobia warning. I've had to discard a few batches because I've forgotten to turn off the steam after baking our breads ^^;
Thank you for weighing stuff out! My workflow when making food is on the scales weighing everything out and it’s so much faster when I don’t have to convert anything. For me it’s to reduce the number of dishes and speed the process up. I guess working in fast food preparing pizzas on a scale I got quite used to it too.
this has been an extraordinarily pleasant viewing experience. watching adam break down each part of the process with apt knowledge of cookie science, while acknowledging how subjective every decision is, was really refreshing, and the end result was so satisfying to watch emerge from the oven. my only question regards how crispy the tops were - he didn't talk about it as much as i thought, but i imagine a consistent exterior crunch is one of the main features of this recipe!
Thanks for doing the measuring! I agree with your take that it's more fun and faster to just eyeball ingredients a lot of the time, but as a cooking noob it really helps to have a point of reference with new recipes.
Version 1 has been my favorite cookie recipe since you released that video - since then I’ve gotten a lot more precise in my baking. Will be testing this version against my own weight measurements I’ve noted 🤔🤔
230 g bread flour is way more than a cup and a half. I just measured my own bread flour out (scoop and level) at 125 g per cup, and King Arthur lists it as 120 g per cup (same as AP flour). If people are spooning and leveling they’ll want somewhere between 1.75 and 2 cups.
Technically, molasses is the byproduct of refining sugarcane into white sugar, and there are two kinds of brown sugar you can buy at the store: Natural brown sugar which is unrefined and has more molasses content from the sugar cane juice, and refined or commercial brown sugar which is just molasses added back to refined white sugar.
@@Aredtyg And if you buy brown looking sugar in most other countries you will get raw cane sugar for which they simply skip the last step of refinement. I've vastly prefered this stuff over any other sugar since they started stocking it in basically any german super market. Generally you can also get the organic fair trade stuff for not a whole lot more! Though I use sugar almost exclusively for coffee. :)
That baking soda tip is legit. I like my cookies soft/chewy and the baking soda achieves that in a way powder doesn't. Also correct re: taking them out of the oven when they look a bit underdone.
So how do you not have a patreon? I have been a subscriber for a bit, but this video put me over the edge and I'd like to pay more for this content. I really enjoy the outside of the box thinking.
Just wanted to say that talking about how the sponsors treat youtubers is AMAZING, I love it. Like you said, I feel you can tell a lot about a company by how they treat their youtubers that they are using to advertise. I really wouldn't want to use a service that treats it's advertisers poorly and without any respect, just a means to an end. Being super professional and respecting the time of the youtuber goes a long way to showing that your company will be professional and respect the time of their users too. Shame we see so little of it, I would love a breakdown of sponsors by channels that have had a lot of different ones.
Omg Adam you are a lifesaver 😭😭😭 this taste SO GOOD, I didn't use a broiler (don't have one, ended up baking with 15 minutes and rotate halfway) and my sugar ratio is 50 : 50 white and brown (molasses are expensive here!) but IT'S SO GOOD. I wanna cry. Bless you Adam
The original chocolate chip cookie video was the first video of yours I watched, it just randomly showed up in my recommended page one day and I’m very glad I decided to check it out!
Cookie v1 is my go to recipe for however long that video has been around. I make MASSIVE cookies with it, and my family and friends really like them. Thanks for the follow up
The original video is what brought me to this channel! I really appreciated your ability to teach so much in such a concise way. Keep up the great work!
The original was the first Ragusea recipe I tried! I found it a little too salty for my taste, but I learned a lot about my own tastes from that experience, so it wasn't time wasted!
Really interesting. I’m a fan of a browned butter choc chip cookie I found on Allrecipes. I love how you describe the textural changes as you compose the dough. I’m a chip and nuts gal myself. Usually pecan but this year, they cost as much as choice beef tenderloin!
