[1 - 1] hey what's up today I'm going to show
[1 - 3] you guys meticulously tested recipes for
[3 - 5] three very different styles of chocolate
[5 - 8] chip cookie chewy thin and crispy and
[8 - 10] gooey all three styles are delicious in
[10 - 11] their own way but they're all
[11 - 13] aesthetically super different from each
[13 - 14] other in this video I'm going to explain
[14 - 16] the virtue of all three Styles along
[16 - 18] with the techniques and ingredients that
[18 - 20] make them special the last cookie in
[20 - 22] this video is stylistically something
[22 - 24] that I've never had and now might be my
[24 - 25] favorite chocolate chip cookie of all
[26 - 28] time first up is the chewiest chocolate
[28 - 30] chip cookie to get started I'll drop two
[30 - 32] sticks or 230 G of room temperature
[32 - 35] butter into my mixer Bowl then 100 G of
[35 - 37] white sugar and 200 g of brown that's a
[37 - 39] 2 to1 Brown to white ratio which adds
[39 - 41] some moisture to the cookie dough and in
[41 - 43] my experience that helps facilitate a
[43 - 44] softer Chew in the cookie next the
[45 - 46] paddle attachment goes on and I'll cream
[46 - 49] this butter and sugar together for about
[49 - 51] 5 to 6 minutes on high speed creaming is
[51 - 52] a technique that I use when I want to
[52 - 54] whip air into a cookie dough it creates
[54 - 57] a cookie with a lighter softer texture
[57 - 59] and helps the cookie spread more evenly
[59 - 60] in the oven after a couple minutes I'll
[60 - 62] stop the mixer and scrape down the sugar
[62 - 64] butter to make sure everything is
[64 - 66] creaming evenly then I'll mix this on
[66 - 68] high speed for another 2 to 3 minutes
[68 - 70] until the sugar and butter are whipped
[70 - 72] up into a light colored paste that kind
[72 - 74] of looks like frosting next I'll add in
[74 - 76] 5 G of vanilla extract two large eggs
[76 - 78] and one egg yolk and then I'll spin
[78 - 81] those in on low speed I'm going low
[81 - 82] because if you mix egg whites
[82 - 84] aggressively they can trap air into the
[84 - 85] cookie dough which would make it puff
[85 - 87] beautifully in the oven but then
[87 - 89] collapse into a overly crispy cookie and
[90 - 91] that's not what we're going for next
[91 - 93] I'll add in 3 G of baking soda 3 G of
[93 - 96] baking powder 7 G of salt and 330 G of
[96 - 98] bread flour bread flour is higher
[98 - 100] protein than allpurpose and functionally
[100 - 102] more protein means more gluten
[102 - 104] development which for this cookie means
[104 - 106] more chewi now I'm just going to mix
[106 - 108] this on low speed to fold the dry stuff
[108 - 110] into the wet but I'm going to mix it for
[110 - 112] longer than I would for a regular cookie
[112 - 114] I actually want to develop a little bit
[114 - 115] of gluten here so to make sure I mix
[115 - 117] this the exact right amount I'm going to
[117 - 119] set a 60-second timer and kind of need
[119 - 121] this cookie dough normally over mixing a
[121 - 124] cookie is the opposite of what we want
[124 - 126] to do but to get a satisfying chew we
[126 - 127] actually need to link up some of the
[128 - 129] gluten proteins and after 60 seconds
[129 - 131] we've got a cookie dough that has just a
[131 - 133] tiny bit of stickiness to it that's the
[133 - 136] chewi finally I'll add in 225 g of
[136 - 139] chopped 70% cacao baking chocolate to
[139 - 141] prep this I started with two bars of
[141 - 143] standard issue baking bars and chopped
[143 - 145] them down into a small dice I prefer
[145 - 147] chopped chocolate for almost all of my
[147 - 149] cookie recipes because it melts in a
[149 - 152] really varied in Dynamic way that
[152 - 154] chocolate chips just don't that's not to
[154 - 156] say chocolate chips can't be great when
[156 - 158] used in the right context and in fact
[158 - 159] I'm going to be showing you a recipe
[159 - 161] using chips later in this video once
[161 - 163] this chocolate's broken down into half
[163 - 164] or/ qu in chunks I'm going to grab a
[164 - 166] fine mesh strainer and sift out the
[166 - 168] chocolate particulate this Dusty stuff
[168 - 170] smears into the cookie dough and kind of
[170 - 173] blurs the line too much between cookie
[173 - 174] and chocolate once the chocolate's in
[174 - 176] I'll mix on low speed for about 20
[176 - 178] seconds then give the dough one quick
[179 - 180] blast of high speed speed to spread
[180 - 182] everything out more evenly next I'll
[182 - 185] grab a 4 oz portion scoop this is a tool
[185 - 187] that I own almost exclusively for
[187 - 189] scooping cookies but it really does the
[189 - 192] job of popping out compact evenly shaped
