- 1 year ago
Top Secret Recipe - S01E06 - Mrs. Fields
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00:00Behind the most iconic American foods are the recipes which made them famous.
00:05And big companies, with big money, have kept those secret formulas under lock and key.
00:10Until now.
00:12My name is Todd Wilber. I'm a food hacker.
00:16And I'm setting out to track the codes to the most secret recipes in the country.
00:21But for each one, I've got only a few days to figure it out.
00:25Crazy? Maybe.
00:27But this is my mission.
00:29As I crisscross the country in my mobile food lab,
00:32I'll use my taste buds, a little science, undercover work,
00:36and I'll even get down and dirty to reveal the recipes you love to eat.
00:41So, let's get cracking.
00:53I'm here in Salt Lake City, Utah, home of Mrs. Fields Chocolate Chip Cookies.
00:58This is the recipe that got me started cloning famous foods over 20 years ago.
01:02But my recipe has a lot of room for improvement,
01:05and I've learned a lot about food hacking since then.
01:08So, let me get this investigation started so I can find out as much as I can
01:12about Mrs. Fields Cookies for a second shot at that American classic.
01:17Debbie Fields opened her first cookie store in 1977 when she was just 20 years old.
01:22She had no business experience,
01:24and most people doubted that any shop could survive by just selling cookies.
01:28But she had faith in her special recipe and began handing out samples,
01:31knowing that if enough people tried her cookies, they'd certainly be back for more.
01:35She couldn't have been more right,
01:37and today Mrs. Fields sells hundreds of millions of cookies worldwide each year.
01:41Clearly, this is one special cookie, and my mission is to figure out its secret.
01:4720 years ago, Mrs. Fields Cookies was the first recipe I tried to clone.
01:51I don't think they were very happy about it back then,
01:54and I'm wondering if they're still holding a grudge.
01:58How are you?
01:59Tim.
02:00Tim Casey.
02:01Hi, how are you?
02:02It's a pleasure having you here.
02:03Hmm, he seems nice.
02:04Maybe everything's okay between us.
02:06What can I do for you today?
02:08I'm going to try to recreate the Mrs. Fields chocolate chip cookie.
02:11Good luck with that.
02:14So, maybe you don't know that this is the recipe that got me started cloning food over 20 years ago.
02:20I know it all about you.
02:24Nope, definitely still a grudge.
02:26So this is the inspiration for your passion.
02:29You could say that, yeah.
02:30And for 20 years, you haven't been able to do it.
02:32That first recipe wasn't probably as good as I think I can do now.
02:37I've learned a lot of things along the way, so I thought I'd try it again.
02:40And this time, I'm going to try and make it exactly the same.
02:43Well, I doubt that.
02:44As a matter of fact, I know you can't.
02:46Oh, come on.
02:47I think there are a few things that you'll never get right about this recipe.
02:50Really?
02:51I'd be happy to show you around.
02:52Yeah, show me around, give me a little bit of help.
02:55Don't expect to get any tips from anybody in this building.
02:59Let's go.
03:00All right.
03:01Nope, no grudge at all.
03:03So this is obviously Debbie.
03:05Whoa, Debbie's a real hottie.
03:07Uh, yeah.
03:09Debbie Fields.
03:10She's an amazing person.
03:12Now, where does she live?
03:14She lives in the United States.
03:16What part of the country does she live in?
03:17Is she in the west, the south?
03:19In the continental.
03:21Continental?
03:22Yeah.
03:23Very funny, Tim.
03:25Thanks for narrowing it down to 48 states.
03:27Looks like finding Debbie is going to take some serious detective work.
03:31Is there any way we can see how these cookies are made?
03:33I can take you over to the Mrs. Fields R&D.
03:37Perfect.
03:38This is where just a little bit of the science is brought to the recipes.
03:42I like this.
03:43We're just going to stay here a few moments.
03:45But, you know, take a look around and you'll see where some of the science comes into play.
03:52Cookies.
03:54Cookies.
03:55Flavors?
03:56Flavors, a little bit of flavors, yeah.
03:58Yeah, let's not spend too much time looking at any one specific thing, yeah.
04:02So, yeah, yeah, let's keep going this way, yeah.
04:04Let's go.
04:05Let's go.
04:06Let's keep going.
04:08Come on, Todd.
04:09Let's keep going.
04:10Okay, now, there we go.
04:12These are a couple of our bakers, our magicians.
04:15We have Jennifer and Susan.
04:16Hey, guys.
04:17Good to meet you.
04:18Hi there.
04:19Oh, and you're seeing some of the proprietary chocolate chips as well.
04:22Yes.
04:23So good.
04:24So these are semi-sweet chips, right?
04:27Yes.
04:28And I can eat one?
04:29Go for it.
04:35Say it.
04:36Amazing.
04:39It's really good.
04:40Amazing.
04:41It's really good, right?
04:42Yes, yeah.
04:43This is a great semi-sweet chip.
04:44Am I going to be able to find something like this in a supermarket?
04:47The key word was something like this.
04:49Like this?
04:50You'll never find something this special.
04:52Can I take a few of these?
04:53You know, you could take a couple if you want to eat them while you're here.