You can make powdered sugar easily out of normal sugar. All you need is a (preferably) high, narrow bowl, a hand blender and a towel. Put the sugar into the bowl, go in with the hand blender, and make sure the whole bowl is covered with the towel so you don't dust your kitchen. Only make as much powdered sugar as you need, as this one won't last very long without clumping up. (I don't know if a food processor will do the same, I don't own one.)
I've made it myself in a normal jug blender before, I think food processors do work also but I would think it's a bit more care needed to make sure it's all being evenly ground
It's probably not great for the machine but I've had good luck also using a coffee grinder, after having made sure it's clean of coffee residue obviously lol
4:30 you can roll into balls and then simply snap the ball somewhat in half and push them together, they'll come out into a proper cookie shape after baking, and have a more crackly surface, with many more crevizes and smaller "Canyons" running throughout the cookie.
Just reporting back after making these in my toaster oven. They're great! I even spilled some melted butter and got it to be alright by reducing some flour.
I enjoy & appreciate your videos. I tried this recipe (slight alterations) last night & they turned our REAL good. I used half granulated & half brown sugar...added a little molasses anyway (I LOVE molasses!). Also toasted (in the microwave....yes, nuts toast beautifully in the microwave a minute at a time until toasted & fragrant, believe it or not!) a SHITE LOAD of pecans, chopped them & added to the mix. I made smaller cookies. Eight minutes was a perfect bake time. Turned out DELICIOUS. Actually one of the best cookie recipes I've ever tested. Next time I'll try half powdered sugar (I didn't have enough in the cupboard last night) & half brown. I also didn't 'broil them first. Might try that next time too. Thank you for the recipe! Cheers
I made some just today! I tweaked the recipe a bit and made a red velvet version with pudding mix, but it really shows how the basic ratio is bulletproof. Damn fine cookies sir!
Once when I was baking cookies with my cousins at their place, the oven came up and asked if I wanted to do Pyrolysis. Me being a kid, just pressed yes and accidentally browned them with pyrolysis. I never quite understood how those cookies got so good
This video helped me discover what was wrong with the protein cookie recipe I've been on and off working on for a while now, and I am genuinely thankful for that
I've been watching your channel for a while now but this is the first recipe of yours I actually made. I'm a totally novice cook and wanted something nice I could make as a present. Even with my complete lack of skills and experience they came out really nice; rich and delicious without being sickeningly sweet, and crispy on the outside with a soft interior. I think I overbaked mine a bit, but they still came out fine. A tip I'll extend to others in my position is that the cookies will still be soft and springy on top when they are done but still hot, they firm up a bit as they cool. I know my oven is a bit weak and thought I had to wait until the cookies were solid on the outside before pulling them out, but by 14 minutes they were still soft on top and starting to get a little dark around the edges. Thinking my oven couldn't possibly be that bad and not wanting to burn them, I pulled them out and sure enough they firmed up fine. They are a bit crispier on the outside than ideal but still perfectly delicious. The other bit of advice I'll give is to make sure the mixture is completely smooth after adding the egg, before adding the rest of the dry ingredients. I used regular storebought brown sugar and it didn't dissolve fully, which made my dough a bit grainy and gritty. You can hardly tell in the finished cookies but still worth making sure its totally smooth I think. Taste it if you're not afraid of raw eggs. Using powdered sugar probably bypasses this problem.
@@jahil9778 yeah, and global milky ways are 3 musketeers in the US lol. the US used to have mars bars too, and they were yet again a different thing, but those are just sold as a type of snickers now
I’m glad to hear that squarespace are so good to work with. The less exploitative they are of creators the more you can trust what gets said in the sponsor reads themselves, to a certain degree
Still have yet to try the broiled cookie method despite the original video being the first video of yours I'd seen. This is a sign to try it over the holiday's now.
