Debug

[15 - 17] [Music] hello there welcome back to another

[17 - 19] hello there welcome back to another episode of anything with Alvin today

[19 - 21] we're going to be recreating the famous

[21 - 23] chocolate chip cookies from lean Bakery

[23 - 26] here in New York now Len Bakery has been

[26 - 27] an institution of the city well known

[28 - 30] for their really large and thick cookies

[30 - 31] I've always been curious about how

[31 - 33] they're able to achieve such texture and

[33 - 35] size with their cookies cuz they seem

[35 - 37] quite not similar to a lot of the other

[37 - 39] chocolate chip cookies out there so I

[39 - 40] thought this would be a fun opportunity

[40 - 42] to go visit the shop try it out and

[42 - 44] really get into the details of how we

[44 - 46] can do this at home this episode is

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[74 - 77] at checkout so Tony and I had ventured

[77 - 79] to a Leen Bakery here in Brooklyn they

[79 - 81] have a lot of locations in the city but

[82 - 83] this one is also really nice to look at

[83 - 85] when you go in there's some fun facts on

[85 - 86] the walls about the owners and the

[86 - 88] founders and how they came up with the

[88 - 89] cookies apparently they created these

[89 - 90] cookies recipes when they were training

[90 - 93] for a marathon or a triathlon which I

[93 - 94] think is a little counterintuitive but

[94 - 97] also could go hand inand looked at their

[97 - 98] display case saw that they had the

[98 - 100] original lineup of cookies and also some

[100 - 102] seasonal specials so trying to

[102 - 104] understand the whole spectrum of what we

[104 - 106] were going up against we ordered quite a

[106 - 107] few of them one or two of each to be

[107 - 109] exact but we made sure to double up on

[109 - 112] the ogs all right so here is our lineup

[112 - 113] of cookies I'm going to go ahead and

[113 - 115] show you guys each one and give it a

[115 - 117] nice crack just to see the inside of it

[117 - 118] first up their classic one the one that

[118 - 120] I think is probably the most famous the

[120 - 122] chocolate chip walnut let's go ahead and

[122 - 125] take a look yep very dense got a nice

[125 - 127] round shape and loaded with stuff inside

[128 - 129] and next up I didn't know they had this

[129 - 130] one at the store but they sold an

[131 - 132] oatmeal raisin one which I think is

[132 - 134] actually an underrated flavor because I

[134 - 136] think the oats and the raisins are

[136 - 137] actually great seasonings for the cookie

[137 - 139] but hey that's a discussion for another

[139 - 141] time next up is your coconut chocolate

[141 - 143] chip one this one is seasonal and they

[143 - 145] recommended it because well maybe

[145 - 146] because it's seasonal but I personally

[146 - 148] do like coconut so we got this one as

[148 - 150] well then onto their dark chocolate ones

[150 - 152] there is a rocky road one which I'm

[152 - 154] guessing has some nuts and some

[154 - 156] marshmallows in there almost similar to

[156 - 158] s'mores and rocky road ice cream then

[158 - 159] the one that I'm more familiar with is

[159 - 161] the double chocolate chip cookie a dark

[161 - 163] Coco dough with chocolate chips inside

[163 - 165] pretty cool looking all around I'm

[165 - 166] pretty sure I have had this one before

[166 - 169] and it's one of my favorites and then a

[169 - 170] chocolate peanut butter one same dough

[170 - 172] but with peanut butter chips instead of

[172 - 174] chocolate ones now that we've gotten an

[174 - 175] assortment of all the cookies from

[175 - 177] leevan Bakery it's time to eat these and

[177 - 179] think through what was going on so here

[179 - 181] are my thoughts when you eat these

[181 - 183] there's a really fun texture going on so

[183 - 185] you kind of have a really deep contrast

[185 - 187] of almost like a a really crusty cookie

[187 - 189] shell and a cookie dough Center which I

[189 - 190] think is what they're known for and I

[190 - 192] think why it makes sense given that

