hello and welcome to salted food and
this is chefs versus the internet and
today is chocolate chip cookies
representing the chefs in the blue
corner is salty's very own benjamin the
cookie monster april and representing
tick tock is michael brian huttelstein
how come you get a middle name david's
boring in it
they're both gonna bake recipes they've
created from their respective areas and
then it's down to jamie to blind taste
test to see which technique comes out
the best let's start baking in three two
one
cookie
right overwhelming tip straight off the
bat brown your butter
into a pan whack the heat up and for
goodness sake keep an eye on it the food
team and i
also agree brown butter is important so
we're starting in the same place as tik
tok butter into a pan i've gone for a
nice deep one because you want it to
foam up over high heat i'm going to
whisk it pretty much constantly until we
get a wonderful nutty aromatic butter
interesting there was more detail from
ben yeah
i think more hyperbole yes
two different pans
interesting so this is gonna bubble it's
going to foam and then you're gonna get
little dots of brown start to appear and
that's when it needs to come off the
heat and the residual is gonna turn it
properly brown without burning and a
dark bottom pan is not helping now you
know why i use the silver one
you'll notice lots of water evaporating
that's important we'll come back to that
right so it's beginning to change now
very slightly and that's now we want to
continue whisking
as soon as you're happy with the color
which i am pour it into something to
stop it cooking further
lightly browned there's a bit more smoke
coming from ben's pan
interesting i'm also now going to chill
it down by putting it into an ice bath
and i'm adding one ice cube in
giving his butter a bath mic basically
take it to the level you want and then
rather than residual you kind of want to
chill it down so you've got control of
it plus the water that evaporated off is
now going back in in the form of about
30 grams cup of teaspoons of water about
an ice cube
let's talk dry ingredients i've got 220
grams of plain flour a teaspoon of
baking powder and this next bit is key
sugar you guys on tik tok recommended a
75
brown sugar to white sugar ratio in
order to get a real caramelly toffee
flavor
and my goodness does this make a
difference
and absolutely key a teaspoon and a half
of salt
mix all of that together we want it all
to be the same consistency well mixed in
before we add our wet ingredients for
someone who doesn't bake you seem very
confident mike have you made this before
he's got the hole of tik tok behind him
i've really got into this i tested two
batches last night no one because i
really want to take the win and the main
reason being i tried to make cookie
dough and pass it on live and messed it
up
so badly it was humiliating i watched it
back and i couldn't finish the rest of
the episode so i've really got some
retribution to aim for today
mike's starting with dry i'm starting
with the eggs and the sugar which i'm
going to whip up into a really airy
mixture until i get ribbon stage it
sounds like we're getting two very
different types of cookie doughs but we
can get two very different types of
cooking a lot of it is precision ratio
mike's going 75 brown sugar i'm going 50
50. my dry ingredients also the same
plain flour
baking powder and salt smell that
now my eyes hot
it is nutty and that's the comparison of
mine
they're two different things there
because that's just melted butter so
it's mine that's just melted butter it's
burn was it
i'll stop saying things obviously yours
is liquid
this i've cooled down in a water bath
because that enables you to
mix it into a cookie dough without
changing the temperature so adding hot
butter into a mix you run risks of it
not all combining whereas this now is a
consistency of burnoset that can go into
our diet but that's just butter
wow
you've got that nuttiness that is yeah
oh you're hot
[Laughter]
don't put metal bowl on a hob because
you just melt your perfectly 101 of the
kitchen that was on okay let's talk
chocolate michael that's a surprise this
is really just pretty decent cooking
chocolate from a supermarket and the
reason i've gone for all three is
because i do want to get again a balance
of different flavors so we've gone for
single origin colombian dark cocoa chips
baking is often an expression of our
love for others by choosing quality
chocolate you're treating others better
too oh there we go
70 chocolate but i have actually gone
for chips because the job's already done
for you and this is chocolate chip
cookies not chocolate chunk cookies oh
shut up throwing chocolate shade
let's go wet into dry my butter's going
in stir the butter through first i'm
going in with one large egg a teaspoon
and a half of vanilla paste while mike
is moving that all around in a bowl i'm
adding to my really airy egg and white
sugar the brown sugar the bernouzet and
the vanilla so all of the rest of the
wet ingredients the brown sugar and the
white sugar combo gives you the
difference between a crunchy and a chewy
cookie chocolate going in
in terms of dozer chocolate ratio it
looks like you're 50 50 then yeah it
does doesn't it i'm also
going
relatively generous with my chopsticks
what the hell
that's ridiculous well that is a
complete lack of control isn't it
big balls
so i'm now rolling my dough into 100
gram balls where i'm going to chill it
for half an hour you wanted to see my
dough yeah show me your whoa
brown sugar even though i've got less
brown sugar mine's 50 50 should have
that cross between chew and crisp big
difference here
let the flour hydrate
so at this stage i'm gonna put my mix
into the fridge and leave it overnight
just let the flower kind of hydrate