[192 - 194] evenly sized balls of cookie dough
[194 - 195] perfectly Link in description if you
[195 - 198] want one of these or sub in a half cup
[198 - 199] measure next I'm going to drop a couple
[199 - 201] pieces of chopped chocolate that I
[201 - 202] reserved into the scoop then I'll pull
[202 - 204] the scoop against the side of the bowl
[204 - 206] to pack it full of cookie dough then
[206 - 208] I'll drop this scoop onto a little sheet
[208 - 210] tray lined with part putting those
[210 - 211] chunks of chocolate in the bottom of the
[211 - 213] scoop ensures that each cookie has a
[213 - 216] nice melted chocy look on top okay once
[216 - 218] I've got eight Cookie Balls spread out
[218 - 219] on my sheet tray I'm going to wrap them
[219 - 221] up with plastic wrap then drop into the
[221 - 223] freezer for at least 1 hour but
[223 - 225] preferably overnight once Frozen these
[225 - 228] Cookie Balls will keep for about 5 to 6
[228 - 230] weeks before the butter starts to pick
[230 - 232] up flavors from the rest of the freezer
[232 - 233] okay once the cookies are frozen I'm
[233 - 235] going to pull them out and drop four
[235 - 237] onto a parchment line sheet tray then
[237 - 239] I'll hit each ball with a liberal
[239 - 241] sprinkle of flaky salt if you don't have
[241 - 243] flaky salt you could sub in a coarse
[243 - 245] crack from a sea salt grinder if you
[245 - 246] have one of those the salt provides a
[246 - 248] huge hit of contrast to The Buttery
[248 - 250] sweetness and it's essential for a
[250 - 251] chocolate chip cookie in my opinion next
[252 - 253] the cookie sheet goes into the oven and
[253 - 259] I'll bake at 375 f for about 18
[262 - 262] minutes and after about 18 to 20 minutes
[262 - 264] these things are brown around the edges
[264 - 266] and still a touch soft in the middle oh
[266 - 268] and those chocolate chunks that we put
[268 - 270] on top have melted into cheetah spots
[270 - 271] when I break into one of these cookies
[271 - 273] you can see that we've got a beautiful
[273 - 276] cross-section of chunky chocolate and
[276 - 278] buttery squishy cookie now let's taste
[278 - 281] it there's just the thinnest veneer of
[281 - 283] cookie crunch on the outside and then it
[283 - 286] is so satisfyingly chewy all the way
[286 - 288] through when I say chewy it's not like
[288 - 289] the cookie is tough It's just that it
[289 - 291] gives your jaw a little bit more of
[291 - 293] something to work through and it gives
[293 - 295] you this cathartic eating experience
[295 - 297] you're kind of working through something
[297 - 298] I don't know oh it just feels good I
[298 - 300] want to chew it
[300 - 302] next up is a thin and crispy cookie that
[302 - 304] has more in common with a butter finger
[304 - 307] than the cookie we just made go off thin
[307 - 309] King I'll start by dropping 275 G of
[309 - 313] butter into a saucepan and melt it no
[313 - 314] creaming the butter and sugar for this
[314 - 317] one over at the mixer I'll combine 125 G
[317 - 320] of white sugar with 125 G of brown sugar
[320 - 322] and 30 G of corn syrup but you could sub
[322 - 323] honey if you ain't got no syrup next
[323 - 325] I'll get the mixer spinning to combine
[325 - 327] the sugars then I'm going to grab my
[327 - 329] melted butter and just stream that in
[329 - 331] make the butter isn't super hot because
[331 - 333] that'll melt the sugar and make it way
[333 - 334] harder to bring this whole thing
[334 - 336] together into a usable dough okay once
[336 - 338] the butter is in I'm going to spin until
[338 - 340] everything is homogeneous then I'll come
[340 - 342] back with my wet ingredients that'll be
[342 - 344] 30 G of milk 10 G of vanilla extract and
[344 - 346] one large egg yolk now the wet will get
[346 - 348] a quick mix for about 30 seconds with
[348 - 349] the butter sugar to get everything
[350 - 352] combined then it's on to the dry that'll
[352 - 354] be 8 G of baking soda 10 G of salt and
[354 - 357] 285 G of allpurpose flour now the paddle
[357 - 359] attachment goes back on and I'll slowly
[359 - 361] mix the dry into the melted butter sugar
[362 - 364] that'll take about 45 seconds on low
[364 - 367] speed and once it's looking combined
[367 - 369] like this it's officially cookie though
[369 - 371] well that's generous it's more like
[371 - 373] cookie batter this has way more butter
[373 - 375] and sugar in it than a regular cookie
[375 - 376] and that makes it very sloppy but it's
[376 - 378] going to give us a Cookie that spreads
[378 - 380] out like crazy in the oven and the
[380 - 382] butter and sugar are going to fry the
[382 - 384] flour and give us a very unique flare
