The 69 Million View Recipe

So I'm one of those people who believes that when it comes to

recipe

videos, the more

view

s, the better the quality. If we want to make the best chocolate chip cookie, we will first type it into the YouTube search bar and then filter it. by

view

count and this is the first video that appeared and just watching this trailer I know it's something I don't want to click on. The second and third most viewed videos are both from Tasty and happen to be the same.

recipe

so with a combined view count of 67

million

we need to make this two day chocolate chip cookie recipe let's get started this is the two day cookie so the first thing we're going to do is make some candy. butter in this pan six tablespoons of butter in the pan light brown sugar and a good amount of salt three quarters of a cup of light brown sugar and a teaspoon of salt important that you stir quite constantly throughout the process so we are going to put the pan on heat medium and start stirring constantly, the butter and sugar are coming together pretty well, the butter and sugar are coming together right now, beautiful dark golden brown ribbons that are happening right now, beautiful golden brown ribbons that are happening right now look at this spin it's at 290 that means uh this is ready to go once it gets to 290 it's ready to go I have a nice tray with parchment paper for landing a nice tray with parchment paper for landing It's probably one of my favorite parts oh, I love it, right?

I'm going to make the same sounds, oh what the hell? I'm guessing the oil in the butter separated and it's starting to look like the combination of number one, number two, I usually go on, but this looks so bad that I'm going to remake it starting with three quarters of a cup of brown sugar and then six tablespoons of butter that I cut into cubes so it melts better and a teaspoon of salt. I'm going to stir it like my life depends on it while training my left hand in repetitive motions since I was 14 and this is where the final product looked like something, it still looks like a little sauce, but at least it's better than the previous attempt.

We will put it in the freezer for about an hour, while the caramel cools. I'm going to make some brown butter. The first thing to start with is a lot of butter. I gave the recipe in the description and it said two sticks of butter that are one block and that leaves the milk solids brown and that's because of something amazing called the Meyer reaction, so what is a Mayan reaction? We don't know what the miter reaction is. I also don't know exactly, but it is a chemical reaction that occurs between amino acids in proteins when exposed to heat and is responsible for the development of golden color and flavor in a variety of cooked foods, including but not limited to bread, roasted coffee and roast beef, in this particular case, since our butter is composed of water, whey protein solids, and fat.

Continued heating will evaporate the water leaving behind the whey protein solids. to be cooked in fat while it takes on a deeper color and flavor, long story short, butter, the water melts and evaporates when the butter browns, you want to make sure to stir constantly otherwise this will happen if you want to go very slow and add. one ice cube at a time, after the butter turns nice and brown and like that, we're going to put some ice cubes in it to give it back the moisture and this is what it sounds like, it's kind of interesting, okay buddy, we're going to get you ready. . aside, but smell good, that's what all the sports team coaches told me when I was in high school, first, dark brown sugar or dry ingredients, a cup and a half of light brown sugar, good white sugar, three quarter cup of old white sugar. sugar, lots of salt, in fact, I think that's one of the secrets, two teaspoons of salt, baking soda, a little bit of baking soda and a little bit of espresso powder.

I think the espresso powder helps remove all that fat or sugar that might be too much. You'll harness the power of espresso powder to turn this sugar and butter dough into a healthy snack. I've never seen espresso powder before and this is the closest thing I could find at Target, the star ingredient of the show, brown butter, and now add our brown butter. Oh, this is going to be pretty dark compared to the other ones we've done before, like a lot of other things. I prefer a darker dough for a bigger and better experience. Four eggs go into one, two, three and one. full, so I only used four whole eggs here, but in the description they said you only need two eggs, so I'm going to do somewhere in the middle two whole eggs and two egg yolks, lots of good vanilla and lots of good vanilla.

I want to beat it until it's a smooth, dissolved mixture with an almost ribbon-like consistency, I want to beat everything so that it looks like a very thick jam or saw, okay, I'm taking a break from consuming questionable ingredients because I haven't been feeling that good , since I had mold a while ago, okay, adding the flour, slowly incorporate into these beautiful ribbons of this butter and sugar mixture, so let's go with two and a quarter cups of all-purpose flour, it's going to take a while to beat the flour with the dough, so, as always, I will beat it on the couch, no, this is not what you think, it is actually a clam, although it looks strange, this is one of the longest living animals in the entire Animal Kingdom with an average life expectancy. 140 years old, this is a good bar chocolate and we're only going to use it in fairly large chunks, so we're going to pile up some dark chocolate and cut it into large chunks after about 30 minutes to an hour in the freezer.

