GO
GO TOO
GO TOO FAR RIGHT. THANKS, T.. FIRST UP THIS MORNING, A
SEATTLE MAN IS ONE OF THE
LATEST HOPEFUL BAKERS TO
COMPETE IN THE NEW SEASON
OF FOOD NETWORK'S HOLIDAY WARS
.
CARL SMOTHERS MADE IT PAST
ROUND ONE LAST WEEKEND BECAME
BUT WE'LL SEE HOW HE DOES THIS
UPCOMING WEEKEND.
WE CHECKED IN WITH CARL AT HIS
SOUTHLAKE MILLION APARTMENT
WHERE HE SHARED HIS SIGNATURE
CHOCOLATE COOKIE RECIPE.
>> HOLIDAY WARS TAKE SOME
OF THE BEST CAKE AND SUGAR AND
PASTRY SHOTS AND ARTISTS IN
AMERICA AND PUTS US THROUGH
THESE CHALLENGES TO CREATE WILD
OVER THE TOP SHOW PIECES THAT
ARE STUNNING AND SPECTACULAR
AND MADE OUT FOOD.
SO IT'S A FOOD ART SHOW AND WE
HAVE SOME REALLY AWESOME
TASTING ELEMENTS THAT WE'RE
BRINGING TO THE TABLE TO ALL
OF THE CHALLENGES OUR HOLIDAY
THEMED IT IS HOLLY JOLLY AND
MERRY AND BRIGHT ALL SEASON
LONG.
I WANT TO FIND OUT WHAT TO DO
AS FAR AS BAKING WISE.
THAT'S THE PART THAT I'M
EXCITED ABOUT.
YOU HAVE SOMETHING YOU WANT TO
SHOW US TODAY THAT WE CAN MAKE
AT HOME.
AND I'M REALLY EXCITED ABOUT
THIS BECAUSE THIS IS ONE OF MY
FAVORITES.
WHAT DO YOU GOT?
I AM BRINGING MY AWARD WINNING
CHOCOLATE CHIP COOKIES.
SO WE'RE GOING TO START WITH A
BUTTER AND BROWN SUGAR AND THE
GRANULATED SUGAR IN A MIXING
BOWL AND YOU'RE GOING TO MIX IT
FOR FIVE MINUTES ABOUT BETWEEN
THREE AND FIVE MINUTES PASTRY
STAND NERDIST TO USE UNSALTED
BUTTER BECAUSE YOU CAN ALWAYS
ADD SALT TO A RECIPE BUT YOU
CAN'T TAKE SALT AWAY.
SO ONCE THE BUTTER IS CREAMED
AND THE SUGAR IS CREAMED
TOGETHER YOU'RE GOING TO ADD
THE EGGS AND THEN I'M GOING TO
ADD THE VANILLA EXTRACT AS
WELL.
SO YOU MOVE THERE.
THIS IS TWO EGGS IN THIS SCALED
DOWN RECIPE.
YOU WANT TO MIX IT UNTIL IT'S
HOMOGENOUS AND IT'S FULLY
INCORPORATED.
ONE OF THE KEYS IS TO SPRAY
WELL AND SCRAPE OFF THEM AND
THEN WE'RE GOING TO GIVE IT
ABOUT THREE TO FIVE SECONDS
MORE OF A MIX JUST TO BRING
THAT LITTLE BIT BACK TO GATHER
.
WHAT I DO IS IF I'M CRAVING
COOKIES AND I DON'T HAVE BUTTER
SITTING OUT.
YOU CAN ZAP IT IN THE MICROWAVE
FOR ABOUT 10 SECONDS.
SOMETIMES IT TAKES ABOUT
FIFTEEN SECONDS BUT YOU JUST
YOU WANT IT SOFT ENOUGH THAT
WHEN IT STARTS BEATING AND THE
MIXING BOWL IT'S MALLEABLE.
IT'LL COME TOGETHER EASIER AS
LONG AS YOUR INGREDIENTS ARE
THE SAME TEMPERATURE.
THEY'LL ALL COMBINE BULLY YOU
RUN INTO PROBLEMS WHEN YOUR
BUTTER IS COLDER THAN YOUR EGGS
OR YOUR EGGS ARE COLDER THAN
YOUR BUTTER.
SO FROM HERE I'M GOING TO ADD
VANILLA.
>> IT IS ONE TEASPOON
OF VANILLA EXTRACT FROM ONE
OF THE REASONS MY CHOCOLATE
CHIP COOKIE IS A LITTLE
DIFFERENT IS BECAUSE I USE A
LITTLE MORE GRANULATED SUGAR
THAN I DO BROWN SUGAR.
>> SO YOU STILL GOT THAT LITTLE
BIT OF DEPTH AND MOLASSES
FLAVOR FROM THE BROWN SUGAR.
>> BUT I ALSO TYPICALLY USE A A
MILK CHOCOLATE.
>> SO IT'S A LITTLE BIT SWEETER
.
MAN'S GOT ME AN AWARD SO I DID
IT MORE MIXING BOWL.
