We pretty much bought all the chocolate chips in New York City.

我們幾乎買遍了全紐約市的巧克力餅乾。

We baked, we tested, we ate, and now we have the ultimate chocolate chip recipe for you.

我們烤了、測試了、嚐過了，而我們現在要給你一份終極的巧克力餅乾食譜。

We're gonna ball out with a few extra flavors, but really all you need for cookies are sugar, flour, fat, eggs, and chocolate.

我們會加入一些不同的口味，不過基本上做餅乾只需要糖、麵粉 油脂、蛋和巧克力。

And on our quest to find the best, we had to test out what all of these ingredients do to a cookie, and how we can use their best properties to come up with the ultimate recipe.

而在尋找最讚巧克力餅乾食譜之前，我們要先來看看這些食材分別如何影響著餅乾，而我們又要如何利用它們的特質來做出最完美的食譜。

Let's talk sugar.

首先來談談糖。

So we've got white sugar, light brown sugar, and dark brown sugar.

我們有白砂糖、紅糖和黑糖。

Really the only difference is the addition of molasses.

他們之間唯一的差別是糖蜜的含量。

Light brown sugar has a bit of molasses, and dark brown has a bit more molasses in it.

紅糖的糖蜜比較少，而黑糖的糖蜜比較多一點。

For this test, we wanted to see what just using one sugar in each dough would do to a cookie.

在這項實驗當中，我們要來看看麵團裡只加入一種糖對餅乾有什麼差別。

With all white sugar, spread the most, didn't have a ton of flavor.

全部用白砂糖的，延展最多，味道比較淡。

Light brown sugar was a little bit chewier, spread a little bit less.

加入紅糖的比較有嚼勁，延展沒那麼多。

Then the dark brown sugar was really overpowering in its flavor, and spread the least, and visually you can see a big difference too.

而全用黑糖的味道非常濃厚，延展最少。視覺上就可以看出它們之間有很大的差異。

And what we found was, you really can't get that classic flavor just using one.

而我們觀察到的是，只用一種糖沒辦法做出經典的口味。

Next thing we had to tackle is flour.

再來要觀察的是麵粉。

So we've got all-purpose (flour), bread flour, and cake flour.

我們準備了中筋麵粉、高筋麵粉和低筋麵粉。

Really the only difference here is the amount of protein and therefore gluten in these flours.

它們之間唯一的差別在於蛋白質的多寡也就是麩質的含量。

Just think about it like this.

可以這麼想：

Bread's like really nice and chewy, has a great texture, great structure having that gluten and protein, whereas cake you think of it as tender, it's light, it's airy, it's gonna have less of those things.

麵包都很有嚼勁，口感也很好，麩質和蛋白質讓高筋麵粉的結構較強，相較起來，蛋糕總是鬆鬆軟軟、輕盈、富有空氣感，因為低筋麵粉中就少了很多上面提的那些東西。

What it really comes down to is taste and texture.

這些影響最多的就是味道和口感了。

All-purpose (flour) gave you, you know, standard cookie.

中筋麵粉做出來的就是很普通的餅乾。

The bread flour led to a significantly chewier cookie.

高筋麵粉則做出非常有嚼勁的餅乾。

The cake flour was the one that really spread the most, it was pretty delicate.

而低筋麵粉做出的餅乾延展最多，而且滿脆的 。

And then similar to sugar, we decided that in order to get the best result, you gotta use a combination of two.

和糖的選擇一樣，我們決定要使用兩種不一樣的麵粉，才能做出最完美的餅乾。

So on to fat.

接著是油脂。

We wanted to see the difference between softened butter and melted butter, and then we wanted to see what would happen if we switched it out completely and used coconut oil.

我們想要比較看看軟化的奶油和完全融化的奶油，我們還想要看看如果全部使用椰子油的話會發生什麼事。

Between softened butter and melted butter, visually they look pretty similar.

軟化的奶油和融化的奶油做出來的餅乾看起來沒有太大的差異。

The melted butter spread a little bit more, and then taste — we didn't notice a huge difference either.

融化奶油做出來的餅乾延展比較多一點，而嚐起來也沒有多大的差別。

Tested with coconut oil and it worked, it was a cookie, but it lost that great "oomph" you know, that butter brings to all baked goods.

換成椰子油做的餅乾也滿成功的，不過就是少了一些味道，一些只有奶油才能帶來的香氣。

So in the end, we definitely prefer using butter.

