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Cook's Country from America's Test Kitchen Season 18 Episode 4
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FunTranscript
00:00Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:37Today on Cook's Country, Ashley makes a classic Southwestern snack, Frito Pie.
00:45Hannah shares our top picks for panini presses.
00:48I tell the story of the potato chip queen of the West.
00:51And Morgan makes chocolate-dipped potato chip cookies.
00:54That's all right here on Cook's Country.
01:06If you've visited a concession stand in Texas, any time in the last, say, 60 years, you might have heard of Frito Pie.
01:14A small bag of Fritos is torn open, then chili is piled on top.
01:19And the whole thing is served with a little bit of onion, maybe jalapenos if you're lucky.
01:23Now, it's a great thing to eat right out of the bag.
01:27Usually you have it at a ballpark, but today we're having it here in the kitchen because Ashley's going to show us how we can make it at home.
01:33I am.
01:33So they're also known as walking tacos, but surprisingly, these are neither a taco or a pie.
01:39Right.
01:40So I have two tablespoons of vegetable oil heating over medium-high heat.
01:44And you can see it is just smoking, so I'm going to add our beef.
01:47Okay.
01:48So this is one and a half pounds of 85% lean ground beef.
01:51And I'm going to add that into the Dutch oven here, along with two teaspoons of salt.
01:56So now I'm just going to go through with a wooden spoon and just break them up into quarter-inch pieces.
02:02So I'm going to let this cook for 12 to 14 minutes until the hamburger is well-browned and there's foam developing on the bottom of the Dutch oven.
02:11I love that you're so New England.
02:12It's the hamburger.
02:13Well, I almost said hamburg.
02:15Yeah, perfect.
02:16All right, so I've got two onions here.
02:18We're going to use the onions in two different places, but first we're going to be adding them to the pot.
02:22But I'm going to go through and finely chop them.
02:29All right, so it's been 12 minutes.
02:30As you can see, the beef is nice and brown.
02:34So what I'm going to do now is I'm going to add half of these onions.
02:37Again, we have two cups total of the finely chopped into the pot.
02:41And the rest we're going to be using for a garnish.
02:43Okay.
02:44So I'm going to reduce the heat down to medium.
02:46And then I'm going to let these cook until the onions are just softened and beginning to brown, which will take about five minutes.
02:52Okay.
02:54All right, this is looking perfect.
02:56So let's move on.
02:58I have a good amount of garlic.
02:59I've got six cloves of minced garlic that I'm going to add in here.
03:03You are not fooling around.
03:04No vampires tonight.
03:06Two tablespoons of cornmeal, which is a little different, but we loved how it sweetened up the chili slightly.
03:13And it gave us a really nice texture, which mimicked the original version, which was, again, out of the can.
03:18Right, which is a little bit tight.
03:20Yeah, and it holds really well in the bag of corn chips.
03:23Very important.
03:24And this, I have two tablespoons of chili powder.
03:28I have two teaspoons of black pepper.
03:30One and a half teaspoons of cumin.
03:33And finally, I've got some dried oregano.
03:35This is one teaspoon of dried oregano.
03:37Okay.
03:37So I'm going to let this cook for about one minute until fragrant.
03:42Ash, that smells so good.
03:44I mean, what a difference a minute makes.
03:45All those spices have bloomed and that hot fat.
03:48Yeah.
03:48Delicious.
03:49Yes.
03:49Speaking of delicious, let's add some tomatoes.
03:51Okay.
03:52I have one can of crushed tomatoes.
03:54Just going to go in there and just stir and scrape off the brown bits on the bottom of the pan.
03:59And then I have a mild lager.
04:01This is one and a half cups in total.
04:03Okay.
04:04And you don't want to use anything dark because it will make the chili taste bitter.
04:08Got it.
04:08And then I have some minced chipotle and adobo sauce.
04:11So you can use between one and two tablespoons depending on how spicy you like it.
04:15But I know you and I both love a little heat.