04:56Just a couple.
04:57Yeah, like this many?
04:58That's plenty.
04:59Is that okay?
05:00Okay.
05:01Over here is flour.
05:02Yeah.
05:03We've started some mixing.
05:04What's all this stuff?
05:05Well, this is water.
05:06Yeah.
05:07These are some of our inclusions.
05:08Yeah.
05:09M&Ms.
05:10Sometimes we coat our sugar butter in sprinkles.
05:12Yeah.
05:13I'm going to…
05:14This is the vanilla that you use, right?
05:16Yes.
05:17The proprietary vanilla.
05:18The proprietary Mrs. Fields vanilla.
05:19Special vanilla.
05:20Yeah.
05:21I'm going to…
05:24It's very intense because even just a drop explodes in your mouth.
05:29I think I'm getting drunk from it, actually.
05:31There's alcohol in here.
05:32It's amazing.
05:34Part of the magic of this recipe.
05:39It's just a happy, happy vanilla.
05:40Okay.
05:41Happy vanilla.
05:42One thing I don't see here that I would expect is butter.
05:45It is in the recipe.
05:46Real butter.
05:48There are two ingredients that have been part of the recipe since 1977.
05:54Want to know what they are?
05:55Yes.
05:56One is passion.
05:57No.
05:58One is love.
05:59I knew you were going to do that to me.
06:01Now, this is Rachel, our baking expert.
06:04So, is that what you're going to do now is make some cookies?
06:06We're going to make some cookies.
06:07So, in here, in our bowl already, we have our butter and our sugars.
06:10Butter and…
06:11It's got a nice base.
06:12Butter and sugars.
06:13A mix of sugars.
06:14Brown sugar and granulated sugar.
06:15Yes.
06:16Rachel, you know why he's here.
06:21Okay.
06:22What is all this stuff here?
06:23So, we've got some more ingredients to add to finish it off.
06:25We've got some fresh eggs.
06:27They are from chickens.
06:30Get some dry ingredients in there.
06:32What is that?
06:33Flour?
06:34Nice dry ingredients.
06:35That was a lot of chips.
06:36Some people add chips to their cookies.
06:38We add cookie to the chips.
06:40We're going to turn this on.
06:41Okay.
06:42Now, you're blending the dry stuff into the wet stuff.
06:46A fairly common way to make cookies.
06:48Fairly common way to make cookies.
06:49This is how everybody knows.
06:50It's the outcome that's uncommon.
06:53Okay.
06:54It's like an ice cream scooper.
06:55Putting them pretty far apart.
06:57Can't you make them a little closer together?
06:59He could.
07:00Everything matters.
07:02Okay.
07:03Why do you do that?
07:04Let me see that thing.
07:05Can I press one down?
07:06Let's let him try, but let's just do the close eye.
07:08Yeah.
07:13Can I have those glasses?
07:14I have to use them.
07:15It's bright outside.
07:16Eventually, I have to wear them.
07:18Okay.
07:19Just press it down like that.
07:21That's going to be a perfect cookie.
07:22We can bake these now?
07:24No.
07:25Oh.
07:26Now, what do we do?
07:27Let's say we have a full...
07:28Rachel?
07:30This guy isn't going to give me anything.
07:33It's for me to know and you to find out.
07:35There seems to be some secret step before baking they're not letting me in on.
07:40All right.
07:41So, full tray now.
07:42Full tray.
07:43Baking time, right?
07:44Bake them.
07:45Baking time.
07:46Get them into the oven here.
07:47This is good.
07:48Here we go.
07:49Yeah.
07:50This is where it happens.
07:51Time to bake the cookies.
07:52Right.
07:53Okay.
07:54Go ahead.
07:55Rachel, we're not going to actually show him the baking, but we'll show him the cookies.
07:56All right?
07:57All right.
07:58You're not going to bake them right now?
07:59No, probably not.
08:00Why not?
08:01Let's keep going.
08:02I think we have some baked cookies down here.
08:03Really?
08:04They won't let me watch the cookies bake.
08:05So, figuring out the exact time and temperature to bake them at is going to require a lot of trial and error.
08:11Put them right here.
08:12Don't they look amazing?
08:14So, here's your cookie.
08:15Slightly browned on the bottom.
08:17Not browned around the edges too much, just a little bit there on the bottom.
08:19Right.
08:20And when you break it in half, gooey in the middle.
08:23Gooey.
08:24Amazing.
08:25These are good.
08:26You get a little crunch, right?
08:27A little bit of crispiness on the edge, but then you get the chewiness.
08:28Perfect cookie.
08:29And now I'm thinking, I can duplicate this cookie in three days.
08:30Three days?
08:31Three days.
08:32I've been trying for 20 years.
08:33I'm feeling good about this one.
08:34Good luck with that.
08:35Want to put something on it?
08:36You bet.
08:37Okay, here's what we'll do.
08:38All right.
08:39We'll bring the cookies, your cookies and my cookies.
08:40Try them out.
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11:06Now we have to make our dry mix.
11:07All purpose flour, baking powder, baking soda.
11:08Dry stuff into the wet stuff.
11:09Time to mix.
