Thanks for watching Everyone! *What oil soluble flavours would you infuse in the butter?* As always the recipe is in the description box below the video.
Love how Julie was more excited about the cookies than the chicken (which looks awesome too, BTW, looking forward to THAT recipe). Thanks Glen and Julie for my day’s bright spot.
This was the most natural reaction to a completed dish that I've ever seen. Not over the top at all. Just a pleasant response. I can't believe how much I appreciate something as simple as that. Subscribed!
When Glen said "SCIENCE!" I ended up with two songs playing in my head: "As sweet as any harmony Mm - but [s]he blinded me with science '[S]He blinded me with science!' ... 'Blinding me with science - science!' 'Science!'" and "Plastic tubes and pots and pans Bits and pieces and the Magic from the hand We're makin' weird science Things I've never seen before Behind bolted doors Talent and imagination Weird science" 😁😎
"So here the best would be to use sous-vide, but you don't have to. I know most of you probably don't have one so we'll use a pot here." "Now use your trustee ol' carboxymethyl cellulose powder."
@@chineseviking I don't know what you're talking about, Sous Vide is very useful and I use it quite often, in fact made some pork chops yesterday came out great, melt in your mouth / juicy :D And yes I assume what you said was sarcasm by adding the words "limited use" and finishing with "useful for a multitude of things"
@@chineseviking *Cheap* limited use specialised powders versus *expensive* multi-use appliances. Also - even the comparison doesn’t follow, since you could use the coffee-infused butter in any cookie recipe without the cellulose or even the tapioca starch.
Love the addition of some of these "traditionally" commercial ingredients. I think they usually get a bad rap as a result of people who don't know what they're talking about.
I've always preferred a soft chocolate chip cookie. My mom's is like a cake. You could almost make a layer cake with them. I discussed the possibility of making a layer cake with them at one point. The filling would have to be something that wasn't too sweet. Maybe some espresso vanilla whipped cream.
My mother's were higher and soft, and I always enjoy that kind. Cookies that are too crisp or hard hurt my mouth and teeth while chewing. Some people's could be used for Frisbee!
A trick to get the most air out of the zip lock bag is to push it into the water so the zipper is just above the water line. The water should displace the air in the bag allowing you to remove almost all of the air.
These look great! I like all the scientific tips you add to get desired results. Would you be willing to apply your know-how to create a vegan chocolate chip cookie? 🍪
Hey Glen! In lieu of a vacuum sealer you can slowly dip the zip lock bag into a sink full of water and let the water pressure force the air out; then when the zip is just barely above the surface of the water close it up and... Voila (almost) vac sealed bag. Before I got a vac sealer this is how I dealt with a lot of my home butchery and left overs.
@@stevengoetz6773 Yes, I did see that; the point of my post though was to specifically point out that method as something which can be done in lieu of using a vacuum sealer.
I have a question ,can I use instant coffee to do that recepie ? I really do enjoy coffee and was wondering if I use instant coffee since it dissolve would it make the coffee flavor more present.
Great video as always, thanks! Baking at a slightly higher temperature will help guard cookies going flat as well. The higher heat will set the cookies (shape) faster.
Always eat dessert first! It’s a rule!😋. When I looked up “infused cookie” looking for this recipe, it was the only one infused with coffee. Wanna take a guess at what the others were infused with?
So if I used my vacuum sealer to seal the butter and whatnot together, but used the stovetop method, that would work, and might get closer to sous vide? Also, in terms of flavorants... orange, clove, and mint come immediately to mind.
Would the butter be able to be substituted for margarine? I know someone that is allergic to all things milk. There are chocolate chips they can have which aren't bad at all and I wanted to know if I could pass this on to them. Granted they probably won't make it because they don't like crunchy cookies, but still would like to know.