These were the best gd cookies I’ve ever made. I did make the mistake of using parchment, which the broiler set aflame. That was put out and I had 7.5 big ass delicious cookies. Phenomenal. Dopamine is at a record high.
ive made your original recipe so many times in big batches and have found that going heavier with the molasses and a slightly lower oven temp is nicer imo
thank you for rolling them out by hand; that's something my family members forget to do, since they like the consistency of dolloping equally measured scoops with a disher scoop. all they end up doing is making the cookies drier since the oils within aren't expressed over the doughball's exterior, or at least that's what i think is happening?
My mom used to make and sell giant cookies (I think they were 10-12" but I was a kid, realistically more like 8-10"). She did chocolate chip, raisin oatmeal and peanut butter. They were damn fine I tell ya! But the cc never looked so picturesque as yours did here. Thanks for bringing up a pleasant childhood memory I'd otherwise forgotten! Now I need to eat cookies! LOL!
In the Adam Ragusea Bingo card, the brown sugar explanation would be the free space in the middle. Other spaces would include “Heterogeneity”, “Broiler/Grill”, or “All Hail The Empire”
I wanted to start a debate about what is and what is not a cookie. But my reaction to the blue M&M's reminded me that I'm becoming a grumpy old man and that I'd certainly lose that debate.
I baked these cookies this morning, and my wife just got home from work, came upstairs to my office to tell me these were the best chocolate chip cookies she's ever eaten! Great recipe!
Didn't realize until Ma said to use butter flavored Crisco There's a reason of course I'm sure you could imagine. (fat returning to a solid post bake VS oil) But it made all the difference. Hard to go back. For healthier option, perhaps lard/butter mix? Oh, and look for buttered vanilla used in our professional bakery. It's a deeper/richer vanilla flavor unparalleled
As someone who has baked several dozens of batches of the same cookie recipe recently, I have noticed that colder dough results in a taller, chewier cookie compared to room temp dough.
The broiler cookie recipe is what brought me here so long ago. You’ve come so far since then like a whole legit UA-cam personality. Bet that feels weird!
I have never once in my life measured vanilla. I just tip the bottle and let the fates decide.
I measure vanilla the same way I do garlic, With reckless abandon and normally 2x what the recipe says
You guys having vanilla on bottle is the weirdest thing to me
I measured precisely one time my whole life, tasted the cake batter, and proceeded to upturn the vanilla into the cake immediately. I measure vanilla like that stuff is free and I don't regret it at all.
Let the fates decide lol I love it !
@@MrBrax I actually do have both vanilla extract in a bottle and some vanilla sugar that I keep around to use for candied almonds over the holidays 😅
I love that he thanked the guy that posted his original video to reddit. You don't see someone like that being thanked very often.
I mean, the difference usually comes down to that the redditor shared the video through a link. A lot of people on Reddit/Instagram/etc. Tend to download the video and reupload it, trying to plagiarize. The former boosted views and engagement; the latter is just literally theft.
What? Where?!
I love your original recipe. I didn't even bother with the broiler bit, and they are by far the best chocolate chip cookies I've ever had.
Can't tell if this is high quality trolling or not hmm
@@savagerefret1486 based cookie dough consumer
You gotta try with the broiler. It’s an absolute game changer.
@@savagerefret1486 why? In this video he mentions also not using a broiler lol
@@KongQuestCo but the focus of the video is the difference/ advantages the broiler can give
This video feels different … like he spent more time writing it, so concise yet detailed, so thorough - I love it! If this is Adam taking more time per video then count me in
I thought, "butter, egg, flour, chips...cookies!"
Who needs a specific video on simple cookies?
Next: "Boiling water for tea."
That doesn’t start until 2023
scary thought 😳
@@itsROMPERS... you've either never made cookies or have made cookies for so much of your life that you don't know the pain of being a terrible baker. Either way, trust me, some of us need all the help we can get. I'll be eagerly waiting for that water boiling video.