11:10Mrs. Feilds Cookies have a ton of chocolate chips in there.
11:11Probably not the same kind Mrs. Field uses.
11:12Just a store bought brand.
11:13That's a lot of chips.
11:14Oh, look at, look at all those chips.
11:15We're going to pop this into an oven that's going to be preheated to 350 for nine minutes.
11:20I couldn't find out anything about temperature or time that they were cooking these,
11:26but you got to start somewhere.
11:27Okay.
11:31Just looking at them, we have a problem here.
11:34Here is a real Mrs. Fields cookie.
11:38Look at the size.
11:39Look at the thickness.
11:40Our thickness is way off.
11:41I think that's a flour issue.
11:44Let's look underneath.
11:45Look at that.
11:46Look at that color under there.
11:47It's darkening a little too much underneath.
11:49Let me just give it a quick taste.
11:55Not bad, but here's the real deal.
11:59First thing I'm getting, that amazing chocolate.
12:01This chocolate does not compare to that chocolate.
12:04Along with the chocolate, I still need to work on the vanilla flavoring, the color,
12:07the thickness, and that signature Mrs. Fields texture.
12:11Crispy on the outside, but still soft and gooey on the inside.
12:15That sucks.
12:16In times like these, I call up my good buddy and food scientist, Claudio,
12:20to see if he can give me some advice.
12:21Good afternoon.
12:22This is Claudio Cardelli.
12:24Claudio, how are you doing?
12:25It's Todd.
12:26How are you, Todd?
12:27I'm good.
12:28Good to see you again.
12:29Isn't it your wife's birthday?
12:30It is.
12:31Okay, well, tell her happy birthday from me, okay?
12:33I will.
12:34All right, so I got a new assignment for you.
12:37I am going to be cloning Mrs. Fields cookies.
12:40I love cookies.
12:44I need you to go get some.
12:46Go to a Mrs. Fields store in the mall where they make them fresh.
12:50Okay.
12:51And get some chocolate chip cookies,
12:53and then tell me anything you can tell me about what's in them.
12:56Let me go see what I can do for you.
12:58How soon can you get me those results?
13:00Hopefully, we can get it in a day.
13:02If not, it may take two days.
13:03No, I don't have any time.
13:05I'm running out of time.
13:06Oh, that's tough cookies.
13:09Cookies.
13:11Please, please.
13:12Can you do it by tomorrow?
13:13Would that be okay?
13:14Wait, we work really hard.
13:15We can get this to you tomorrow.
13:16It's going to be a real push.
13:18Okay, Claudio.
13:19I'll talk to you later.
13:20Today's my wife's birthday.
13:21Thanks, Claudio.
13:23While Claudio's working, I need to figure out the chocolate.
13:26Store-bought chocolate chips just aren't cutting it.
13:29But I've heard there are a couple chocolate experts here in Salt Lake that are top-notch.
13:33Time to pay them a visit.
13:34Hey, how are you?
13:35I'm good, how are you?
13:36I'm looking for the owners.
13:37Oh, yeah, they're right over there.
13:39Great, thanks.
13:40No problem.
13:41Hi.
13:43How's it going?
13:44Hi.
13:46I'm Todd.
13:47I talked to you on the phone.
13:49All right.
13:50Hello.
13:50Oh, hi.
13:52Hey, how are you?
13:53Good.
13:54I'm Todd Wilber.
13:55What's your name?
13:56I'm Katie.
13:56Hey, Katie.
13:58Sorry, I'm eating chocolate.
14:00Well, that's good.
14:01I have this show where I try to clone foods.
14:05I'm trying to figure out how to copy a Mrs. Fields cookie.
14:09Are you out walking your dog?
14:10Oh, this?
14:12No, this actually is what Mrs. Fields uses in their cookies.
14:17This is a proprietary blend of chocolate.
14:20This is what's stumping me.
14:21So that's their magic chip.
14:23These are the magic chips.
14:24You guys are chocolatiers, I saw.
14:27Where can we do this?
14:27Let's try them over here.
14:28Over here?
14:29So here's what I got.
14:31Oh, seriously, I should just try one.
14:33This is all I have.
14:34What I noticed, don't lose it.
14:37Now see, it seems less bitter to me than those brand name chips, right?
14:41It's like a semi-sweet.
14:43It seems about a 65% maybe cacao.
14:45The higher the cacao in the blend of chocolate.
14:47She's not talking cows.
14:49I thought you said cow.
14:50Yeah.
14:51Oh, cacao.
14:52Cacao from the bean.
14:53Okay, yeah.
14:53It has a uniqueness to it.
14:55It is a little bit different than the grocery store brands, yeah.
14:57So what is the percentage of cacao in...
15:02Another one?
15:04We have a dark chocolate on hand that has a similar taste to this.
15:07You do?
15:08Show me that.
15:08Yeah, bring it over.
15:09Let's see if it...
15:10Seriously, you're demanding.
15:11Please, please.
15:12I've got a very short amount of time to make these cookies.
15:16I've got a very little amount of...
15:19I don't have much time.
15:20Here.
15:21It's just one of our kid suckers, solid chocolate.
15:25This is your...
15:26Can I just try this?
