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Cook's Country from America's Test Kitchen - Season 18 Episode 7 -
Chocolate Baked Delights
Chocolate Baked Delights
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02:23Tại thêm thì các nước tương lai.
02:26Tại sao tôi có những lần thuốc bánh bánh bánh bánh bánh?
02:31Đợi các lần.
02:35Nó rồi tôi thì có đủ lại sắm.
02:37Ok, tôi sẽ có đủ hơn lại thêm các nước.
02:39Các tôi có một cây đồ pak tạm bánh bánh bánh bánh bánh bánh bánh ngu.
02:43Lúc chẳng c Murray là 10 tàm bánh bánh bánh bánh bánh bánh bánh bánh bánh bánh bánh bánh bánh.
02:47Và bằng cách thêm d adore tất cản bánh bánh bánh bánh bánh.
02:50Bạn sẽ sửa sửa có nhiều lần trong phần bánh bánh bánh bánh bánh.
02:52Để có một số lượng ở đây, nhưng...
02:54Banana lượng.
02:55Exactly.
02:56Now we've got our dry ingredients.
02:58Here I have 1 1⁄4 cups of all-purpose flour.
03:00And then I have 1⁄4 cup of cocoa powder.
03:03That looks like Dutch processed.
03:04Yep, it's Dutch processed.
03:06And it's gonna give us a great overall cocoa powder,
03:08but it's not gonna give us the full chocolate potential
03:11that I'm looking for.
03:131 1⁄4 teaspoons of baking soda,
03:15just gonna add that right in here,
03:16give it a nice whisk.
03:18And then finally 3⁄4 teaspoon of salt.
03:21I'm gonna add our dry to the wet.
03:24And just whisk until combined.
03:26Again, a few lumps are A-OK.
03:30All right, and now I have 4 ounces
03:33of chopped bittersweet chocolate.
03:35Yum.
03:36So it's not gonna add a ton of extra sweetness.
03:38We really wanna control that here with the banana bread.
03:40And this is gonna give us really amazing pockets of chocolate.
03:44Oh, it's so good.
03:46Now I have a loaf pan,
03:488 1⁄2 inches by 4 1⁄2 inches.
03:50I've gone ahead and sprayed it with some vegetable oil spray.
03:53And it's on this rimmed baking sheet just simply for insurance.
03:55Just because it is gonna be quite full
03:57in case it wants to bubble over.
03:59I don't have to clean my oven.
04:00I just have to clean my baking sheet.
04:02And finally, 2 tablespoons of granulated sugar.
04:05And this is gonna go just over top.
04:07It's gonna give that really shiny, crispy, shellac-y sheen.
04:11All right, we are ready to go into the oven.
04:14The oven's been preheated at 350 degrees
04:17with the oven rack at the middle position.
04:19And it's gonna bake for about an hour and 10 minutes.
04:22OK.
04:29Bananas are the most popular fruit in the United States,
04:32which, dare I say, is a little bananas,
04:35since there was a time when bananas didn't exist in North America.
04:39Starting in the 1880s, bananas were imported from tropical southern regions
04:44like the Caribbean, but they were expensive.
04:46In time, improvements in shipping helped get more of the fruit to U.S. markets.
04:51Banana prices dropped.
04:53Cookbooks celebrated the, quote, exotic fruit,
04:57publishing recipes for fried bananas, baked bananas,
05:00stewed bananas, banana pudding, and banana cake.
05:04A clever marketing campaign promoted bananas as a health food,
05:08even going so far as to claim that they treated certain illnesses,
05:12like tuberculosis and celiac disease.
05:15And while that marketing angle didn't last,
05:18promoting recipes with bananas as the main ingredient did.
05:22By the 1930s, recipes for banana bread were appearing everywhere.
05:28Fast forward to today,
05:30where we at Cook's Country have joined the chorus,
05:33singing the praises of bananas.
05:35We add a double dose of chocolate
05:37to make our banana bread extra special.
05:48Oh, smells so delicious.
05:51All right.
05:57So I want to check for doneness, and I'll know that it's done if a toothpick comes out clean.
06:01Okay.
06:02Perfect.
06:03All right.
