- One of the most popular
and most basic pastry is actually
chocolate chip cookies. So I decided to try out
three of the most viral chocolate chip recipes
on YouTube, so we're going to be trying one
from Tasty, the one
that Chef Anna Olsen did and Joshua Weissman
and Babish. Chocolate chip cookies
is the type of pastry that you can... It's very simple.
You can even do it with your kids. But just like any other recipe
in the world, there's always
that secret ingredient or that golden ratio
how much brown sugar versus white sugar,
blah blah blah. We're not going to have
these recipes compete. We just want to see
what their difference will be. They all went viral, right? So I'm pretty sure
each recipe, each cookie will be delicious,
so we'll just be checking if there's like a difference,
if it's huge or not, or which one is worth trying
so you won't explore it anymore. Just go for the best
or the one that works for you. All right. So Tasty claimed this is
the best chocolate chip cookie so we'll start with that. So the unique ingredient
for their recipe is brown butter. Over low heat,
just place your butter in a pan until it melts. So with this,
since a lot of the solids, a lot of the moisture
probably evaporated already and we need 225,
we're going to add at least one tablespoon
of water. Next up, brown sugar. White. I already put in my salt. And I'll mix it together. So another key ingredient here
is coffee powder or espresso powder. So they say
that espresso powder really brings out
the flavor of chocolate. So I'll be needing two egs, one whole egg
and one egg yolk. Keep mixing. And then,
add your vanilla extract. So this recipe calls
for two types of flour— bread flour and all-purpose. Bread flour has like
more protein content. So it develops gluten faster. The all-purpose flour
is kind of average so you can use it
for like cookies, bread, or cake. Next up, baking soda. Fold it. Make sure
everything's incorporated. So this is the type
of cookie dough that you really have to rest
before you use it. All right. So we will be using
a combination of semi-sweet chocolate chips
and chopped dark chocolate. I like doing combinations
because it kind of gives you the different texture
in chocolate. Make sure
that it's well distributed so that every cookie
has chocolate chips. Just like in all recipes
that we'll be doing today, recommendation is
to rest this overnight. But we are just going
to freeze this for one hour which is probably enough time. So the next cookie recipe
would be Anna Olsen's. We start off
by creaming our butter with a combination
of white sugar and brown sugar. Except with this one,
where she want us to use light brown sugar. Its molasses flavor
isn't as strong as the dark brown sugar
that we used in the previous recipe. When you say creaming method,
it's the act of introducing the sugars with the butter. It's like you're mixing them
together until they become light and airy
or until it's well combined. For this one,
I want it to be just well combined
just like how Miss Anna did it. Don't forget to scrape
the sides and the bottom of your bowl just
to make sure that everything is mixed. We are going to be doing this
for all the cookie recipes 'cause this is like
an essential step. All right. So next up, we will be doing
just one egg. And with that,
we will add our vanilla extract. I forgot the salt. All right.
So the key technique for this recipe by Miss Anna is a combination
of flour and corn starch. Let's also add
the baking soda now. And slowly add in the flour. So when it comes
to chocolate chip cookies or cookies,
we don't want the gluten to be overworked too much. So the loose flour
will be combined with the dough
through just folding. Since our chocolates
will be fold in, too. I'll add my chocolates. So this is just
chocolate chips. Let's transfer it to the bowl
'cause we are going to rest this dough
for an hour in the freezer. All right. So the third
and final recipe is going to be from Joshua Weissman
and Binging with Babish. First thing that we're going
to do is flour. Same as Miss Anna,
they added corn starch. Let's also add
the baking soda. So we'll use a stand mixer
so it'll be faster. Butter. It's already softened
'cause it's room temp. By the way, if you have
like super cold butter, just cut it into small cubes
so it'll soften faster. Brown sugar and white. Before, it was a combination
of all-purpose flour and bread flour,
but this time, it's a combination
of all-purpose flour and cake flour. Okay. So with the eggs,
they used five eggs— three egg yolks
and two whole eggs. We're going to add our eggs
one at a time. When an egg is incorporated,
you can add the next. All right. So again, let's scrape
the sides and bottom. So let's mix the cake flour
and the all-purpose flour. Then slowly add it. Let's scrape it
so there won't be a waste. So we will add
chopped chocolate. Let it rest for an hour
in the freezer or overnight in the chiller
or fridge. Our doughs have rested
for one hour in the freezer. Line your pan
with parchment paper. Have a scooper here. Let's just flat it a bit. By the way, my oven
is preheating at 350°F. And the size of this cookie,
it's going to bake for around 12-15 minutes. There you go. So how will you know,
aside from the standard time, how will you know
if the cookies are cooked? So if the edges
are golden brown, you're good to go. Sometimes you can't eat it
right away 'cause it's super soft. So next is
Miss Anna Olsen's cookies. All right. So her temp calls
for 325°F. The first one that we did,
the Tasty recipe was 350°F. Cookie number two by Miss Anna is done. A little bit paler
than I expected. Okay. Next cookie. Chef Joshua Weissman
and Babish's. Okay. By the way, this goes
for 425°F. 10-12 minutes. So we're now
on the last cookie. Also looks different. We'll cool this down
and then taste it ourselves. So all three are done. This one is by Tasty. Miss Anna Olsen. Joshua Weismann. Let's start
with the first one. So you'd think you'll taste
the coffee, but no. It really just enhances
the flavor. And the cookie that you'll get
is also different when you brown your butter. It's really different
and I really recommend that you guys try it
for other pastries too. This one is like
the more familiar cookie. Maybe like the ones
that we see in cafes. It's good. Crispy outside,
chewy on the inside. By Papa Joshua. They say this is like
their Levain cookie. Okay. You know what,
that's where you'll see the difference. Like here, the combination
is bread flour and all-purpose, that's why it kind
of has a bite to it, while this one was combined
with a bit of cake flour so it's fluffier
than this one. But we should always
just base things on how you like them. Like in life, never look at someone else
to compare, just look at someone else
when you want to learn from them, right? We'll just focus
on the takeaways. Let's not be the type
who compares themselves because it's just
self-sabotaging. So anyway,
I love you all as much as I love
these cookies. Until next time.