15:27Sure.
15:29That's very similar.
15:31This is our dark chocolate, which is like a 65% to 70% cacao.
15:34This is a really close match to Mrs. Field's chocolate,
15:36so it can solve at least one of my problems if I could get this in chip form.
15:40How can we turn this into that?
15:44We could go play with chocolate.
15:46You can make those?
15:47Yeah.
15:48Let's go downstairs.
15:50This is our kitchen.
15:51All right, right this way.
15:52This is where all the magic happens.
15:53This is great.
15:55So we can use this parchment paper, maybe.
15:57And if you want to play with our dark chocolate, I have some in temper,
16:00meaning it's ready to use.
16:01Oh, look at that.
16:02And now I'll put some in your bag.
16:04All right.
16:05Are you kidding me?
16:05This is what I'm...
16:06I'm going to make those with this?
16:09I think you could do it.
16:10Seriously, you're like whining.
16:13You're as bad as like, you know, my mom.
16:16Did I do it too big?
16:17Oh, actually, that's pretty good.
16:18How's that?
16:19Okay, I'm trying to do that, right?
16:20It's a little flat.
16:21How do you make it tall?
16:23Seriously?
16:23All right, I gotta run.
16:24Wait a second.
16:25Kate, you need to check that out.
16:27Not bad.
16:27But I need a lot.
16:29I need dozens and dozens.
16:30Hundreds.
16:31Hundreds?
16:32Maybe.
16:32I have to make several batches.
16:34Are you going to help me now?
16:35Dude, I'm tired of this.
16:36There you go.
16:36All right, let's do it.
16:37They're getting worse, actually.
16:38Oh.
16:39What the...
16:39I'm doing a smiley face.
16:42Can you maybe not help me now?
16:44Is that all right?
16:45It looks like a ship.
16:48Another one?
16:51Dude, don't eat my chocolate.
16:52Don't cross this line.
16:53Okay?
16:54These are mine.
16:55That's yours.
16:57Okay?
16:57I'll eat the line.
16:59After a couple of hours of tedious chip making and a little help from my friends,
17:03sometimes...
17:04Thank you, guys.
17:06I have my chips.
17:07Now, let's go take another crack at Mrs. Fields.
17:13Back at the food lab, I get to work on my second batch,
17:16making a few slight adjustments here and there before adding my newfound ingredient.
17:20Chocolate chips.
17:21Got them right here.
17:2265% cacao.
17:24I'm going to add a little bit less this time.
17:25Two and a half cups.
17:27Thanks, Steve and Katie.
17:28Let's mix.
17:29Done.
17:30I found this ring mold at a nearby bake shop,
17:32and it'll help me get my cookies to the right size.
17:35I used my glasses to measure the diameter of the ring they were using at Mrs. Fields.
17:40So two and a half inches diameter.
17:43I'm going to use that to form this dough into those pucks.
17:46Pop them in the oven.
17:47I'm putting the cookies in at 300 degrees for 16 minutes.
17:51I'm hoping that will make them crispy on the outside, but still soft in the middle.
17:55Basically, I'm baking longer and at a lower temperature
17:57because my first batch was just way too gooey all over.
18:01Not perfect, but better than the last batch.
18:04Now let's try one.
18:07Oh, the chocolate.
18:08Better chocolate, for sure.
18:10Check this out.
18:10Here's a real Mrs. Fields cookie.
18:13Here's mine.
18:14I'm on the right track when it comes to the chocolate,
18:16but it still looks like I'm having trouble with the color,
18:18the thickness, and the crispy on the outside,
18:21gooey in the center texture Mrs. Fields cookies are known for.
18:25Still have a lot of work to do.
18:28Can I clone a Mrs. Fields cookie?
18:30Can I?
18:31Can I?
18:32Stay tuned to find out.
18:37So far, my attempts at cloning Mrs. Fields cookies have not been too successful.
18:42I got the chocolate chip part down,
18:43but the texture, color, and thickness of the cookie are still coming up short.
18:48So I located this cookie store called Ruby Snap.
18:50Called up the owner, Tammy,
18:52who said she might be able to help me figure out where I'm going wrong with my cookies.
18:56Let's find out.
18:58Hi.
18:59Hi.
19:00Are you Tammy?
19:01I am Tammy.
19:01Hey, Tammy.
19:02Todd Wilber.
19:03Nice to meet you.
19:04Good to meet you.
19:04Where could we talk cookies?
19:06We could do it in our kitchen.
19:07All right.
19:08I'll bring you back.
19:09Okay, great.
19:09Come follow me.
19:11I brought some cookies I've made.
19:14So these are yours.
19:14These are mine.
19:15These are Mrs. Fields.
19:16So I get to smell them and touch them and taste them?
19:18Yes, please.
19:19Yeah, go ahead.
19:20Now see how mine's a darker cookie?
19:21Why is that?
19:22Actually, bleached flour yields a lighter color.
19:27Okay.
19:29The flavors are really different.
19:31I taste a lot of vanilla and butter.
19:33Yeah.
19:34Is there more vanilla there than here?
19:36Is that what you're telling me?
19:37It's really hard to get vanilla to stay in a dough because it bakes off.