06:04All right.
06:05And now I'm going to leave the banana bread in the pan to cool for about 30 minutes.
06:08Okay.
06:09All right, it's been 30 minutes, so I'm just going to tilt the pan here,
06:12which will help it come on out of the pan.
06:15All right.
06:16The unmolding.
06:17The unmolding.
06:18Oh, that's perfect.
06:20So now I'm going to leave this to cool for 30 more minutes,
06:24and then it's going to be time to taste.
06:26Okay.
06:27All right, let's slice in.
06:29Mm-hmm.
06:31Do you want an end piece or an interior piece?
06:34No, I think I want an interior piece.
06:35All right.
06:36Well, I like how you cut them on the big side.
06:40You're not messing around.
06:41Mm-mm.
06:42Serves too.
06:43Trust me, you're going to want a real big piece.
06:46Oh, smells chocolatey.
06:48Mm-hmm.
06:49But can you smell the banana?
06:50Oh, yeah.
06:51Yeah.
06:52And you can see some of the pieces of banana.
06:53I love that.
06:54Mm-hmm.
06:55All right.
06:56I'm going for the middle.
06:57Mm-hmm.
07:02Mm.
07:03Mm.
07:04That's a really good combination.
07:06Mm-hmm.
07:07Mm.
07:08You can taste the chocolate.
07:09Mm-hmm.
07:10You can taste the banana.
07:11It's moist.
07:12It's right on the edge of cake, but it's still decidedly a bread.
07:15Mm-hmm.
07:16But it's not too sweet.
07:17Mm-mm.
07:18This is so good.
07:19And the chopped chocolate in there.
07:20And I love the crystalline on top.
07:22Mm-hmm.
07:23Mm-hmm.
07:24Yeah.
07:25Tender, moist, not too sweet.
07:26Mm-hmm.
07:27Hit all the marks here.
07:29Ashley, this is fantastic.
07:30Thank you.
07:31Oh, you're welcome.
07:32If you want to take your banana bread to the next level, mash very ripe bananas for a total of two cups.
07:38Stir Dutch-processed cocoa and chopped bittersweet chocolate into the batter.
07:43And after it's baked, let the bread cool in the pan for 30 minutes.
07:47From Cook's Country, a killer recipe for double chocolate banana bread.
07:52Killer.
07:53Killer.
07:54I love it.
07:55So good.
07:56Mm.
07:57The cold brew coffee industry is valued at more than $4 billion.
08:07And that means that a lot of you like your Joe on the chili side.
08:12So, can you save some money by making it at home?
08:14Let's call in Hannah.
08:16And she's here to tell us all about these cold brew systems.
08:18Yes.
08:19Cold brew is everywhere these days.
08:21It's known for being smoother and less acidic than hot coffee, which I really appreciate.
08:26To make cold brew, you steep coarsely ground coffee grounds in water for 12 to 24 hours.
08:31So, it's a long time.
08:32Then, you want to press, remove the grinds, and you have a concentrate left behind.
08:36You can either drink it straight if you really want rocket fuel.
08:39You can add water back.
08:40You can even heat it up.
08:41And it keeps for a week in the fridge.
08:43So, it's kind of a messy process.
08:45But once you do that initial making, you can actually have it to sip on for seven days or more.
08:50And cold brew coffee is expensive for good reason.
08:52You're using a higher ratio of grounds.
08:54I actually paid $7.75 for a cup this morning.
08:58One cup.
08:59One cup.
09:00Not one gallon.
09:01No.
09:02One cup.
09:03Okay.
09:04Yeah.
09:05Bring on the machines.
09:06Exactly.
09:07So, we actually did the math and we calculated.
09:08It costs about $2 to make a cup with our cold brew recipe at home.
09:10So, if you like cold brew, investing in a machine could, could save you money.
09:15We tested 10.
09:16And I say could because some of these are a complete waste of money.
09:19So, let's get into it.
09:21All right.
09:22They were priced from $20 to $80.
09:24And we found three styles.
09:25I want to walk over here first.
09:26Let's talk about electric.
09:27Right.
09:28These look fancy.
09:29They look fancy.
