4 Levels of Chocolate Chip Cookies: Amateur to Food Scientist | Epicurious

4 Levels of Chocolate Chip Cookies: Amateur to Food Scientist | Epicurious

It doesn’t get much more classic than chocolate chip cookies. We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of the chocolate chip cookie. And then we brought in a food scientist to review their work. Which cookie was the best?

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4 Levels of Chocolate Chip Cookies: Amateur to Food Scientist | Epicurious

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89 Responses

  1. SonicFarmer says:

    Who has time to smoke butter for their cookies?

  2. MistyDelusions says:

    I find that this channel introduces interesting content everytime. 🙂 I enjoyed the video a lot and learned something new too about making chocolate chip cookies. Thank you!

  3. Tosh T says:

    This was very informative and entertaining. Going to be a great series! 👍

  4. Emily Black says:

    I think I speak for all of us when I say we want more of these

  5. Shiraru says:

    The home cook’s excitement is so delightful to watch

  6. Geanerikc01 says:

    Crunch in a chocolate chip cookie is a no go. Smooth and soft is the way to go. – personal preference

    • Brandon K. says:

      nah crunchy cookies r the best

    • venusloaf says:

      luckily we’re blessed to live in a world with both crunchy and chewy cookies…and some that are both crispy and chewy. different sweets for different moods 😀

    • Duke Makedo says:

      I like soft and chewy. I like tall, and puffy. I like thin and crispy. I …like…..coooookies…… Oh, and I really like choc. chip cookies with edges that are burned brown to black. I’m not kidding. Because those are the ones that Mom gave to me as a little boy , while she was baking cookies. I got the mistakes, hot and gooey from the oven. They’d sizzle a little, when I dunked them into ice cold milk. And now, they remind of my Mom, who has since passed away. .

    • hiyuji ??? says:


  7. Greek Fire says:

    “4 levels of chocolate chip cookies ”
    Me: *Thats 3 levels in the thumbnail*

  8. Ningahh says:

    imo, the home cook’s cookie looks the best though with the right amount of crunchiness and chewiness. SNATCH THEMMM COOKIEZ

  9. Neo Jim says:

    I don’t even know a butter can be smoke

    • Bethany Lade says:

      I got my husband a Smoke cookbook last year. It turns out you can smoke just about anything. There’s even a cheesecake in there .

    • Gülşah Fidan says:

      Really? I never even heard of that! What’s the name of the cookbook so can look it up?

    • Bethany Lade says:

      +Gülşah Fidan I got it on Amazon. I think the title was just Smoke. I want to say the author’s last name was Raichlin… He goes through different types of smokers, wood options, etc. And the recipes of course. Definitely recommend.

    • Gülşah Fidan says:

      Bethany Lade Thank you 🙏🏻 so I just checked and I found a book from Steven Raichlen and the title is Project Smoke. Is this the one you’re talking about? Just asking to be sure.

  10. Moxie Beast ASMR says:

    felt kind of bad at the beginning because the 2 non-professionals were made to look a little ignorant even though i’m sure their cookies are awesome and they know what they’re doing with their own recipes! loved the rest though!!

  11. Alex Figueiredo says:

    I loved how in the end they were all happy about their cookies =D

  12. walklikearobot says:

    smoked butter and a fresh vanilla bean? I’m sure they tasted amazing but WOW so expensive

    • Paul You says:

      Well it’s not Walmart grade cookies. They are dedicated bakers.

    • CAG2 says:

      There’s something called “economies of scale”

    • walklikearobot says:

      +CAG2 true enough. but the more I think about it the less I like the idea. Even though a bakery/restaurant is likely buying in bulk and getting a much better price than a regular person buying vanilla beans it still feels wasteful to me to use an entire vanilla bean in a recipe like chocolate chip cookies where vanilla takes a backseat to other flavors, even in a basic cookie recipe where it doesn’t have to compete against smoked butter and couverture chocolate. I wonder how much additional utility you even get from using a bean here instead of a high quality extract—or even a vanilla bean paste if you really wanted those flecks. Ofc I’m no professional, so maybe thats just bias from my own tendency to save my vanilla beans for more vanilla forward projects 😂

    • CAG2 says:

      +walklikearobot Well, vanilla extract is made by macerating real vanilla pods in an ethanol solution. A similar procedure is probably used in the making of paste but I don’t know. TBH it’s always better to use fresh ingredients. I mean, why do we use fresh eggs instead of egg powder?

