I’m gonna say it again. You’re my favorite cook/chef/baker/“recipe developer” whatever on youtube. I feel like I’m hanging out with you in the kitchen. I have a family sour cream cookie recipe (probably 100 hrs old) but ours is with nutmeg and comes out like cake like - never considered adding chocolate. Simple but delicious and now I have to bake. ❤
I couldn’t agree with you more, she is such a charming cook/chef/baker/recipe developer/youtuber. Watching her videos is an instant stress reliever for me.
I would assume it’s added work for you, I absolutely the longer format videos! I’ve watched your content for a little over a year now and your longer videos feel cozy and personal. I feel like we’re just friends baking. 100% all in for wine in the kitchen floor💕
I made the tall, rye guy cookie yesterday (used whole wheat, no rye flour on hand). They were spectacular🍪😍 Just bought rye flour to try entirely original recipe. Making a batch to send to my son at college. You are my fav chef and personality. Pls don't ever change!!
I used salted butter the first time I made it, as I didn't have any unsalted butter on hand. The second time I made it with the rye flour, I used unsalted butter.
Hi Justine, first time responding to a video. Wanted to share "My secret " ingredient to my cookies... my cookies are a mesh of Brown Butter, white & brown sugar, chocolate chips, oats and here it goes, pumpkin spice...yes! the hint of pumpkin spice is there and no one can figure out where this warm, earththy taste is coming from! i consider my cookie to be a chocolate chip cookie, but with an added twist of oats & dash of pumpkin spice. Cheers to your cook book and wonderful ability to create recipes. I absolutely love these cookie receipies.... Bravo! love from L.A.
This sounds fantastic! Although I'm personally not a fan of nutmeg, so I'll often substitute cardamom instead. I *love* cardamom in granola and some Kosher salt in at the end.
Strongly agree that we should all be skeptical of those who prefer crispy and thin cookies 👀🤣. Love this video! Cookies for all! Can't wait to try #2 over here.
One of my favorite cookies when I was young was my Aunt’s Soft Sugar Cookie - it reminded me of the soft drop chocolate chip cookie that Archway made. And, the star ingredient is Sour Cream. I remember requesting these frequently from her and asking her for this recipe years later when I craved them and couldn’t find a similar recipe. They were a perfect combo of a cake and a cookie - a cakie? With a lovely dome and amazing mouthfeel. I know it was that sour cream that made all of the difference. Can’t wait to try ALL 4 of these!
10:04 I really appreciate this. I've heard before that "aging" the cookie dough in the fridge does... well, it does something. The flavors develop, I've been told. I don't believe I've seen a side-by-side on this, much less an hour in the fridge, six hours, twenty-four, and so on. So, absent a J. Kenji Lopez-Alt style food experiment, I would prefer to eat my cookies sooner rather than later thanks!
Congratulations!!!!!🎉🎈Justine on the beautiful house, the awesome cookbook, the wedding, and all the many, many blessings that your heart can hold because you deserve it! I love all your recipes, and your channel. You are such an inspiration my friend!!! Take care! God bless you!🎈🎉🏘️🍪🧁🐈☀️💕🕊️🙏💐🌷🌻🎈🎉🥀🌼🌺🍪🐈🍯🍧🥧
You’re my hero for this one. Everyone in my house has different cookie opinions (I myself am a thin crispy lover. The appeal for me is when paired with milk the crunch makes it like eating portable cereal). It will be nice to have a cookbook with options to cater to all!!
Sour cream is the best thing you could put in a cookie. My favourite cookie is a snickerdoodle with sour cream and it just changes the taste and the smoothness/fudginess of the cookie in the best way possible. Plus, it complements the cinnamon. But yeah, sour cream is BEST.
I love hanging out with you in the kitchen! These videos are entertaining and educational but still like a fun conversation with a friend who is equally obsessed with cookies and is opposed to chilling dough
I like the longer videos very much, especially the sittings on the floor. I love it. I really like your style und your explanations why to take more of this or more of that. It´s like opening the world beyond. Can´t wait to try all of the cookies. Do you have a recipe for something with pumpkin. It´s close to fall. And fall and pumpkins are a match made in heaven. Thank you very much und keep going 🙂
I just found your channel and you have such a talent for connecting with your audience! Your videos really feel like we're hanging out in your kitchen together and geeking out about food and recipes. It's so nice!
This is my favorite kind of cookie content!! Thank you for not being overly snooty about your recipe research! Your galley kitchen is beautiful and relatable, so is the kitchen-aid knocking into the uppers. Classic! Your cookies are beautiful and inspiring! I’m a believer in sour cream, yum, gonna try it!!