09:30Electric sounds fancy.
09:31You know, they're all shiny.
09:32Like I said, cold brew takes 12 to 24 hours.
09:34So, some people say, no, no.
09:36Let's try to do it in five minutes with a centrifuge.
09:39We're going to spin the grounds and water very quickly to accelerate the process.
09:44What do you think?
09:45Sounds good, right?
09:46I think that everyone knows that things done really quickly are always better.
09:49No.
09:50No one said that ever.
09:51You're onto something there.
09:53Here, come right over here.
09:54I just want to show you two samples here.
09:56Okay.
09:57So, one of these was made in an electric cold brew machine.
10:01And the other was made with the classic long-weight cold brew.
10:04Right.
10:05I'm guessing this is the long-weight.
10:07And this looks like you dredged the Charles.
10:09Yes.
10:10You think it looks bad now?
10:11Let me show you what's actually inside.
10:12Murky.
10:17Check that out.
10:18That'd be your last sip.
10:19Do you ever get a last sip like that?
10:20You get hit with that?
10:21Oh, yeah.
10:22Absolutely.
10:23It's like a meal at the bottom of the cup.
10:24You do not want that.
10:25But look, I mean, even the color without the grounds, this one just looks so much more robust and well-developed.
10:30This one looks light and kind of weak.
10:33Yeah.
10:34Unfortunately, the electric models produced the worst of both worlds.
10:37They spun only for five minutes.
10:39They didn't extract enough flavor, but they were able to spin out grittiness and oil.
10:43So, it was weak and gritty.
10:45Jeez.
10:46Okay.
10:47No bueno.
10:48Let's stop talking about these things.
10:49Right.
10:50All right.
10:51Come over here to our next style.
10:52These are basket style.
10:53Have you ever seen like an iced tea machine that looks like this?
10:55Yeah.
10:56A little infuser in there.
10:57Put the grounds in here.
11:00Mm-hmm.
11:01Once the time has elapsed, and again, these are slow, old-school cold brew makers.
11:06They're going to take overnight.
11:07Once the time has elapsed, you pull this out, the grounds come along with it, and then you
11:12have your brew left in the bottom there, and this container can be stored in the fridge.
11:15What we didn't like about these was there just wasn't enough room for the coffee grounds
11:19to circulate with the water.
11:20We had to get in there and stir, which was like, we practically need tweezers to do it precisely.
11:24Right, a swizzle stick.
11:25Exactly.
11:26Exactly.
11:27And even once we did that with some of these, there was dry coffee left.
11:31Oh.
11:32No.
11:33So you need more room, more circulation.
11:34More room, more circulation.
11:36Dry coffee is bad for flavor, and it's just a waste.
11:38Yeah.
11:39So these were like fine, workable, not our favorite.
11:42All right, now let's go down to the drawdown style.
11:45This is our third style, the drawdown style.
11:48They have a bucket on top with a series of filters in it and a carafe that you drain into down below.
11:53Okay.
11:54So pretend this has been brewing overnight.
11:56There's grounds, there's water.
11:57This thing is full.
11:58Can you go ahead and try to put it on its carafe first?
12:01All right.
12:02So I've got to get this over here without spilling any?
12:05There's a plug on the bottom, so you need to take that out and get it on there.
12:08And you'll notice this is quite tall and narrow.
12:11Yeah, that would not be good.
12:13That would just not be good at all.
12:14No.
12:15No.
12:16I mean, a tiny narrow top feels like it's going to fall over.
12:18This is heavy.
12:19It's all light, like it's plastic.
12:21Yeah.
12:22And this fell over during testing.
12:23I can see why.
12:24Yeah, it's top heavy.
12:25It's tall.
12:26It's narrow.
12:27It's awkward.
12:28It's a disaster waiting to happen.
12:29And I don't need more awkward in my life, I can tell you that.
12:31No.
12:32You're awkward enough.
12:33I know this, too.
12:34Now let's move down.
12:35She knows me so well.
12:36Let's talk about the toddy.
12:38So this was our winner right here.
12:40And I want you to do the same thing.
12:43Let's pretend.
12:44Let's go another game of make-believe.
