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!
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!
Im a big Vaughn fan but the "cloney gayboy" haircut takes his "boy nextdoor" adorableness down just a tiny notch. As gay men we need to resist the pressure to conform to gay expectations. Viva the shaggy look!! We love you V!
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!
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?
I did and it worked really well. The unrefrigerated batch was flat and wouldn’t crack, but the refrigerated batch produced taller and nicely cracked cookies.
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 🤷♂️
Definetely not intended for the European (or adult) palate. Just skip the whole molten chocolate mess and eat a bar of chocolate with spoonfulls of sugar in between pieces. If you make the cookies, don't worry: the sugar rush will wear off by the time you'll finish cleaning your kitchen ca five hours later.
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.
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.
Get the FREE recipe: nyti.ms/4fZreSJ
@@DarthCyfe6 🤦🏻♀️🤷🏻♀️
its still behind the paywall lmfao
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!
How kind of you. Thank you for sharing this.
We need much more of Vaughn❤ Love his energy/personality, his cooking videos and that Cowboy Carter t-shirt 😊
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 💀
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!!!!
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.
Love this recipe. Freeze the cookies before making the ice cream sandwiches. Then the cookies won't smush.
I love Sam and Vaughn laughing together❤
As an Oregonian, my heart grows three sizes seeing Tillamook ice cream on this channel 💖
I always watch Vaughn. But Sam AND Vaughn? Killer combo.
Love that you used Tillamook - my fav ice cream !!!
the best!
Absolutely the best!!!!!!
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!
Im a big Vaughn fan but the "cloney gayboy" haircut takes his "boy nextdoor" adorableness down just a tiny notch. As gay men we need to resist the pressure to conform to gay expectations. Viva the shaggy look!! We love you V!
I don’t want to dirty another thing > every cook ever ❤
Such an amazing easy recipe. These were sooo dangerously good, and the ice cream sandwich is definitely the move!!
Proud Oregonian loving the tillamook exposure!
I made these today THEY ARE SO GOOD.Must try recipe !
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 cooked it last week and this was the best cookie Ive tasted in my entire life.
An ice cream scoop is a must with these. Very tasty.
These look dangerously deliciously easy!
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!
"Oh, my..." Yes, Vaughn, yes. 🤗
I’ll make these and mail to my daughter for her bday. It’s her first year in college.❤
This looks like the perfect weekend baking recipe
HES SO CUTE! IM IN LOVE
Always Vaughn. ❤
the cowboy carter shirt BEYHAWWWW
The first thing I said 😭😭😭😭
Ooh these look so.good!!!Tillamook ice cream for the Win!!! I'm making these soon!!!!!
Vaughn, you rock!
More Vaughn, please 🙏
these look so good! I'll make them on the weekend to bring to the office and make everyone's Monday better. :)
🔸¾cup/113 grams finely chopped semisweet or bittersweet chocolate
🔸½cup/42 grams unsweetened cocoa powder
🔸1teaspoon espresso powder
🔸½cup/113 grams unsalted butter
🔸2large eggs, at room temperature
🔸¾cup/150 grams granulated sugar
🔸½packed cup/107 grams dark brown sugar
🔸1teaspoon kosher salt
🔸2teaspoons vanilla extract
🔸¾cup/90 grams all-purpose flour
🔸Flaky sea salt, for finishing
Vaughn is great.
immediately craving whatever Vaughn makes
Same 😋
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!
Oh, these look good!
Actually, Vaughn is my new favorite dessert wow
Love this guys videos
can this recipe be made without the stand mixer just by using a whisk?
Thanks for using grams ! cant wait to make these.
Vaughn 😍😍😋
Mouthwatering.
These look so naughty in all the best ways 🎉🎉🤤
What size scoop is being used??
Vaughn!💞
the Cowboy Carter T-shirt!!!!!! 😍
I'm so curious what that cake was
i love you guys
I want his cookies
omg yum
the tshirttttttttttt
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?
the recipe is not free :(
Has anyone tried refrigerating the dough for an hour before scooping to get the cookies to cook up a little higher/thjcker?
I did and it worked really well. The unrefrigerated batch was flat and wouldn’t crack, but the refrigerated batch produced taller and nicely cracked cookies.
You didn't mention the amounts of every ingredient?😮
Come on Cowboy Carter!
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 🤷♂️
Vaughn is fu******ing zaadddddyyyyyyyyyyyy SLAY!!!!!!!!
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
Vaughn 🤤
OMG!
❤
Mosciski Pines
Big ol' bottom energy.
Brookie
Fun fact, Vaughn Vreeland was named prior to the invention of gaydar
Luettgen Via
Please please please NYT, it’s 2024, add substitutes to your recipes. Not everyone can eat the same things.
Come thru Beyoncé
Taylor Sharon Moore Patricia Lee Richard
Is it just me or does that look like light brown sugar? ☠️
NYT- your cooking videos are so annoying to watch. They need to get to the point and move faster.
Definetely not intended for the European (or adult) palate. Just skip the whole molten chocolate mess and eat a bar of chocolate with spoonfulls of sugar in between pieces. If you make the cookies, don't worry: the sugar rush will wear off by the time you'll finish cleaning your kitchen ca five hours later.
YASSSSSS THE FATTY IS BACKKK
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...
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.
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