所以呢，我們絕對建議大家使用奶油來烤餅乾。

Eggs, we went pretty simple with this one.

接著是蛋，這項實驗滿簡單的。

Just an egg and an egg yolk contributes to more of like a fudgier, richer cookie.

加入一顆全蛋和一顆蛋黃的餅乾比較濃稠、濃郁。

Obviously we're making chocolate chip cookies, we have to have chocolate chips, but we're also gonna add a little bit something extra with some chunks of dark chocolate.

畢竟我們是要做巧克力餅乾，我們就要用巧克力豆，不過我們要加入一些其他東西，一些黑巧克力塊。

Cut it with a serrated knife into little chunks, and add that to your dough.

用鋸齒刀把巧克力切成塊狀，並加入麵糰中。

It's really nice, 'cause you have a variance of flavors and textures throughout.

這樣很好吃，因為它增添了豐富的味道和口感。

It's really just a few fundamental ingredients and learning how to master their properties, in order to get the best result that you're after.

其實這些都是很基本的食材，只要知道如何好好利用它們的特性就能夠做出理想中最完美的餅乾。

And finally, after all that testing, we came up with our ultimate recipe.

最後，實驗完畢我們做出了終極食譜。

Here we go.

來吧。

So we're gonna start by sifting out the flour.

我們首先把麵粉過篩。

We're gonna do all-purpose and bread flour.

我們用的是中筋麵粉和高筋麵粉。

Salt and baking soda as well.

鹽和小蘇打粉也一起加進去。

We really liked the chew factor of the bread flour with a combination of all-purpose, to kind of give us best of both worlds.

我們很喜歡高筋麵粉和中筋麵粉混合出的有嚼勁的口感，算是兩全其美。

And then we're gonna move on to the butter.

接著是奶油的部分。

So we're gonna do melted butter, but we're gonna take it one step further and brown it.

我們用的是融化奶油，不過我們要更進階一點，我們要用焦化奶油。

All you need to do to make brown butter is throw it all in a sauce pan, and get it to a boil.

焦化奶油的做法是把奶油丟進鍋子裡，煮到沸騰。

After a few minutes of boiling, the milk solids in the butter are gonna start to toast, and turn a really gorgeous brown, nutty color.

滾了幾分鐘後奶油中的乳固形物會開始焦化，接著變成非常美麗的褐色，堅果的顏色。

Keep stirring it to make sure that the butter is browning evenly, and once you can see the really dark brown bits on the bottom, you're gonna pour it off, ideally into a liquid measuring cup.

持續地攪拌直到奶油均勻染色，當看到底部出現很深的褐色時，就把它倒出來，倒進量杯之中。

This is gonna do two things.

這樣會有兩個效果。

One, it's going to quickly cool down the butter so it stops the cooking. You don't want to burn it.

第一，這樣能夠快速地冷卻奶油，讓奶油不會繼續加熱，避免煮過頭。

And then also we wanna make sure that we have a cup of liquid when it's all set and done.

另外，我們也希望所有液體都能夠集中到同一個容器中一起加入。

So while making the brown butter, you do end up boiling off a good amount of liquid, so we're just gonna top it up with a bit of water until we reach one cup.

所以做完焦化奶油，我們會有一杯液體，接著我們要在這之中加入開水，把它湊滿一杯的量。

Just let it chill out for a bit, (let it) come to room temperature before you proceed.

然後就讓它放涼，在進行下一步前，把它放到變成室溫。

So we found that we really need a combination of white and dark brown sugar to get that really great flavor that we were after.

我們發現要達到我們理想中的餅乾，需要將白砂糖和黑糖混合使用。

So add the vanilla at this point, and the espresso powder.

在這個時候加入香草以及濃縮咖啡粉。

Espresso powder is one of those little flavor boosters.

濃縮咖啡粉可以增加一點香氣。

Again, all about those contrasting notes that really work well with anything really sweet.

那些能夠產生強烈對比的味道跟很甜的東西真的很搭。

And then you're gonna add in that liquid gold. Oh my gosh, so nice. And cream those together.

接著加入剛剛做好的液態黃金。我的老天，真的棒呆了。然後把它們攪拌在一起。

That's another reason we want the butter to be a little bit on the cooler side.