[192 - 194] they're this size I've also noticed that

[194 - 196] they don't really use chopped up

[196 - 198] chocolate chunks they seem to only use

[198 - 200] specifically chocolate chips my theory

[200 - 202] is that maybe because they tend to be on

[202 - 204] the sweeter side they also have less

[204 - 206] cocoa content and they usually have a

[206 - 208] cornstarch coating that lets it sort of

[208 - 210] stay together during the baking process

[210 - 211] maybe if they use chunks it kind of

[211 - 213] would spread everywhere so maybe the

[213 - 214] chips was an intentional choice to keep

[214 - 217] the size and the texture uniform across

[217 - 219] all those cookies they all seem to be on

[219 - 221] the heavily sweet Spectrum a lot more to

[221 - 223] the right than personally I prefer but

[223 - 225] hey some people like that and I think it

[225 - 226] almost tastes like a scone and a cookie

[227 - 228] had a baby together which is a great

[228 - 230] thing and I've noticed that in their

[230 - 233] chocolate dough it's less of a deep dark

[233 - 235] chocolate flavor and it tastes more like

[235 - 236] fudge frosting kind of chocolate flavor

[236 - 238] if you understand what I'm talking about

[238 - 240] having a little bit of sea salt on top

[240 - 242] definitely helps the flavor I can also

[242 - 243] tell that the dough doesn't use any

[243 - 245] brown butter of any sort it seems to be

[245 - 248] a very standard base eggs vanilla flour

[248 - 250] sugar I don't taste any crazy flavors in

[250 - 253] here which means the dough is not highly

[253 - 255] aged or rested dough which I personally

[255 - 256] do in my cookie so it's really

[256 - 258] interesting to compare the different

[258 - 259] kinds of flavors and colors when it

[259 - 261] comes to these cookies and overall I

[261 - 263] need a sugar braak cuz that's that's a

[263 - 265] lot of cookies okay so I'm going to go

[265 - 267] ahead and get started on our attempt at

[267 - 269] recreating these but hopefully a little

[269 - 271] a little bit tailored to my flavor

[271 - 273] profile preferences first I think if

[273 - 274] you're going to use butter in the cookie

[274 - 276] recipe I do believe in brown butter so

[276 - 278] we are going to make a lot of brown

[278 - 280] butter enough brown butter to create

[280 - 282] many multiple batches of our cookies

[282 - 283] because we are going to be attempting to

[283 - 286] do a lot of tests here some dark ones

[286 - 287] some light ones some with chips some

[287 - 288] with chunks so we're going to need a lot

[288 - 291] of butter I'm going to Brown a total of

[291 - 295] 9 cups of butter which is 18 sticks yeah

[295 - 297] that's uh that's a lot of sticks but hey

[297 - 299] this is something I've done a lot one

[299 - 300] thing that like to do is actually go on

[300 - 303] a medium to medium low heat I think

[303 - 304] often people brown butter a little too

[304 - 306] quickly and you do get those nice bits

[306 - 308] but you run the risk of burning I think

[308 - 310] it's important for one once you get the

[310 - 311] water out to be constantly stirring the

[311 - 313] butter so that the sediment that resides

[313 - 315] and settles to the bottom one doesn't

[315 - 316] stick to the pan and burn but two gets

[316 - 318] broken up so all the foam that's sitting

[318 - 319] on the top gets a chance to be

[320 - 322] reincorporated and res swirled into the

[322 - 323] hot butter this actually does take a

[323 - 324] little bit more time than you might

[324 - 326] expect especially when you're Browning a

[326 - 328] 18 sticks of butter I think this took us

[328 - 330] at least 25 minutes on medium to medium

[330 - 332] low heat a pastry chef once told me that

[332 - 333] you should actually take brown butter a

[333 - 335] little farther than typical color people

[335 - 337] usually stop when the butter is golden

[337 - 339] and you see some brown bits he told me

[339 - 340] that you should actually look like the

[340 - 343] color of Guinness beer so a pretty dark