[384 - 387] and texture next in goes 165 G of
[387 - 389] chopped chocolate again that's 70% C C
[389 - 391] baking bars that I chopped down into qu
[392 - 394] to/ in chunks and sifted out the dust
[394 - 396] finally I'll add in 100 G of chopped
[396 - 398] walnuts that I broke down to about the
[398 - 400] size of a pee don't go bigger here
[400 - 402] because they'll start to steal the show
[402 - 404] texturally okay the mixer paddle goes
[404 - 406] back on one last time and I'll fold
[406 - 408] everything together for about 20 to 25
[408 - 411] seconds and one more quick rip on high
[411 - 413] speed to get things spread out and
[413 - 415] that's an unconventional cookie dough
[415 - 417] that looks a little bit greasy but it's
[417 - 418] all in the plan and these are going to
[418 - 421] be sick next I'll scoop out roughly 45 G
[421 - 423] at a time at this size the recipe should
[423 - 426] yield about 24 to 26 cookies now I'll
[426 - 428] lay these out 2x3 on a parch mined sheet
[428 - 431] tray and I'll very very briefly roll the
[431 - 432] dough in my hands to make it a little
[432 - 434] bit more even but I don't want to
[434 - 436] develop any gluten finally I'll put a
[436 - 437] little piece of chocolate on top just
[437 - 439] like I did for the chewy boys then I'm
[439 - 440] going to move these cookies over to the
[440 - 442] fridge to firm up for 10 minutes you can
[442 - 444] skip this step but I find that it helps
[444 - 446] the cookie spread into prettier more
[447 - 448] round circles after a 10-minute chill
[449 - 450] I'm going to Spring sprinkle each cookie
[450 - 452] with a little hit of flaky malen salt or
[452 - 454] cracked sea salt then the tray goes into
[454 - 456] a 325f oven and I'll bake these things
[456 - 459] for 14 to 16 minutes while that bakes I
[459 - 460] want to thank Trade coffee for
[460 - 462] sponsoring this video I drink Trade
[462 - 464] coffee literally every morning because
[464 - 466] honestly they make it hard not to they
[466 - 468] send freshly roasted coffee from the top
[468 - 471] roaster across the country directly to
[471 - 473] my door as often as I need it as a
[473 - 474] predominantly decaf Drinker I really
[474 - 477] appreciate their wide selection trades
[477 - 479] decaf options are orders of magnitude t
[479 - 480] taser than what you can get at the
[480 - 482] supermarket but since I'm going to be
[482 - 484] hosting my caffeine addicted family
[484 - 485] members for Thanksgiving I thought it'd
[485 - 487] be nice to have one of trade's tasting
[487 - 489] sets this one's from Alma coffee and
[489 - 491] includes a bunch of different roast
[491 - 493] levels and different processing methods
[493 - 494] I personally tried the natural process
[494 - 497] coffee and have you guys had that before
[497 - 499] it's so dope it kind of smells and
[499 - 501] tastes like Fruity Pebbles in a good way
[501 - 503] this Alma box is actually one of trad's
[503 - 505] curated gift boxes and would make a
[505 - 507] really great gift for a teacher mail
[507 - 510] person best bro gal pal or you know
[510 - 511] anyone who likes good coffee or you
[511 - 513] could always just GI them a classic
[513 - 515] Trade coffee subscription that'll give
[515 - 517] them personalized matches based on what
[517 - 518] they like so to pick up some coffee for
[518 - 520] the holidays or to give the gift of
[520 - 522] really great coffee head to drink
[522 - 524] trade.com Brian again that's drink
[524 - 527] trade.com slban and the link is in the
[527 - 529] description after a 15-minute bake time
[529 - 530] I'm going to pull this sheet tray out of
[530 - 532] the oven and inspect these things for
[532 - 536] crispness oh my bro these things look
[536 - 539] nice I mean look at them ooh R is that
[539 - 541] my r uben sandwich my little rooster my
[541 - 544] little Ruby sweet love you anyways as
[544 - 546] you can see these cookies baked out
[546 - 548] super nice they're thin they're golden
[548 - 550] brown and they look like a better
[550 - 553] version of a Tates cookie M it almost
[553 - 554] tastes like the middle of a butter
[554 - 556] finger dude it's like the flour and
[556 - 558] butter and sugar all kind of combined
[558 - 560] into something that is extremely crunchy
[560 - 562] and salty and sweet but you have no way
[562 - 564] to understand exactly what it is it's
[564 - 567] insanely delicious and texturally you
[567 - 575] can hear it this thing is a dream
[576 - 576] overall it's just a fun cookie they're
[576 - 578] salty they're sweet they're crunchy
[578 - 580] they're super super buttery and I really