I do find it funny that Glen didn't use the Sous Vide because he was worried that it was a device that many people didn't have and then used a stand mixer that... we I don't have. A part of what is 'normal' I guess.
could you brown that infused butter? or add browned butter as well? Browned butter is my favorite thing in anything sweet, I'm always adding it to things or replacing the regular butter w/ it
Glen great show as always. I enjoyed the Science but you only gave us half of it. If i where to use Carboxymethylcellulose (CMC) and tapioca starch in a different cookie recipe do i take equal amounts of flour out?
So I know I'm a bit late to the game but I'm hoping someone can help me out. so over quarantine I've been trying to find my own perfect cookie recipe. I've got one nailed and I'm now looking to experiment, I like the idea of infusing the butter with coffee, do the beans need to be whole? My flavour combo I'm thinking of is whisky, coffee and using a smoked sea salt, cheers, hope everyone is keeping safe
I think using Bread Flower would cause too much gluten formation which would give you a very "bready" cookie. Using CMC allows moisture retention without having to sacrifice the texture
Really enjoy your historical recipes, will have to try this one out on my wife. Have not been following long but wondered when you make one of your historical recipes do you use Imperial or U.S. measure?
Ok question is guar gum the same as the cellulose gum. As a celiac i have the guar gum already. But game to find the other. Also i am intrigued about the tapioca starch. I am considering making these for my husband.
I did this using coarsely ground coffee out of curiosity, and the butter is fairly dark and has an extremely pronounced coffee flavor. I'm letting the dough chill right now, but the taste of the dough makes me think the coffee might be a little overwhelming, actually.
@@Vedexent_ Update... I infused 230g of butter with 35g of ground coffee for an hour at about 180 degrees. After straining I was only able to recover 150g of butter, so account for a loss if you plan on doing this. I used a Smitten Kitchen recipe, the "consumate chocolate chip cookie revised", and it called for 280 grams of butter. So in the end, the ratio of infused to regular butter was roughly 50/50. Even then, the coffee flavor was a little overwhelming. The batter tasted a bit like coffee icecream. The final cookies were good, but had a slightly bitter undertone, almost like a cheap coffee liquor. It was a nice flavor, but definitely too pronounced. Moving forward I would probably reduce the infusing time to 30 minutes (if using ground coffee) as I think the time led to over extraction, releasing some of the bitter compounds.
I've used grated cassava root to make a 'cake', a Philipino dessert w/ a custard topping. It's a weird dessert, if you don't cook it long enough it's like rice that's underdone and for some reason, some recipes add grated cheddar cheese to the cake and custard topping, I opted to leave that out but have never tried it w/ but my friend says it makes the dessert taste gross, she doesn't know why they do it either lol
I'm quite ok with a slightly melty "cookie" as opposed to something crunchy because at the age of 53 I don't feel I'm going to lose a filling or cap when I bite into it. We get these horrific things called "Maryland Cookies" in the UK. Well darn, if that's your state's cookie (I know it's probably not), then I'm amazed anyone in Maryland has any teeth left.
@@johnb6520 No John, no they're not nice at all, and I think the good state of Maryland should make a legal complaint against Burtons, the manufacturer, for ruining your state's reputation.
Glenn, is this your favorite chocolate chip cookie or you prefer the usual one you say you make regularly, the buttery chocolate chip. Which of yours is closest to David's cookies? Did you see my fried chicken recipe I sent you? Reaaaaaal good.
I've never heard of cellulose gum. Doing a quick search for it, it looks like I'd have to purchase it from a science lab supplies website, if I wanted to get it in New Zealand. I don't know about tapioca starch either. On another note, is it the eggs that make the cookies chewy? NZ biscuits tend to be hard, and rarely feature eggs in their ingredients.
I would probably just throw some freeze dried coffee crystals in a mortar and pestle and grind them down to a powder and skip all the crazy food science.
@@Vedexent_ Friend of mine debated getting one for 300 plus tax a little over a year ago. It was on sale at a local store. They decided not to because wouldn't use it enough.