I think it's the use of exact measurements that makes it feel different, no glug of vanilla.
saying "this company pays me promptly" is one of the best advertisements I have ever heard
He mentioned the white sugar + molasses = brown sugar thing. It’s like the free space on the Ragusea Bingo Card
No that one is Adam breathing in
Clearly that's what Brits call a grill
Molasses doesn't exist here, weird
@@MrBrax Got mine on amazon.
@@itsROMPERS... not on Swedish Amazon I'm pretty sure
Ah yes. Had been a while, was almost forgetting what brown sugar was.
Fuck NFTs btw
Me but with forgettin what a grill is to Brits
@@SylviaRustyFae Me but forgetting how to summon the upside down bear
@@greatcoldemptiness me forgetting which side the vinegar leg is on
a completly diferent substance created in a completely diferent matter of white sugar?
✨ H E T E R O G E N E I T Y ✨
Hi! I’m on the brown butter team. To counter the loss of water I weigh the butter before and after browning, and what has evaporated is substituted with coffee (if there’s chocolate in the recipe) or Amaretto di Saronno/Marsala if I’m going cocoaless. Adding alchool to the batter make them cookies chewier and more satisfying to eat. Texture heaven. Best results will come if you let the batter age in the fridge for two or three days. To all the brown butter lovers: unite ✊🏻
Normally, I'd argue that the letting dough sit for a few days does absolutely nothing besides maybe placebo, but if you're adding alcohol, then it's likely there's at least some change going on there.
Adam, I was introduced to your channel years ago on reddit via the original cookie video. I appreciated the technique, but more than anything I appreciated how you explained it and how little BS there was. I've never seen a lede less buried.
Now looking back I've realized how valuable that introduction was to me. Whether you intended to or not, your approach to cooking has kind of made you a life coach for me. I can't tell you how much value I've gotten out of the content you produce. Thanks for being awesome.
Also, I recently made chocolate chip cookies with some leftover spent grain from a beer I brewed, and I started them under the broiler. They were a hit :).
so youre a redditor?
What in the world was going on in your life before you discovered a cooking channel
@@nicholasgeere5125 seasoning his steak and not the cutting board presumably
@@QuackingEldrich_101 nailed it. But really, cooking-wise I spent way too much energy getting things "correct" instead of figuring out what I like and just doing that. Adam shares what corners he cuts and why when he's cooking, and it made me realize how approachable making good food is. I went from mostly eating out to mostly cooking for myself - saves a lot of money and honestly I usually enjoy my home cooking more too because I know what I like.
Anyone remember an old food blog called Wot I Made Then Ate? The blogger eventually gave it up but it was incredibly basic. I just loved it.
The original broiled chocolate chip cookie recipe was the first Adam video I ever saw, and i've used that recipe (tweaked a tiny bit to my taste but still very much recognizable) ever since. Areound 80% of everyone who tries them ends up asking me for the recipe and I just send them to that video. The texture the bread flour gives and the perfect amount of salt just makes them so delicious, so I'm ecstatic to see that Adam is still continuously working on it and updating us.
That was the second or third video I saw, first his oven fries, and I’m not sure if this came first or the chocolate marshmallow cake.
That cookie video from 4 years ago is why I found out about your channel. I thank them too because you have taught me a lot about cooking, but a lot MORE about how to think. It may seem odd but your videos and podcasts have done a lot for me. Thank you (and thanks to the redditor who posted your video) for that!
Always nice to see someone posting an improved version of their own recipe.
I also appreciate that improved is not reinventing the wheel.
This is, for all intents and purposes, the recipe from the tollhouse chocolate chip bag. But the measurements are more precise and the ingredients are a bit nicer. And that’s really all it takes.
New York style pizza 2.0
Broiled chocolate chips cookies 2.0
What is next?
Tried making this tonight with ~65g brown and ~95g white sugar, no added molasses, 53% chocolate chips, an egg "substitute", only 5g of salt, 2 tsp vanilla and cooked it slightly lower and slower without broiling it. Very enjoyable to eat, might have been able to get away with even less sugar. Thanks for the recipe.
