I have a masters in chemistry. But ended up being a stay at home mom making cookies. This took me back to school! I had a lot of fun watching this. Thanks for sharing
Here’s my issue with this recipe, and why I feel you should have shown your cookies baking in the oven to confirm for us all. Dough chilled over night then baked right out of the fridge will not fully spread at 325f unless the ratio of butter is higher than normal. Not to mention caramelization happens at 356f which give your cookies that complex, elevated flavor. If it were me, I would form my cookies, allow them to sit at room temp on the baking sheet for about 5-10 minutes depending on how cold your fridge was, then baking at 375f for roughly 10-12 minutes depending on your oven and elevation. But, the best way to tell when your cookies are done is by experience and smell. Once you smell that caramelized sugar you know they’re done.
Is there no flour in this recipe? Does the flour to butter ratio not affect the texture of the cookie at all? Great information but we're missing a pretty huge component of the cookie here...
Question. I use Kerrygold or Plugra butter for baking. These are European butters with more butterfat and less water. Will I have to add more water/ice to the recipe?
Well for one, you cream butter and sugar, not butter and flour. I assume they still cream together the rechilled brown butter with the brown sugar white sugar mix, because, as they said, it'd be very dense if they didn't.
@@jenali-1984 I could probably go check out the Serious Eats website. Kenji is great about detailed recipes, attempts, etc. I also have "The Food Lab" at home but it is such a tome that I prefer the web site.
If I was 12, I would have loved this, but the adult in me just can't help but get irritated by all the wackiness and zaniness and goofiness. The content is impeccable, the delivery is nauseating. Thanks for sharing, I appreciate your efforts, even if the production is too subjective.
I just found these videos and I love this serie!! I basicaly try to do this with my recipes, experiment proportions and ingredients, take notes, repeat.... except I can't make that many batches, and I don't know the scientific explanations XD ...gonna continue watching the other ones ^^
So, you don't use flour in your cookies? But seriously, I read your article years ago, and Immediately thought about it when you asked if it is possible to bake too many cookies...
We have found using the convection baking option also helps with crispy exterior and soft interior. Can you two do a show on convection cooking? Different types (low budget vs high end) and how effective each type is. When to use it. More details on temp adjustments (protein vs baked goods). How to adjust cooking times and And when to avoid using it.
Haha the video I watched before this one (on this channel) says one of the most important things is to use Parchment Paper & not a Silicone Mat (reasons in the video) so I wonder if you keep the same recipe but use the parchment paper it would come out even better
“Brown butter eliminates the water content which makes it hard to dissolve the sugar.” That’s what the eggs are for. Eggs are about 80% water in total and the sugar will dissolve once you mix eggs into the batter. adding a tiny amount of water back to the brown butter is unnecessary. And in the intro to this video, they bring up the question of what each ingredient does and they specifically mention flour, but they never talk about eggs or flour in this video.
You don’t get it. Besides ‘the water not being needed’ yes. You’re right, but, this isn’t a ‘what you need to make a cookie’ video. None of his videos are like that. They are science based. In his efforts to make the perfect cookie he tested all variables and found that if you are trying to make the perfect cookie you need, among other things, to add water to your brown butter.
The first time I made this recipe I made 6 cookies right away. 6 cookies 3 hours later and the rest the next day. It’s surprising how the taste changes. Baking a few right away to eat helped me be more patient.
Your cookies came out too flat in my opinion. My cookies come out thicker, with crisp edges and a softer center. My friends and family go crazy over them
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I have a masters in chemistry. But ended up being a stay at home mom making cookies. This took me back to school! I had a lot of fun watching this. Thanks for sharing
1:05
Kenji: “We are talking thousands of cookies; actually 1,536.”
Katie: “With that many cookies, I know you got... die-ah-bee-tuhss *ahem* answers.”
Yo can we get a Kenji/Stella cage match over cookies?
Yeah seriously, remove this girl she's annoying
Honestly I would support a show where Stella is the iron pastry chef and contestants... well you know.
The barbarity is strong with this one
Yeah she'd crush him. My boi is an incredible chef but Stella is the one true pastry master
@@TheSexikiwi Kenji is also acting weird here.
I felt like I was watching myth busters...
I like Katie but she projects her voice as though there's no microphone.