[343 - 345] color not burnt but I guess that's a

[345 - 347] Nuance of it you kind of want to get it

[347 - 348] to as close of that look as possible

[348 - 350] without burning butter so that is what

[350 - 352] I'm going to precisely do and he also

[352 - 354] said that if you need to Brown the

[354 - 356] butter you should stop when you're 90%

[356 - 358] sure it's done because it'll carry over

[358 - 360] at 10% with the residual ual heat left

[360 - 361] in the pan because this thing is really

[361 - 363] hot since there's no water so once we've

[363 - 365] got to that stage another important

[365 - 367] thing is to try to reconsider the

[367 - 368] addition of water back into the brown

[369 - 370] butter because I'm using brown butter

[370 - 372] and not butter I'm losing about 15% of

[372 - 374] the weight in water which is going to

[374 - 376] evaporate so in order to add that back

[376 - 378] in I like to add ice cubes because one

[378 - 380] that cools the butter down and two it

[380 - 382] also just helps add the water back into

[382 - 384] the butter now here's an example of what

[384 - 386] happens when you add the Ice Cube too

[386 - 387] early this part is pretty dangerous but

[387 - 389] once you add basically water water to a

[390 - 391] really hot pool of fat you're going to

[391 - 393] get this the water is going to melt then

[393 - 395] evaporate into steam and that's going to

[395 - 396] cause a lot of bubbling and foaming but

[396 - 397] I'm showing you this because we're

[397 - 399] eventually going to dump our butter onto

[399 - 400] a tray to cool anyway so I'm just going

[401 - 403] to let it overflow and spill onto a tray

[403 - 404] but if you're doing this at home I would

[404 - 406] suggest waiting a good 5 to 10 minutes

[406 - 408] for your butter to just naturally cool

[408 - 409] off on the stove before adding any sort

[409 - 411] of ice make sure don't agitate it cuz

[411 - 412] once you throw in a couple more ice

[413 - 414] cubes and shake it up you're going to

[414 - 416] get even more foaming so that's yeah

[416 - 417] it's quite a lot you don't want to waste

[417 - 419] all that work you've done but we're

[419 - 420] doing this because it's going to go on

[420 - 422] the the tray anyways and so once we're

[422 - 423] done letting that butter settle down I'm

[424 - 425] going to scrape out all those little

[425 - 426] bits and let the butter sort of evenly

[427 - 428] distribute itself on a sheet tray before

[428 - 430] putting that into the freezer to

[430 - 432] solidify all right so for our cookie

[432 - 434] mixins for all of the batches that we

[434 - 436] have one thing I do want to test is

[436 - 438] testing chips versus chunks I'm going to

[438 - 440] take some nice dark chocolate that we

[440 - 441] got at the store chop that in chunks cuz

[441 - 443] that's what I usually do when I bake

[443 - 444] stuff with chocolate in it and set that

[444 - 447] aside and here are our mixings we have

[447 - 449] chocolate chips we have chocolate chunks

[449 - 451] we have walnuts we have toffee bits and

[451 - 453] we have peanut butter chips the toffee

[453 - 455] bits is for a personal for fun batch

[455 - 456] that I just want to try off to the side

[456 - 458] not really relevant to the recipe but

[458 - 460] kind of more similar to what I like in a

[460 - 462] cookie because also I am allergic to

[462 - 463] Walnut so I won't be able to taste test

[463 - 466] that one okay our butter has been set in

[466 - 467] the freezer for about 30 minutes or so

[468 - 469] until it is completely solidified so

[469 - 471] we're going to take this out and sort of

[471 - 473] scrape that into a bowl and whis that

[474 - 476] together because even though it's frozen

[476 - 477] it's actually not evenly mixed a lot of

[477 - 479] the sediment as you'll see is on the

[479 - 481] bottom half of all this butter and the

[481 - 482] more fat side is on the top so we have

[482 - 484] to make sure we get out all those bits

[484 - 486] mix it together and sort of emulsify

[486 - 488] this until it becomes more of a even