19:41Because vanilla is alcohol-based.
19:43Right.
19:43So I use more.
19:45Okay.
19:45I need to add more vanilla.
19:47I think that's what I've got to do.
19:48More is not always better, but when it comes to vanilla, more is better.
19:52Oh, okay.
19:53That's a great tip.
19:54So here's a vanilla.
19:56It's only 2% pure vanilla.
19:58Oh, I don't want that.
19:59There's really no vanilla flavoring.
20:01It's weak.
20:02It almost smells pretend, fake.
20:04Yeah.
20:04Here's a really good Madagascar vanilla, which would be really nice, a lot more expensive.
20:10And smell the alcohol on that.
20:13This seems exactly like the vanilla at R&D.
20:16I think I'm getting drunk from it.
20:18That's huge.
20:19You can have this.
20:20Oh, thank you.
20:20It's my gift to you.
20:21Okay.
20:22All natural?
20:23Yep.
20:23It's just the bean and the alcohol.
20:25I really, really appreciate this, Tammy.
20:27Well, it's been fun.
20:28Thank you so much.
20:29Have a great day.
20:29All right.
20:30Thanks a lot.
20:30Let me know how it goes.
20:31Thanks for the vanilla.
20:32Okay.
20:32We'll see you.
20:33Okay.
20:33Thanks to Tammy, I've now got a few more clues on how to get my cookies closer to Mrs. Fields.
20:38Let's make some adjustments on the board here.
20:40So I'm going to use a higher quality of vanilla.
20:43She also said that because vanilla is alcohol-based, it cooks off.
20:47So let's add another half teaspoon of vanilla.
20:50And we're going to use bleached all-purpose flour.
20:53Hopefully, the bleached flour will help with my color.
20:56And I'm just pressing the dough down to the edge.
21:00Let's throw these in.
21:01Hopefully, we have a good clone.
21:03I'm lengthening the bake time and lowering the temperature to see if I can solve my texture
21:07problem.
21:08The cookies are getting close on the gooeyness inside, but they're still not crispy enough
21:13on the outside.
21:15All right.
21:15Let's check them out.
21:18The flour definitely helped with the color of my cookies.
21:22Vanilla.
21:23Big vanilla.
21:23And the vanilla seems to be pretty close, but I've still got problems.
21:27These are flat again.
21:28Tear it in half.
21:29All right.
21:29It feels weird.
21:31It's got giant holes in it.
21:33The color and flavor seem spot on, but the thickness and overall texture of the cookie
21:37are just not right.
21:39This is getting frustrating.
21:41That's a Mrs. Fields.
21:43Bring that to the table.
21:45I'm busted.
21:46I'm desperate.
21:47And at this point, there's only one place I know where I can get answers.
21:52Hi, Debbie Fields.
21:57I'm looking for the Debbie Fields of Mrs. Fields Cookies.
22:03You know how to make cookies?
22:04Chocolate chip cookies.
22:10Here's another one.
22:11Another Fields.
22:16Try one more.
22:20Hello.
22:21Hi.
22:21I'm looking for Debbie Fields.
22:23She invented Mrs. Fields chocolate chip cookies.
22:28Is there someone there that can speak English?
22:32Do you know how to make chocolate chip cookies?
22:35Tacos?
22:36No.
22:36Chocolate chip cookies.
22:38Sorry.
22:39OK.
22:40That's obviously not her.
22:41Time to get a new idea.
22:43How can I find the creator?
22:45Where is Debbie Fields?
22:46If I'm going to locate her, I'm going to need to get some help from a professional.
22:57What?
22:57Police use psychics all the time to find missing people.
23:00Have you had a reading before?
23:01No, I haven't.
23:02I'm trying to locate somebody.
23:06Someone that's important.
23:08I just want you to know that this is a protected space.
23:11What does that mean?
23:12That means that like the crazy energy that can come in and out of the store doesn't come
23:16into this space.
23:17Oh, OK.
23:18Right here.
23:19This might give you a clue.
23:20Right.
23:21This is who I'm looking for.
23:22Oh, OK.
23:23I love her.
23:24Yeah.
23:25Here's what's going on.
23:26I am going to be up against the real Mrs. Fields cookie in a taste test.
23:31So I'm trying to find this person.
23:34I need to know where this person is.
23:36Anything special there?
23:42I don't know if she really likes you.
23:50I just want to be honest with you.
23:52What did I do?
23:53She's a good, smart businesswoman.
23:55Why would she want you to have this information?
23:59I just want to match their cookies.
24:00I don't want to be better than them.
24:02Is there anything you can feel about this cookie and its ingredients?
24:07I just I am feeling a lot of push back.
24:10And really, the message here for you is to really calm down.
24:14OK?
24:15OK.
24:15I want you to light a candle.
24:16Light a candle.
24:18Hold this rock.
24:19OK.
24:20You can access this.
24:21OK.
24:22And I'm not just dropping it.
24:24What I'm telling you is that you can access that yourself.
24:27I will tap into what I know.
24:29It's somewhere inside of me.
24:31All the information is there.
24:32All right.
24:35All right.
24:36Thank you very much.
24:37Wow.
