I Tried Making CHEAP vs. EXPENSIVE Chocolate Chip COOKIES... can we taste the difference??
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- เผยแพร่เมื่อ 15 เม.ย. 2022
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"The kids do not need to go to college" Christopher said while holding the expensive cookie.. 🤣🤣🤣 I died
" We gonna need to start a patreon. " Make an only fans "onlycookies" to afford these cookies and is just "racy" pictures of cookies dipped in milk LOL
Honestly, I'd rather see a cheap vs mid(average) vs Expensive. Because I know most people probably used more middle price stuff. Like, I'd never use cheap chocolate or imitation vanilla but I wouldn't pay attention to something like flour.
just one Google search of "where does imitation vanilla come from" had me pledging to never use fake vanilla again.
Yes I agree. Sugar and flour shouldn't be any difference. But got to use the good vanilla and chocolate chips..
I just make sure it is unbleached but I don't use anything fancy.
@@divinelyengineered you don’t actually believe that imitation vanilla in the grocery store comes from beavers, do you? 😂
@@mellymb4131 no, but the thought itself is enough to gross you out of using anything but good vanilla.💀
What if you called the series “can you taste the upgrade?” And make three recipes, one standard, one with a moderate upgrade and one with the premium upgrade ingredients?? That way you can also experiment with what elements make the taste different. P.s I love you channel(s) and look forward to your videos every week!
I do think that free-range eggs, decent butter, good quality sugar, and fair trade chocolate make a huge difference, but it'd be closer to $20-25 per batch for the brands I normally buy.
She used organic eggs not free range
Quality ingredients do improve the recipe but I can get a better cookie at a reasonable price by using high quality vanilla (a whole bottle is $20 and that makes several batches) and breaking up some good quality chocolate bars (mix of dark and sweet) as chips. I make my cookies like this and they taste expensive but don't cost a fortune. I always buy free range eggs - they taste the same as regular eggs but don't hurt my conscious.
@@butterflyforeve I was just stating my personal ingredient swaps for when I bake.
@@loriki8766 Yes! I was gifted a bottle of homemade vanilla extract from a crafty family member, and I use it for my special occasion baking. It's awesome!
@Almaeclu how do quality sugar and the regular kind compare in taste?
This gives very bougie or budget kind of vibes. Love it.
Oh I like that I was thinking smth similar(I was looking to see if someone else said it) but I was thinking boogie vs basic
Bougie or budget has a nice ring to it.
@@lucy.elisabeth25 I was just going to say "Bougie VS Basic" as a title option!
Vanilla Paste!! Everyone should try it!! It’s better than liquid vanilla and gives your baked goods those black flecks like scraping a vanilla bean would. It’s also cheaper than vanilla beans. I use it for all my baking❤
Agree. It’s so good
If you’re in the US, any ideas where to easily find it? Or is it just easier to Amazon it?
@@melissalask5253 I buy mine online from Heilala, but you can get it at restaurant and bakery supply stores, or from places like Williams-Sonoma
@@melissalask5253 sometimes you can find bottles of it at TJ Maxx or HomeGoods in the food section. Some grocery stores sell it but buying online is totally fine too! But the flavor is definitely up a notch from traditional vanilla extract and while it costs more it’s not as expensive as whole beans (although you can reuse the beans to make your own extract or vanilla sugar so depends on your budget and plans!).
@@ariactyl awesome, thank you!!
I want more of this 😂 call it "do or doughn't!" Heheh 🥁
One of my favorite cooking TH-camrs, Barry Lewis, does this. His series is called Cheap vs Steep. It’s always interesting to see their thoughts.
I commented the same thing, should have read yours first. I totally agree, those videos are great.
@@amysuggs729 Great minds think alike.
@@amysuggs729 same 😂
I love Barry’s channel too
I was looking for this comment!
The batch match! 🥊🔔🥊 That’s my rec lol. I’d love to see this series!
I love that! Commenting to upvote!
I love the Batch Match!!!!