[488 - 491] brown butter spread otherwise if you use

[491 - 492] it you might get uneven ratios of the

[493 - 495] flavor bits versus the fat okay now

[495 - 496] because we're doing multiple batches I'm

[496 - 498] going to separate this based on weight

[498 - 500] half of this is going to be split for

[500 - 502] the light dough batch which is the

[502 - 504] classic chocolate chip walnut cookie and

[504 - 506] half of this is going to be split for

[506 - 508] the dark dough batches which is going to

[508 - 509] be both the double chocolate and the

[510 - 511] peanut butter version so after splitting

[511 - 513] that based on weight and doing some math

[513 - 515] I'm going to put these back into the

[515 - 517] freezer to solidify once more all right

[517 - 519] let's get started with the light dough

[519 - 522] version the classic version so first I'm

[522 - 523] going to chop up the brown butter that

[523 - 525] we have separated out for this this is

[525 - 527] going to be 2 and 1/2 cups of brown

[527 - 529] butter going to chop these into little

[529 - 530] cubes as if we were cubing up normal

[530 - 532] chilled butter into small cubes and then

[532 - 534] I'm going to add that into a stand mixer

[535 - 537] with two cups of light brown sugar one

[537 - 539] cup of white sugar and whip that until

[539 - 541] it is starting to cream a little bit I

[541 - 542] want to make sure that the butter and

[542 - 544] the sugar have enough time to kind of

[544 - 546] get to know each other but not really

[546 - 547] stick to the sides or else that means

[547 - 548] the butter is getting a little bit too

[549 - 551] warm then I'm going to bead in four eggs

[551 - 553] 1 tbsp of vanilla extract once that's

[553 - 555] all mixed together then I'm going to add

[555 - 557] our dry ingredients that's going to be

[557 - 560] 360 G of cake flour 340 G of allpurpose

[560 - 563] flour 1 tbsp of cornstarch and 2 and 1/2

[563 - 566] tpoon of baking soda along with 1 tbsp

[566 - 568] of salt now that we have our base light

[568 - 569] cookie dough ready I'm going to split

[569 - 571] this dough up for two tests one is going

[571 - 573] to be with chocolate chips and walnuts

[573 - 575] and one is going to be with chocolate

[575 - 577] chunks and walnuts after the dough has

[577 - 579] been split accordingly we're going to do

[579 - 582] our mixins mixing in 1/ thir of a cup of

[582 - 584] Walnut pizzas to about 2 cups of

[584 - 586] chocolate chunks after the dough has

[586 - 587] been chilled a little bit I've learned

[587 - 589] that it's important to really work with

[589 - 590] cold cookie dough hot cookie dough or

[590 - 592] room temp cookie dough just really

[592 - 593] doesn't get you anywhere good we're

[593 - 595] going to be splitting this into pretty

[595 - 597] large cookie dough balls people say it's

[597 - 598] around 6 oz or so I'm going to aim

[598 - 600] between 6 to seven and I'm going to

[600 - 602] split these into not super super round

[602 - 604] balls but almost a textured cragly

[604 - 605] surface where if you roll the ball and

[605 - 607] you almost split it in half and inverted

[607 - 609] on itself you get more of that chunky

[609 - 611] looking outside feel because there's

[611 - 612] some heavy degree of Browning but the

[612 - 614] inside Still Remains nice and moist I

[614 - 615] believe that these cookies are cooked at

[615 - 617] a convection at a pretty high

[617 - 618] temperature I'm guessing not your

[618 - 620] typical 350 probably higher so I'm going

[620 - 623] to set this at 390° convection we're

[623 - 624] going to cook these a little shorter

[624 - 626] than normal only for about 10 minutes or

[626 - 628] so keeping an eye on them the whole time

[628 - 630] I'm also going to B bake half of this

[630 - 631] dough at about chilled temperature and

[631 - 633] half of these at a frozen temperature to

[633 - 635] see if that results in any difference

[635 - 636] okay so taking these out of the oven

[636 - 638] there is a massive difference compared