12:46Pretend this is full of coffee and grounds and you're ready to drain.
12:50Compare how this one feels.
12:52I mean, look at the opening.
12:53You don't even need to try it.
12:54No, on the jar.
12:55But I mean, this, well, this already feels like it's not going to fall apart.
12:59And the fact that it's larger, just a lot easier.
13:02Toddy is a big name in the cold brew world.
13:04This was our overall winner.
13:06It had fewer parts to keep track of.
13:08It had two filters, which is another thing we found.
13:11Two filters was really important.
13:13If the manual ones did not have two filters, the coffee was silty.
13:17Right.
13:18So our winner from Toddy, two filters, streamlined, compact design.
13:22Once your coffee's brewed, this goes right there.
13:26And that gets stored in the fridge.
13:28How lovely is that?
13:29It's downright cute, isn't it?
13:30For up to a week.
13:31For up to a week.
13:32Exactly.
13:33Well, there you go.
13:34You saved my sanity.
13:35You saved my time.
13:36And you saved me some money.
13:37So thank you very much.
13:38Just invite me over for coffee.
13:39I definitely will.
13:40So if you want to pick up the winner, it's the Toddy Cold Brew System.
13:43And it runs about $60.
13:45Let's talk about culinary portmanteaus.
13:55That's a word that's created from the parts of two other words.
13:58Well, you have brunch.
14:00That's pretty standard.
14:01And more recently, there's cronut.
14:03But what about the brookie?
14:04The brookie is a combination of a brownie and a cookie, and it should be the best of all worlds.
14:09At least that's what I've been promised.
14:11But here is Christy.
14:13She's going to show us how to make a chocolate brownie cookie that's going to end all brookies.
14:18Well, we had to start by thinking about our favorite brownie.
14:22Right.
14:23It blends the perfect amount of sweetness and really intense chocolate.
14:27It's rich and chewy, kind of fudgy and dense.
14:30And it has that shiny, crackly top.
14:32Okay.
14:33Check.
14:34Yes.
14:35Now imagine for me a situation where you have that shiny, crackly top that surrounds the entire brownie.
14:40Okay.
14:41Yeah.
14:42Got it.
14:43That's where we're going.
14:44All right.
14:45I'm on board.
14:46Okay.
14:47I'm on the train.
14:48Well, let's start with our dry ingredients.
14:49I have a cup of all-purpose flour.
14:51I'm adding a quarter cup of Dutch processed cocoa.
14:54Okay.
14:55Which is three quarters of an ounce.
14:56Now that's going to give us a really clean, bright chocolate flavor.
14:59And it also gives us that really dark color.
15:02Yes.
15:03Necessary.
15:04Absolutely.
15:05Now I'm using a mix of leaveners.
15:06I have a teaspoon of baking powder, and I'm also using a quarter teaspoon of baking soda,
15:12which is going to help to control the spread.
15:15It's also going to help give us a little lift before the cookies settle and crackle.
15:19I'm also adding three quarters of a teaspoon of salt, which is a decent amount of salt,
15:24but we really want to lean into that bright chocolate flavor.
15:26Okay.
15:27We'll just give this a whisk.
15:30Okay.
15:31Moving on.
15:32All right.
15:33Our chocolate journey.
15:34We're going to double down on chocolate.
15:36So not just the cocoa.
15:37No.
15:38No.
15:39We're also going to add 10 ounces of bittersweet chocolate.
15:43You're going whole hog here.
15:44Totally.
15:45All right.
15:46But we're doing it in two different stages.
15:47So I have four ounces here.
15:49This is one bar, and I'm going to chop this.
15:52I do like to use a serrated knife.
15:55And we're just going to do a chop so it doesn't have to be super fine, because these are going
16:00to be chunks left in the cookie.
16:03Oh, so this is the cookie part like a chocolate chip cookie.
16:06You want chocolate chunks.
16:07Right.
16:08And some of them are going to melt, and others are going to leave just a little trace.
16:13So you see.
16:14It's just a chop.
16:15Love it.
16:16We don't have to completely obliterate it.
16:18Mm-hmm.
16:19Now, I have six ounces here that I've already chopped, but this we're going to melt.