Make sure that when you do this, you don't have neighbors and it's not 2 a.m. m., it's 2 a.m. m., but I don't really like my neighbors, so, oh yeah, I can't rap, thank god it didn't start. I'm already ashamed of what kind of idiot raps when he cooks. Two girls from the trailer park go around the outside. Enter with your hands. I'm trying to make sure the chocolate and caramel are evenly distributed. Some of these objects look pretty sharp, so I'm not going to use my hands, we just fold them until they are evenly distributed in generous amounts, almost the size of a tennis ball, but you're going to spend two days, you might as well make them a little bigger, well I spent 23 years trying to make them a little bigger, it doesn't work like that once all our dough is the perfect shape we will line them up evenly on the pan.

This recipe specifically calls for resting for 36 hours, so why does resting make them taste better? I actually worked in a bakery before, the reason they were so good is because the owner always let them sit for at least 36 hours, so I just realized I worked in a bakery before, it's the equivalent of baking , trust me bro, aka the most credible source of information, so we're taking matters into our own hands, I'll put them in the refrigerator and let them sit for 36 hours and we'll bake this one right away, we'll try both and see If there really is a difference in case you can't.

Tell him this is not a portrait of my face even though it is the same shape we baked it at 375 for 18 minutes and it looks like the cookie lost all its stickiness and became like a flatbread overall it tastes pretty bland and without texture. It's supposed to be a chocolate chip cookie, but somehow it tastes like a sugar cookie. We'll wait 36 ​​hours and bake them again, okay, so they've been in the oven for almost two days. After two days, they visibly darkened a bit, so I'm going to pick the prettiest one, shape it back into a ball, and then bake it at 325 for 18 minutes.

I ended up baking two and this is how they turned out, they really don't look like the originals in the video, what two. Cookie of the day looks fresh out of the oven once again, my cookies are on the flat side and there isn't much texture on the surface, it almost looks like they are undercooked in the center, but I think aging them in the refrigerator for two days helped. this is much thicker than when we bake it right away, I'm really going to take these to the next level. I'm going to use some final flake sea salt that I couldn't find at my grocery store, so I'm going to skip the pretentiousness, I mean flake sea salt, okay? so vanilla milk, just a splash of vanilla, so you're serving the cookies with vanilla milk.

I'm going to make my own version starting with some ice, just some good old fashioned milk and a teaspoon of instant espresso and a splash to top it off. of heavy cream and we cover our vanilla milk with a little bit of water, cheers, and there you have it, a two-day-old brown butter caramel chocolate chip cookie with flaky sea salt served with vanilla milk, so here We have it a two-day old chocolate chip cookie with vanilla milk. Ninety percent of the two-day cooking time is just refrigerator aging with the same logic. I can say that all of my radioactive chicken dishes took over a week to prepare.

I think this cookie looks pretty good, but I'm wondering what guys, think Instagram, okay, I'm going to stack cookies and split them in half, are prepared to feel some kind of shape. I would totally take a big bite like this, but for a video, let's try it properly and get through it. ten, the cookie is very sticky and you can see the melted candy in the middle, okay, while I'm editing this, I realize there is a fly in my house, look, I know in the comments how to get rid of bugs in a apartment or chase the cookie. with a little vanilla milk it is truly an extraordinary experience the cookies perfectly cooked, crispy on the outside and gooey on the inside the chocolate is nice and melted and occasionally you get a little crunchy texture from the unmelted caramel this is truly the best thing about En All the worlds, the chocolate adds a lot of that dark richness and then the caramel provides the buttery caramel and it's all surrounded by cookie dough that has a touch of coffee to cut through the fat and sugary flavor, so overall you'll love it.

I will give this recipe a 9.1 out of 10. I recommend everyone to try it at home. Thanks for the 200,000 subscribers. It means a lot to me. I'm so excited about the growth of our community and can't wait to share more recipes with you. thanks inside this is not what you think a clam actually is well it looks weird it's one of those long ones let's cut up the sticky duck clam let's cook a sticky duck clam no this is not what you think it actually is It's a clam. It seems strange, this is one of the longest-lived animals in the entire Animal Kingdom, with an average lifespan of 140 years.

Let's cook it and catch it right at the base. These thin pieces are perfect for sashimi. Here it goes, nothing.