Thanks for watching Everyone! *What oil soluble flavours would you infuse in the butter?* As always the recipe is in the description box below the video.
What an awesome channel this is! Keep up the high quality! 😊
Cannabis is oil souble ;)
I'd say delta-9-tetrahydrocannabinol would work...
Am I able to use Xanthan Gum instead of CMC? My local stores don't have it and it seems to be the same lol, Both thickeners.
I've put a bit of rose oil in cookies before. It was for thumb print cookies with rose hip jelly.
He puts a dozen on the tray, but there's only seven on the cooling rack when Jules shows up. The mystery of the missing five cookies begins.
they went flat obviously
Aliens
If Glen is anything like me when I bake cookies it’s because several have to be tested while still warm to make sure they aren’t poisonous.
@@MontyMole82 A good baker always sacrifices for the benefit of humanity.
Cookie tax, of course
Love how Julie was more excited about the cookies than the chicken (which looks awesome too, BTW, looking forward to THAT recipe). Thanks Glen and Julie for my day’s bright spot.
Need more Julie. I'll start watching at her appearance to see if I want to see the preparation.
I thought this was going to include a very different infusion.
Especially how it's legal now in Canada
Andre Nader same lol
Same here. That would definitely widen Glen's audience a bit!
Me too. He is Canadian after all.
Ha ha ha Same!
Infused cookies?! Oh, you meant with coffee.
I bet the same technique would work to infuse it with other flavors.
just coffee...how disappointing...
Glen lives in Canada, which legalized pot, so... The friends are still waiting, Glen!
@@ReclinedPhysicist There are "Cooking with Pot" cooking shows on TH-cam.
@@TheWolfsnack That accounts for the thumbs down.
This was the most natural reaction to a completed dish that I've ever seen. Not over the top at all. Just a pleasant response. I can't believe how much I appreciate something as simple as that.
Subscribed!
When Glen said "SCIENCE!" I ended up with two songs playing in my head:
"As sweet as any harmony
Mm - but [s]he blinded me with science
'[S]He blinded me with science!'
...
'Blinding me with science - science!'
'Science!'"
and
"Plastic tubes and pots and pans
Bits and pieces and the
Magic from the hand
We're makin' weird science
Things I've never seen before
Behind bolted doors
Talent and imagination
Weird science" 😁😎
@Miguel Gudino Yeah Mr White! Yeah science!
Great video Glen! 👍
I made a cake the other day one egg at a time. What a difference. Thanks for taking the time to explain the little things.
I like that scraper blade on your Mixer-That-Shall-Not-Be-Named.
"So here the best would be to use sous-vide, but you don't have to. I know most of you probably don't have one so we'll use a pot here."
"Now use your trustee ol' carboxymethyl cellulose powder."
6 USD ingredient vs 80 USD Immersion circulator and 20 USD vacuum sealer.
@@Kinkajou1015 limited use specialized powders or kitchen tools useful for a multitude of things.
@@chineseviking I don't know what you're talking about, Sous Vide is very useful and I use it quite often, in fact made some pork chops yesterday came out great, melt in your mouth / juicy :D
And yes I assume what you said was sarcasm by adding the words "limited use" and finishing with "useful for a multitude of things"
@@chineseviking *Cheap* limited use specialised powders versus *expensive* multi-use appliances.
Also - even the comparison doesn’t follow, since you could use the coffee-infused butter in any cookie recipe without the cellulose or even the tapioca starch.
Love the addition of some of these "traditionally" commercial ingredients. I think they usually get a bad rap as a result of people who don't know what they're talking about.
Supper REALLY LOOKS GOOD!
I like the fact that the coffee isn’t overwhelming and thanks for the Thomas Dolby reference.
It's so great !
I've always preferred a soft chocolate chip cookie.
My mom's is like a cake. You could almost make a layer cake with them. I discussed the possibility of making a layer cake with them at one point. The filling would have to be something that wasn't too sweet. Maybe some espresso vanilla whipped cream.
