Cookie Shot Vs. traditional chocolate chip. Which cookie will reign supreme?
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today on training versus traditional we'll be making two different versions of the same dish this specific episode we are going to be making arguably the greatest treat that's ever existed it is never not a good time to have a chocolate-chip cookie you're gonna be making a trendy chocolate-chip cookie whatever that means stay tuned good luck you're at first right yes I am all right go now yes so we're actually making chocolate chip cookie shot glasses or just chocolate chip cookie cups I got the idea from chef Dominique Ansel who actually created this recipe I think my role in this show is to just be boring but good that's what I'm gonna try and aim for with these chocolate chip cookies now we're gonna try and hit a really nice pun intended sweet spot not too chewy not too cakey not too crispy I have my ingredients out I have my butter eggs flour brown sugar white sugar vanilla and a lot of chocolate so I would say in terms of ingredients there's nothing out of the ordinary baking is a little trickier for me because you have to be a little more precise with your ingredients to me I always think of baking as more of a science but it's gonna be pretty simple we're gonna have dry ingredients and wet ingredients into the oven cookie time okay let's do this this butter has been sitting at room temperature just dice it up I'm just gonna smush this a little bit oh yeah that's what you want you see that not that satisfying now that this is super soft we're gonna add in the white sugar and then we have the brown sugar also tossing that in now we're just gonna clean this together it would have been a lot easier if I was doing this on a stand mixer sometimes when you work harder that cookie also tastes the better sweat and tears everyone you have my word that at some point during this recipe I will get flour all over my tropical shirt so we're doing two and a quarter cup of flour to start so I'm gonna be a nice boy and measure out oh ha not my floral shirt but very close the flower was warning me do not mess around okay it's looking a little bit fluffier that's a good sign I think that that's well incorporated now that the butter and sugar is done we're gonna add in the eggs boom two eggs cup number two oh boy alright so that's two and a quarter enough goofing off baking soda scares me because I only associate baking soda with the science project that everyone made where you pour it into a volcano and the idea of putting that into a recipe always it doesn't sit well with me gentle discs put this in there I think salt we're gonna take a little bit of a creative Liberty oh and that's will do more than three so now that we have our wet ingredients pretty much ready to go we're just gonna add the dry ingredients so I have flour here baking soda and a bit of salt soda just a generous sprinkle we're gonna take it up a notch it's gonna get a little more exciting we're gonna involve some heavy machinery basically what we're doing is we're gonna put butter sugar and eggs into this stand mixer and swirl it all together so now that we have dry ingredients we're going to sift it we just want to stir it enough for it to combine with the wet ingredients if you mix it too much it's actually going to become too tough there's nothing wrong with being a tough cookie but I like mine softer and chewy we are going to go very aggressive with the butter butter and salt where is this gonna go wrong it's not those are two things that make everything better stick and a half we're gonna heat it up a little bit in the microwave when you do that it's important to let the butter then cool back down a little bit you don't want scrambled egg cookies that's pretty good I know there's still some flour on the surface here but start to toss in the chocolate so we have a stick and a half of butter that's going into our stand mixer I am so bad at measuring do you see this 2/3 of a cup of white granulated sugar fractions are tough guys oh boy little spillage these are gonna be sweet I'm actually gonna cut up these chocolate chunks they're both just semi-sweet here we go there's really no reason why you shouldn't use chocolate chips I just like it when it's like chocolate chunks or chocolate shavings she's more fun give it a whirl Hey she's uh she's a wild one here are our chocolate pieces I'm gonna toss that right in boom chocolate explosion hello we found a smaller piece so now the robotic uprising has been quelled that looks like it's supposed to I'll talk into the microphone so you can hear me over the machine now we're gonna let this run for a couple minutes you want the butter and sugar to get nice and creamy I love how this looks it's almost turns it's like part of the dough into chocolate which is great because more chocolate I love that I'm actually gonna let it rest for an hour let it chill in the fridge then we're gonna take it out and roll it out and then we can take it from there now we're gonna put our eggs in one egg give it a whisk