[638 - 640] to what Len cookies looks like these are

[640 - 642] really nice looking cookies with

[642 - 644] beautiful pools of chocolate and a nice

[644 - 645] shape and cragginess to them but it's

[646 - 647] not that scone cookie like texture that

[647 - 649] we're looking for my guess is it had to

[649 - 651] do with the chocolate maybe there is a

[651 - 652] reason why they use chocolate chips and

[653 - 655] not actual chopped up chocolate chunks

[655 - 657] and between the chilled versus Frozen

[657 - 658] batch there was a slight spread

[658 - 660] difference the ched one did spread a

[660 - 661] little bit more compared to the one that

[662 - 664] was frozen for 20 minutes because these

[664 - 665] do have the walnuts in them I can't eat

[665 - 667] them so I'm asking kendle to come over

[667 - 669] and help me taste test these Kendall

[669 - 671] gives her thumbs of approval which means

[671 - 673] a lot because she really knows her

[673 - 675] baking and is an excellent Baker herself

[675 - 676] so as long as Kendall likes it we're

[676 - 678] good to proceed all right so now we're

[678 - 680] going to test chocolate chips instead of

[680 - 682] chocolate chunks we have the same light

[682 - 683] base dough as earlier with the same

[683 - 685] ratios and then we're going to mix in

[685 - 688] again 1/3 cup of chopped walnuts and 2

[688 - 690] cups of chocolate chips repeating the

[690 - 692] same exact process mixing the dough

[692 - 694] together letting this chill dividing it

[694 - 697] into 6 o balls with a nice craggly Edge

[697 - 698] having to tear the dough at some points

[698 - 700] to make sure that it's nice and uneven

[700 - 702] chill that again save half for chilled

[702 - 703] half for Frozen and then bake this at

[703 - 707] 390° F for about 10 minutes or so okay

[707 - 708] so here is where you notice a

[708 - 710] significant difference the one with

[710 - 713] chocolate chips held their stout puffy

[713 - 715] shape that is close to the texture and

[715 - 717] look of the leevan cookie but the one

[717 - 719] that was not frozen actually spread out

[719 - 721] a ton so even the fact that Frozen

[721 - 723] versus chilled dough is making a huge

[723 - 725] difference does speak to the way that

[725 - 727] cookies do bake in the oven based on

[727 - 729] their starting temperature but comparing

[729 - 731] our version to Lans ours is

[731 - 733] significantly puffier it doesn't really

[733 - 735] have that same chunky cragly look it's a

[736 - 737] little bit darker probably because the

[737 - 739] brown butter it's a little bit smoother

[739 - 741] it's almost got a more rounded kind of

[741 - 743] shape a little more tender and if you

[743 - 745] crack that open you kind of see it's a

[745 - 747] little bit more of that like ooey gooey

[747 - 749] soft looking cookie dough versus that

[749 - 751] chunky cookie dough that the laen one

[751 - 754] has my guess is that maybe because we

[754 - 756] used too much baking soda maybe we used

[756 - 758] brown butter instead of regular butter

[758 - 759] could have also caused a difference but

[759 - 761] we did conversate with water so I'm not

[761 - 763] really too sure about that but also my

[763 - 764] biggest theory is that if you're baking

[764 - 766] as many cookies as lean does you

[766 - 768] probably need to be making a lot at a

[768 - 770] time and you might have the space and

[770 - 771] time to let the cookies just sit in the

[771 - 773] fridge or the freezer to let their

[773 - 775] exterior dry out so when you do bake

[775 - 777] them you really get a head start on that

[777 - 779] nice crust on the outside and Kendall

[779 - 781] also discussed the same things with us

[781 - 783] and agree that maybe lowering the baking

[783 - 784] soda and testing out drying it out in

[785 - 786] the fridge in the freezer could be a

[786 - 787] good revisit so we're going to tackle

[787 - 789] that later on in this video but in the

[789 - 790] meantime we're going to first get

[790 - 792] started on our chocolate dough

[792 - 794] Recreation attempts we're going to use