I’d encourage everyone to see America’s test kitchen’s Dan Eats everything episode on vanilla. Or Ethan Chlebowski’s on different kinds of vanilla. But, long story short, for anything baking, just use imitation vanilla. The real vanilla looses so much flavor compounds once it heats the aroma is just lost in the air :/ I decant it into a fancy bottle and label it as ‘Baking Vanilla’ and I use it with my heart’s content without breaking the bank. The vanilla flavor is always there (and amazing). I add a little of it in all bread/sourdough baking and it is always a HIT.
After all that hard work, I’d love to see more of a cookie review and eating session with you and your friends there at the end! These look so delicious. I think the thick goey one would be my pick
Snacks, this was the not only the video I needed to make the best chocolate chip cookie (to my liking lol) but it's the video that makes me want to buy my first cookbook. Your recipes are so fun and makes me grow as a home cook/baker. P.S. I really like your long form content and I'm so happy it's back.
Just gave the Tall Rye Guy a go and just the smell from the oven was incredible. My wife was reasonably skeptical that something could taste as good as those smelled, but they were, well, knee-bucklingly good. They're a hit! Thanks for making me look good.
I suspect cookie preferences often go back to what people grew up with. In the '60s and '70s when I was a kid, most chocolate chip cookies were thin and crispy. Gooey, thicker cookies didn't appear in my neck of the woods (New England) until the 1980s with Mrs. Fields. Weirdly, now when I try to make chocolate chip cookies using the Toll House recipe on the chip bag, which is what my mom used, they only come out soft and chewy. I tried different butter/margarine/shortening combinations, as well as electric vs. gas. vs. toaster ovens. Still couldn't get them right. I have to hunt down recipe modifications like yours to try to replicate my childhood cookie. Thank you for the variety!
I think chilling time more useful in terms of structuring and absorbing in a classical cookies. If you look for chilling time in terms of flavour development you have to make sourdough cookies and there you have also an effective development of flavours in the dough through chilling time
I was missing the butter info on the blueberry pistachio sugar cookies! Now I can move forward! I have been yearning to make those since you posted them!! They are going into the oven tonight!
I made the brownest butter darkest chocolate cookies. I didn't have the confidence to brown the butter as much as shown, but got to like 80%. Anyways, they turned out great! I'll probably use a little less coffee next time but a hint definitely lends that artisanal/bakery quality. Thank you!!
I was just lamenting to my husband the other day about places that claim they make the best anything. Like why even do that!! also have pre-ordered your book and I’m so excited.
Justine!!! You’re making me want cookies!!!!!!! And I’m gluten and dairy free so I’m not sure how any of these recipes will work with my diet 😭😭😭😭😭 I’m gonna try it anyways lol. Wish me luck! 😅
How much baking powder do you use on the first cookie? I tried making them & they did not look the same & im sure that they didn’t taste the same either 😮
Speaking for everyone in the “she’s lost me, but I’m still gonna watch bc I find her beautiful & inspiring” group, don’t worry about us, we’ll catch up lol
Hello! Just discovered you channel with this post and I immediately subscribed :)... One question, for the Extra Thin Extra Crisp Cookie, what was the amount of the melted butter?
Hello…just curious. If you are taking a recipe that does not say brown butter but you want to make it with brown butter. Say it calls for 250 g of butter. Do you brown extra butter to compensate for the milk solids lost. Say 300 g.??? Thx
Hi! You don't lose any milk solids when browning butter, you just toast them. However, by browning butter you are essentially boiling out the water content, which is about 15-20% of the butter weight pre-browning, so you should compensate for that in the recipe by adding some water back in! For 250 g of butter that would be ≈ 40 g of water after browning it, or you can be extra precise and weigh the butter before and after. I like browning butter when making brownies and compensating for the water loss with espresso or strong coffee :))
Rye is more absorbent and sticky than wheat flour, though it doesn't lend itself to much gluten development. I'm *inferring* that means the dough would end up a little drier and stickier without baking up tough or chewy. But empiricism wins, and if Justine's baked them with all AP for similar structure and texture, then it doesn't make much difference but flavor!
![⭐️( ลอยกระทง 2024 ) Ver. แดนซ์ Remix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/rMWOLhgXUHc/mqdefault.jpg)
Oops! I forgot to edit in the egg that goes in the Tall Rye Guy, it goes in with the brown butter!
Is it just one egg?
Thank you!