My mother's were higher and soft, and I always enjoy that kind. Cookies that are too crisp or hard hurt my mouth and teeth while chewing. Some people's could be used for Frisbee!
I like my cookies 100% chewy
A trick to get the most air out of the zip lock bag is to push it into the water so the zipper is just above the water line. The water should displace the air in the bag allowing you to remove almost all of the air.
Could I substitute Carboxymethylcellulose for Guar Gum or Xantham Gum?
Amazing cookies. Keep up the good work
Looks good and great priorities - "Life's short, eat dessert first"
These look great! I like all the scientific tips you add to get desired results. Would you be willing to apply your know-how to create a vegan chocolate chip cookie? 🍪
Thank you. I’m going to try this with decaf beans, as I can’t have much caffeine besides the chocolate chips.
Hey Glen! In lieu of a vacuum sealer you can slowly dip the zip lock bag into a sink full of water and let the water pressure force the air out; then when the zip is just barely above the surface of the water close it up and... Voila (almost) vac sealed bag. Before I got a vac sealer this is how I dealt with a lot of my home butchery and left overs.
If you watch, that's basically what he did with the pot of water.
@@stevengoetz6773 Yes, I did see that; the point of my post though was to specifically point out that method as something which can be done in lieu of using a vacuum sealer.
I normally put CMC in my homemade fondant. Great to know I can also use it in cookies to hold their shape.
Mmmmmm, tastes like science.
I already make great ch/ch cookies, but I like the thought of infusing coffe flavor into the butter.
I'm gonna try that butter trick with tonka beans!
"let's prioritise"! Hahahaha! Dessert before dinner. That's what I like to see. 😜
I put butter and egg yolks in my coffee. Also delicious. Im sure I'd be into this combo too.
Ew dude
I have a question ,can I use instant coffee to do that recepie ? I really do enjoy coffee and was wondering if I use instant coffee since it dissolve would it make the coffee flavor more present.
Was really hoping my boy Glen was gonna whip up some killer weed cookies that taste like coffee and chocolate chip
Can I swap out the butter for budder?
Great video as always, thanks! Baking at a slightly higher temperature will help guard cookies going flat as well. The higher heat will set the cookies (shape) faster.
Guard against*
Can i make crispy cookie using this recipe by baking it longer?
Would you get more coffee flavor if you ground the beans before adding them to the butter?
Always eat dessert first! It’s a rule!😋.
When I looked up “infused cookie” looking for this recipe, it was the only one infused with coffee. Wanna take a guess at what the others were infused with?
The same thing mines infused with 😶🌫️🤭🤣
So if I used my vacuum sealer to seal the butter and whatnot together, but used the stovetop method, that would work, and might get closer to sous vide?
Also, in terms of flavorants... orange, clove, and mint come immediately to mind.
Elise Logan: Mmmmmmmint!
butter souve works well with some herbs
You didn’t mention the 3 cups of ❤️ you added.
Would the butter be able to be substituted for margarine? I know someone that is allergic to all things milk. There are chocolate chips they can have which aren't bad at all and I wanted to know if I could pass this on to them.
Granted they probably won't make it because they don't like crunchy cookies, but still would like to know.
Margarine or shortening would work fine.
Thanks for the mention Glen!
Those cookies were so good! @Kitchen Alchemy from Modernist Pantry - Next up we'll be using some of your products to make Pretzels on Friday.
@@GlenAndFriendsCooking sounds like fun! The regular pretzel or the pretzel brioche bun?
The regular pretzel, loved them!
I do find it funny that Glen didn't use the Sous Vide because he was worried that it was a device that many people didn't have and then used a stand mixer that... we I don't have. A part of what is 'normal' I guess.
could you brown that infused butter? or add browned butter as well? Browned butter is my favorite thing in anything sweet, I'm always adding it to things or replacing the regular butter w/ it
Glen great show as always. I enjoyed the Science but you only gave us half of it. If i where to use Carboxymethylcellulose (CMC) and tapioca starch in a different cookie recipe do i take equal amounts of flour out?