[794 - 795] the same brown butter that we divided

[795 - 797] earlier this recipe has slightly

[797 - 798] different ratio so we're going to have

[798 - 801] two cups of brown butter cubes that

[801 - 802] we're going to chop up and throw into a

[802 - 805] stand mixer 2 cups of brown sugar 1 cup

[805 - 807] of white sugar four eggs a teaspoon of

[807 - 809] vanilla extract 1 Cup of special dark

[810 - 811] cocoa powder that's kind of like that

[811 - 813] black cocoa powder that you use to make

[813 - 815] really black looking chocolate foods

[815 - 816] like Oreos and stuff like that you're

[816 - 818] going to be using that along with a

[818 - 821] tablespoon of espresso powder 240 G of

[821 - 824] cake flour 390 G of AP flour 2 teaspoons

[824 - 827] of cornstarch teaspoon of baking soda

[827 - 830] and 2 tpoon of salt now we have a really

[830 - 832] dark dough that is going to be a good

[832 - 833] base and we're going to split the Stow

[833 - 835] similarly to the other one and do half

[835 - 837] of that with 2 cups of chocolate chips

[838 - 840] and half of that with two cups of peanut

[840 - 841] butter chips people said the Reese's

[841 - 843] peanut butter chips specifically need to

[843 - 845] be used for this recipe so we have

[845 - 847] acquired those after the same process

[847 - 849] chilling the dough separating it out

[849 - 851] onto a tray into crackly balls freezing

[851 - 853] it again here is the result ARS is on

[853 - 856] the right Leen is on the left so ours is

[856 - 858] significantly darker than theirs I think

[858 - 859] maybe our usage of special dark cocoa

[860 - 861] powder was too high or maybe we should

[861 - 863] have just used really high quality cocoa

[863 - 865] powder more Dutch processed in a

[865 - 867] different ratio to achieve the less of a

[867 - 869] black look more of a dark brown look but

[869 - 872] it's not burnt it's actually just really

[872 - 874] really dark cocoa powder our texture is

[874 - 875] still slightly puffier than the one that

[875 - 877] Leen does but it has more of the craggly

[877 - 879] texture than our chocolate chip wal inut

[879 - 880] cookie so maybe there's something to be

[880 - 882] said about the way cocoa powder affects

[882 - 884] the baking when you analyze the taste

[884 - 887] ours tastes more similar to what I like

[887 - 889] in a chocolate cookie it has a deeper

[889 - 892] more satisfying complex chocolate flavor

[892 - 893] where you can really taste the notes of

[893 - 895] chocolate and the salt and lean's cookie

[895 - 897] tastes more like hot chocolate chocolate

[897 - 899] or like fudge frosting chocolate if you

[899 - 901] like that flavor not a bad thing just

[901 - 903] you know maybe like a store-bought

[903 - 904] chocolate cake kind of flavor but

[904 - 906] definitely a little bit closer on the

[906 - 908] attempt here in terms of texture and

[908 - 910] size it has more of that shape that we

[910 - 912] want and also a fun batch that I made

[912 - 914] off to the side this is the same exact

[914 - 916] light dough ratios but instead I mixed

[916 - 919] in a cup of toffee bits and two cups of

[919 - 921] chocolate chunks because that is kind of

[921 - 923] similar to what I like in my own cookie

[923 - 925] and I also can't eat Walnuts so this one

[925 - 927] is going to be a personal one for me but

[927 - 929] hey this is how it turned out I do like

[929 - 931] like it I like the flavor the size is

[931 - 933] also very close to the typical Len

[933 - 935] cookie and these actually sat in the

[935 - 936] freeze the longest so my hunch is that

[936 - 938] are idea about freezing and letting the

[938 - 940] cookie dough chill and sort of dry out

[940 - 942] leading to that cragly texture is more

[942 - 944] spoton after each attempt but we still

[945 - 946] need to give the classic chocolate chip

[947 - 950] walnut recipe one more shot all right so

[950 - 952] now it is a different day Rachel went

[952 - 954] ahead and helped prep some cookie dough

[954 - 955] balls ahead in advance this time we

