had planned on baking claire's malted brownies today. already had the butter and eggs on the counter. did a quick pivot after watching this video and your cookies are cooling on the rack right now. they are easy, gorgeous and delicious. thanks, vaughn! and sam, too!!!!
Made them tonight and they were a hit with a bunch of teen boys who were spending the weekend with us. They really do taste like a brownie and were super quick and easy to make. No chilling dough like with many cookies. Will definitely make again!
You rule, Vaughn! I made the "Katherine Hepburn Brownies" you featured in a past video and they were a hit with my wife and daughter. Those brownies are in the rotation. Now it's time to introduce your brownie cookies (crownies? brookies?). To the kitchen!
Here you go: Yield: 18 cookies 113 g. Finely chopped semisweet or bittersweet chocolate 42 g. Unsweetened cocoa powder 1 teaspoon espresso powder 113 g. unsalted butter 2 large eggs, at room temp. 150 g. granulated sugar 107 g. dark brown sugar 1 teaspoon kosher salt 2 teaspoons vanilla extract 90 g. all purpose flour Flaky salt for finishing You are Welcome!
Help! They are delicious but I can’t harness the recipe. The cookies are super shiny , crackled, and delicious BUT they are also super thin and glued to the parchment paper, can you help?
Hi Vaughn, whenever I make brownie batter and whip up the egg sugar mixture to a wonderful frothy consistency, it deflates quite a bit after I add the butter & chocolate mixture which is probably expected. But then, after I add the flour mixture, the air in the batter totally disappears and it looks like I did not whip it at all. Of course, I add lesser sugar than recommended. Is that what causes the batter to collapse despite all the whipping? Is there anything I can try to avoid this, apart from adding too much sugar? Thanks much.
That’s exactly your problem. The sugar isn’t just there for sweetness but also for stability. Just add the full amount and live a little. You’re already making cookies 🤷♂️
Great video and I've saved it to give these a go 👍. However, I absolutely hate it when these chefs out huge flakes of sea salt in or on top of sweet treats. I'm all for using a pinch of regular salt in a sweet recipe but the big crunchy pieces of sea salt really interrupt the palette when eating - particularly something that's meant to be umptuous, sweet and comforting like a cookie or brownie. Stop trying to be trendy.
Chocolate tastes like chocolate, coffee tastes like coffee. The bitterness is subtle in its difference but it's there. As someone who doesn't like coffee I cannot abide it being added to "improve" the chocolate. I can tell it's an artificial attempt to mimic the richness of good chocolate but just interrupts the actual chocolate flavour. If you like coffee then fair enough for you but I don't think the flavours blend.
Get the FREE recipe: nyti.ms/4fZreSJ
For a moment I thought it was Christmas cookie week early!
Haha it's Christmas in Ju... August
Well... in the Philippines, Xmas season starts in September. So this does work as Xmas cookie prep for them. 😅
I wholeheartedly belive that cookies shouldn't be relegated to Christmas season! There are so many varieties that are suitable for all occasions.
For a moment I thought this was channing tatum 💀
We need much more of Vaughn❤ Love his energy/personality, his cooking videos and that Cowboy Carter t-shirt 😊
had planned on baking claire's malted brownies today. already had the butter and eggs on the counter. did a quick pivot after watching this video and your cookies are cooling on the rack right now. they are easy, gorgeous and delicious. thanks, vaughn! and sam, too!!!!
Love this recipe. Freeze the cookies before making the ice cream sandwiches. Then the cookies won't smush.
I always watch Vaughn. But Sam AND Vaughn? Killer combo.
As an Oregonian, my heart grows three sizes seeing Tillamook ice cream on this channel 💖
the first half of the intro I was like, "I've made something similar with peppermint on top" and then bam! Vaughn just keeps dropping bangers.
Also, Sam is freaking adorable. She seems so warm.
I love Sam and Vaughn laughing together❤
I didn't think Vaughn could become more adorable. This recipe looks like a banger.
Edit: fixed hilarious typo
Affable? Or are you calling him cheap? 😉🤣
@@SiouxDeNym Is he available for a reasonable price? 😆
Or, maybe just go with adorable or affable 😂
I don’t want to dirty another thing > every cook ever ❤
I cooked it last week and this was the best cookie Ive tasted in my entire life.
Love that you used Tillamook - my fav ice cream !!!
the best!
Absolutely the best!!!!!!
Proud Oregonian loving the tillamook exposure!
Made them tonight and they were a hit with a bunch of teen boys who were spending the weekend with us. They really do taste like a brownie and were super quick and easy to make. No chilling dough like with many cookies. Will definitely make again!
Starting the weekend right with Vaughn!
I made these today THEY ARE SO GOOD.Must try recipe !
