
English: 
welcome friends welcome back to the
kitchen today we're going to make a
coffee infused chocolate chip cookie Recipe and
we're gonna use a little bit of science
and technology to help us get the
flavors and texture of these cookies to
be the best that they can be so the
first thing we need to do is infuse the
butter with the coffee and the best way
to do this is with an immersion cooker
or sous-vide cooker they go by a lot of
different names but essentially a
sous-vide machine so here's the deal
here's the science behind this the oil
the fat in the butter is a great way to
distribute the coffee and vanilla flavor
throughout the cookie the fat will
dissolve certain flavonoids that
wouldn't be dissolved by any other
liquid in the cookie so we want to melt
together the butter the coffee and the
vanilla in a hot water bath and steep it

English: 
welcome friends welcome back to the
kitchen today we're going to make a
coffee infused chocolate chip cookie Recipe and
we're gonna use a little bit of science
and technology to help us get the
flavors and texture of these cookies to
be the best that they can be so the
first thing we need to do is infuse the
butter with the coffee and the best way
to do this is with an immersion cooker
or sous-vide cooker they go by a lot of
different names but essentially a
sous-vide machine so here's the deal
here's the science behind this the oil
the fat in the butter is a great way to
distribute the coffee and vanilla flavor
throughout the cookie the fat will
dissolve certain flavonoids that
wouldn't be dissolved by any other
liquid in the cookie so we want to melt
together the butter the coffee and the
vanilla in a hot water bath and steep it

English: 
for about an hour now the absolute best
way to do this would be to put
everything into a vacuum-sealed bag seal
it under vacuum and then put it into a
sous-vide machine by vacuum sealing it
the pressure that you're creating causes
a better infusion and if you put it into
a sous-vide machine you're able to hold
the 180 degree fahrenheit temperature
consistently I have all of those things
but I also realize that a lot of people
at home don't have it so I just want to
show that you can do this without the
special machines you don't absolutely
have to have all of that other gear you
can do it just with a ziploc bag and a
pot on your stove the temperature 180
degrees is pretty important but it's not
crucial as if you were cooking a steak
or a piece of chicken you just kind of
need to hold it at this temperature
roundabout and this method is going to
get you 90 percent of the way there just
get as much air as possible out of the

English: 
for about an hour now the absolute best
way to do this would be to put
everything into a vacuum-sealed bag seal
it under vacuum and then put it into a
sous-vide machine by vacuum sealing it
the pressure that you're creating causes
a better infusion and if you put it into
a sous-vide machine you're able to hold
the 180 degree fahrenheit temperature
consistently I have all of those things
but I also realize that a lot of people
at home don't have it so I just want to
show that you can do this without the
special machines you don't absolutely
have to have all of that other gear you
can do it just with a ziploc bag and a
pot on your stove the temperature 180
degrees is pretty important but it's not
crucial as if you were cooking a steak
or a piece of chicken you just kind of
need to hold it at this temperature
roundabout and this method is going to
get you 90 percent of the way there just
get as much air as possible out of the

English: 
bag and leave it in here covered for
about an hour
once the hour is up we're going to take
the butter out and we're going to filter
it through a very fine mesh
then we're gonna let it cool before we
move on to the next step our coffee and
vanilla infused butter smells absolutely
amazing
so it's cooled down enough it doesn't
have to chill all the way to being hard
you just don't want it hot when you put
it in with the sugar so the next thing
is we're going to cream together the
butter and the sugar until it's light
and fluffy

English: 
bag and leave it in here covered for
about an hour
once the hour is up we're going to take
the butter out and we're going to filter
it through a very fine mesh
then we're gonna let it cool before we
move on to the next step our coffee and
vanilla infused butter smells absolutely
amazing
so it's cooled down enough it doesn't
have to chill all the way to being hard
you just don't want it hot when you put
it in with the sugar so the next thing
is we're going to cream together the
butter and the sugar until it's light
and fluffy