24:38This was a total waste of time.
24:42That's it.
24:43If Mrs. Fields won't come to me, I'm going to Mrs. Fields.
24:47Suiting up here as an electrician so I can get into the Mrs. Fields store in the mall.
24:52Let's pray that this covert idea actually works.
24:55My only hope is that I don't crumble under the pressure.
24:59Hey, guys.
25:00How you doing?
25:00Welcome to Mrs. Fields.
25:02Top secret recipe.
25:03It's coming right back.
25:09Suiting up here as an electrician so I can get into the Mrs. Fields store
25:13and place these two cameras and see if we can record oven temps, oven times, something, anything.
25:20I've rigged this with a little wireless transmitter.
25:22Yeah.
25:23So when you're sending that, you're going to actually send the signal back to our little
25:26control truck.
25:27That's cool.
25:27Let's see what happens.
25:33Hey, guys.
25:34Hi.
25:34How you doing?
25:35Welcome to Mrs. Fields.
25:36Are you getting any flickering in here?
25:38Flickering?
25:38Up on these lights?
25:39No flickering.
25:40You getting any sort of funny smells, like a burnt plastic, something like that?
25:44No problems here.
25:45We got a situation next door at the flip-flop shop.
25:49Oh, okay.
25:49They, uh, the, the McGilla box over there,
25:53it's overheating like crazy.
25:54Really?
25:55Oh, yeah.
25:56I thought I had it fixed.
25:57They called me back in.
25:59I'm thinking, since they're right next door here, it might be your box.
26:03Do you mind if I just take a little peek?
26:05Just let me check something right in the corner.
26:06All right.
26:08Yep.
26:09Just what I thought.
26:10You smell that?
26:11I'm going to bake the cookies.
26:12Let's see.
26:13Tell me if the light goes on now.
26:14No light.
26:15No light?
26:16No light.
26:17Thanks.
26:17Let me come back in a minute.
26:19Okay.
26:19All right.
26:20No light?
26:21No light.
26:22Thanks.
26:22Let me, can I just put some stuff here for a second?
26:24Yeah, smell that.
26:25What do you, what do you smell back there?
26:26Yeah, take a big whiff.
26:28What are you doing?
26:29I'm trying to, you got something wrong with your fan, I think, too, on this end.
26:32What's that?
26:32What is that thing?
26:33A big air conditioner or something like that?
26:35Now, what does that sound?
26:36That didn't sound good.
26:37What was that?
26:38That's the oven.
26:39We need to pull some cookies out of the oven.
26:40Okay.
26:41You guys have a ladder?
26:44What company do you work for?
26:46Uh, for the mall.
26:47Has that been flickering and sparking?
26:49We haven't had any problems here.
26:50I think, uh, it must be somewhere else.
26:52Okay.
26:53All right.
26:54Okay, is it fixed?
26:55Let me go, I think, let me know if there's any sparking, okay, in the next few minutes.
26:58All right.
26:59Or a weird smell, like a sulfur smell, or plastic burning, or, uh, carrots.
27:04Just keep sniffing back there.
27:05Okay.
27:06Okay, thank you.
27:07I don't think I'm gonna let him back in.
27:10Okay, come on.
27:11I left the cameras to roll all night.
27:13Hopefully, they recorded the temperature and time to bake the cookies,
27:16because today's the day of the judging, and I need a miracle.
27:20Now, let me just give Claudio a call here.
27:23Claudio, how are you?
27:25Very good.
27:26How about yourself?
27:27I'm good.
27:27Did you get those cookies?
27:29I did.
27:30I'm a little tired, and we worked all night on this.
27:33But, uh, we got some results for you.
27:35Did you get to eat some?
27:36I got to eat some.
27:37Actually, it kept me awake through the night.
27:39I thought I saw a little chocolate right there in your mouth.
27:41Right there.
27:43Yeah, right there.
27:44That's okay, you got it.
27:45So, what did you find?
27:47I found that there is about 30% flour and about 32% sugar in the cookies.
27:53Wow, okay.
27:54Interesting.
27:55I think that's great information.
27:57Thank you very much for that.
27:58Hey, hey, by the way, I paid $15.97 for these cookies, so you owe me some money.
28:03I couldn't make that what you said there.
28:05Sorry, you're breaking up a little bit.
28:06We pay, I pay $15.
28:08No, you're breaking up, losing you.
28:09Sorry.
28:10Claudio said that the flour and sugar is about the same weight.
28:15Let me do a little weighing of ingredients.
28:17Two and three quarters cups of light brown sugar.
28:21How much does that weigh, roughly?
28:2413.2 ounces, okay?
28:26And let's weigh some flour.
28:28So, it looks like I'm going to need more flour in my recipe.
28:31And this should help make the cookies thicker and keep them from spreading out so much.
28:3513.2 ounces.
28:37Now our sugar matches our flour.
28:39That was very helpful.
28:40Butter.
28:41Crack some eggs.
28:41Vanilla.
28:42Baking powder.
28:43Flour.
28:43Baking soda.
28:44Salt.
28:44Do your thing, mixer.
28:46Needs more vanilla.
28:47Half teaspoon more vanilla.