I am with you, not a "crisp" cookie girl 🍪🍪🍪
I’m gonna say it again. You’re my favorite cook/chef/baker/“recipe developer” whatever on youtube. I feel like I’m hanging out with you in the kitchen. I have a family sour cream cookie recipe (probably 100 hrs old) but ours is with nutmeg and comes out like cake like - never considered adding chocolate. Simple but delicious and now I have to bake. ❤
Please give recipe
I couldn’t agree with you more, she is such a charming cook/chef/baker/recipe developer/youtuber. Watching her videos is an instant stress reliever for me.
I would assume it’s added work for you, I absolutely the longer format videos! I’ve watched your content for a little over a year now and your longer videos feel cozy and personal. I feel like we’re just friends baking. 100% all in for wine in the kitchen floor💕
I made the tall, rye guy cookie yesterday (used whole wheat, no rye flour on hand). They were spectacular🍪😍
Just bought rye flour to try entirely original recipe.
Making a batch to send to my son at college.
You are my fav chef and personality. Pls don't ever change!!
Did you use salted or unsalted butter?
I used salted butter the first time I made it, as I didn't have any unsalted butter on hand.
The second time I made it with the rye flour, I used unsalted butter.
Hi Justine, first time responding to a video. Wanted to share "My secret " ingredient to my cookies... my cookies are a mesh of Brown Butter, white & brown sugar, chocolate chips, oats and here it goes, pumpkin spice...yes! the hint of pumpkin spice is there and no one can figure out where this warm, earththy taste is coming from! i consider my cookie to be a chocolate chip cookie, but with an added twist of oats & dash of pumpkin spice. Cheers to your cook book and wonderful ability to create recipes. I absolutely love these cookie receipies.... Bravo! love from L.A.
This sounds fantastic! Although I'm personally not a fan of nutmeg, so I'll often substitute cardamom instead. I *love* cardamom in granola and some Kosher salt in at the end.
Oh. My god. That…. Sounds. AMAZING!!!!! That’s it. Im making cookies today. Thank you for sharing your secret ingredient!!!!!! ❤
Strongly agree that we should all be skeptical of those who prefer crispy and thin cookies 👀🤣. Love this video! Cookies for all! Can't wait to try #2 over here.
Haha crispy cookies just aren't it. Now slightly chewy cookies though🤤
seriously my favorite part of Saturday mornings now
Her videos are a great start to the morning 🍵😊
One of my favorite cookies when I was young was my Aunt’s Soft Sugar Cookie - it reminded me of the soft drop chocolate chip cookie that Archway made. And, the star ingredient is Sour Cream. I remember requesting these frequently from her and asking her for this recipe years later when I craved them and couldn’t find a similar recipe. They were a perfect combo of a cake and a cookie - a cakie? With a lovely dome and amazing mouthfeel. I know it was that sour cream that made all of the difference. Can’t wait to try ALL 4 of these!
10:04 I really appreciate this. I've heard before that "aging" the cookie dough in the fridge does... well, it does something. The flavors develop, I've been told. I don't believe I've seen a side-by-side on this, much less an hour in the fridge, six hours, twenty-four, and so on. So, absent a J. Kenji Lopez-Alt style food experiment, I would prefer to eat my cookies sooner rather than later thanks!
Where's the old school Alton Brown "Good Eats" food scientist pop in when you need one 😆
Congratulations!!!!!🎉🎈Justine on the beautiful house, the awesome cookbook, the wedding, and all the many, many blessings that your heart can hold because you deserve it! I love all your recipes, and your channel. You are such an inspiration my friend!!! Take care! God bless you!🎈🎉🏘️🍪🧁🐈☀️💕🕊️🙏💐🌷🌻🎈🎉🥀🌼🌺🍪🐈🍯🍧🥧
You’re my hero for this one. Everyone in my house has different cookie opinions (I myself am a thin crispy lover. The appeal for me is when paired with milk the crunch makes it like eating portable cereal). It will be nice to have a cookbook with options to cater to all!!
Ah, like she said, the thin and crispy are for dunking!
Sour cream is the best thing you could put in a cookie. My favourite cookie is a snickerdoodle with sour cream and it just changes the taste and the smoothness/fudginess of the cookie in the best way possible. Plus, it complements the cinnamon. But yeah, sour cream is BEST.
Oh!! I LOVE Snickerdoodles!! Care to share the recipe?
This is exactly what all of us chocolate chip cookie lovers and bakers needed! I can’t wait to try these!
They look sooo good.
I love hanging out with you in the kitchen! These videos are entertaining and educational but still like a fun conversation with a friend who is equally obsessed with cookies and is opposed to chilling dough
I like the longer videos very much, especially the sittings on the floor. I love it. I really like your style und your explanations why to take more of this or more of that. It´s like opening the world beyond. Can´t wait to try all of the cookies.