Best one
There is a TH-camr named Barry Lewis who does a "Cheap vs Steep" series. They are really interesting.
Came here to say this!
Wanted to say that aswell
I came down to the comments to look for this comment. Love his channel :)
Barry is awesome! His videos are great and his personality and family ♥️ love him so much
I think you can still make a really good cookie by buying mid priced items. You don’t have to use organic, because that’s not changing the flavor. You can also use like a good Kerry Gold butter, and real vanilla, or vanilla bean paste is even reasonably priced. Then use some Ghirardelli Milk Chocolate Chips, and I think you’d have a really close match to your expensive cookie, at a much cheaper price. That’s my regular cookie recipe anyway, and we love it. Great video! Happy Easter!! 🐣🌷🐰🙏🏼
I am all about Kerrygold butter, it is literally the best tasting and otherwise, and it is worth the price.
I do that with all the food I make. From spaghetti sauce to cookies
I wish we had Kerrygold butter in Canada :'(
Kerrygold isn't that expensive, it's like maybe 2x the price of normal butter, while this water buffalo butter was apparently 5x more than the regular. Regular butter is like $4+ here in Canada, so that's some expensive butter. Also, we can't get Kerrygold butter in Canada.
Agreed on the butter, I like using Kerry Gold and European butters, they have a higher fat content than most USA butters.
Yes, please! Make this a series 🥳
I want to see a version with brownies!
Barry Lewis has a whole series of this on his channel, and I love those! Would be interesting to see the difference between the products he can get in the UK vs. what you get in Canada.
I love his name for it too. Cheap VS Steep I would recommend that but I didn't come up with it. :) I love Barry though.
I didnt see this before I commented the same thing hahaha seems like we have the same taste in TH-camrs 🤣
Came here to say the same thing! Glad I read some comments first!! Definitely interested in seeing UK vs Canadian (as I'm in the US), always intrigues me!
😁 I came to the comments to mention Barry, glad I'm not the only one. I love that both Barry and Rachel are doing this kind of video. I also notice they do a lot of the same hacks and I love seeing the different results they get!
Put the vanilla pods into a jar of sugar after you scrape them. Use the sugar in your coffee and any time you want a lill extra kick of vanilla. Great for iced tea.
I don't know if this is just a German thing, but we use vanilla sugar in baking. It comes in small packets to buy and is either sugar with vanilla aroma or sugar with actual vanilla. I like to make my own the way you described it.
This is what I do! I love it in coffee.
@@redwineandagingerale, my recipe for aebleskivers calls for vanilla sugar as well as regular sugar.
There's an amazing blog post called "The Food Lab's Chocolate Chip Cookies Recipe" that breaks down all the ingredients in chocolate chip cookies and how doing different things to them changes the cookies. It'd be fun to see Rachel use this info as a way to experiment!
I’m sure some other folks have suggested, but spring for the vanilla bean paste. Cheaper alternative to vanilla bean but it’s so so so much better the imitation vanilla stuff
@@amandasabo139 I have seen it at whole foods and Amazon. Nielsen Massey makes a good product. You’re right that it’s expensive but it is still cheaper than vanilla bean pods!
Cheap VS Steap!!! Barry Lewis has a channel for that. his wife n daughters are involvled. Quite good actually 🐸
And Nate from the internet.
I love Barry Lewis and his family ! They are adorable and he does some great videos .
Love these videos by Barry Lewis! Can’t wait to see what recipes you try too!
Love the Barry Lewis’s video however maybe she could put her own spin on it , and call it something like Thrifty vs Frugal. 😂
I love Barry
I love videos like this! Barry Lewis does this and calls it cheap vs steep and I love them so I’d be stoked if you did this series too 😆
The expensive salt you used is more of a finishing salt to use on top of the cookie. When changing salts you want to stick to something with a similar crystal size.
I was thinking the same thing, she could have ground it up to make it the same size bc using 2 tsp of finishing salt is definitely not equivalent to 2 tsp of table salt lol Have a blesses day🙏🏻
Just the vanilla alone would make a huge difference. If you have more vanilla bean maybe try one "cheap" version and one "cheap" version with good vanilla.