"Oh, my..." Yes, Vaughn, yes. 🤗
You rule, Vaughn! I made the "Katherine Hepburn Brownies" you featured in a past video and they were a hit with my wife and daughter. Those brownies are in the rotation. Now it's time to introduce your brownie cookies (crownies? brookies?). To the kitchen!
These look dangerously deliciously easy!
Such an amazing easy recipe. These were sooo dangerously good, and the ice cream sandwich is definitely the move!!
I’ll make these and mail to my daughter for her bday. It’s her first year in college.❤
the cowboy carter shirt BEYHAWWWW
The first thing I said 😭😭😭😭
This looks like the perfect weekend baking recipe
Ooh these look so.good!!!Tillamook ice cream for the Win!!! I'm making these soon!!!!!
immediately craving whatever Vaughn makes
Same 😋
Always Vaughn. ❤
HES SO CUTE! IM IN LOVE
Actually, Vaughn is my new favorite dessert wow
More Vaughn, please 🙏
Vaughn, you rock!
these look so good! I'll make them on the weekend to bring to the office and make everyone's Monday better. :)
Vaughn is great.
Oh, these look good!
Thanks for using grams ! cant wait to make these.
Vaughn is fu******ing zaadddddyyyyyyyyyyyy SLAY!!!!!!!!
Mouthwatering.
Here you go:
Yield: 18 cookies
113 g. Finely chopped semisweet or bittersweet chocolate
42 g. Unsweetened cocoa powder
1 teaspoon espresso powder
113 g. unsalted butter
2 large eggs, at room temp.
150 g. granulated sugar
107 g. dark brown sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
90 g. all purpose flour
Flaky salt for finishing
You are Welcome!
the Cowboy Carter T-shirt!!!!!! 😍
Love this guys videos
can this recipe be made without the stand mixer just by using a whisk?
Vaughn 😍😍😋
Vaughn!💞
These look so naughty in all the best ways 🎉🎉🤤
What size scoop is being used??
the tshirttttttttttt
I want his cookies
i love you guys
omg yum
I'm so curious what that cake was
Come on Cowboy Carter!
Has anyone tried refrigerating the dough for an hour before scooping to get the cookies to cook up a little higher/thjcker?
❤
OMG!
Vaughn 🤤
Help! They are delicious but I can’t harness the recipe. The cookies are super shiny , crackled, and delicious BUT they are also super thin and glued to the parchment paper, can you help?
Hi Vaughn, whenever I make brownie batter and whip up the egg sugar mixture to a wonderful frothy consistency, it deflates quite a bit after I add the butter & chocolate mixture which is probably expected. But then, after I add the flour mixture, the air in the batter totally disappears and it looks like I did not whip it at all. Of course, I add lesser sugar than recommended. Is that what causes the batter to collapse despite all the whipping? Is there anything I can try to avoid this, apart from adding too much sugar? Thanks much.
That’s exactly your problem. The sugar isn’t just there for sweetness but also for stability. Just add the full amount and live a little. You’re already making cookies 🤷♂️
Mosciski Pines
You didn't mention the amounts of every ingredient?😮
Great recipe but mine turned out kinda too flat, they spread too much even after I added a quater cup of flour. Anyone else had the same issue
Why does your link say: "Get the FREE recipe" ? it's not free - ugh!
For NY Times recipes adding your account is free, or disable javascript items with something like uBlock origin and refresh!
Fun fact, Vaughn Vreeland was named prior to the invention of gaydar
Come thru Beyoncé
Big ol' bottom energy.
Brookie
Great video and I've saved it to give these a go 👍. However, I absolutely hate it when these chefs out huge flakes of sea salt in or on top of sweet treats. I'm all for using a pinch of regular salt in a sweet recipe but the big crunchy pieces of sea salt really interrupt the palette when eating - particularly something that's meant to be umptuous, sweet and comforting like a cookie or brownie. Stop trying to be trendy.
Luettgen Via
Taylor Sharon Moore Patricia Lee Richard
Please please please NYT, it’s 2024, add substitutes to your recipes. Not everyone can eat the same things.
Is it just me or does that look like light brown sugar? ☠️
Chocolate tastes like chocolate, coffee tastes like coffee. The bitterness is subtle in its difference but it's there. As someone who doesn't like coffee I cannot abide it being added to "improve" the chocolate. I can tell it's an artificial attempt to mimic the richness of good chocolate but just interrupts the actual chocolate flavour. If you like coffee then fair enough for you but I don't think the flavours blend.
just make a brownie...
NYT- your cooking videos are so annoying to watch. They need to get to the point and move faster.
YASSSSSS THE FATTY IS BACKKK
God bless these gooey chocolate 🍫 brownies 🙏😭
God bless President Trump 🙏✊
Are Vaughns segments directed at kids? I feel like everything he makes is for children.
He's rather annoying