16:22Okay.
16:23Still bittersweet.
16:24Yes.
16:25We're using a mix of fats here.
16:27I have three tablespoons of vegetable oil, and I'm also adding a tablespoon of unsalted
16:33butter.
16:34And it's that mix of saturated and unsaturated fats that are going to give us that really nice,
16:40chewy texture.
16:41Gorgeous.
16:42We're going to microwave this for about three minutes at 50% power, and I'll go in halfway
16:48and stir it.
16:49Okay.
16:54So we're on our way.
16:57It's always a good idea to stir it every once in a while, because chocolate does not
17:01look like it's fully melted sometimes when it actually is.
17:04Totally.
17:10Okay.
17:11We can still see some chunks, but I know that as soon as we start stirring, we're going
17:15to be good.
17:16Okay.
17:20Like magic.
17:21Melts away.
17:23So we just want to work out any final pieces of chocolate.
17:26That looks good.
17:27That looks lovely.
17:28Well, thank you.
17:29I work really hard at melting my chocolate.
17:31Yeah, you do.
17:32Now we want to cool this down a little bit before we eventually add our eggs.
17:36So I'm going to add two tablespoons of whole milk.
17:38Okay.
17:39And you were able to get away with that without it seizing up because you had the fat already
17:43in there.
17:44Right.
17:45Look how nice and smooth that is now.
17:47Perfect.
17:48Where's the ice cream?
17:49Let's just pour it over and be done.
17:51Okay.
17:52So this is all set.
17:53Now the final thing we have to do is mix our eggs that I mentioned with some sugar.
17:58So I have a cup of granulated sugar in here.
18:01And that's really important for this recipe because it's the granulated sugar that's going
18:05to give us that shiny crackly top.
18:08Okay.
18:09Not powdered.
18:10You're going to want to use powder.
18:11Okay.
18:12Not powdered, but as opposed to brown sugar that gives really nice flavor, it's not going
18:15to help with that shiny top.
18:16Okay.
18:17So I have two large eggs.
18:18So we're going to mix this on medium high speed for about four minutes.
18:22What we're looking for is for this mixture to get nice and thick and to develop kind of
18:27a pastel yellow color.
18:29Gorgeous.
18:36Lovely puffy.
18:37Well, thank you.
18:38That's what we're looking for.
18:40It's pretty close to ribbon stage there.
18:42It really is.
18:43It's nice and thick, super pale.
18:46And that just means that the sugar has dissolved into the eggs.
18:49And so we're going to have that nice shiny top.
18:51All right.
18:52Gorgeous.
18:53Now we're all done with the stand mixer.
18:56Okay.
18:57Great.
18:58And I'm going to first add my chocolate mixture to the eggs and sugar.
19:03All right.
19:04The melted chocolate.
19:05Yes.
19:06The melted chocolate.
19:07So we're going to whisk this in.
19:09Make sure that we have a nice homogenous mixture.
19:13Okay.
19:14This looks nice and smooth.
19:16We're not seeing any white streaks.
19:18I'm going to switch over to the spatula now because I need to fold the dry ingredients
19:22into the wet.
19:23Right.
19:24And we're going to add the dry mixture.
19:26This is where we want to prevent a lot of gluten from forming.
19:30Right.
19:31So the fewer strokes needed, the better.
19:34Okay.
19:35This looks good.
19:36I don't see any dry bits left.
19:38I'm going to make sure, especially around the bottom.
19:40So now we're going to fold in those chocolate bits that we left.
19:44Fantastic.
19:45So we'll fold those in.
19:48It's getting a little thick now.
19:50Okay.
19:51I think we have good mix of chocolate in there.
19:55Properly dispersed.
19:56To form the cookies, we're going to use either a tablespoon measuring spoon.
20:01Okay.
20:02Or you can use a number 30 scoop, which is really perfect because a leveled off scoop will give
20:09you exactly 20 cookies.
20:11If you're using a tablespoon measure, which is fine, you want to do a heaping tablespoon.
20:15Okay.
20:16You can just be a little more subjective.
20:17Yes.
20:18One person's heaping is another person's second cookie.