So I know I'm a bit late to the game but I'm hoping someone can help me out. so over quarantine I've been trying to find my own perfect cookie recipe. I've got one nailed and I'm now looking to experiment, I like the idea of infusing the butter with coffee, do the beans need to be whole? My flavour combo I'm thinking of is whisky, coffee and using a smoked sea salt, cheers, hope everyone is keeping safe
could a person add a bit of a higher protein flour like bread flour to get a similar effect of the cmc?
I think using Bread Flower would cause too much gluten formation which would give you a very "bready" cookie. Using CMC allows moisture retention without having to sacrifice the texture
If I remember correctly from Alton Brown, using bread flour will produce cookies with a chewy texture.
Was the purpose of the fine mesh straining to get rid of the vanilla seeds alone? Or was the point to also eliminate milk solids?
I like any kind of gum in any recipe. 😄 It's always better. 🙂
Really enjoy your historical recipes, will have to try this one out on my wife. Have not been following long but wondered when you make one of your historical recipes do you use Imperial or U.S. measure?
It probably depends on whether the cookbook was from the US or Canada...
How about using espresso powder instead of infusing butter with coffee beans? Yay or no?
Ok question is guar gum the same as the cellulose gum. As a celiac i have the guar gum already. But game to find the other. Also i am intrigued about the tapioca starch. I am considering making these for my husband.
Tapioca starch is made from cassava root - is that cassava starch available where you live?
7:35 Her face is just like "what the hell have you done with these cookies? Should I be worried?"
" Science! "
-Glen
would there be a caffeine content high enough to give an effect?
Yes, it would extract some caffeine.
was the vanilla bean flavor any different from if it went straight in the dough ?
Is there a chewy variant?
Hi, i'm trying to make this cookies, turned up that my butter and sugar won't cream, is it because i melted the butter with stove?
About 11 months ago you did jello ice cream and you said you would revisit it, do you have an update yet?
I thought you couldn't cream melted butter... my life is a lie!
Could you infuse cinnamon into that butter and use it to put on toast in the morning?
You could just mix those together and be done with it...no need to heat it
Might you also bump up the coffee flavor by using espresso powder?
These coffee infused chocolate chip cookies look just perfect. When's the KFC video coming out?
Would a crock pot work the same on high
"Science! She blinded me with science!" We must be around the same age.
What is killer? And how do you infuse?
Never mind the cookies! Recipe for the chicken? Both look so good!
The chicken video is next week, or maybe the week after?
Allergic to cellulose ...yup it sucks...any subsitutions?
I did this using coarsely ground coffee out of curiosity, and the butter is fairly dark and has an extremely pronounced coffee flavor. I'm letting the dough chill right now, but the taste of the dough makes me think the coffee might be a little overwhelming, actually.
@@Vedexent_ Update... I infused 230g of butter with 35g of ground coffee for an hour at about 180 degrees. After straining I was only able to recover 150g of butter, so account for a loss if you plan on doing this. I used a Smitten Kitchen recipe, the "consumate chocolate chip cookie revised", and it called for 280 grams of butter. So in the end, the ratio of infused to regular butter was roughly 50/50. Even then, the coffee flavor was a little overwhelming. The batter tasted a bit like coffee icecream. The final cookies were good, but had a slightly bitter undertone, almost like a cheap coffee liquor. It was a nice flavor, but definitely too pronounced. Moving forward I would probably reduce the infusing time to 30 minutes (if using ground coffee) as I think the time led to over extraction, releasing some of the bitter compounds.
Given that you filtered the bitter, why didn't you grind the coffee beans?