before you start to knead it properly
that's what i'm going to do naughty
naughty evans whereas mike made his last
night in practice ben also made his last
night and didn't cook it along those
same lines big tip from you guys on
tiktok was it has to chill down for
maximum 24 hours really interested to
see how that turns out minimum half an
hour so i'm not going to leave my dough
overnight for 24 hours because when you
make cookies it's such a quick
achievable thing you want to be eating
the cookies the same day that you've
made them don't you i would 100 agree
with that and i think in the 12 years of
sorted we've always done cookie recipes
that are mix and bake i agree that's
kind of the point however when you go
out to like a cafe or a shop that does
cookies and does them really well it's
this kind of tip that makes them that
little bit better is it worth the extra
24 hours we'll find out
given how precisely i've weighed out
every single ingredient that goes into
my cookies i'm actually now not weighing
them out i'm just rolling them to golf
ball sizes
the other advantage of this method is
the make ahead beauty of it you can
actually roll them up into that shape
and then chill them so you're just
whacking out individual cookie balls and
baking them off or you can actually
freeze them but do that after it's had
the hydration time
also the thing about chilling them is
you've got a colder outside so when they
go into the oven you get the crispy
outside and the gooey middle right
top tip for my balls no one wants to
hear that once they start off perfect
rip them in half well turn them on the
side and put them back together
what are you talking about is this to
get the crack you're not a crack when it
bakes as such it just gives you a bit
more texture on the inside sorry i'd
understand well you don't always want
the perfect cookie do you you kind of
want them to look a bit homemade a bit
rustic a bit like they haven't come off
a factory line but instead you've slaved
over them for 24 hours the purpose of
this video is to find the recipe for the
perfect cookie ah but i'm redefining
perfect as something you love rather
than something that is redefining word
from the english language how does that
sound listen to that he's on an ego trip
he's out of control
while mike's dough is chilling mine have
already been chilling overnight so now
they're just shaped and ready to go
leave plenty of space around them on the
tray to expand and then into an oven 160
degrees for 13 or 14 minutes
until they're crispy around the outside
but still very soft in the middle they
will set up as they cool lower than i
expected
i thought everything baked at 180 except
for the perfect cookie
now i'm going to put them into the oven
at 175
for about 11 to 12 minutes keeping an
eye on them throughout
[Music]
jamie welcome thank you for having me
are you ready for this please come into
work today and eat chocolate chip
cookies and tell me which one you think
is best i'm ready i'm going to start
over here
here
so that is cookie a crispy on the
outside soft in the middle
oh he's taking this seriously it doesn't
go up the nose
[Music]
now what i like about this cookie it's
crispy on the outside and it's softer
and chewier in the middle i feel like
there could be a fair amount of brown
sugar in this one because it's got that
chew to it i feel like i'm picking up on
another flavour outside of chocolate
flavour and cookie flavor you're
squeezing that cookie a little bit no
more than you
you're caressing that cookie it's
slightly cakey in the middle that is a
good cookie that is a really good cookie
can i move on to b
yes
[Music]
bloody hell this is a heavy cookie
[Music]
oh
naughty naughty okay
what a job
wow did you see that because i didn't
but i felt it
it's falling apart
that okay
this is a very different cookie from a
it is thicker but because of the
thickness there is an even bigger
difference in the textures it's still
crispy on the outside but the middle is
much more gooey whereas i thought a had
quite a bit of brown sugar in it because
it does give you that chewier texture b
has gone all in on the brown sugar
that's how i feel i'm getting salt
which lifts it cuts through the richness
of the chocolate well i think this is
quite a complex cookie
i've got sweetness richness and
saltiness in b the bitterness in a is
coming out a bit more oh no this is hard
you're gonna have to pick a winner jay i
have a winner
based on personal preference of what i
want from a cookie
my winner is
b
sweet salty treat remove the blindfold
i can reveal that you have chosen to
back
tick-tock and michael hillstone
that is an impressive cookie i've i mean
let's get in let's take these and let's
get stuck in because i think that we
should all
get well into here we've talked about
the caveman taste buds before haven't we
and i feel like
tick tock mic one that is that sweet
salty
wonderfulness tips every box
you either they are two completely
different cookies this is cakey and it's
it's delicious if if you prefer a cakey
cookie this is awesome beds are better
with a strong coffee the other is
just a hot nice naughty drink yeah ted
talk takes the win today but who is your
winner comment down below also what tips
and tricks you'll be taking from the
cookies and applying to your ones at
home or create the ultimate master
cookie by taking the best tips of both
we're going to put both recipes in the
link down below so you can do one other
or a hybrid of the two and thank you
very much tiktok you made this happen
i'm glad i represented you well
epis loses again the thought of having
to cook after a long day can be
[Applause]
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[Music]
that's the way
that
how long were you thinking up how are
you going to get that on the train this
morning