100%🙂
also Google where imitation vanilla comes from, and you'll never want to use it again.
This is like Barry Lewis's Cheap vs Steep series.
For the most bang for your cookie buck:
1. Upgrade the chocolate a few notches, even just splitting it 50/50 with regular semi-sweet chips & chopped up darker chocolate
2. Use salted butter (don’t reduce the other salt in the dough if you’re not planning on adding flaky salt on top of the finished product)
3. Buy B grade vanilla beans & vodka (I LOVE Vesica, but get something at least Smirnoff level), slit the beans & make your own vanilla extract. I let mine sit for six months (shake a few times a week), so this takes some planning. When it’s cookie time, pull a used pod out & scrape the seeds into the butter when creaming. DON’T THROW THE SCRAPED POD AWAY! Put it in a new bottle of vodka that will be for drinking instead of vanilla extract. The vanilla beans are a big up front investment, but it’s really not bad on a per-batch basis. And the flavor improvement using these three swaps is very noticeable.
I also put the used pods (after air drying) in sugar in a jar and use it for coffee. Yum.
Put that “used” vanilla pod in a container of sugar. You’ll get vanilla sugar!
Then sprinkle that vanilla sugar over some fresh strawberries! 😋😋
19:10
@@redacikockaite981 Yeah, I commented before they said it. I didn’t delete because comments help the channel.
Regarding the thickness of your cookies- I’ve noticed a huge difference in the rise of my baked goods using fresh eggs from my hens as opposed to store-bought eggs. Quality butter makes a difference, as does quality chocolate. Good vanilla makes a BIG difference. There’s no need to get the most expensive anything, though. I’m used to finding the cheapest way to buy quality ingredients, since I make baked goods to sell on the side, but I’m on a nurse’s budget lol
Omg I was so happy to see the omnom chocolate and the mention of Iceland!! Hi from Iceland Rachel 😍😆 love your channel! 👏👏
You can take the remnants of the vanilla bean pod and add it into a vanilla extract you already have to add more flavor to it. Or you can try and make your own extract.
Yes. Cheap vodka and pod skin
Your excitement over scraping something was so pure lol
I probably would have been just as excited and proud
I once bought a rather expensive jar of cocoa powder while travelling and OH MY GOD the difference it made compared to the regular middle range stuff!
Was watching a different Rachel video, saw this pop up and clicked immediately 😄
Never throw away the vanilla skin after you took away the seeds, put them with your sugar in a Tupperware the sugar will take the aroma
I use many vanilla beans and shove the empty pods in a small bottle of vodka to make my own vanilla
These are both great ideas!!!
I always use unbleached flour, and callebault chocolate is AMAZING.
I think you may have undervalued the difference quality butter can make. I don’t use the most expensive, but mid-range on sale is totally worth it.
kerrygold for life!!
It seems like you and Christopher really enjoy talking with each other, and it makes me happy :)
Evil idea here, use the Smoked Maldon flaky sea salt in the chocolate chip cookies. That sounds amazing to me. OHhh series name could be Basic vs. Boojie. Also, there is a fellow TH-camr that has this exact series. His name is Barry Lewis and he is in Great Britain. His series name is 'Cheap vs. Steep'. I am quite excited to see this series from a North American perspective (I live in the US, but prices on groceries are not that different from Canada). Next idea, your homemade Ramen.
Ooo! Basic vs Boojie, I like it!
♥️
FWIW, there's no way to "overmix" anything until you've got flour in it. There really isn't a way to overmix when you're just creaming sugar, butter and eggs, unless maybe you're whipping it on high speed and incorporating air.
Your comment has made me laugh and also feel silly; I always worry I’m over mixing (creaming) sugar and butter
♥️😆
Yes Rachael, do it and call it “ Chic VS Cheap” 😁👍 I think the expensive one is going to taste much better 100%. Of course the best ingredients make the best cookies.