04:17Yeah, we do.
04:17So I'm going to add a full two tablespoons here.
04:20And now you can see we're already at a simmer.
04:23So what I'm going to do now is it's time to cook this.
04:26But I'm going to reduce this heat down to low.
04:29And you want to let this cook for an hour.
04:31But you want to check it every so often because you want to maintain a bare simmer.
04:35So you may need to adjust the heat ever so slightly.
04:40Let's take a look.
04:42What are we working with here?
04:44That looks so good.
04:45That looks great.
04:46Is it done?
04:47Yeah, it's absolutely done.
04:48So let's just take a look at the texture because I made a point of adding that cornmeal in there.
04:52So imagine this in a bag.
04:55It's perfect.
04:55It is nice.
04:56Yeah.
04:56So I have a few bags here, as you can see.
04:59This is a perfect party food.
05:01People can kind of choose their own adventure here.
05:04And it's fun.
05:06Yes, definitely.
05:07So I'm going to turn the bag on its side the long ways.
05:11And just cut about a quarter of an inch off the top.
05:14And then you're going to just fold it over.
05:19To be sure, you would want to use these kinds of corn chips and not something like a tortilla chip.
05:24Yes, thank you.
05:25Yes, exactly.
05:26So you want about a half a cup per bag.
05:30I'm going to put a little bit more in there.
05:32This reminds me of my purse at parties.
05:35This is exactly what I do if I really like the food.
05:38I've heard that about you.
05:39I think there's room for some dinner rolls.
05:42And butter packets?
05:43Yes.
05:44Not going to say I haven't done it.
05:46All right.
05:46I'm going to add a little bit of cheese.
05:49Let's do a little onion.
05:51Sure.
05:51I'm not going on a date tonight.
05:52Okay, good.
05:53Neither am I.
05:54All right.
05:55Cheers.
05:55We have never eaten a food like this on this show.
06:00So coming out of this bag.
06:03Yep.
06:05Look at that cheese bowl.
06:06Oh, look at that.
06:08Whoa.
06:08Yes.
06:09Oh, yours beat mine.
06:12Mmm.
06:13Mmm.
06:15This really is a lot of fun because you go digging for the corn chips in there.
06:18And then there are like little bites of crunchy corn in with the chili.
06:22That chili is really good, by the way.
06:24So good.
06:24A little bit sweet.
06:26You get that chili powder, the dried herbs in there, cumin, oregano.
06:29And a little spice.
06:30Mm-hmm.
06:32Actually, this was quick to put together.
06:34That chili came together like that.
06:36And what a way to eat chili.
06:38It's fun.
06:39I may never go back to eating it without the bag.
06:43Well, if you want to make this incredibly fun recipe, it starts by making a quick chili
06:48and adding a little cornmeal to thicken.
06:51Cut each bag of corn chips down the long side.
06:53Then top the chips with chili, cheddar, and onions.
06:56So from Cook's Country, it's dinner in the bag.
07:00Frito pie.
07:02What else can I serve out of a bag?
07:04A panini press is by no means an essential piece of kitchen equipment, but they do make
07:15killer sandwiches.
07:17And Hannah's here to tell us more about all the options you can find at the store these
07:20days.
07:21Yeah.
07:21So I was a little skeptical starting this testing too.
07:24Do you really need one of these?
07:26Mm-hmm.
07:26Me and my team fell in love with these.
07:28Really?
07:28Yes.
07:29So let me tell you why.
07:30First of all, you'll see there's a huge range in this category, right?
07:33You'll start with the most simple.
07:34That's just two searing plates.
07:36Open that up.
07:36Yep.
07:36Hot, hot.
07:37That's it.
07:38Okay.
07:38And it can go very deluxe.
07:41Like, for example, this green pan model over here has all sorts of controls, different
07:46plates.
07:46These promise to replace waffle irons, griddles, grills, some of them open flat, like a pancake
07:52station.
07:52Oh, that's cool.
07:54Exactly.
