[2 - 2] what's up in my opinion the thin and
[2 - 3] crispy variant of the chocolate chip
[3 - 7] cookie is extremely underrated it has a
[7 - 9] wonderfully Rich butterscotch flavor
[9 - 11] it's very Dynamic texturally and
[11 - 13] compared to the chewy gooey kind it's
[13 - 15] actually much faster and easier to make
[15 - 18] you can go from thinking about having a
[18 - 20] chocolate chip cookie to dunking one in
[20 - 23] ice cold milk in less than 30 minutes to
[23 - 25] get started I'll drop a pan over very
[25 - 27] low heat and then add in two sticks of
[27 - 29] butter or about 230 grams I want to melt
[29 - 31] this butter with the minimum amount of
[31 - 32] heat possible if the butter is too hot
[33 - 34] we'll have to wait for it to cool down
[34 - 36] which takes a lot longer than you might
[36 - 37] think and that will delay cookie time
[37 - 40] plus if we rushed it and used hot butter
[40 - 41] it would melt the sugar during the mix
[42 - 44] and not only look like a toilet disaster
[44 - 46] but it would also wreck our cookie dough
[46 - 48] once this butter is melted I'll just set
[48 - 49] that aside to let it cool down then I'll
[49 - 51] grab my stand mixer my gram scale and
[51 - 54] then measure into that bowl 100 grams of
[54 - 56] light brown sugar 100 grams of regular
[56 - 58] white sugar and then 30 grams of corn
[58 - 59] syrup corn syrup helps make these
[59 - 62] cookies more perceivably moist without
[62 - 64] adding a bunch of fat we want them to be
[64 - 67] crispy and brittle but not dry trying to
[67 - 69] achieve that with more fat instead of
[69 - 71] syrup yields a greasy cookie that falls
[71 - 73] apart now the paddle attachment goes on
[73 - 75] and I'll spin this mixer on medium speed
[75 - 77] then I'll stream in my melted but not
[77 - 80] hot butter unlike my chewy or gooey or
[80 - 82] cookie recipe I'm not really looking to
[82 - 85] cream or whip a ton of air into this
[85 - 86] sugar butter mixture because creamed
[87 - 89] butter sugar yields a chewier softer
[89 - 91] result texturally we're optimizing for
[91 - 93] crunch today so I just think the butter
[93 - 95] sugar here to be mixed until homogeneous
[95 - 97] and lightly golden brown that'll take
[97 - 99] three to four minutes on medium speed
[99 - 101] and once we're there I'll stop the mixer
[101 - 104] then add in one egg yolk no egg whites
[104 - 106] because those bring protein and moisture
[106 - 108] that yield a thicker puffier cookie that
[108 - 110] would be sub-optimal for this style
[110 - 112] behind the yolk I'll add in 10 grams of
[112 - 114] vanilla extract and then 30 grams of
[114 - 116] milk now The Petal goes back down and
[116 - 117] I'll give all three of those ingredients
[117 - 120] 30 to 45 seconds to get combined on low
[120 - 122] speed and Once the dough is brought
[122 - 124] together into a light brown well
[124 - 127] combined slop like this I'll add in my
[127 - 128] dry ingredients into my bowl I'll
[128 - 130] measure 270 grams of all-purpose flour
[130 - 132] 10 grams of salt and 8 grams of baking
[132 - 134] soda you'll notice that I'm measuring
[134 - 136] these ingredients right into the bowl on
[136 - 138] my scale and that's to show you that you
[138 - 139] don't need to use a ton of dishes when
[139 - 141] making these cookies just tear out your
[141 - 143] scale and add each ingredient as you go
[143 - 146] next I'll drop the paddle yet again and
[146 - 147] then slowly mix on low speed until
[147 - 149] things are well combined about 30
[150 - 151] seconds or so and if you're wondering
[151 - 154] hey bruh why didn't you sift your flour
[154 - 156] I'm not doing that because my flour
[156 - 158] isn't lumpy and more importantly I
[158 - 161] measured this recipe by weight sifting
[161 - 163] helps get more accurate volumetric
[163 - 165] measurements so if you decide to use the
[165 - 167] cup teaspoon measurements for this
[167 - 169] recipe which are on my website at
[169 - 171] brianlagerstrom.com by the way you'll
[171 - 173] probably want to sift your flour and
[173 - 174] right around 30 seconds of mixed time
[174 - 177] things will have come together don't mix
[177 - 179] too much further past this point because
[179 - 182] if you do you that pesky rat bastard
[182 - 184] gluten sneaks into the party and instead
[184 - 186] of beautifully brittle cookies will get
[186 - 188] chewy tough ones now to make this dough
[188 - 191] into a chocolate chip cookie dough I'll
[191 - 193] add in 165 grams of chopped chocolate
[193 - 196] I'm using the same 70 cacao baking
[196 - 198] chocolate by gearheadeli that I use for
[198 - 200] pretty much all of my chocolate based
[200 - 202] recipes to prep it for the bowl I just
[202 - 204] cut it top to bottom five or six times
[204 - 206] across then turn the whole thing 90
[206 - 208] degrees and chopped it into cute little
[208 - 210] squares I prefer this more rustic
[210 - 212] chopped chocolate to chocolate chips
[212 - 214] because I find that it unifies with the
[214 - 215] cookie dough in a much more
[215 - 218] heterogeneous way as Adam regusio would
[218 - 219] say basically this type of chocolate
[219 - 222] chunk will melt in a variety of ways
[222 - 224] bringing a textural diversity to this
[224 - 226] cookie that I really love standard
[226 - 228] chocolate chips are designed not to
[228 - 229] combine with the cookie dough when they
[229 - 232] melt so you get a more separate binary