English: 
well that's mixing let's deal with the
dry ingredients so we're gonna start off
with standard all-purpose flour to that
I'm gonna add some baking soda and some
salt all pretty standard to this point
next in I'm going to add this carboxyl
methyl cellulose or CMC now if you're if
you're worried about what this is don't
panic I'm sure you've eaten it I'm sure
that if you've ever eaten anything grown
on a plant or a plant you've eaten this
it is really just cellulose gum and we
need about a teaspoon and a half of this
now what this does in this context
usually it's something that is used as a
thickener thickening agent in other

English: 
well that's mixing let's deal with the
dry ingredients so we're gonna start off
with standard all-purpose flour to that
I'm gonna add some baking soda and some
salt all pretty standard to this point
next in I'm going to add this carboxyl
methyl cellulose or CMC now if you're if
you're worried about what this is don't
panic I'm sure you've eaten it I'm sure
that if you've ever eaten anything grown
on a plant or a plant you've eaten this
it is really just cellulose gum and we
need about a teaspoon and a half of this
now what this does in this context
usually it's something that is used as a
thickener thickening agent in other

English: 
things like soups and sauces things like
that in a cookie what it's going to do
is it's going to bind with water and
it's going to hold that water and by
holding that water into the baking
process we're gonna get cookies that
have a much better shape if you know how
sometimes your cookie gets really flat
and spreads out even if you put the
dough in the fridge for a couple of
hours to chill it down like you're
supposed to your cookies can go flat
we'll keep them a little bit higher a
little bit better shape and you don't
have to go through the step of putting
them into the fridge you still can if
you want you can still freeze the dough
after you've made it if you want super
simple but that's what that's going to
do so it's just cellulose gum that's
going to hold water next in his tapioca
starch tapioca starch again is usually a
thickener and it is what it sounds like
it's just ground-up tapioca it's made

English: 
things like soups and sauces things like
that in a cookie what it's going to do
is it's going to bind with water and
it's going to hold that water and by
holding that water into the baking
process we're gonna get cookies that
have a much better shape if you know how
sometimes your cookie gets really flat
and spreads out even if you put the
dough in the fridge for a couple of
hours to chill it down like you're
supposed to your cookies can go flat
we'll keep them a little bit higher a
little bit better shape and you don't
have to go through the step of putting
them into the fridge you still can if
you want you can still freeze the dough
after you've made it if you want super
simple but that's what that's going to
do so it's just cellulose gum that's
going to hold water next in his tapioca
starch tapioca starch again is usually a
thickener and it is what it sounds like
it's just ground-up tapioca it's made

English: 
from cassava root I'm sure you've had
tapioca and it's usually used in recipes
that are gluten-free because it will
sort of replicate some of the things
that gluten does in the recipe obviously
this is not a gluten free recipe so
we're not trying to replicate that so
what this tapioca starch is going to do
in the cookie is it's going to give a
nice crisp brown exterior to the cookie
well leaving the center a little bit
more chewy without being hard and dense
that's the theory so we're gonna see
what happens
I'm just going to mix these together and
while I'm doing that it looks like the
butter and sugars mixed together nicely
so let's crack in the eggs one at a time
and mix them in and the second egg
looking good so we'll spoon in the dry
ingredients and we'll just mix it in

English: 
from cassava root I'm sure you've had
tapioca and it's usually used in recipes
that are gluten-free because it will
sort of replicate some of the things
that gluten does in the recipe obviously
this is not a gluten free recipe so
we're not trying to replicate that so
what this tapioca starch is going to do
in the cookie is it's going to give a
nice crisp brown exterior to the cookie
well leaving the center a little bit
more chewy without being hard and dense
that's the theory so we're gonna see
what happens
I'm just going to mix these together and
while I'm doing that it looks like the
butter and sugars mixed together nicely
so let's crack in the eggs one at a time
and mix them in and the second egg
looking good so we'll spoon in the dry
ingredients and we'll just mix it in

English: 
until the flour disappears okay all
mixed together next and last is the
chocolate chips so put those in and I'm
just going to mix those in by hand
now just scoop them out onto a baking
tray and bake them so Glen hey friends
you said dinner was ready but I see
cookies yes so that's a that's chicken
roasted with spicy salami and
cauliflower great there's good but
there's cookies yes so I made fryer I
made chocolate chip cookies so give it a
try and then we'll talk about it there's
something special about there's some
stuff going on here that ok so they
taste like chocolate chip cookies