Keep in mind that sugar doesnt only add sweetness but is very important for the texture as well, dont lower it too much
Please do a video about Matcha. I've been drinking it for years and would love to hear your takes on the taste and, potentially overblown, health benefits. Your research deep-dive videos are some of my favorites. Thanks!
Hey, employee in a commercial bakery here! (If a grocery store baker counts, that is)
We do not use steam on our cookies at all, it makes them very flat and they should come with a trypophobia warning. I've had to discard a few batches because I've forgotten to turn off the steam after baking our breads ^^;
Can you guys stop making everything so goddam sweet? It's disgusting. Thanks!
@@hxhdfjifzirstc894 hey bakery, can you totally forgo the thing people enjoy desserts for, just for me? Thanks!
@@hxhdfjifzirstc894 least barbaric american
Thank you for weighing stuff out!
My workflow when making food is on the scales weighing everything out and it’s so much faster when I don’t have to convert anything. For me it’s to reduce the number of dishes and speed the process up. I guess working in fast food preparing pizzas on a scale I got quite used to it too.
Just made these for guests with cut up Halloween candy instead of m&ms. They were a hit! Thanks Adam!
...I must know more. What kind of candy did you use?
well what candy
what candy was it? snickers?
this has been an extraordinarily pleasant viewing experience. watching adam break down each part of the process with apt knowledge of cookie science, while acknowledging how subjective every decision is, was really refreshing, and the end result was so satisfying to watch emerge from the oven.
my only question regards how crispy the tops were - he didn't talk about it as much as i thought, but i imagine a consistent exterior crunch is one of the main features of this recipe!
Thanks for doing the measuring! I agree with your take that it's more fun and faster to just eyeball ingredients a lot of the time, but as a cooking noob it really helps to have a point of reference with new recipes.
Version 1 has been my favorite cookie recipe since you released that video - since then I’ve gotten a lot more precise in my baking. Will be testing this version against my own weight measurements I’ve noted 🤔🤔
What are your findings? What are your own old measurements?
"Need someone to taste your cookies" that got me laughing harder than it should have
230 g bread flour is way more than a cup and a half. I just measured my own bread flour out (scoop and level) at 125 g per cup, and King Arthur lists it as 120 g per cup (same as AP flour). If people are spooning and leveling they’ll want somewhere between 1.75 and 2 cups.
The weight-based measurements is appreciated
Technically, molasses is the byproduct of refining sugarcane into white sugar, and there are two kinds of brown sugar you can buy at the store: Natural brown sugar which is unrefined and has more molasses content from the sugar cane juice, and refined or commercial brown sugar which is just molasses added back to refined white sugar.
If you were to grab a bag of brown sugar from a random American household, there is not a high chance it will be natural brown sugar.
@@Aredtyg And if you buy brown looking sugar in most other countries you will get raw cane sugar for which they simply skip the last step of refinement. I've vastly prefered this stuff over any other sugar since they started stocking it in basically any german super market. Generally you can also get the organic fair trade stuff for not a whole lot more! Though I use sugar almost exclusively for coffee. :)
That baking soda tip is legit. I like my cookies soft/chewy and the baking soda achieves that in a way powder doesn't. Also correct re: taking them out of the oven when they look a bit underdone.
The browning on the top middle one before they're taken off the sheet pan is the one I want! That looked 10/10 perfect for me.
It's amazing seeing how far you've grown, Adam.
Here's to v3.0 in 4 years.
I've been making your cookie recipe for years, and I stand by it! It's excellent!
It came out 13 hours ago how have you been making it for years!
I can feel the tension of Adam trying to restrain himself from just ditching the measurements.
So how do you not have a patreon? I have been a subscriber for a bit, but this video put me over the edge and I'd like to pay more for this content. I really enjoy the outside of the box thinking.