28:48Chocolate chips.
28:49Let's mix.
28:51There's our cookie dough, huh?
28:54We'll find out if it works when we bake it.
28:56But before I bake, let's see what's on those surveillance cameras.
29:00There she is.
29:00Prepping the dough.
29:02Placing the dough.
29:02It's coming out of a bag.
29:03Loading up the cookie sheet with pucks of dough.
29:08You can see they're about this big.
29:10Cookies are going in.
29:12Check that time code.
29:13Now we'll go forward to when they come out.
29:16Ah, there's the oven.
29:17Oven's going off.
29:18They're done.
29:19Cookies come out.
29:20So, boom.
29:2122 minutes to cook.
29:22Right here is the temp.
29:24It looks like 290.
29:27That's our cooking temp and time.
29:29All right.
29:30Beautiful.
29:30This is huge.
29:32Hopefully now that I've learned the real time and temp from my surveillance,
29:36I'll get the texture spot on.
29:44Let's take them off the pan so they don't keep cooking.
29:46Let's take a look at the real thing, okay?
29:48Here's the real Mrs. Fields right here.
29:49We have good color.
29:50Good size.
29:51A good distribution of chocolate chips here.
29:54These almost look identical.
29:56On appearance, I think I've really come close.
29:59This is the real Mrs. Fields.
30:00Soft.
30:01Real soft.
30:02Chewy.
30:04Mmm.
30:05Right?
30:05Mmm.
30:06Vanilla.
30:07Big vanilla.
30:08This one now?
30:09Okay.
30:12Let's see here.
30:14There is a chewiness, but not the same kind.
30:17I'm not getting that same kind of spongy chewiness and substance
30:22that I get here in these Mrs. Fields cookies.
30:25Look at that.
30:25This is almost raw in the middle.
30:28It's a texture thing right now,
30:30and I don't really know exactly how to fix that.
30:32My new cooking time and temp is giving me the crispiness on the edges that I need,
30:36but the gooeyness in the middle is still not right.
30:39The chewiness is what makes these a secret recipe.
30:43I don't know how I'm going to figure this out.
30:48Today is the final taste test.
30:50I don't have a lot of time left to make a final batch that's good enough to fool the judges.
30:55They look underbaked.
30:57I'm getting them crisp on the edges, but I'm just not getting that gooey center.
31:01I must be missing something.
31:02I'm trying anything I can to change the consistency, and it's not working.
31:07I hate these cookies.
31:09Hate them.
31:10Okay, Todd.
31:11Calm down.
31:13Light a candle.
31:14What am I missing?
31:16You can access this.
31:18I will tap into what I know.
31:20Somewhere inside of me, all the information is there.
31:25I found that there is about 30% flour and about 32% sugar.
31:30We got some fresh eggs.
31:31They are from chickens.
31:33We can bake these now?
31:34No.
31:34Now what do we do?
31:35It's for me to know and you to find out.
31:37You're not seeing it.
31:39It's right here.
31:40There she is.
31:41Loading up the cookie sheet.
31:42And I'm not just dropping it.
31:44You need to calm down.
31:45I'm running out of time.
31:46Oh, that's tough cookies.
31:49Puffs of dough.
31:51And I'm not just dropping it, dropping it, dropping it.
31:53It's right here.
31:54Oh, that's tough cookies.
31:56Now what do we do?
31:56It's for me to know and you to find out.
31:58Wait.
31:58What's that sound?
32:02That's it.
32:03The dough is frozen solid.
32:06That must be the secret to crisp edges and a gooey center.
32:10Let's cook.
32:11All right.
32:11Butter.
32:12Two sticks.
32:13Brown sugar and granulated sugar.
32:15Mix.
32:16Maybe a little faster.
32:17Eggs and vanilla in.
32:20Go, baby.
32:20Come on.
32:21Time for some dry ingredients.
32:23This looks like that stuff at R&D.
32:25I touched it there and this is what it felt like.
32:27Let's add some chips.
32:29Perfect.
32:31Last mix.
32:32That is really, really good cookie dough.
32:35Next thing we have to do is form our frozen cookie dough pucks.
32:39So I'm going to use a 1 quarter cup measure right here into the freezer.
32:47Preheat the oven to 290.
32:51Out of the freezer and into the oven.
32:53Three of these have to be good.
32:5622 minutes.
33:01That is good.
33:02Cookies are not cooking very fast, but they are a little thicker this time.
33:05And people are showing up now for the taste test.
33:09And I have nothing.
33:10I hate not being able to see the cookies in there.
33:12I want to see what's going on.
33:14Next season, I want an oven with a glass window.
33:17Right here.
33:18Big.
33:21It's time.
33:21We've got some cookies.
33:22They look okay, but I have no idea how they taste.
33:26Let's find out.
33:33Well, here we are.
33:34The final showdown.
33:3620 years and three days in the making.
33:43How are you?
33:45Good.
33:47Looking a little tired.
33:49Yeah, it's been a long few days.
33:51For the crowd that might not know this, 20 years ago,
33:54Mrs. Fields was the inspiration for Todd's Food Recipe Hackerdome.
34:00Isn't that what you call it?