second egg a little of this goes a long white conv nil smells so good I am a big vanilla boy I've already made it farther in this recipe than I thought I would it looks like cookie dough so these are gonna turn into cookies here we go rest of the dry ingredients so this has been chilling in the fridge for an hour so the idea is to mold this a little bit and then roll it out into a sheet so then we can cut out rectangular pieces which will then put their pieces into this mold it's supposed to roll this out into like one and a half inch thickness I'm using every single fiber of my being and muscle just cut this open it's a little easier to work with that aside so I don't want my cookie comes to be too thick but I don't want them to be too thin either so they're actually like pretty big cookie pieces if you're just looking at this last but not least the I think I do this every episode whatever whatever my most crucial tool slash ingredient is I display it like a fine bottle of wine semi-sweet morsels I hate the word morsels it makes it sound like I'm an old witch dump all all feels like so much and then we're not even gonna turn on the mixer we're just gonna like combine okay so now I have our six pieces I'm going to go ahead and put it in a mold I actually think I'm gonna form little balls to put on the end and then squishing them down like that try to just fold it in I'm just gonna put it in you guys didn't do this right but it's okay it's okay we see a lot of extra bits right now extra cookie dough we can always just trim that off we got this that's sort of what our first one looks like I love cookie dough so much it's like it's almost as good as cookie and this is gonna be a pretty good indication of where we're gonna end up here's two salmonella oh I'm not like proud of myself it's butter sugar and chocolate this kind of feels like when you're playing with play-doh you know you're just shaping it into whatever you want to do with it now we just have these little holds back we're actually gonna push into this cookie dough so that it can keep its shape gently hammering this in boom we're gonna pop this in the oven now hopefully when we pull it out it's actually gonna look like cups I don't know how I think these cookies should be pretty big we're gonna this I think that looks okay right that's gonna be too is that too much I don't want to take this out of the oven and it's like one sheet cooking the cookie shots are out they don't look exactly identical but you can see that they are cup shapes I've never done this before so I'm just glad that it looks like a cup shape I'm pretty pleased with how these look if you asked me to draw a picture of a chocolate chip cookie this is pretty close I'm just gonna coat the insides of chocolate because again extra chocolate is always great but also it helps the milk from kind of soaking too much into the cookie and making it overly soggy that looks awesome thank you yes it does that looks good today has been doing a lot and a lot of videos on cookie so there's really no better person than to critique does it say cookie master on his LinkedIn page hello hello what do we have here welcome to the cookie dough this is really interesting this is a chocolate-covered chocolate chip cookie shot glass with vanilla milk because that's what we have Anila milk yeah I didn't explain that but yes there is Manila in here I had to this is I'm just trying to do what the og person did that's what chef Dominic are you comforting me already I'm very excited to eat your cookie Chris fine it's okay this is a chocolate chip cookie and that's all I have to say all right here we go starting in traditional land like a very solid talk like that noise that's a good noise too I like the salt did you put salt in it I didn't put salt on it hi-five had this one it's a great solid cookie I'm gonna try the trendy one now because it looks really cool oh that's fun nice Wow so it's like you can drink your milk and then you can yes – yeah trendy all right here we go mmm it's so fun are you gonna take a shot when you get up we don't get points for your fun right but you got it you got an M and this is moon I'm s got it so yeah I'm sweating this so cool I have my decision so from a flavor point of view I think both of yours are great out of five points to give you a four and out of five points I also give you a four different I think they're really cool from a presentation point of view yours is like you know when you come home you're comfort in your mom sets the plate down you're like yes thanks mom I give you also give you a fork from your point of view I think this is a cool trendy way to present a cookie you're gonna get a 5 so the winner will be the trendy cookie as someone who loves cookies as much as anybody else I think the texture the presentation vanilla milk just knocked it out of the park but you did congratulations to the winner and I'm gonna go so this episode is done trendy takes this battle let us know in the comments which type of food we should pit against each other next see you guys next week [Applause] [Applause]