Just wanted to say that talking about how the sponsors treat youtubers is AMAZING, I love it. Like you said, I feel you can tell a lot about a company by how they treat their youtubers that they are using to advertise. I really wouldn't want to use a service that treats it's advertisers poorly and without any respect, just a means to an end. Being super professional and respecting the time of the youtuber goes a long way to showing that your company will be professional and respect the time of their users too. Shame we see so little of it, I would love a breakdown of sponsors by channels that have had a lot of different ones.
Omg Adam you are a lifesaver 😭😭😭 this taste SO GOOD, I didn't use a broiler (don't have one, ended up baking with 15 minutes and rotate halfway) and my sugar ratio is 50 : 50 white and brown (molasses are expensive here!) but IT'S SO GOOD. I wanna cry. Bless you Adam
The original chocolate chip cookie video was the first video of yours I watched, it just randomly showed up in my recommended page one day and I’m very glad I decided to check it out!
Cookie v1 is my go to recipe for however long that video has been around. I make MASSIVE cookies with it, and my family and friends really like them. Thanks for the follow up
The original video is what brought me to this channel! I really appreciated your ability to teach so much in such a concise way. Keep up the great work!
I've been making these cookies for a while and everyone loves them.
Thank you, you have made my friends and family very happy ♥️
The original was the first Ragusea recipe I tried! I found it a little too salty for my taste, but I learned a lot about my own tastes from that experience, so it wasn't time wasted!
Really interesting. I’m a fan of a browned butter choc chip cookie I found on Allrecipes.
I love how you describe the textural changes as you compose the dough. I’m a chip and nuts gal myself. Usually pecan but this year, they cost as much as choice beef tenderloin!
Try these. ua-cam.com/video/oCt3xhKCX1k/v-deo.html
You can make powdered sugar easily out of normal sugar. All you need is a (preferably) high, narrow bowl, a hand blender and a towel.
Put the sugar into the bowl, go in with the hand blender, and make sure the whole bowl is covered with the towel so you don't dust your kitchen.
Only make as much powdered sugar as you need, as this one won't last very long without clumping up.
(I don't know if a food processor will do the same, I don't own one.)
I didn't know this. Thanks for sharing!
I've made it myself in a normal jug blender before, I think food processors do work also but I would think it's a bit more care needed to make sure it's all being evenly ground
It's probably not great for the machine but I've had good luck also using a coffee grinder, after having made sure it's clean of coffee residue obviously lol
But normal powdered sugar has corn starch.
4:30 you can roll into balls and then simply snap the ball somewhat in half and push them together, they'll come out into a proper cookie shape after baking, and have a more crackly surface, with many more crevizes and smaller "Canyons" running throughout the cookie.
I made these cookies a few days ago. Highly recommend these! Chewy, some crunch, delicately sweet, buttery.
Just reporting back after making these in my toaster oven. They're great! I even spilled some melted butter and got it to be alright by reducing some flour.
1:50
Thank you Adam. I knew this but I remember how confused I was for years about kosher salt in American recipes.
I enjoy & appreciate your videos. I tried this recipe (slight alterations) last night & they turned our REAL good. I used half granulated & half brown sugar...added a little molasses anyway (I LOVE molasses!). Also toasted (in the microwave....yes, nuts toast beautifully in the microwave a minute at a time until toasted & fragrant, believe it or not!) a SHITE LOAD of pecans, chopped them & added to the mix. I made smaller cookies. Eight minutes was a perfect bake time. Turned out DELICIOUS. Actually one of the best cookie recipes I've ever tested. Next time I'll try half powdered sugar (I didn't have enough in the cupboard last night) & half brown. I also didn't 'broil them first. Might try that next time too. Thank you for the recipe! Cheers
I made some just today! I tweaked the recipe a bit and made a red velvet version with pudding mix, but it really shows how the basic ratio is bulletproof. Damn fine cookies sir!