[580 - 582] hope you try them okay the last cookie
[582 - 584] is a totally new style for me and I'm
[584 - 586] super stoked to share it I'm talking
[586 - 589] about the gooiest chocolate chip cookie
[589 - 591] for that 200 g of brown sugar 100 G of
[591 - 593] white sugar and one stick or 1 15 G of
[593 - 595] butter go into my stand mixer this is
[595 - 597] about half the butter that you'd see in
[597 - 599] a chewy cookie but less butter means
[599 - 600] more gluten development which means a
[601 - 602] cookie that doesn't spread so much in
[602 - 604] the oven a taller cookie has more
[604 - 606] interior space for Goo now the mixer
[606 - 608] goes on with the paddle and I'll mix on
[608 - 610] high speed for about 5 to 6 minutes
[610 - 612] since there's less butter in the base of
[612 - 613] this particular cookie dough it's not
[614 - 616] going to look as creamy as cookie one
[616 - 617] it's going to look sandier and have a
[618 - 620] coarser texture like this from here I'll
[620 - 622] add in 5 G of vanilla extract and one
[622 - 625] large egg along with two egg yolks then
[625 - 627] I'll mix those in slowly over medium or
[627 - 629] even low speed once combined I'll add in
[630 - 632] 7 G of salt 3 G of baking soda 3 G of
[632 - 635] baking powder and 15 G of corn starch
[635 - 637] this gives the cookie a little bit more
[637 - 639] of a softer spongy texture than a crispy
[639 - 641] one lastly I'll add in 200 g of
[641 - 644] allpurpose flour and 130 G of cake flour
[644 - 646] cake flour has about a third less
[646 - 648] protein than allpurpose flour and close
[648 - 650] to half of that of bread flour protein
[650 - 652] content is kind of a proxy for how much
[652 - 654] potential gluten a given flour has and
[654 - 657] for us all this means is weaker lower
[657 - 659] protein flour generally creates a really
[659 - 661] fluffy tender result it gives us the
[662 - 663] opposite of chewy basically once all the
[663 - 665] dri is in the bowl I'm going to turn my
[665 - 667] mixer on to low speed and fold
[667 - 669] everything together for about 1 minute
[669 - 670] or until the flour is combined with the
[670 - 672] butter and sugar and it looks golden
[672 - 674] brown like this the last addition will
[674 - 677] be 300 g of chocolate chip morsels I've
[677 - 678] opted for these over the chopped
[678 - 680] chocolate that I used in the first two
[680 - 682] cookies because morsels have stabilizers
[682 - 684] in them like soy Lessa thin and that
[684 - 685] helps them hold their shape during the
[685 - 687] bake this creates distinct little
[687 - 689] pockets of chocolate melt that are very
[689 - 691] pleasurable and make for a much gooier
[691 - 693] result now just fold those morsels into
[693 - 695] the cookie dough for a few seconds then
[695 - 697] I'll grab my 4 oz cookie scoop or a/2
[697 - 700] cup measure and scoop out eight big dog
[700 - 702] cookies once scooped out I will wrap
[702 - 703] them up with plastic then throw them
[703 - 706] into the freezer for a minimum of 1 hour
[706 - 707] though I think overnight freezing gives
[707 - 709] you the most 10 of 10 results okay I'll
[709 - 713] rip up the oven quite a bit to 425f then
[713 - 715] I'll grab my frozen cookie balls and lay
[715 - 717] out four per sheet tray then sprinkle
[717 - 719] with some salt then throw in into the
[719 - 720] oven at this point you can really see
[721 - 723] how using less butter impacts the spread
[723 - 725] of these cookies they go up but they
[725 - 727] don't go out this is great for goo after
[727 - 729] 20 minutes when I pull these out you can
[729 - 731] see they've got a nice golden brown Hue
[731 - 733] and they've got a little bit of crust on
[733 - 735] the outside now let's taste them
[735 - 737] texturally this cookie is a freak dude
[737 - 739] it's got a shell of crunch on the
[739 - 741] outside and then it's almost like cookie
[741 - 743] dough in the middle the combination of
[743 - 745] the almost underbaked middle with the
[745 - 747] chocolate morsels gives you something
[747 - 750] that's very very moist and and soft this
[750 - 752] reminds me of a mall cookie from the 9s
[752 - 755] honestly it's just
[755 - 757] maximalist I love it I really want to
[757 - 759] stress how cool this gooey cookie is
[759 - 761] it's truly great and I honestly think
[761 - 762] it's my favorite of all three if you
[762 - 765] like this video please hit subscribe and
[765 - 767] consider watching another video a link
[767 - 769] to one on the screen right here that'll
[769 - 771] tell the YouTube algorithm that Brian
[771 - 773] lagerstrom is a good boy who makes good
[773 - 775] videos I'll see you in the next one