20:21It's a very forgiving batter though.
20:23So if you need to kind of, you know.
20:25Steal.
20:26Exactly.
20:27You can do that later.
20:28Either way though, you want to make sure that you spray your measuring spoon or the scoop with some vegetable oil spray.
20:33Okay.
20:34It'll just make it a lot easier to release the cookies.
20:37Love it.
20:38So we'll batter up.
20:40Nice.
20:41I'm going to do 10 cookies per sheet.
20:45So to my ordered mind, we'll do a row of three, a row of four, and then another row of three.
20:53And then we'll do the second sheet of cookies, which will give us a total of 20.
20:58Last scoop.
21:00All right.
21:01So we have to bake these now.
21:02I have my oven set up, upper middle and lower middle racks.
21:05Okay.
21:06These are both going to go in at the same time.
21:08Oh, that's great.
21:09And the oven is heated to 300 degrees.
21:10So we're going to bake these until they get a little puffy and we see some big cracks starting to form.
21:16It's going to take about 16 minutes, but we'll go in halfway and switch and rotate the sheets.
21:22All right, switch at eight.
21:23Yes.
21:24Okay.
21:25I'll get the door.
21:26Thank you.
21:39Oh, Bridget.
21:42We got cookies.
21:44Yeah, we do.
21:48Wow.
21:49Oh my goodness.
21:51These are perfect.
21:53So you can see that we've got puff.
21:56Yes.
21:57We have some big cracks and you can see it looks a little bit raw in the cracks.
22:02Right.
22:03It's okay.
22:04It's fine.
22:05These are going to continue to firm up as they cool.
22:06And we have to let them cool on the sheet pans for 30 minutes anyway.
22:10Are you ready?
22:11I'm so ready and I'm seeing a spatula.
22:13So I know it's been 30 minutes.
22:14It has been 30 minutes.
22:15It has been 30 minutes.
22:16You want to use a nice thin spatula.
22:21I see crackly shiny top.
22:24There we go.
22:25It's so lonely.
22:27Oh, thank you.
22:28Did you really think I was only going to give you one?
22:30Look at that.
22:31Oh my goodness.
22:32Beautiful.
22:33And do you see the little bits of chocolate in there?
22:38I do.
22:39Still just glistening.
22:40Oh yeah.
22:41Definitely can see some there.
22:45Mmm.
22:46I got a hit of a chocolate pocket.
22:48Mm-hmm.
22:49Chocolate pocket trademarked right now by me.
22:52Mmm.
22:53That's big flavor.
22:56And the outside, it's got the little crispness, but it also has some chew.
23:01Mm-hmm.
23:02But they're melting.
23:03Mm-hmm.
23:04As soon as I can put them in my mouth.
23:06Just starting to melt.
23:07And they're so super tender.
23:09Mm-hmm.
23:10Christy, thank you so much for bringing us this fantastic baked cookie brownie.
23:16Thank you.
23:17And if you want to bake these, and you know you do, use both baking powder and baking soda for a crackling top.
23:23Add a combination of vegetable oil and butter for moist brownie-like texture.
23:28And use Dutch processed cocoa and melted bittersweet chocolate in the batter.
23:32Then stir in chocolate chunks before baking.
23:35So from Cook's Country, the dessert that proves you can have it all, chocolate brownie cookies.
23:40You can get this recipe and all the recipes from this season along with product reviews and select episodes.
23:46And those are all on our website, cookscountry.com slash tv.
23:51Now, the only way I could see making these better is like ice cream between two of them.
23:56Ooh.
23:57Cool.
23:58Basically the first dip in themeal.
24:00The first dip in your mouth.
24:01Oh, that's okay.
24:02No.
24:03I'll see you again next time here.
24:04And you can read it all the time.
24:06Right?
24:07All right.
24:08Oh, yay.
24:09Oh!
24:10Yeah!
24:11Oh, yay!
24:12Cool!
24:13Oh!
24:14Oh!
24:15Oh!
24:16Great.
24:17Yeah.
24:18Yeah.
24:19Okay.
24:20Okay.
24:21Well, come on.
24:22What?
24:23You can see.
24:24Yeah.
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