Just made these, pretty much exactly as the recipe. These are my new favorite cookie. Thanks, Adam.
OH MY GOODNESS A COOKING CHANNEL THAT REMEMBERS PEOPLE LIVE IN THE DESERT THANK YOU
Revision is always good to see - thanks
Once when I was baking cookies with my cousins at their place, the oven came up and asked if I wanted to do Pyrolysis. Me being a kid, just pressed yes and accidentally browned them with pyrolysis. I never quite understood how those cookies got so good
This video helped me discover what was wrong with the protein cookie recipe I've been on and off working on for a while now, and I am genuinely thankful for that
I've been watching your channel for a while now but this is the first recipe of yours I actually made. I'm a totally novice cook and wanted something nice I could make as a present. Even with my complete lack of skills and experience they came out really nice; rich and delicious without being sickeningly sweet, and crispy on the outside with a soft interior.
I think I overbaked mine a bit, but they still came out fine. A tip I'll extend to others in my position is that the cookies will still be soft and springy on top when they are done but still hot, they firm up a bit as they cool. I know my oven is a bit weak and thought I had to wait until the cookies were solid on the outside before pulling them out, but by 14 minutes they were still soft on top and starting to get a little dark around the edges. Thinking my oven couldn't possibly be that bad and not wanting to burn them, I pulled them out and sure enough they firmed up fine. They are a bit crispier on the outside than ideal but still perfectly delicious.
The other bit of advice I'll give is to make sure the mixture is completely smooth after adding the egg, before adding the rest of the dry ingredients. I used regular storebought brown sugar and it didn't dissolve fully, which made my dough a bit grainy and gritty. You can hardly tell in the finished cookies but still worth making sure its totally smooth I think. Taste it if you're not afraid of raw eggs. Using powdered sugar probably bypasses this problem.
I loved the part where he put the cookies under the broiler, what the brits would call a grill
Brits don't know jack shit about cooking, and the whole world knows that.
I was there when that video was posted to reddit! Glad to have been there from the start!
These are the best cookies I ever had.
Thank you so much.
Chopped up milkyway bars are also a great substitute for chocolate chips
is that US or global milky way bars? just curious, I imagine either one would be pretty good :)
US Milky Way is European Mars right?
@@jahil9778 yeah, and global milky ways are 3 musketeers in the US lol. the US used to have mars bars too, and they were yet again a different thing, but those are just sold as a type of snickers now
@@foxscotch I don't know what a 'global' Milky Way bar is, but in the UK it's like a Mars bar but without the caramel bit.
I love the faster pace
The first cookie video was the first video I watched of Adam when it came out. Happy to see an updated video. Long live the empire!
why were the blue m&ms so richly colored and beautiful. literally have never seen a nicer blue
Probably the colour grading that Adam edited his video with.
Appreciate the by weight information. Thanks
Blackberry Farms Classic, excellent choice.
Definitely gunna try this method next time I want cookies.
I’m glad to hear that squarespace are so good to work with. The less exploitative they are of creators the more you can trust what gets said in the sponsor reads themselves, to a certain degree
Bit disappointed they work with NFTs now.
Definitely something they didnt need to do.
Just tried these and they turned out great. I only had 1 cup of AP flour so I added in the other 2/3 cup whole wheat.
I started watching you because of your soup videos, just throw stuff in and boil. Now you’re measuring everything to the gram. You’ve changed man. /s
Still have yet to try the broiled cookie method despite the original video being the first video of yours I'd seen. This is a sign to try it over the holiday's now.
Hey Adam I would love your opinion on those oven silicone baking mats. Love v1.0 can't wait to make the 2.0
The reddit post is how I found your content, and why I started cooking more. Don't be afraid to share cool stuff you find on the internet
Just in time for my 3 day fast. Thanks Adam.
The sugar in the cookies will help you go faster.
Aw heck yeah i just watched your video of the original recipe last week or something, cant wait to try this updated version!
