- Hey, I heard someone
wasn't feeling too well. - Oh no, Sweet Tooth. I can't bare anymore of
your dreadful shenanigans. - I made you something
to make you feel better. Nachos! - I have a fever at 38 degrees centigrade. I don't want nachos. - That's why they're cookie nachos! - Oh, Sweet Tooth. (gagging) - [Babish] Hey, what's up guys? Welcome back to Binging with Babish. For the week, we're taking a look at the Cookie Nachos from
"Sweet Tooth Goes Euro." Now, at this point in the film, Sweet Tooth is only working with what he has in his luggage, which means that everything needs to be non-perishable and checked luggage ready. So that means, at least
for the first version, we're using store-bought cookies. I have here some of America's favorite brand of packaged cookies. They taste exactly the same
way they did when I was eight. Let's just have one more, just to be sure. Yep. Yes, confirmed. Those are cookies. So the movie accurate version is basically just gonna be assembly. We're starting our nachos by spreading out a generous layer of quote-unquote "chips." And then in place of cheese, it looked like the cookies were drizzled with marshmallow fluff, which I've briefly microwaved to make it more drizzle-able. Then, there was definitely a peanut butter sauce of some kind, so I'm gonna use peanut butter sauce, chocolate sauce for a chocolatey balance, Chocolate chips to stand in
for ground beef, I'm not sure. And of course, jelly beans
to stand in for regular beans and that's all there is to it, Sweet Tooth's "Cookie Nachos." And look at that. They look almost exactly
like the ones from the movie, but how do they taste? I'm gonna fix myself a bite. A little bit of everything here, just missing one chocolate chip. Let's give it a try. And unfortunately, I caught
a bubblegum jellybean, so it wasn't great, but
it wasn't bad either and it's kind of a novel
way to serve cookies. So let's see what happens
when we make a Babish version. To start, I wanna make cookies that resemble tortilla
chips in form and function. So I'm combining three
sticks, or 340 grams, of unsalted butter at room temperature with a hundred grams of
sifted powdered sugar in the bowl of a stand mixer. We're mixing these together with a half teaspoon of vanilla extract, at first on low speed
until the sugar's absorbed, and then on medium speed
for about one minute, thoroughly scraping down
the bowl halfway through until everything's combined
and beginning to become fluffy. You could also just do
this with a hand mixer. Then we're adding 400
grams of all-purpose flour, mixed together with three quarters of a
teaspoon of kosher salt and combining on medium-low speed for about one minute, until a thick, stoic dough forms. It shouldn't be too wet or sticky and should be moldable, kind of like Play-Doh. We're turning that out
onto some plastic wrap, wrapping it up tight, and pressing and forming it into a disc or whatever the shape is. Then we're letting it rest in the fridge for at least 30 minutes, up to two hours. Once we've retrieved our now firm disc, we're dividing it into
two more workable pieces and turning it out onto a very
well floured work surface. This dough is mostly butter, so do not be shy with the flour. Then we're gonna roll it out to about a sixth of an inch,
or four millimeters thick. Sprinkle it with flaky salt and press it in with the rolling pin, and then bust out the
triangular biscuit cutter. Re-rolling the scraps and
arranging the tortilla cookies on a parchment lined baking sheet, which we're gonna bake
at 350 degrees Fahrenheit or 175 degrees centigrade,
as Carrington would say, until lightly puffed and
golden brown around the edges. Let them cool on the sheet. Next up, in place of ground beef we're gonna do some chocolate granola. Into a large bowl goes
a third of a cup each corn syrup and maple syrup, two tablespoons vegetable
oil, half teaspoon kosher salt and a quarter cup of Dutch
processed cocoa powder. Grab a big old whisk and whisk these syrups
together into a syrupy syrup. Then we're gonna add two cups
of old fashioned rolled oats and one cup of the nuts of your choice, I'm going with a half
cup of sliver almonds, and a half cup of pecans
chopped medium fine. Add those to the bowl and give
everything a thorough mixing, making sure that each
individual oat and nut is evenly coated in