I love this kind of videos, another TH-camr Barry Lewis makes this videos now and then and it's crazy sometimes how much difference it makes.
Ohhhh, I love this series! What if you called it:
Cheap vs. Steep
Is It Worth the Dough?
Barry Lewis already uses that name.
Ahhh a fellow Barry Lewis fan
Barry Lewis on TH-cam does a similar series together with his wife called cheap vs steap. It would be nice to see you do that too.
I love how detailed they are when it comes to food! It makes me want to appreciate my food more.
From my limited experience the chocolate, vanilla and fat will make the biggest difference. That being said I've only compatible margin to butter, real vanilla extract vs imitation, and super cheep chocolate to giradelli brand.
also imitation vanilla is made with something found in a beavers anal glands, so I'll never use that. real vanilla extract or paste is where it's at!
also there's way cheaper quality butters that aren't 5x the price of normal butter. get some good Kerrygold.
Very very excited for this series. As a paycheck to paycheck American. Baking on a budget is just the norm. For you to break it down and say you know maybe splurge on the chocolate, or buy real vanilla, is nice to know, so we're not breaking the bank by buying all expensive ingredients
The ingredients I would splurge on are cultured european butter, vanilla paste, dark chocolate and maldon flaky salt.
The rest I would focus more on the 'types' of each ingredient such as protein content in flour, caster vs granulated sugar, light vs dark brown sugar. These things affect your cookies more than how 'fancy' they are.
true granulated sugar helps the cookie keep shape though
Dough or Don’t: luxury baking/cooking 🤩 Love this! You should definitely continue this series
bougy bakery vs the peasant pastry.
The amount of times you both said “good cookie” at the end of the video made my day 🥲
Oh Girl!! I tried the shaving cream egg coloring hack you had on last weeks video and they turned out amazing!!! It was so super easy and fun!! The eggs looked so cosmic! I love your videos where you test out the hacks because none of us want to waste our time on something that doesn't turn out good. So many many thanks!! I learn so much from your videos. Love you!! Happy Easter!!!
I really like this concept! And I think it would be really cool if you did like two part videos. The first would be this, where you compare cheap and expensive versions, and the second video would be you remaking it but with whatever ingredients you thought would be worth it. So you would make it normally but add in the expensive ingredients you thought made the most impact on the overall product. I think it’d be cool to see if just using those few ingredients makes just as good a result as if you made the whole thing expensive.
I love this idea for a series!
eeee these are my favorite videos of yours (any ones where you're baking)! 🥰
Love this idea for a series!
Rachel there's a company here in Australia called Bean Bar You who partner with small chocolate companies around the world that produce chocolate from scratch i.e bean to bar, they offer monthly subscription boxes where different companies are featured each month or you can buy individual blocks of chocolate as well. It could be really cool to see you do a taste test of some of these chocolates.
(I had the name of the company wrong)
Barry Lewis does these kind of videos too! Fun
Yes! This is a great idea. Love to see some normal grocery products compared to local fresh ingredients/high end ingredients.
I would love a series of this. I'm thinking you could name is something like "Bougie or Buget" lol, something like that.
Barry Lewis has a series called "cheap or steep", reminded me of that one!! I love this idea!
Yes make into a series
Loving the series idea! You should definitely give it a go!
Rach and Chris are the only people I will watch give cookie recipes critiques and break down every ingredient lol
Love this would love to see a comparison between pizza! Maybe call the series fancy vs frugal faceoff
I use my leftover beans in homemade simple syrup for other sweets & ESPECIALLY sweet tea in the summer.
You can use the leftover vanilla bean to make vanilla pudding / custard from scratch :)
Absolutely LOVED this video!
Love cheap vs expensive that way I don't have to do it myself. Thanks great idea.
Ghirardelli makes really good baking chocolate. I use it to make chocolate cherry brownies.
cool episode! ;) Tip: in Central Europe, vanilla sugar is used more often than vanilla extract. The best one is the home-made one: add the vanilla stick paste to the sugar container, then just the sliced vanilla sticks and leave them tightly closed. After a while, it will be a delicious vanilla sugar with no chemicals added.