Here’s my issue with this recipe, and why I feel you should have shown your cookies baking in the oven to confirm for us all. Dough chilled over night then baked right out of the fridge will not fully spread at 325f unless the ratio of butter is higher than normal. Not to mention caramelization happens at 356f which give your cookies that complex, elevated flavor.
If it were me, I would form my cookies, allow them to sit at room temp on the baking sheet for about 5-10 minutes depending on how cold your fridge was, then baking at 375f for roughly 10-12 minutes depending on your oven and elevation. But, the best way to tell when your cookies are done is by experience and smell. Once you smell that caramelized sugar you know they’re done.
But.. But.. But.. Stella says parchment paper not silicone mats.
Didn't know that. Whatever Stella says goes.
This video series was made a couple years ago, and so based on work done before Stella joined. Kenji bows before the master.
Is there no flour in this recipe? Does the flour to butter ratio not affect the texture of the cookie at all? Great information but we're missing a pretty huge component of the cookie here...
I prefer baking cookies after the dough has chilled in the fridge for 1-3 days. Really brings out the vanilla extract.
Question. I use Kerrygold or Plugra butter for baking. These are European butters with more butterfat and less water. Will I have to add more water/ice to the recipe?
Neither, use a splash (tablespoon) of heavy cream.
I learn more from this show than any other, amazing!
Wait: so you brown the butter but do you then mix/cream the butter & flour? You added water to the butter but what about air?
Well for one, you cream butter and sugar, not butter and flour. I assume they still cream together the rechilled brown butter with the brown sugar white sugar mix, because, as they said, it'd be very dense if they didn't.
@@jenali-1984 I could probably go check out the Serious Eats website. Kenji is great about detailed recipes, attempts, etc. I also have "The Food Lab" at home but it is such a tome that I prefer the web site.
If I was 12, I would have loved this, but the adult in me just can't help but get irritated by all the wackiness and zaniness and goofiness.
The content is impeccable, the delivery is nauseating.
Thanks for sharing, I appreciate your efforts, even if the production is too subjective.
Truth
If brown sugar is white sugar with a certain amount of molasses added why do 50/50 instead of all white sugar with however much molasses is needed?
If not able to use butter, what's a good substitute to get those butter reactions? Margarine with?
The secret ingredient is... love?? Who’s been messing with this thing??
I just found these videos and I love this serie!! I basicaly try to do this with my recipes, experiment proportions and ingredients, take notes, repeat.... except I can't make that many batches, and I don't know the scientific explanations XD
...gonna continue watching the other ones ^^
This is great. Wish there were more shows like this
Most recipes seem to have more of a 60/40 ratio of brown/white sugar, rather than 50/50. What does upping the white sugar do?
More white sugar -> crispy and crunchy, more brown sugar -> soft and chewy. It depends on how you like your cookies.
how many ice ,
is to how many browned butter?
So, you don't use flour in your cookies?
But seriously, I read your article years ago, and Immediately thought about it when you asked if it is possible to bake too many cookies...
No it is not possible, it is against the laws of nature. Just to suggest such a thing would be to place your life in danger of unknown proportions.
Wait, how do you not eat all of the dough in those 12h
Gonna try these tonight!
Excellent information and presentation!
Sorry the whole Kenji and Katie dynamic is not working for me.
4:50 what is kenji scooping here LOL
Awesome! This is so informative! You two are the dynamic duo of cooking, we love watching the two of you! Well Done! Do more!
Ironically your latest article says not to use silicon
Is there any recipes with some mesurements ? :)
I know right?! I'm not smart enough to be able to bake these after only watching this video lol
are u talking about enzymatic browning? Maillard is non-enzymatic browning using heat while the other isnt
Are you gonna give us the recipe??
what's the secrete to a tall jumbo cookie? Mines end up little raw in the center.
Probly lower heat, longer cook time
Love this episode! More, please.
Lot of visual artifacts on this export. Y'all have to do a reupload.
We have found using the convection baking option also helps with crispy exterior and soft interior.
Can you two do a show on convection cooking? Different types (low budget vs high end) and how effective each type is. When to use it. More details on temp adjustments (protein vs baked goods). How to adjust cooking times and And when to avoid using it.
what about the flour?