07:54So we tested six of these.
07:56The price range was huge, $25 up to $300.
08:00Whoa.
08:00I know.
08:01And good news, we found great options at multiple price points.
08:04Oh, that is good news.
08:04Yeah.
08:05So lower cost options had no controls.
08:07And we didn't hate that.
08:09You know, this was a simple machine that got the job done.
08:12You can have a lot of fun with that in a dorm room, for example.
08:15More deluxe options, though.
08:17They got pretty fun.
08:18We're talking grill presses, flat searing plates.
08:21The next thing that was really important was consistent heat.
08:23This model from Cuisinart over here really illustrated how important consistent heat was.
08:29We actually watched bacon on this one.
08:32Sizzle, stop sizzling.
08:33Sizzle, stop sizzling.
08:34That's ridiculous.
08:35It's ridiculous.
08:35And you could see the heat cycling, which is not abnormal for machines like this or ovens.
08:40Heat cycling is normal.
08:41But we wanted even consistent heat.
08:44Sandwiches only in there for two or three minutes.
08:45You know, bacon, eight minutes.
08:46You want it to be able to cook those things through without visible temperature swings.
08:50Now let's talk about cooking surfaces.
08:52So the red dash over there, that is the most simple.
08:55Flat, two cooking plates.
08:56Yep.
08:57But a lot of these have griddle marks.
08:58Did you know paninis don't necessarily have griddle marks in Italy?
09:01Huh.
09:02Actually, in my head, they always have griddle marks.
09:03But panini is just a sandwich, actually.
09:05Exactly.
09:06In the U.S., though, they often come with grill marks.
09:08Look at that gorgeous sandwich right there.
09:10It's beautiful.
09:10I know.
09:11I want a bite of that.
09:12We'll have to wait.
09:13We love the marks that some of these machines put on sandwiches.
09:16Let's look at the Breville right here.
09:18So it has a griddle side.
09:19You flip it over.
09:20It has a flat side.
09:21We had a strong preference for taller ridges on our grill plates.
09:25They made for more crisp, beautiful, distinct grill marks.
09:29So let's talk about loading the sandwiches.
09:30Do you mind doing a little work for me over here?
09:32All right.
09:33Take that sandwich and put it into the dash right here.
09:35All right.
09:36This is the one with almost no features, right?
09:38It's just a plug and play?
09:39Mm-hmm.
09:40All right.
09:41Well, I can see what's wrong with this.
09:42It's a clamshell, and only the parts of the bread touching the hot plates are going to
09:46get toasted.
09:47That leaves quite a bit of the sandwich untoasted.
09:50Mm-hmm.
09:50Now take this sandwich and load it into the Breville.
09:52Okay.
09:54There you go.
09:56Oh, I see what's happening here.
09:58There's a hinge on this.
09:59A floating hinge.
10:00A floating hinge.
10:02Well, that just means that you get a nice even press on the sandwich so it cooks evenly
10:06and all the bread touches the hot plates.
10:08Right.
10:08And it's not just sandwiches.
10:09You know, a whole eggplant.
10:10I had a whole eggplant in here.
10:11Oh, that's cool.
10:12Mm-hmm.
10:13Otherwise, it would squish right out of that thing.
10:14It would.
10:15Yeah.
10:15So it's just a little bit of luxury.
10:17Helps with even cooking.
10:19Okay.
10:19Some of these machines have grease drainage systems.
10:22Do you remember the George Foreman grills from the 90s?
10:25Oh, of course.
10:26Yeah.
10:26These are kind of like the next generation of those.
10:29Yeah.
10:29Yeah.
10:30Yeah.
10:30And some didn't drain grease away, so things were a little, you know, soggy.
10:34If they drained away the grease effectively, like this model right here from Procter Silex,
10:39the food was crispier.
10:40We had better browning.
10:41And two factors contributed to that.
10:43First, a little tilt.
10:45The grease, we wanted a little bit of a downhill.