    • walklikearobot says:

      +CAG2 agree to disagree, I guess 🙃

  13. James Dooling says:

    For the skill-levels, all three did well. Of course the pro’s are the best, look at those ingredients. But still, I like Lorenzo’s attitude in the kitchen the best.

    • Boop Doop says:

      I thought i’d feel that way but the whole time i was just thinking “wow the professional lady so extra” but for a bakery that’s a good thing. For just being at home i prefer simplicity as long as it’s good

    • Poguito33 says:

      Everyone is different. That’s the thing about recipes. They all look good, and they all did a good job. Personally, I liked the look of the professional’s cookies best. But everyone likes their cookies different. As someone said before, some like chewy, some crunchy, and some like in between 🤷🏻‍♀️ Plus, all of them loved their cookies. So none of them is really better than the other.

    • Sound Enthusiast says:

      i like the pro. precise, concise and created a top quality product. that dude was sort of entertaining, but essentially gave me nothing i wanted. which was decent cookies.

    • Alex Kime says:

      yeah give that man a show.

    • Pedro Bear says:

      +Eric Killian hers were still crunchy on the outside and chewy on the inside

  14. tommapar88 says:

    I honestly prefer Lorenzo’s cookies in terms of actual cookiness. The perfect cookie must be a cookie you can’t stop eating, very sweet but balanced with some darker chocolate, not too crispy but not too chewy. The other cookie looks amazing, but it looks like the kind of cookie that you eat ONE and you feel bad for doing so being so heavy and rich and decadent. It’s only my opinion though, I’d have any kind of cookie if offered 🙂

    • Brandon K. says:

      Yea, and I like my cookies crunchier too

    • gmc9753 says:

      Yeah, I prefer thinner, crispier chocolate chip cookies.

    • tommapar88 says:

      +Sound Enthusiast Yea they prolly would taste awesome, but this food scientist guys try and make everything richer and being TOO rich goes against what I like personally in a cookie, I prefer to eat a tower of thinner, more airy cookies than feeling like I’m downing half a cake in a single bite of a dense, thick, packed to the brim with chocolate and salt and whatnot cookie.

    • tommapar88 says:

      +PrehistoricBiiirds? I haven’t thought about it that way, it makes sense though! And if you share them with someone (whoever makes a batch of cookies and doesn’t share them should be able to be legally punished for it lol) you could have a nice breakfast with some coffee to go along with it

    • tommapar88 says:

      +Erika C. Yeah, for me the perfect cookie must have a nice crunchy to chewy ratio. Otherwise you might as well be eating a really tasty cracker or downright some cookie dough.

  15. Ms Medieval says:

    The layering in Penny’s cookies looks soooo good!

  16. Walter Bonilla says:

    The chef’s cookie is more of a scone.

  17. nynke horlings says:

    Whaaaattt? Why didn’t they taste each others cookies??

  18. Spider says:

    I agree about salt enhancing the flavor of the cookie, but I never enjoy flakes of salt on top. I’d rather just use a salted butter, and add an additional teaspoon.

  19. Jordyn Elliott says:

    To be honest, i think i would’ve like Lorenzo’s version the best. The cookie’s not too thick, not TOO much chocolate and isn’t too thin were the heat penetrates the cookie. I think Alena’s adorable AND her cookies are the type I would make 🤣! Also, Penny is Top dog and I will definitely be using her recipe!

  20. Anna Jankowska says:

    People are being way too critical of the professional chef. Certainly, not everyone can add smoked butter and salt to their cookies, but she’s a professional baker, and her career is based off of enhancing and creating new flavours. While it might seem extra, I find it amazing how she strays away from the rest of the chefs and thinks outside of the box.

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