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[1 - 1] hello everybody I hope you're all

[1 - 3] snacking on chocolate chip cookies as

[3 - 6] you watch this I'm coming to you not

[6 - 7] live but I'm coming to you from the

[7 - 10] seafood conference room so I got some

[10 - 12] crustaceans behind me here and so I

[12 - 14] wanted to start off with a question that

[14 - 16] I get on a lot of videos and I just

[16 - 18] wanted to set the record straight it's

[18 - 19] about my lip people want to know what

[19 - 21] happened to it I actually was just born

[21 - 24] this way so no stroke no Bell's palsy

[24 - 26] wasn't result of the jaw surgery that I

[26 - 29] had when I was in college just born this

[29 - 31] way so anyway hope this sets the record

[31 - 34] straight there the next one was I made a

[34 - 35] mistake and you guys a lot of you guys

[35 - 37] caught it I said that an egg-white was

[37 - 40] basically more than 100% so I said 90%

[40 - 43] water 11% protein and that adds up to

[43 - 47] 101 percent and so it was 88% water and

[47 - 49] it got rounded at some point and I

[49 - 51] didn't catch it so it's 80% water 11%

[51 - 53] protein and there's 1% left over from

[53 - 55] minerals so sorry about that

[55 - 57] that's the correction thanks for keeping

[57 - 60] me honest so then I wanted to do kind of

[60 - 61] a lightening round for a few questions

[61 - 63] that I saw in there there were tons of

[63 - 65] them cookies are super complex and I

[65 - 67] hope a lot of you will play with that

[67 - 70] recipe had things reduce things whatever

[70 - 72] you want and you'll see massive changes

[72 - 74] but cookies are so fun to do that with

[74 - 76] and they're always delicious no matter

[76 - 78] what you do so it's a really fun way to

[78 - 80] experiment all right so let's do

[80 - 83] lightening round here next question is

[83 - 86] if melting butter adds chewiness to etk

[86 - 89] play with clarified butter so clarified

[89 - 90] butter is melted butter that have had

[90 - 92] those milk solids removed because we

[92 - 94] want to brown those milk solids and

[94 - 95] produce tons of awesome flavor we

[95 - 97] definitely didn't use clarified butter

[97 - 98] for this the best use for a clarified

[98 - 100] butter is generally searing something so

[100 - 102] you want to be able to bring that butter

[102 - 104] to a really high temperature without it

[104 - 107] burning or over browning and those milk

[107 - 108] solids will do that so you can pull them

[108 - 110] out and then you can use clarified

[110 - 111] butter more like you would

[111 - 114] oil for first hearing so that's what use

[114 - 116] it for not on these cookies next up what

[116 - 119] about oven temperature so it's 375

[119 - 120] degrees for this recipe and that gives

[120 - 122] you the right amount of spread really

[122 - 124] nice crisping and browning on the on the

[124 - 126] sides keeps that interior a little bit

[126 - 128] underdone which is perfect for chewiness

[128 - 130] and softness next up I thought Edgar

[130 - 133] Allen Poe was a Baltimore thing turn

[133 - 134] he was born in Boston but died in

[134 - 138] Baltimore who knew next up is my

[138 - 139] husband's favorite birthday cake

[139 - 142] substitute is chocolate-chip cookie bars

[142 - 143] is there any reason these variations

[143 - 145] wouldn't work there so I think for any

[145 - 147] any cookie recipe any chocolate chip

[147 - 149] cookie recipe whether it's in bar form

[149 - 151] or not would really benefit from

[151 - 154] ditching an egg white going up on the

[154 - 156] ratio of brown sugar to white sugar and

[156 - 158] browning the butter so I think you could

[158 - 160] apply those to all of those which would

[160 - 162] be great there was a question here about

[162 - 164] browning the butter removes water from

[164 - 166] the butter which is totally true and

[166 - 168] don't you need that water doesn't that

[168 - 169] help with gluten development isn't it

[169 - 171] important for moisture and I do don't do

[171 - 173] it the video because it's kind of a

[173 - 175] minor point but we do add a couple

[175 - 178] tablespoons of totally unmelted solid

[178 - 179] butter to the brown butter after we

[179 - 182] Brown it and so we kind of net that

[182 - 184] water back in so if you check out the

[184 - 186] recipe you'll see that in there but kind

[186 - 189] of left it out for brevity's sake and

[189 - 192] then the final one I want to talk about

[192 - 194] was a lot of questions about other

[194 - 197] additions and increasing the amount of

[197 - 199] chocolate chips I saw some Wednesday

[199 - 201] doubling or even tripling the amount of

[201 - 203] chocolate chips and so I think you

[203 - 204] should do whatever you want with your

[204 - 206] chocolate chip cookies and clay with

[206 - 208] things I will caution against going to

[208 - 210] extreme for a couple of reasons and the

[210 - 212] first is the more things you put into a

[212 - 214] cookie the less spread generally

[214 - 215] speaking you're going to get out of that

[215 - 217] cookie if you think about that dough as

[218 - 219] this kind of thing that liquefies in the

[219 - 221] oven and wants to spread when you put

[221 - 223] more stuff in it more aggregate it gets

[223 - 225] in the way of that flow so you'll often

[225 - 226] end up with cookies that are a little

[226 - 228] more domed and a little less spread than

[228 - 230] spread than you want and the problem

[230 - 232] there is you don't get that you know

[232 - 234] really thin kind of crispy edges and the

[234 - 236] soft interior so I can be one of the

[236 - 238] problems of going to the extreme on

[238 - 240] Adan's the other is if you add so much

[240 - 242] chocolate to it that it's just you know

[242 - 244] melted chocolate melted chocolate you're

[244 - 245] gonna really miss out on the awesome

[245 - 247] flavor of that dough itself so all the

[247 - 249] brown butter and all the things we did

[249 - 250] to make it really taste great they're

[250 - 251] probably gonna miss out on that

[251 - 255] that being said triple batch chocolate

[255 - 257] sounds pretty good to me so I hope that

[257 - 259] guy I hope that helps we got one more

[259 - 261] video of the season coming your way next

[261 - 263] time it's a big one I'm really excited

[263 - 264] about it we've got kind of a special

[264 - 265] guest in there so

[265 - 267] definitely stay tuned and thanks for all

[267 - 271] your comments and questions alright