I've used grated cassava root to make a 'cake', a Philipino dessert w/ a custard topping. It's a weird dessert, if you don't cook it long enough it's like rice that's underdone and for some reason, some recipes add grated cheddar cheese to the cake and custard topping, I opted to leave that out but have never tried it w/ but my friend says it makes the dessert taste gross, she doesn't know why they do it either lol
Everyone is in here talking about marijuana, but i thought he was gonna infuse the cookies with actual serial killers
And in this cookie we will put a little John Wayne Gayce. In this one a little David Berkowitz. Can’t forget about a little Jeffry Dahmer in this one.
Omg
He blinded me with SCIENCE! Don't worry, there will be cookies.
I vote for coarse Ly ground coffee -> More surface area
I'm quite ok with a slightly melty "cookie" as opposed to something crunchy because at the age of 53 I don't feel I'm going to lose a filling or cap when I bite into it. We get these horrific things called "Maryland Cookies" in the UK. Well darn, if that's your state's cookie (I know it's probably not), then I'm amazed anyone in Maryland has any teeth left.
Born and raised in Maryland and have never heard of a Maryland cookie. Doesn't sound very pleasant.
@@johnb6520 No John, no they're not nice at all, and I think the good state of Maryland should make a legal complaint against Burtons, the manufacturer, for ruining your state's reputation.
i learned to "infuse" butter with "stuff" in highschool :)
I feel glen has tricked me
@@topman8565 it was ninja level...you didn't stand a chance
My Canadian stoner ass: "Ooooooh INFUSED you say?!" *clicks video*
Glen: "...coffee infused chocolate chip cookies"
Me:"...oh, those aren't as fun."
Glenn, is this your favorite chocolate chip cookie or you prefer the usual one you say you make regularly, the buttery chocolate chip. Which of yours is closest to David's cookies? Did you see my fried chicken recipe I sent you? Reaaaaaal good.
I've never heard of cellulose gum. Doing a quick search for it, it looks like I'd have to purchase it from a science lab supplies website, if I wanted to get it in New Zealand. I don't know about tapioca starch either.
On another note, is it the eggs that make the cookies chewy? NZ biscuits tend to be hard, and rarely feature eggs in their ingredients.
A website called: Modernist Pantry Will have all of the stuff you are looking for, and a few things you never knew you needed.
Asian grocery stores may have tapioca starch (and a number of other alternative starches).
Hey Glen fans. What does Jules do? Besides being lovely and smart. 😊 Is she a writer? I am just curious.
I really want to try this recipe, but given there is more sugar than flour.....
yes but are they made from free-range and grain fed killers?
Measure chocolate chips with your heart!
Try to make ale 8 please
Well..what's the point of doing all coffee and vanilla work if you can't taste it?
Coffee is a flavour that lifts all of the other flavours- you may not taste it, but it makes it better.
I would probably just throw some freeze dried coffee crystals in a mortar and pestle and grind them down to a powder and skip all the crazy food science.
Sourcing the killer is going to be the hardest part of this recipe.
Everyone who makes edibles know what's up with infusion B)
I have the sous vide and vacuum machine but i don't have the 300 dollar stand mixer lol
You don't need a stand mixer, it just helps.
@@Vedexent_ Friend of mine debated getting one for 300 plus tax a little over a year ago. It was on sale at a local store. They decided not to because wouldn't use it enough.
Four 20 method is identical!
Am I the only one who just wanted the chicken when we saw it? lol
😁✌🖖👌👍😎
Have you ever tried putting instant vanilla pudding in the dough? It makes a super soft and puffy cookie ❤
How can you eat these with tea!?!?!
Finish KFC quest!
I think brewed instant coffee
Lol maybe that wasn't the best thumbnail for this video, cuz it definitely sounds like there's weed in them.
say "out and about" :)
I was looking for special chocolate chips.. those look like tollhouse chips... upgrade the chocolate
Those definitely aren’t tollhouse chips...
@@GlenAndFriendsCooking Nestle makes an espresso chocolate chip