>> I HAVE THE BAKING SODA AT
THE SALT AND THE FLOUR AND
WE'RE JUST GOING TO GIVE IT A
WHISK TO COMBINE IT BECAUSE
THERE'S NOTHING WORSE THAN
HAVING A LUMP OF OR A LITTLE
BIT OF BAKING SODA THAT ISN'T
FULLY COMBINED AND YOU GET THIS
LIKE SOBY FLAVOR.
IT'S NOT THE GREATEST BUT WHEN
YOU'RE MIXING YOUR DRY
INGREDIENTS WITH DOUGHS YOU
DON'T OVER MIX OVER MIXING IS
WHAT WE'LL TELL YOUR DESSERT
ESPECIALLY WITH CHOCOLATE CHIP
COOKIES OR ANY COOKIE THAT
YOU'RE ADDING ADDITIONS TO.
SO HERE I JUST BROUGHT THAT
DOUGH TOGETHER AND I'M GOING TO
GIVE IT A STRAIGHT BECAUSE I DO
HAVE SOME FLOUR ON THE SIDES.
SO YOU GIVE THIS A GOOD SCRAPE
TO GET THAT FLOUR AND THEN
WE'RE GOING TO ADD THE
CHOCOLATE CHIP.
ANOTHER TRICK FOR THESE COOKIES
IS YOU HAVE TO BAKE THEM FROM
FROZEN BECAUSE THERE IS A HIGH
SUGAR AND BUTTER CONTENT IN
THESE COOKIES.
AND IF YOU BAKE THEM FROM LIKE
MIXING STRAIGHT TO THE STRAIGHT
TO THAT OVEN, THEY HAVE A
TENDENCY TO FLATTEN OUT.
SO YOU JUST TAKE A SPOONFUL,
YOU PUT IT ON AN UNGREEN COOKIE
SHEET.
I USE PARCHMENT PAPER ON MY
BAKING SHEET PARCHMENT PAPER OR
USE A BAKING SPRAY.
>> IF YOU ARE GOING TO GREASE
IT AND YOU DON'T WANT TO DO AN
ANGRY SPEAKING SHEET BECAUSE
THEY WILL STICK TO THE BOTTOM.
I TYPICALLY KNOW WHAT SIZE IT
IS.
THEY SHOULD BE ABOUT THE SIZE
OF A PING PONG BALL, MAYBE A
LITTLE BIGGER, A LITTLE LESS.
>> AND THEN YOU LINE THEM ON
THE BAKING SHEET.
I NORMALLY DO TWO TO THREE
INCHES APART AND ANOTHER KEY TO
THIS RECIPE IS I DON'T USE
CHOCOLATE CHIPS.
I USE LIKE SOLID CHOCOLATE LIKE
LOUIS AND GOOEY AND IT'S KEY TO
USE HIGH QUALITY CHOCOLATE IN
THIS RECIPE.
>> IT'S WONDERFUL.
>> IT'S DELICIOUS.
I'M ACTUALLY GOING TO BE
SELLING PACKAGES OF SETS
OF THESE FOR THE HOLIDAY IS MY
MY AWARD WINNING COOKIE THROUGH
HOME ECONOMICS AND I'M SUPER,
SUPER EXCITED ABOUT THAT.
>> HOW TO COOK THESE COOKIES AT
WHAT TEMPERATURE WE PUT THEM IN
THE OVEN.
I BAKE THEM AT THREE HUNDRED
AND FIFTY DEGREES FOR BETWEEN
10 TO 12 MINUTES DEPENDING ON
YOUR OTHER AND IT COULD TAKE A
LITTLE BIT LAST.
OR IT CAN TAKE A LITTLE BIT
MORE CHECK ON THEM.
YOU'LL SEE IF THEY'RE THEY LOOK
RAWLE AND TRANSLUCENT IN THE
TOP AND IF THEY DON'T HAVE ANY
BROWNING WHEN A PERFECT
CHOCOLATE CHIP COOKIE IS GOING
TO HAVE A NICE START TO BROWN
AND GET THAT NICE CARAMELIZED
COLOR AROUND THE EDGES.
AND ONCE BROWNING STARTS TO
HAPPEN, TYPICALLY YOUR COOKIE'S
DONE.
THAT'S WHAT I DON'T.
I JUST SO I DON'T BURN THEM AND
I DON'T HAVE A FLAT I'M GOING
IN THE CAR.
ALL RIGHT.
ALL DELICIOUS CHOCOLATE CHIP
COOKIES.
I CAN'T WAIT TO EAT THESE AFTER
THIS INTERVIEW.
>> I COULD GO FOR ONE OR SIX
OF THOSE COOKIES RIGHT NOW.
KYLE SHARED THAT TASTY RECIPE
RIGHT WITH ON YOU CAN FIND THAT
ON NEW DAY'S WEB SITE SO GO
CHECK IT OUT.
AND HAPPY BAKING.
AND AFTER THIS WEEK WE CAN ALL
USE SOME GOOD NEWS.
I KNOW WE CALL IT.
COMING UP, WE'VE GOT TO ROUND
SOME OF OUR FAVORITE FEELGOOD
STORIES FROM THE WEEK.
AND LATER ON IN THE SHOW YOU
THINK ABOUT WHAT