3:44 that saturated blue color cured my depression 😍
The broiler cookie! I've been making these ever since the original video first came out. Thanks Adam!
1:21 “Nice pudding-like texture, THAT.”
Dont know why but I chuckled at such a British phrasing in an American accent.
These were the best gd cookies I’ve ever made. I did make the mistake of using parchment, which the broiler set aflame. That was put out and I had 7.5 big ass delicious cookies. Phenomenal. Dopamine is at a record high.
While I do very much enjoy actively aggressive Adam, passive aggressive Adam is a real treat as well.
Very intrigued by this. Will test for myself.
I have nothing to add. I just love your content Mr Ragusea. Keep it up man.
well thanks a lot. Now I want to bake cookies and I dont have the ingredients at home.
But it really looks delicious
ive made your original recipe so many times in big batches and have found that going heavier with the molasses and a slightly lower oven temp is nicer imo
thank you for rolling them out by hand; that's something my family members forget to do, since they like the consistency of dolloping equally measured scoops with a disher scoop.
all they end up doing is making the cookies drier since the oils within aren't expressed over the doughball's exterior, or at least that's what i think is happening?
Ahhh!!!! It's me! Fantastic video as always Mr. Ragusea
My mom used to make and sell giant cookies (I think they were 10-12" but I was a kid, realistically more like 8-10"). She did chocolate chip, raisin oatmeal and peanut butter. They were damn fine I tell ya! But the cc never looked so picturesque as yours did here.
Thanks for bringing up a pleasant childhood memory I'd otherwise forgotten! Now I need to eat cookies! LOL!
130 grams Butter ‘ Baking Soda 1 egg 🥚 and Vanilla perfect 6 cookies 🍪 big thumbs up your regional recipe ❤
In the Adam Ragusea Bingo card, the brown sugar explanation would be the free space in the middle. Other spaces would include “Heterogeneity”, “Broiler/Grill”, or “All Hail The Empire”
the salt measurements appear to be wrong because the cookies were inedibly salty
I actually like the look of the “grey” cookies. I don’t know why but they look more appetizing to me.
I wanted to start a debate about what is and what is not a cookie. But my reaction to the blue M&M's reminded me that I'm becoming a grumpy old man and that I'd certainly lose that debate.
I baked these cookies this morning, and my wife just got home from work, came upstairs to my office to tell me these were the best chocolate chip cookies she's ever eaten! Great recipe!
The original was my first Adam Ragusea video, to think that was 3 years ago is still crazy to me.
What a coincidence! I just made your original recipe for the first time earlier this week and it was amazing. Definitely gonna try this!
Didn't realize until Ma said to use butter flavored Crisco
There's a reason of course I'm sure you could imagine. (fat returning to a solid post bake VS oil) But it made all the difference. Hard to go back.
For healthier option, perhaps lard/butter mix? Oh, and look for buttered vanilla used in our professional bakery. It's a deeper/richer vanilla flavor unparalleled
As someone who has baked several dozens of batches of the same cookie recipe recently, I have noticed that colder dough results in a taller, chewier cookie compared to room temp dough.
I don't really bake, but you could let the cookie dough sit after its been shaped and put on the tray, maybe?
The sequel I’ve been waiting for
Great, great recipe Adam! If it can satisfy my family's palate, it's frickin' amazing.
Only real devotees know that he hates brown sugar because after it's opened for a while it would become a brick.
I think everyone hates brown sugar for that reason.
Those cookies look delicious. I need to try this recipe!!!
Thank you so much x
The broiler cookie recipe is what brought me here so long ago. You’ve come so far since then like a whole legit UA-cam personality. Bet that feels weird!
Honestly probably the best ad I've heard on UA-cam.
A Round Cookie sponsored by Square Space!
As soon as I saw it was a cookie video I knew we were gonna get Adam's brown sugar spiel again lol
Put a slice of bread in whatever you store the cookies in, it'll keep them moist longer!