10:47You know, it wanted to run downhill.
10:49That made the grease drain away more effectively.
10:52Also, a large opening for the grease to get through.
10:55If it was smaller, it just puddled up and did not evacuate very well.
11:00That makes sense.
11:00And the grease trap is, oh, right here.
11:03Easy to clean.
11:04Yeah.
11:04Take that whole thing, wash it in the sink.
11:06Okay.
11:06Really nice.
11:07Speaking of beautiful grease drainage, that brings us to our winner right here from Breville.
11:12It has these ceramic plates that come out for easy cleaning.
11:15They flip around so you can do the ridges.
11:17You can do the searing.
11:19This whole thing opens flat for barbecue mode.
11:23Whoa.
11:24Yeah.
11:25Barbecue mode.
11:25Barbecue mode.
11:26And you said the plates on the bottom are flat, so now it's a griddle.
11:29You could be making pancakes and eggs.
11:30Engage pancake mode.
11:32Oh.
11:32Exactly.
11:33That's cool.
11:34Exactly.
11:34So it does a lot.
11:35It also costs a lot.
11:37Okay.
11:37$200 for this machine, which, you know, is great if you have it.
11:41But if you don't, we found a great alternative, too.
11:43The Proctor Silex.
11:45This costs $30.
11:47The plates don't come out.
11:49Okay.
11:50They're not reversible.
11:51You have to clean them, wipe them down in here.
11:53But it cooked food beautifully.
11:55Gorgeous browning.
11:56Nice, even heating.
11:57Great grease drainage, like I showed you before.
12:00And for $30, great cooking, that's a great deal.
12:04Okay.
12:04Thanks, Anna.
12:06There you have it.
12:07If you're in the market for a panini press, you have two options.
12:10The Mac Daddy, the Breville sear and press grill at $200 with lots of options.
12:16Or a simpler Best Buy, that's the Proctor Silex panini press, at just $30.
12:21If you've ever munched on a bag of crispy potato chips, then you have a woman named Laura Scudder
12:33to thank.
12:34Scudder started making potato chips in 1926 to provide for her family.
12:39Her business quickly grew, and she started employing neighborhood women to work in her
12:44California factories.
12:45At the time, potato chips were sold by the scoop from large barrels, but they went stale
12:51quickly.
12:52Some grocers packaged them in stapled bags, but that didn't solve the problem either.
12:56So Scudder devised a clever packaging solution, which involved ironing two squares of wax
13:02paper together to seal the chips in an airtight container.
13:05Eventually, Scudder would control half the potato chip market in California, and she proved to be a shrewd
13:12businesswoman.
13:13She promoted her company on radio and TV and wrote marketing content for newspapers.
13:20Scudder was known for being tough but ethical, and she always looked out for her employees.
13:26She even turned down a buyout offer that wouldn't guarantee their jobs.
13:30At Cook's Country, we salute the potato chip queen of the West by adding the savory crunch
13:36of chips to a sweet cookie.
13:45Cooks have been adding decidedly savory ingredients into desserts for years because it's fun and
13:51unexpected, like bacon on donuts or olive oil and cake or potato chips in cookies, which is
13:57what Morgan's going to make today.
13:59Yeah, Julia, I am here for it.
14:01I love salty sweet things, so I'm all about the savory ingredients in baked goods.
14:05So this was actually invented by a company that was trying to market their potato chips,
14:09so they put a recipe on the back of the bag, and then people realized it was really good.
14:14That said, you do want to be really thoughtful about the balance in your cookies because potato
14:18chips can make a greasy cookie.
14:19Yeah, they're pretty fatty.
14:20They're pretty fatty, but they're also delicious.
14:22So here I have one and a half ounces of reduced fat potato chips.
14:26So if you don't have a scale, you can just use a hefty handful and measure it after you
14:31break them up.
14:32So I'm just going to add them to a zipper lock bag, and then I'm going to crush them
14:35up.
14:36So you can do the gentle method.