I find it really hard to scoop out the cookie dough when it’s so hard in the bowl.
Thank you serious eats. 😋👍
Great in depth breakdown of the different components that make cookies great. Excellent job simplifying the science of baking.
Okay, I do enjoy these two but I have to ask (which may be an ignorant) question. What’s with the ....”-Alt” in his last name? Just curious.
Big Mo his last name is Lopez-Alt. A lot of Hispanics have hyphenated last names
he hyphenated his last name with his wife's when they got married. he used to be Kenji alt before that.
I used to think this was his alternate channel....
@@lilly_koii Do you also know what the "J" stands for? As in, "J. Kenji Lopez-Alt". Is Kenji his middle name?
@@Paelorian Wikipedia says it stands for James, so maybe Kenji is his middle name after all?
Haha the video I watched before this one (on this channel) says one of the most important things is to use Parchment Paper & not a Silicone Mat (reasons in the video) so I wonder if you keep the same recipe but use the parchment paper it would come out even better
Alright Mr Kenji you need to gently bump this video for views.
I think I'm in love with Katie.
Or just ship those two... (Yes I know Kenji is married)
Love the video. Katie and kenji are awesome
Careful with using too many props or Alton Brown may come for you.
jaqcue torres cookie recipe is the end game. just look it up and follow it exactly. I bake mine with steam for 12 minutes and 4 minutes without.
Do you use Einkorn flour for cookies? If you do can you give me some advice?
1:43 to skip the useless and cringey intro.
I'm still cringing though 😂
I like Katie and the dynamic between them.
She kinda reminds me of Judy Greer
“Brown butter eliminates the water content which makes it hard to dissolve the sugar.”
That’s what the eggs are for. Eggs are about 80% water in total and the sugar will dissolve once you mix eggs into the batter. adding a tiny amount of water back to the brown butter is unnecessary.
And in the intro to this video, they bring up the question of what each ingredient does and they specifically mention flour, but they never talk about eggs or flour in this video.
jakexter1 i’m saying the sugar doesnt need the butter to dissolve at all because it will eventually dissolve in the eggs anyway.
You don’t get it. Besides ‘the water not being needed’ yes. You’re right, but, this isn’t a ‘what you need to make a cookie’ video. None of his videos are like that. They are science based. In his efforts to make the perfect cookie he tested all variables and found that if you are trying to make the perfect cookie you need, among other things, to add water to your brown butter.
Am I right to be noticing Alton Brown Good Eats vibes?
how dare you compare this mess to the work of the Great Alton Brown!
Really hope mrs Mrs Kenji is OK with the chemistry between you two.
You make great videos.
Underrated
the best part, which is eating the cookie took like 2 seconds.
When I make cookies, I use room temperature / softened butter. The cookies spread out and remind me of lace cookies.
That Katie girl is lovely, smiley beautiful cookie♥️♥️♥️
Biscuits...they are biscuits.
Katie reminds me of a blonde Emmy Blotnick
Nice ^_>
👨🍳
I love this
No way in hell I am waiting overnight for my cookies.
You're missing out...aging batter does WONDERS.
The first time I made this recipe I made 6 cookies right away. 6 cookies 3 hours later and the rest the next day. It’s surprising how the taste changes. Baking a few right away to eat helped me be more patient.
I've used Jacque Torres' recipe, and letting the dough rest overnight or 12 hours makes a superior cookie.
Should have make a cookie in the shape on an E. Kenji and Katie Cook E Cookie, the perfect pun.
*claps furiously*
This video is an important public service...
Please stop with the slight camera shake. Its cute for some things, refine your visual language. Its a headache.
Unfortunately, all these segments were recorded a few years ago.
This was annoying. #TheHappyAllOver
Prozd brought me here
Your cookies came out too flat in my opinion. My cookies come out thicker, with crisp edges and a softer center. My friends and family go crazy over them
This, like all this series, would have been much better with Kenji solo. Sorry, female with unmemorable name, but you're really not needed here.
You're wrong about so many things in this video, I can't even list them all. Just read more about baking.
Hey, curious about what exactly they got wrong that I should look into? "Just read more about baking" is very broad of a topic.
Cool story, internet expert
I’m almost done with the episode and I don’t see anything wrong. All the things I see ppl commenting on are common place in cookie recipes