[232 - 233] result which is fine if that's what you
[234 - 237] like but that is not the bee man's truth
[237 - 239] lastly I'll add in 100 grams of chopped
[239 - 241] toasted walnuts if you don't like
[241 - 243] walnuts leave them out or sub toasted
[243 - 245] chopped macadamias now to finish this
[245 - 247] dough I'll give everything a quick
[247 - 249] paddle on low speed to combine and then
[249 - 251] I'll thank seed for sponsoring this
[251 - 254] video seeds ds01 is the two in one pre
[254 - 256] and probiotic that I take every morning
[256 - 258] the Prebiotic part of this actually
[258 - 260] comes from Pomegranate skin the
[260 - 262] Prebiotic part of that actually feeds
[262 - 264] the probiotic bacteria and speaking of
[264 - 267] bacteria dso1 is made with 24 specific
[267 - 270] strains of bacteria that benefit my body
[270 - 272] Beyond just my gut health it also
[272 - 275] supports skin and heart health all 24 of
[275 - 277] the strains in dso1 have clinical data
[277 - 279] and research done in humans to support
[279 - 281] them and I just really like knowing that
[281 - 283] the thing that I'm habitually putting in
[283 - 286] my body day after day is actually rooted
[286 - 287] in science I actually think it's pretty
[287 - 289] cool to read about this stuff and if
[289 - 290] you're into that too you should check
[290 - 292] out their website there's actually a ton
[292 - 294] of data in research to support what
[294 - 296] they're doing so to try seeds dso1 daily
[296 - 300] symbiotic headeseed.com Brian and use
[300 - 302] code Brian to get 25 off your first
[302 - 304] month's supply of ds01 in the first
[304 - 305] order they'll send you a glass storage
[305 - 307] jar and a travel vial which I'm actually
[307 - 309] packing right now for an upcoming trip
[309 - 312] to Alaska again that's seed.com Brian
[312 - 315] and code Brian get 25 off
[315 - 316] thank you seen and after about 30
[316 - 318] seconds of folding things together
[318 - 320] gently with the paddle we've got some
[320 - 323] sticky rustic melted butter cookie dough
[323 - 325] perfect for a thin crispy cookie but bad
[325 - 328] for a thick chewy one that tastes very
[328 - 329] good now to get these ready to bake I'll
[330 - 331] just scoop out into chunks that are
[331 - 333] slightly smaller than a golf ball and
[333 - 335] just plop them six at a time on a
[335 - 338] parchment lined sheet tray no need for
[338 - 340] perfect shaping on these because they're
[340 - 341] gonna melt themselves round during the
[342 - 343] bake now the next step for pretty much
[343 - 345] all other styles of chocolate chip
[345 - 347] cookie would be to chill the dough in
[347 - 349] the fridge to eliminate the threat of
[349 - 352] spreading during baking in fact I chill
[352 - 353] my chewy gooey chocolate chip cookies
[353 - 356] for 24 hours baking this cookie dough
[356 - 358] right away while it's still at room
[358 - 360] temperature not only speeds up the time
[360 - 361] it takes to get me from sitting on the
[361 - 364] couch to dunking cookies and milk but it
[364 - 366] also enables more spread during the
[366 - 368] baking which yields a thinner crispier
[368 - 370] cookie now the last touch before baking
[370 - 372] is to drop one to two chunks of chopped
[372 - 374] chocolate right on top of each cookie
[374 - 376] then I'll give a strong pinch of flaky
[376 - 378] salt the chocolate is going to give the
[378 - 380] top a nice melted look and the salt's
[380 - 382] going to turn up the saturation and Buzz
[382 - 383] your tongue from here I'll load these
[383 - 386] cookies into a preheated 325f oven and
[386 - 388] bake them for 14 to 16 minutes quick cut
[388 - 391] to the time lapse see how much these are
[391 - 393] spreading while they bake that does not
[393 - 395] happen with a fully chilled cookie dough
[395 - 398] and after 15 minutes of bake time I'll
[398 - 399] pull these out and let them sit on the
[399 - 401] tray to carry over cook for about five
[401 - 404] more if you wanted to up the crunchiness
[404 - 405] I'd say cook your cookies for another
[405 - 407] four to five minutes and after a quick
[407 - 409] five minute cool down on the sheet tray
[409 - 411] I'll move these over to a wire rack to
[411 - 413] finish cooling and to set their crisp
[413 - 415] you guys this cookie took about five
[415 - 417] minutes to gather ingredients one minute
[417 - 418] to melt the butter five minutes to mix
[418 - 421] it and then 15 to 16 to bake it that's
[421 - 424] less than 30 minutes from couch to
[424 - 426] cookie plus I only made one sheet tray
[426 - 428] one saucepan One Bowl and one paddle
[428 - 430] dirty and considering that time frame
[430 - 433] and lack of mess this result is pretty
[433 - 436] freaking dope and I dare you guys to dip
[436 - 439] this thing into some Bowl fat ice cold
[439 - 441] milk textually it goes from Charmander
[441 - 444] to Charizard instantly yeah that's a
[444 - 446] Pokemon reference I was young once when
[446 - 448] this cookie is saturated with just a
[448 - 450] little bit of milk it changes texturally
[450 - 453] and becomes as multifactorial as I've
[453 - 456] ever experienced oh my God it has that
[456 - 459] soggy crunchy thing that makes chili Ki
[459 - 461] lace amazing oh I hope you guys try
[461 - 463] these cookies please let me know what
[463 - 464] you think and let me know what your
[464 - 466] favorite style of chocolate chip cookie
[466 - 469] is let's eat this thing