14:39I guess it's not that gentle.
14:40I'm like, or you can just like...
14:41That just looks fun.
14:42You can get out your aggression if you want.
14:44Live it up, girl.
14:45Live it up.
14:45I know.
14:46I'm like, live it up.
14:46Smash some potato chips.
14:48Enjoy your life.
14:48So you want them pretty finely chopped because you don't want like a huge hung of potato
14:53chip in there.
14:54You just want little bites in there, like almost like a sprinkle.
14:58All right.
14:59So this is where if you don't have a scale, you can just measure this.
15:02If you start with one and a half ounces, you'll get half a cup of crushed potato chips.
15:05Oh, okay.
15:06And they are going into three quarters of a cup of all-purpose flour.
15:10I also have a quarter of a cup of finely chopped toasted pecans.
15:13So these just add a nice little bit of complexity and a little crunch factor.
15:17And then I also have a quarter of a teaspoon of salt.
15:20So it's just table salt, but honestly, even with the potato chips, they're not salty enough.
15:24We want to drive home the salty sweet.
15:26I'm going to give this a nice little whisk, get everything nice and combined.
15:30So we have our dry mixed, and now we can move on to the butter.
15:33So this is a lot like a standard shortbread cookie.
15:36So here I have eight tablespoons of unsalted butter.
15:38I'm going to add two kinds of sugar.
15:39So I'm going to add a quarter of a cup of granulated sugar and a quarter of a cup of confectioner's sugar.
15:44Interesting.
15:45Yeah, so confectioner's sugar has some cornstarch in there, and it's a little more fine,
15:49so it gives it a really nice shortbread texture.
15:51And I'm going to bump this up to a medium-high speed,
15:54and I'm going to let it go until it's really nice and light and fluffy.
15:56All right.
15:57It'll take about three minutes.
16:00So now I'm going to add in a large egg yolk,
16:02and then I'm also going to add a half teaspoon of vanilla.
16:05I'm going to mix these until they're really well combined.
16:07Just put it back over medium-high.
16:09All right.
16:12Also looking good.
16:14Mm-hmm.
16:14You just get every little bit in here.
16:16So it's a pretty simple dough to put together.
16:19Here I have my dry ingredients.
16:21So I'm going to add these in three different additions.
16:23So that's mostly just because you can get that, like, plume of flour happening.
16:26So you kind of just want to add little bits at a time.
16:28So I'm going to do about a third of it.
16:30All right.
16:34So let's get our second batch in here.
16:38All right.
16:38And last bit.
16:42So once you start adding the flour, you want to be a little more thoughtful and careful with your mixing just because you can develop gluten.
16:48And these are very short, light cookies.
16:50You don't want it to turn into a tough cookie.
16:51So you want to be gentle.
16:53Just, again, over low speed.
16:54Honestly, I'm going to give the last little bit a stir by hand.
17:01Always a good idea.
17:03Oh, yeah.
17:03I did leave a nice little trail of flour down here at the bottom.
17:06But you kind of just like...
17:07Happens to the best of us.
17:08Happens to the best.
17:09It does.
17:11I am just going to get in here.
17:12I'm using a number 70 scoop.
17:14Okay.
17:14But it's essentially a scant tablespoon each.
17:17Okay.
17:17And if you have a scale, you can use that.
17:21Sometimes I like weighing cookies.
17:22It's about 15 grams each cookie.
17:24Okay.
17:25So I'm going to go through and I'm going to get 24 cookies.
17:27I'm going to do 12 per tray.
17:28And I'm going to keep them about three inches apart on the tray.
17:32I'm just going to keep going until I have all 24 of these scooped.
17:35And then I'm going to pop them in the fridge just to firm up the dough a little bit.
17:38It'll only take about 10 minutes.
17:41Okay.
17:41So I left one sheet in the fridge just so that I can chill and stay chilling while we do these.
17:45But, yeah, they firmed up nicely.
17:47Really quickly.
17:47Yeah.