A good name would be frugal or fancy!!
I highly recommend that you put the vanilla bean pod in sugar. Having vanilla sugar for your baking is just 👌
Berry Lewis calles his cheap vs steap 🥰
*really craving cookies now and grinning because 🇮🇸🍫😁* Happy Easter!
You need to creame the butter and sugar till its really light and fluffy rach!!!
‘Got ur back, cheap cookies’🤣🤣never thought i would heard this but made me crack up.
loved the comparison - look forward to more comparison videos
Lux vs Cheap:The Art of the Bake
Fancy vs Frugal!
Chocolate chunks are where it is at! I chopped up a bar of Baker's chocolate for cookies once and now my partner pouts when I use regular chips :D
I think further experiments would be awesome! Bring it on♥️♥️
we make our own vanilla with absolut vodka & vanilla beans. it’s richer than store bought and smells DIVINE!
If the little house books told me the truth, your fancy butter was probably white because it was winter butter, when the diet of a free range cow (I think Buffalo are still bulls and cows) is different and has less beta carotene.
I once made an all organic chocolate chip cookie recipe and it was so amazing! Worth the price.
Please make this a series! I think there will be a very small difference between the cookies. I hope you and your family have a great week!
I love this and I think you should make a series out of it.
Splurge on Kerrygold butter. It makes a huge difference in all my cooking and it gives cookies a wonderful hint of buttery aftertaste. It’s the only thing I did different last year for my Christmas cookies and it took them to a whole new level.
I do vanilla in a good bourbon! So good for baking and other things!
I put my vanilla thing in coffee grounds, idk if its wasting it or not but it gives a super nice vanilla note to my coffee.
For those wondering about vanilla beans, let me tell you can buy those in bulk online for a massively cheaper option, which in the us there is some variation in price. but for example, I have bought in the past online a 25 pack of grade b vanilla beans for $20 plus like $4-$5 for shipping.
I need more of these videos!
Love your videos . Interesting comparison. My Mother actually grows her own vanilla pods, you can put the scraps one in your sugar containers, it'll flavor the sugar
Nothing quite like a good cookie 🍪 😁 much love
How about "Bargain vs Bougie" as a series title for your cheap vs expensive series?
Might be too late for a series name suggestions, but what about “Bargain vs. Bougie Baking?”
I’d also like to see the products your using like what are the brands of the cheap ingredients/expensive
I missed you Rach
so…I made these tonight (with espresso powder). I used only 1C of dk. brown sugar (1/2C less than you) and added walnuts. I used real vanilla extract and 65% dark chocolate bittersweet chunks. Baked 6 big cookies at 350F for 15 minutes. I put the rest of the dough in the fridge for another day. Hubby was hovering over the stove until the timer went off. Delish!!!🍪🤤 thank you!!!!
I know artificial vanilla and real vanilla are quite different, but I'm glad she used them because the point is to test the most affordable cookie vs the most expensive! It would be interesting to see recipes comparing margarine as a substitute for butter; I know it gets a lot of hate but it's so much more affordable and cost is a barrier for many people when it comes to baking. Maybe having 3 categories: the ultra affordable, an average middle area, and expensive/luxury. I just think it would be great to see if the ultra affordable options can work for people who are on a tighter budget and to make baking more accessible for anyone regardless of financial situation! ❤️
I'd like to see more in a series. Maybe it could be called Bargain vs Boujie.
You can throw the scraped vanilla bean into a jar with sugar and you get homemade Vanilla sugar plus you’re making the most out of your your vanilla bean
I would Love To See more videos like this, a series!!!!!
Would love this as a series. Thinking maybe Fancy vs Frugal Foodie for a title.
The good thing about expensive chocolate is that it tends to be better for the environment and how they work with and pay their workers, making it a better option. Looking for fairtrade chocolate is the best option.