Do you have a recipe for something with pumpkin. It´s close to fall. And fall and pumpkins are a match made in heaven.
Thank you very much und keep going 🙂
I just found your channel and you have such a talent for connecting with your audience! Your videos really feel like we're hanging out in your kitchen together and geeking out about food and recipes. It's so nice!
This is my favorite kind of cookie content!! Thank you for not being overly snooty about your recipe research! Your galley kitchen is beautiful and relatable, so is the kitchen-aid knocking into the uppers. Classic! Your cookies are beautiful and inspiring! I’m a believer in sour cream, yum, gonna try it!!
I’d encourage everyone to see America’s test kitchen’s Dan Eats everything episode on vanilla. Or Ethan Chlebowski’s on different kinds of vanilla. But, long story short, for anything baking, just use imitation vanilla. The real vanilla looses so much flavor compounds once it heats the aroma is just lost in the air :/
I decant it into a fancy bottle and label it as ‘Baking Vanilla’ and I use it with my heart’s content without breaking the bank. The vanilla flavor is always there (and amazing). I add a little of it in all bread/sourdough baking and it is always a HIT.
Oh my gosh, I did not know this!!! Thanks for the recommendation!!
I have seen that ATK video with Dan and the recommendation to just use the imitation vanilla. I use it too!
This was seriously so much fun - there’s just something chocolate chips cookies! The long form concert is also really cool, can’t wait to see more!
After all that hard work, I’d love to see more of a cookie review and eating session with you and your friends there at the end!
These look so delicious. I think the thick goey one would be my pick
Snacks, this was the not only the video I needed to make the best chocolate chip cookie (to my liking lol) but it's the video that makes me want to buy my first cookbook. Your recipes are so fun and makes me grow as a home cook/baker.
P.S. I really like your long form content and I'm so happy it's back.
Just gave the Tall Rye Guy a go and just the smell from the oven was incredible. My wife was reasonably skeptical that something could taste as good as those smelled, but they were, well, knee-bucklingly good. They're a hit! Thanks for making me look good.
Sour cream pancakes! The level of adorable kitchen babe just escalated. 🍪🍪🍪🍪
The cookie debrief with your sister at the end is so presh
I suspect cookie preferences often go back to what people grew up with. In the '60s and '70s when I was a kid, most chocolate chip cookies were thin and crispy. Gooey, thicker cookies didn't appear in my neck of the woods (New England) until the 1980s with Mrs. Fields. Weirdly, now when I try to make chocolate chip cookies using the Toll House recipe on the chip bag, which is what my mom used, they only come out soft and chewy. I tried different butter/margarine/shortening combinations, as well as electric vs. gas. vs. toaster ovens. Still couldn't get them right. I have to hunt down recipe modifications like yours to try to replicate my childhood cookie. Thank you for the variety!
Maybe the Toll House recipe has changed.... interesting!
Oh Justineeeee❤ it’s so nice to have you on TH-cam!! (Long awaited, earlier subscriber) so glad you are here! 🍪
I'm enjoying this youtube format. all these cookies look delicious
Just found your channel through this video. You didn't lose me at the sour cream, I'm really excited to try it out
Congrats!!! On the book!
I think chilling time more useful in terms of structuring and absorbing in a classical cookies. If you look for chilling time in terms of flavour development you have to make sourdough cookies and there you have also an effective development of flavours in the dough through chilling time
loved it! definitely going to try the tall rye guy cookie. please make more cookie recipe videos!!!
i pre-ordered your cookbook when u first announced it, and i can't wait to try all the recipes!!! 💕
my family makes a type of sour cream cookie every christmas, so actually i can't wait to try this chocolate chip version!
thoroughly enjoyed watching this. fantastic break to a hectic day, thank you :))
I was missing the butter info on the blueberry pistachio sugar cookies! Now I can move forward! I have been yearning to make those since you posted them!! They are going into the oven tonight!
favorite episode so far! v funny goof and we love her
i tried the sour cream cookies the other day and they were SO good!! it was rlly easy to put together🍪😋
Please upload more long form videos! Love your content❤
I love all chocolate chip cookies tbh. 😊
I made the brownest butter darkest chocolate cookies. I didn't have the confidence to brown the butter as much as shown, but got to like 80%. Anyways, they turned out great! I'll probably use a little less coffee next time but a hint definitely lends that artisanal/bakery quality. Thank you!!
So many great cookie recipes! You are so creative!🤩
Preordered!! Please come to Seattle when you go on tour!
These all look so good even though I try to stay away from dairy. Wish these could all be as good without dairy!