17:48So I'm going to stamp these.
17:49So I have a drinking glass and dip it in flour and then go in for a cookie.
17:55And just give it a nice little stamp.
17:57And the chill helps it be a little less sticky.
17:59But, honestly, there's a pretty sticky dough.
18:01So it still sometimes sticks a little bit.
18:03And you can go in and you can just use an offset spatula or a knife or whatever you're comfortable doing if you need to.
18:08First one, always a little stickier.
18:10You haven't even floured it much.
18:11It's like the first pancake.
18:12The first pancake, you know?
18:14All right.
18:15I always like to check my first.
18:16That's pretty close to two inches.
18:19This dough doesn't actually spread that that much in the oven.
18:22So it really just gives them, like, a nice flat surface area.
18:25Like, I want these to be really crispy.
18:27You get the crispy edges.
18:28Like, they're not quite lacy.
18:29But they have this really nice crisp texture to them.
18:32And so by getting them nice and thin, you're kind of playing that up.
18:35I think they're looking pretty good.
18:37Okay.
18:37So I'm just going to bake these.
18:39I'm doing one sheet at a time.
18:40So I'll grab the other one and stamp those out.
18:42But I'm just going in a 350-degree oven.
18:44I'm going to bake them until they're just set.
18:45And they're going to be just a little golden around the edges.
18:48But I don't really want them to start browning.
18:49So it'll take anywhere between 10 and 13 minutes.
18:52I'm going to get in there and rotate it once halfway through.
18:54Okie doke.
18:58Oh.
18:59Oh, yeah.
18:59These are looking good.
19:02All right.
19:02So this is exactly what we're going for.
19:04Just like a little golden around the edges.
19:06You don't really want them to get too golden.
19:08That's a little too far.
19:09They get a little crunchy and not crisp.
19:11Uh-huh.
19:11So they should just be set, which is exactly what we're going for here.
19:15These need to cool at least 15 minutes before we can work with them.
19:17Okay.
19:18But thankfully, we have this first batch out.
19:20Mmm.
19:20Nice and cool.
19:21Yeah.
19:22Nice and crisp.
19:23Good texture.
19:24Those look good.
19:25They would be delicious.
19:26And we could eat them like this.
19:27But what makes it cook even better?
19:29Chocolate.
19:30Mm-hmm.
19:31Here I have two different kinds of chocolate.
19:33I'm going to show you a little way to, like, quick-temper chocolate.
19:36So I have six ounces of finely chopped bittersweet chocolate.
19:39I'm just going to microwave this at 50% power.
19:42I'm going to let it go about 15 seconds at a time and just get in there and stir really
19:45regularly until it's fully melted.
19:47But I don't want it any hotter than, like, my own skin temperature.
19:50So you can feel it.
19:51And if it starts feeling hotter than that, that's too far.
19:53You kind of just want to go by feel.
20:01All right.
20:01So you do want to get in there and stir really regularly.
20:04Like, chocolate can go from melted and delightful to scorched very quickly.
20:08And back in.
20:16Oh, we're getting somewhere.
20:18That's close.
20:19It is close.
20:20Is it closer or is it there?
20:21It's right on that line.
20:22I know.
20:23I think it actually might be there because it's a little bit warm.
20:25So I kind of think the bowl is going to get me the rest of the way there.
20:27Okay.
20:28All right.
20:30So here I have two ounces of grated bittersweet chocolate.
20:34So this I use a rasp-style grater.
20:35So I always like to freeze it because it makes it a little easier to grate it.
20:39So smart.
20:40But you just get this really fine chocolate.
20:42And the warmth of the chocolate that's already melted continues to melt it.
20:46And that just makes sure as all the chocolate melts, it goes into the right crystalline structure
20:51so that it tempers properly on the cookie and gets nice, hard, and shiny.
20:55Yeah.
20:55We want a hard and shiny chocolate shell.
20:57We don't want any, like, soft chocolate shell.
21:00Mm-mm.