34:02I've never heard that before, but yes,
34:03this is the recipe that got me started cloning recipes.
34:06You run a hackerdome.
34:07I do.
34:08Now I do.
34:09Yes.
34:09And so I'm now back here to do it better.
34:12Todd, what do you say we meet our panel of judges today?
34:15Okay, let's do it.
34:16All right.
34:16So to my right, we have Carrie,
34:17and she goes to Mrs. Fields at least twice a week.
34:22Okay.
34:23Next to her is Rob Hanson.
34:25So Rob, tell us about your expertise.
34:27No, I've worked for Mrs. Fields for almost seven years,
34:30and I'm really excited to put the beat down on Todd.
34:36And next to Rob is Elise.
34:38She is a raving Mrs. Fields cookie fan.
34:40And let's meet the audience.
34:42If there's anyone out there that's a Mrs. Fields fan,
34:45do you know the cheer?
34:47On the count of three, what's the cheer?
34:49One, two, three.
34:50Fresh, warm, and wonderful.
34:54Outstanding.
34:55Okay, so they all work at Mrs. Fields, right?
34:57Is that what's going on here?
34:59What's your point?
35:01Wow.
35:03So are you ready to get going?
35:04All right, guys.
35:05Let's go.
35:05Let's bring out some cookies.
35:08You each have two cookie tins with question marks on them.
35:11One of them's a real Mrs. Fields cookie.
35:14The other one is my cookie.
35:16If you can tell which is the real Mrs. Fields cookie,
35:19push that one forward.
35:21But if you can't decide, don't guess,
35:23because that is a win for me, right?
35:25And...
35:25That seems fair.
35:27Right?
35:27Because if they can't decide, then I've made a good clone,
35:29correct?
35:30Yes, you said correct.
35:32All right, so just take the lids off of your tins first,
35:34and let's just see what we've got here.
35:37So, Carrie, what do you see?
35:40They're the same color and size.
35:43It looks about the same distribution of chocolate chips.
35:46I'm impressed.
35:47Don't be too impressed.
35:48No, that's okay.
35:49I like what she's saying.
35:50What do you think, Rob?
35:51Do they look similar?
35:52Very similar, yeah.
35:53Yeah?
35:53Elyse, do they look similar?
35:55They look pretty similar.
35:56Similar, similar, similar.
35:58So, here's where we really find out.
36:01Let's start eating.
36:02Go ahead and just start eating a cookie you choose.
36:06Make sure you take several bites of each.
36:08Get lots of chocolate chips in there.
36:10Carrie, you just ate one of them so far?
36:12Yeah.
36:12Was it a good cookie?
36:13It was awesome.
36:14Not too chewy, just chewy enough.
36:17Wonder which one it was, Tim.
36:19Elyse, you've had both cookies now.
36:21Are they both good?
36:22They're both good.
36:23They're similar.
36:24Rob, what do you think?
36:25You've had both now?
36:26Yeah, both great cookies.
36:27Oh, yeah?
36:28Yep.
36:29All right, it's decision time.
36:30Rob, have you made a decision about which is the real Mrs. Fields cookie?
36:33I have.
36:34Push that tin forward.
36:39Okay.
36:39Rob, I see big things in your future.
36:42Or nothing.
36:45Rob, are you ready?
36:46I'm ready.
36:47Let's peel off that question mark.
36:51Mrs. Fields.
36:56Good job.
36:59Carrie, have you made a decision?
37:05You completely stumped me.
37:06I can't decide.
37:08That's a win, baby.
37:09I fooled her.
37:10I fooled her.
37:11I fooled her.
37:15Okay, so I have now officially fooled one judge.
37:19One to one.
37:20One to one.
37:21One to one.
37:23It's tied.
37:24Elyse, down at the end.
37:25Have you made a decision on what you think is the real Mrs. Fields cookie?
37:30I think I've made a decision.
37:31Push the tin forward that you think is the real Mrs. Fields.
37:34Okay, she has committed.
37:36That question mark on your tin.
37:38Let's peel that off and see what you picked.
37:45A Mrs. Fields cookie.
37:49All right.
37:56Great job.
37:57Great job.
37:59You did kind of fool one of our master judges.
38:03And I don't think anyone else could have done that in three days.
38:06Thanks.
38:06In 20 years.
38:07So in return, because we're in the business of baking smiles,
38:15we still want to give you 100 tins of cookies for you to give to your fans.
38:22I love it.
38:23You bet.
38:23All right.
38:27So I guess that's it then.
38:29I'm done here, right?
38:30There was a bet or a wager, I should say.
38:33Yeah.
38:34You were going to spend a shift wrapping gifts with bows and ribbons.
38:40I'm so bad at wrapping.
38:42At our gifting facility.
38:43Can I at least drive a forklift?
38:45No.
38:49Hold on.
38:50That's our logo.
38:51Yeah, logo showing.
38:52That's important, right?
38:53Yeah.
38:53Get your logo straight.
38:55That's good enough.
38:57Done.
38:59Look out.
39:00Go to topsecretrecipe.cmt.com for a chance to win Mrs. Fields cookies.
39:11I am so lost.
39:14I'm lost.
39:14I'm lost.
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