the chocolatey mixture. Then we're spreading that out on parchment or a silpat, spreading it all out into
a thin, uniform layer, and baking in a preheated
300 degree Fahrenheit or 150 degrees centigrade, sorry, I can't do a British accent, oven for 25 to 30 minutes. Removing the granola halfway through and thoroughly agitating, ensuring not only that the
granola is evenly baked, but that it doesn't
form too big a cluster. You know it's done when a piece dropped on a metal surface makes a distinct "tink," as though it were a pebble
or a piece of granola. Allow this to cool completely on the tray. Next up, in place of
pico de gallo or salsa, I wanted to make a sort of
strawberry pico de gallo. So I'm stemming and dicing
a pound of strawberries, reserving a few for garnish, and the only white fruit that I could think of at the time was dragon fruit. I'm realizing now that coconut might have been much more appropriate, but sometimes you don't
think of the right thing until you're doing the voiceover about it. I'm also gonna add a tablespoon
of freshly chopped mint in place of the dreaded cilantro. Last up, we're gonna
macerate these berries with a quarter cup of granulated sugar, mixing up and allowing to
stand at room temperature for about 30 minutes. Next up in place of beans, I thought we'd do candied peanuts which are, after all, a
kind of bean or legume, but same difference. We're combining six ounces of peanuts, a third of a cup of sugar,
and a quarter cup of water in a medium saute pan, cooking over medium-low heat until the sugar forms a crystallized shell around the peanuts and begins to lightly re-melt
and sort of caramelize, about 30 minutes. Remove it from the heat and spread it out on a parchment lined baking sheet to cool, making sure to spread
out into an even layer so that the peanuts do not cluster. Last but not least, the marshmallow fluff. Which there's very few reasons why you should make this at home, but if you want to, here you go. We're combining three large egg whites and a quarter teaspoon of cream of tartar in the bowl of a stand mixer. Then over on the stove top, we're combining 150 grams
of sugar, 75 grams of water and 225 grams of corn
syrup in a small saucepan. We're then bringing it to a
vigorous but controlled boil and cooking until it reaches
240 degrees Fahrenheit. When it's around two
hundred and thirty three, two hundred thirty five
degrees Fahrenheit, we're gonna head back
over to the stand mixer and begin beating our egg whites so that they're nice and frothy by the time our sugar mixture is ready. We don't want stiff peaks, we'll call 'em snotty peaks. Then once the sugar mixture has reached 240 degrees Fahrenheit, we're gonna very slowly, very scarily, drizzle it down the side of
the bowl of the stand mixer while the mixer is running on medium-high creating a meringue, otherwise
known as marshmallow fluff. Now, ideally, I want
this to be drizzle-able without having to microwave it, but as you can see, it's pretty stiff. Attempts to add water only made the fluff lighter in texture
without making it thinner. But the addition of fat in the form of six
tablespoons of melted butter ended up giving the fluff the consistency that I was looking for. So now all there is left to do is assemble our cookie nachos. We're starting as we
would with any nachos, with a layer of chips, followed by a layer of cheese, or in our case our
drizzle-able marshmallow fluff, channeling our best Jackson Pollock and generously coating each chip with marshmallow-y goodness. Next up, the chocolate granola. And since I want it to
resemble ground beef and not destroy the
tops of anyone's mouths, I'm crumbling into nice little pieces for a delightful added crunch. Then in place of beans, we
have our candied peanuts, and then I'm gonna garnish with a few raw strawberries
to resemble tomatoes and a little more mint
to resemble cilantro. And there you have it, our
Babish version Cookie Nachos, replete with a strawberry and
dragon fruit pico de gallo. But, how do they taste? And what I'm most thrilled
with here are the cookies. They're super buttery
and tender and short, but they have better tensile strength than most tortilla chips. So try those out and top 'em up however you like your cookie nachos. - Hmm, that's not bad! - (excited, victorious
shouting) Cookie nachos! (coughing and sputtering) (laughter off camera) (bright and cheerful music)