21:00Nothing with streaks.
21:02Exactly.
21:02Yeah.
21:02Like, chocolate is its own world.
21:04I have a friend who's a chocolatier, and it's amazing.
21:06But it's, like, it is a complicated art.
21:10All right.
21:10So I still want to be able to see these cute cookies.
21:13Mm-hmm.
21:13So I'm just going to do a little dunk, but about halfway.
21:16Oh, the half-moon style.
21:18The half-moon dunk.
21:20The first one's maybe not the most beautiful.
21:22I'm like, that's okay.
21:23So I'm just going to smear off any extra here.
21:27Gorgeous.
21:28And then on the back as well.
21:31And you can still tell what you're eating.
21:33Mm-hmm.
21:33But you've got a nice little bit of chocolate on it.
21:36So, again, a little dip and dunk.
21:39And a smear.
21:43All right.
21:44Those cookies look gorgeous.
21:46So we've got plenty of the chocolate left for the second batch one,
21:48so that's cool.
21:49I do need to let those fully cool.
21:51Mm-hmm.
21:51But before these are fully cool,
21:53I do want to sprinkle them with just a little flake sea salt.
21:55Aw.
21:56So I've got two teaspoons total here.
21:58I'm going to use about half on each batch.
22:01And I'm going to do a nice little sprinkle.
22:04Again, it's that sweet-savory combination.
22:07Yeah.
22:07It also is just really pretty.
22:09All right.
22:09So I'm going to pop this in the fridge for about 15 minutes.
22:11That chocolate's going to get nice and firm.
22:13And then we can move on to the second batch.
22:14Okay.
22:15All right.
22:16These are nicely firm and set.
22:17And it's time for us to dig in.
22:19All right.
22:21These are gorgeous.
22:22I know.
22:22Aren't they so, like, fancy potato chip cookie?
22:25And it didn't look like a lot of batter,
22:26but it made a lot of cookies.
22:28I know.
22:28Well, and it's a really beautiful, like, setup.
22:30I'm sort of like, this is, like I said,
22:31this is, like, the kind of thing you could bring to, like,
22:33a dinner party and people be psyched about.
22:34Or it's the kind of thing you're like,
22:36I'm going to sit on my couch with this platter
22:38and enjoy myself.
22:40These are incredible.
22:41Mm.
22:41You get the little crunch of the potato chips.
22:44Mm-hmm.
22:45Oh, that's good.
22:47I know.
22:47I'm like, ooh, I'm getting a lot of crunch.
22:48Is it the salt?
22:49Is it the chocolate?
22:50Is it potato chip?
22:51And the nuts really come through.
22:53And the shortness, it's almost like,
22:55it kind of reminds me a little bit of a pecan sandy,
22:57but they're thinner and there's those crispy bits.
23:00Yeah, like it has that really nice short texture.
23:02It's not sandy, but it's, like, very short,
23:04and it's really fun to eat.
23:06Mm.
23:06I just, for the first time, tasted the chocolate side.
23:09That's yet a different cookie.
23:11Oh, because you get the chocolate sweetness,
23:13but then you've got the saltiness to compare.
23:15It really is a study in contrast.
23:17Sweet and salty, the creamy chocolate,
23:19the crisp little bits.
23:21Morgan, these are incredible.
23:23Oh, my pleasure.
23:24If you want to make this sweet, savory cookie,
23:27start by crushing reduced-fat potato chips
23:30into fine crumbs using a rolling pin.
23:32Flatten the cookies before baking
23:34and finish with a dip in tempered chocolate
23:37and a sprinkle of sea salt.
23:38From Cook's Country, a very cool recipe
23:41for chocolate-dipped potato chip cookies.
23:44You can get this recipe and all the recipes
23:46from this season, along with our product reviews
23:48and select episodes at our website,
23:50cookscountry.com slash TV.
23:53I'm like thinking about what else
23:54we can put potato chips in.
23:56Ha, ha, ha.
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