[955 - 957] modified the recipe all white sugar no

[958 - 960] baking powder and the most important

[960 - 961] thing is that these cookie dough balls

[961 - 964] were left to age in the fridge and

[964 - 966] another batch in the freezer just

[966 - 967] lightly covered just to see if we can

[967 - 969] dehydrate the surface to get that

[969 - 971] crackly texture we're looking for once

[971 - 972] these go on a tray we're going to bake

[972 - 974] them like before and show you guys the

[974 - 976] result also I forgot to show you guys

[976 - 978] the cross-section of those chocolate

[978 - 979] peanut butter cookies that we made a

[979 - 981] little flatter than leen's version but

[981 - 983] once we crack them open they still taste

[983 - 985] even better than I think the one we got

[985 - 987] at the store I personally took a lot of

[987 - 988] these home later okay now that our

[989 - 990] modified chocolate chip cookie dough has

[990 - 992] baked there's quite a significant

[992 - 993] difference it's definitely looking

[993 - 995] closer to the original version that we

[995 - 997] got at the bakery there's more that

[997 - 999] crackly crust the shape is correct

[999 - 1001] there's no puffiness at all and I think

[1001 - 1003] our modification stood true so

[1003 - 1005] definitely not using baking powder or

[1005 - 1006] baking soda gets you close to the

[1006 - 1008] results and it's crazy how different the

[1009 - 1010] freezer one looks than the fridge one

[1010 - 1012] I'm guessing the fridge one got a little

[1012 - 1014] bit more ground and crusty because the

[1014 - 1016] fridge is better at dehumidifying and

[1016 - 1018] freezer might just freeze the ice

[1018 - 1019] crystals from the moisture and lock

[1019 - 1021] those in rather than drying it out in

[1021 - 1023] the fridge and when I felt the fridge

[1023 - 1025] ones they definitely felt like scone

[1025 - 1027] things before you bake them so I think

[1027 - 1028] that's good learning as well but to be

[1028 - 1030] fair they almost look quite identical

[1030 - 1032] let's crack them open and give them a

[1032 - 1033] look maybe we could have used a little

[1033 - 1035] bit of brown sugar I think going all

[1035 - 1037] white sugar is a little too much the

[1037 - 1039] color is a little too pale so definitely

[1039 - 1041] reverting back to adding a quar of that

[1041 - 1043] sugar in brown sugar definitely makes a

[1043 - 1045] lot more sense as far as flavor-wise I

[1045 - 1047] can't eat these cuz I am allergic to

[1047 - 1048] Walnut so Rachel's going to have to do

[1048 - 1051] that for me she says that it is very

[1051 - 1053] very very similar Leen still has a

[1053 - 1055] really really nice shiny cragly sugar

[1055 - 1057] crust on the top and we're talking about

[1057 - 1059] how that could be from going to freezer

[1059 - 1061] to fridge where maybe some of the

[1061 - 1063] condensation pools at the top melts a

[1063 - 1064] little bit and freezes again and that

[1065 - 1066] causes the sugar crystals on the top to

[1066 - 1068] melt and then when you bake it you get a

[1068 - 1069] crust but who knows all I know is that

[1069 - 1071] this is probably the closest version

[1071 - 1072] we've gotten so far compared to all the

[1072 - 1075] recipes we've seen online so I'm pretty

[1075 - 1077] happy with this at the end of the day we

[1077 - 1079] um we made a lot of cookies and these

[1079 - 1082] will always need a home to go to so just

[1082 - 1084] to make sure that everybody is happy in

[1084 - 1086] the studio we pack them a little goodie

[1086 - 1088] bag of each assortment of cookies that

[1088 - 1091] we made both homemade both from the shop

[1091 - 1093] at the end of the day no cookie was left

[1093 - 1095] behind I think that's the moral of the

[1095 - 1097] story here this episode is sponsored by

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[1100 - 1101] I've ever tried and while they're comfy

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[1127 - 1139] [Applause] [Music] [Music] [Applause]