I would like to try a few of your recipes before bying your cookbook like brownies and chocolate chip cookies. Please
Oops I saw a bunch of your short videos and couldn’t find links to recipes. This is great with four different choices. Thank you!
I was just lamenting to my husband the other day about places that claim they make the best anything. Like why even do that!! also have pre-ordered your book and I’m so excited.
I am always looking for a new cookie recipe yours look fab. What wine are you drinking? Looks so refreshing 😊
If you add some milk solids you can really up that brown butter taste! if its ever more difficult/costly to buy butter
Chilling the dough also makes sure the fat is solid, so it spreads out less. Rounder edges instead of lacy ones.
Justine!!! You’re making me want cookies!!!!!!! And I’m gluten and dairy free so I’m not sure how any of these recipes will work with my diet 😭😭😭😭😭 I’m gonna try it anyways lol. Wish me luck! 😅
Try using almond flour or GF oats, and grind them before use. Macadamia milk is dairy free and super yummy, too. Good luck n happy baking. ✨️✨️✨️
I love a crispy chew to my chocolate chip cookies! oatmeal cookies should be crispy, no chew or cake like texture to them
You are this generation's Ina Garten in all the best of ways
I am so amazed by your creations! How much butter is in the thin and crispy recipie?
I feel like your cookie preference is like a karmic test of the soul. I will absolutely bake all four of these though 👀
I like your shorts….. you slay long form too. ❤
I don’t have a scale. Maybe in future videos you can have cups/tbl tsp. Thanks
How much baking powder do you use on the first cookie? I tried making them & they did not look the same & im sure that they didn’t taste the same either 😮
Same experience! I used one tsp baking powder and they were more of a cake consistency than chewy cookie. :(
Speaking for everyone in the “she’s lost me, but I’m still gonna watch bc I find her beautiful & inspiring” group, don’t worry about us, we’ll catch up lol
Hello! Just discovered you channel with this post and I immediately subscribed :)... One question, for the Extra Thin Extra Crisp Cookie, what was the amount of the melted butter?
These are incredible and so are you! How many grams would the less than 1/3 C sour cream be?
45g! Sorry for forgetting that bit!
Kinda like a Pancake Princess bake off, but with all your own recipes 😅 🍪
Love the outro lmao
I just noticed that you use the gold foil Kerrygold, which I take to mean your butter is salted in these recipes?
can you make a short rye guy in my honor next?
Is the butter in the first cookie salted or unsalted?
Hi! I didn’t quite catch how many grams of melted butter that goes in to the extra thin one? Xo
No egg on the levain ones?
My brown butter ones are just in the oven but the dough... It's too delicious. I have eaten 2 cookies worth of dough raw!
WHAT'S THE SONG IN THE BACKGROUND!!!!!!???? the ice cream looks bomb tho
16:24 how did you know exactly what i was thinking?!
Hello…just curious. If you are taking a recipe that does not say brown butter but you want to make it with brown butter. Say it calls for 250 g of butter. Do you brown extra butter to compensate for the milk solids lost. Say 300 g.??? Thx
Hi!
You don't lose any milk solids when browning butter, you just toast them. However, by browning butter you are essentially boiling out the water content, which is about 15-20% of the butter weight pre-browning, so you should compensate for that in the recipe by adding some water back in! For 250 g of butter that would be ≈ 40 g of water after browning it, or you can be extra precise and weigh the butter before and after.
I like browning butter when making brownies and compensating for the water loss with espresso or strong coffee :))
Yummy
I can’t find it - what are the grams on the sour cream? Not sure how much less than 1/3 cup 😢
You ARE beautiful and inspiring!
Love your channel! I’m curious tho… w the tall, rye guy, what is the rye flour doing? Is it contributing just flavor? Structure? Both?
Just flavor! You can get the same height with all-purpose flour, too :)
Rye is more absorbent and sticky than wheat flour, though it doesn't lend itself to much gluten development. I'm *inferring* that means the dough would end up a little drier and stickier without baking up tough or chewy.
But empiricism wins, and if Justine's baked them with all AP for similar structure and texture, then it doesn't make much difference but flavor!
@@justine_snackstysm! ❤
❤❤❤
YESSSSSS❤
16:33 Can you please tell me how many grams of sour cream, you only said “less than a third of a cupp, not a tone”. 😅🍪
45g!
@@justine_snacks thank you!✨
Well we didn't get to see who liked what.
I do not understand non crispy cookies
ok Thankyou for the crispy cookies, I do prefer crispy cookies but I actually understand ... most... cookies and these all look yummy
❤❤❤❤❤❤❤❤❤❤❤❤
I left at 14:50
Greasy sugary crispy cookie hater 4life