這也是為什麼我們希望奶油可以放涼一點。

And it incorporates really, really nicely with the sugar.

它能夠和砂糖混合的非常非常好。

When we were testing, if you add the brown butter when it's too hot, it can make the dough a little bit greasy.

我們在實驗時發現，如果奶油還很熱的時候就把它們加在一起很容易讓麵糰變得非常油膩。

Then, in go the egg and the egg yolk.

接著加進全蛋和蛋黃。

And the smell that comes off this thing, oh my God, it's pretty much like the best smell you can get from cooking.

然後就會聞到它開始飄出的香氣，我的天啊，這基本上就是你在烹飪時聞過最美妙的味道。

And then go the flour.

接著加進麵粉。

We like to do it in about thirds or so, just so you don't have flour going all over your kitchen, and just beat it until you don't see a ton of extra flour.

我們喜歡一次加大概三分之一，這樣一來才不會用得麵粉滿天飛，然後就不斷攪拌，直到看不到結塊的麵粉 。

It doesn't need to be totally incorporated, a little bit of flour that's not incorporated is actually good.

它不需要混合得非常均勻，一點點沒有完全混合的麵粉其實嚐起來很讚。

You'll finish incoporating the rest of the flour when you fold in the chocolate.

旁邊這些麵粉會在拌入巧克力的時候一起攪拌進去。

The nice thing about using these chunks is that you get some small shards of chocolate that kind of get everywhere, mixed with the chopped-up chocolate chunks, and it's kind of like, so good.

這些巧克力塊最棒的地方是除了大塊的巧克力塊之外，還有一些切巧克力時掉落的小碎片，它們會全部混在一起噢，真的很好吃。

And that's it, that's your dough.

然後就完成了，這就是完成的麵團。

Try to not to eat it all when its raw.

試著不要在它還沒烤過前就吃光。

Alright, so if you're an A+ student, you can go ahead and put these in the fridge to chill overnight, and you'll get the best flavor that way.

如果你是個乖寶寶學生的話你，可以把它放進冰箱裡冰隔夜，這樣一來味道會最棒。

But if you have no self-restraint like me, you can bake them off right now.

但是如果你跟我一樣克制不了自己，你也可以馬上就烤來吃。

The nice thing about this dough is it has so much flavor that we've built into it, that they're still gonna be really, really good if you bake them right away.

這個麵團最棒的地方是它裡面有很多我們慢慢堆疊出的味道，就算馬上烤來吃也會嚐起來非常非常讚。

If you are gonna be amazing and put them in the fridge overnight, we do recommend scooping them first and putting them on a baking sheet, then putting them in the fridge.

如果你很優秀要把它們冰在冰箱一個晚上，建議你先把它們挖成球狀放在烘焙紙上，然後再冰進冰箱。

It's just so much easier than trying to scoop a really hard dough from the fridge.

這樣比起還要挖冰過且硬到不行的麵團真的輕鬆很多。

Cookies are kind of the equalizer of all baked goods, you know.

餅乾就像是所有烘焙美食的平衡點。

There's so much fancy stuff out there, but honestly is there anything better than a perfect chocolate chip cookie?

雖然還有許多華麗的美食，但是說真的還有什麼比一片完美的巧克力餅乾更棒呢？

Just look at that. You've got these pockets of chocolate from using those big chocolate chunks.

看看這個這上面均勻地分佈著融化後的切碎的巧克力塊 。

It's got all the cracks and crinkles that you want in a chocolate chip cookie.

還有一些巧克力餅乾必備的裂痕和皺褶。

The center's ooey-gooey. The outside is crunchy.

裡面非常濃稠外面卻很酥脆。

It's just got kind of like all the flavor and texture that you could possibly pack into one little cookie, and you'll never go back to another recipe again.

這一小塊餅乾基本上就包含了所有你能加入的味道和口感，然後你就再也不想嘗試其他食譜了。

There's a list of top five smells in the culinary world, and I'm pretty sure butter comes up number one all the time.

有一個烹飪香氣前五名的排名，我想奶油香氣絕對是第一名。

This is just a list I made up, but.

這其實是個我自己編出來的排名，不過——

I was gonna say, what.

我剛剛差點要說，你在說啥。

It's a top culinary list. Ask anyone, oh my God, brown butter, oh, so good.

就是個烹飪的排名嘛，你問問看其他人，我的老天，焦化奶油真的太棒了。