English: 
until the flour disappears okay all
mixed together next and last is the
chocolate chips so put those in and I'm
just going to mix those in by hand
now just scoop them out onto a baking
tray and bake them so Glen hey friends
you said dinner was ready but I see
cookies yes so that's a that's chicken
roasted with spicy salami and
cauliflower great there's good but
there's cookies yes so I made fryer I
made chocolate chip cookies so give it a
try and then we'll talk about it there's
something special about there's some
stuff going on here that ok so they
taste like chocolate chip cookies

English: 
they're great yeah they're super crispy
mm-hmm more white sugar nope so that's
brown sugar like that's usually how you
get crispy there's a depth of flavor
there too there's a little undertone
that you're not picking up which is good
because you don't like coffee
mmm but it's in there oh this coffee in
it so I was not guessed that i steeped
the coffee in the butter that would
explain that that yes yeah the so this
is science science the crispy brown
exterior mm-hmm is because of the
tapioca starch so the chappy oka start
there Browns a little bit differently so
you get that it's really crispy on the
outside you get its kind of really nice
and chewy on the inside right
so there's definitely got that crisp I
like them yes mm-hmm
without being hard mm-hmm they're crisp
not hard if that makes sense that makes

English: 
they're great yeah they're super crispy
mm-hmm more white sugar nope so that's
brown sugar like that's usually how you
get crispy there's a depth of flavor
there too there's a little undertone
that you're not picking up which is good
because you don't like coffee
mmm but it's in there oh this coffee in
it so I was not guessed that i steeped
the coffee in the butter that would
explain that that yes yeah the so this
is science science the crispy brown
exterior mm-hmm is because of the
tapioca starch so the chappy oka start
there Browns a little bit differently so
you get that it's really crispy on the
outside you get its kind of really nice
and chewy on the inside right
so there's definitely got that crisp I
like them yes mm-hmm
without being hard mm-hmm they're crisp
not hard if that makes sense that makes

English: 
sense
mm-hmm but this it shatters when you
when you bite it rather than something
that you have to crunch through its
crispy now the CMC the carboxyl
methylcellulose yes that's cellulose gum
okay
and what that is doing as I've already
explained to the people at home is um it
retains moisture okay so you notice the
nice shape that we've got here on these
cookies mm-hmm keeps them from going
flat or it helps
I'm going flat you can still get a flat
cookie if your kitchen is too warm on
the day that you're baking them yes
you're still gonna get a flat cookie
yeah but it helps with that and helps
with this sort of craggy look hmm
I mean yeah the flavor is great I would
if you're a real coffee fan I would say
you could add more you could add more
coffee or instead of putting in whole
beans like I did
you could either crush them a little bit
or grind them coarsely just to bump up

English: 
sense
mm-hmm but this it shatters when you
when you bite it rather than something
that you have to crunch through its
crispy now the CMC the carboxyl
methylcellulose yes that's cellulose gum
okay
and what that is doing as I've already
explained to the people at home is um it
retains moisture okay so you notice the
nice shape that we've got here on these
cookies mm-hmm keeps them from going
flat or it helps
I'm going flat you can still get a flat
cookie if your kitchen is too warm on
the day that you're baking them yes
you're still gonna get a flat cookie
yeah but it helps with that and helps
with this sort of craggy look hmm
I mean yeah the flavor is great I would
if you're a real coffee fan I would say
you could add more you could add more
coffee or instead of putting in whole
beans like I did
you could either crush them a little bit
or grind them coarsely just to bump up

English: 
that that coffee flavor if you really
like coffee flavor but I think these are
I think this is great cookies and I
think you know science if science
science can make your your cookie better
um I'm all for it all right and I can't
so I guess I'm gonna finish up my cookie
and then for supper
thanks for stopping by see you again
soon
you

English: 
that that coffee flavor if you really
like coffee flavor but I think these are
I think this is great cookies and I
think you know science if science
science can make your your cookie better
um I'm all for it all right and I can't
so I guess I'm gonna finish up my cookie
and then for supper
thanks for stopping by see you again
soon
you
