Milk Bar mastermind Christina Tosi reveals some of her wildest cookie recipes.
[SOUND] For me, one of the reasons that I decided to be a pastry chef for a profession was, after college I got a little nervous about being a grownup, and I got nervous about losing the spirit of celebrating the everyday ordinary. And I thought Well, if I have to do one thing every day and I'll never get tired of it, what would it be? What would I never tire of? And in the most simple response it was make cookies. So this chapter at Cookie Day really sort of explains for us that even though we have this great bakery with amazing cookies on the menu, The possibility, the endless possibility and adventure of what a cookie could be is something that we love and celebrate even off the clock, even after we go home from mixing pounds and pounds and pounds and pounds of cookie dough, we are still dreaming up new cookies. So, today I'm gonna be making two of my favorite cookies from the book The first one is a salt and pepper cookie, maybe a little harebrained, its not at all. Its super simple. When I think about a cookie I think about its simplicity. A chocolate cookie or a sugar cookie is sort of, I think, the most simple cookie that you get from an American baked good standpoint, but then, I thought I like to sort of dream in the savory space or tiptoe over from the sweet space into the savory space sometimes. And one of my favorite pastas is a salt and pepper pasta, cacho e pepe. And I love it because it's so simple and it can be so beautiful when the balance is just right, so I tought why not, if we can have a pasta that's salt and pepper, why can't we have a cookie that's salt and pepper? And that's the spirit of the salt and pepper cookie. All of our cookies, we'll give a cookie one, two, three, as we're going through. All of our cookies are super simple to make. They all start with [LAUGH] butter, with a lot of butter. We use an unsalted European style butter. European style butter means the dairy has been cultured before it's churned into butter. So it already has a great depth of flavor which means that whatever you make with it is going to taste extraordinary. We use unsalted butter because we like to be able to control the amount of salt in the cookie when we add the rest of the dry ingredients. So, baking 101 whether you're making a cookie from cookie a day or any baked good. If you can make one decision at the grocery store, unsalted butter. If you can make two decisions at the grocery store, unsalted european style butter. Sound good, okay? I also forgot to mention that we have the most fun When you guys ask questions? Because it lets us feel more connected to you. If it were up to us, we'd be like somewhere in the middle mixing cookies with all of you so we could let you steal bites of the dough. If you have questions, feel free to raise your hand. If you're super bold, shout them out because Chances are if you have a question somebody else is wondering the same thing, but maybe just a little shy. So unsalted European style butter. The salt and pepper cookie is meant to be the most simple cookie possible, so it's just granulated sugar, no light brown sugar. So it's just butter and sugar so far. And that gets mixing in the mixing bowl. My sort of perspective on a cookie is should be fudgy in the center and crispy on the outside. I like crispy cookies. I like cakey cookies. But, for me, my voice in a cookie is always fudgy in the center and crispy on the outside. Eggs are a really important part of making that happen. All cookies need an egg or some sort of leveler. All of our cookies, nearly every single one of our cookies, only calls for one large egg. That's just the right amount of egg to not give it too much puff to make it too fluffy but to also keep it crispy on the outside but not crispy all the way around so. One large egg, easy-peasy. Yes? << [INAUDIBLE] Do I do room temperature chilled butter? That's a great question. If I'm in [SOUND] Jenna? Raise the roof. [LAUGH] If I'm in a hurry, I'll use room temperature butter because it's a lot easier to mix the sugar into. Cold butter, you typically will keep your butter stored in the refrigerator. Cold butter is great to use. You just need a little bit more time in the mixing bowl so that your butter and sugar has a chance to paddle itself together. When you're paddling your butter and sugar together, the longer you paddle it, obviously the more friction that's being caused with the paddle against the bowl and it will sort of warm your butter up to that room temp. Egg, we always use a cold egg. The cold egg helps Just in case you're letting the mixer go and your butter gets too warm. Or you start with room temperature butter. The cold egg just helps emulsify the butter, egg, and sugar mixture. Which is, I'm not gonna be too mean about cookie technique. But when, at the step of any cookie making process, when you have butter, sugar, and egg in, getting that egg in is crucial, because it helps to [UNKNOWN] those first three ingredients. If you rush the process you'll typically get a cookie that has butter that shoots out on the side or you'll get a sort of uneven mix. So if you can spend an extra minute just making sure that that mixture is together and emulsified all the batter you can rush through the rest of the process. I have my butter My sugar and my egg. Now I am, when I'm baking at home, I'm like off the clock. I'm not trying to be fussy at all. The one thing that really does make a difference aside from making sure you have enough time when you add the egg. Is to scrape down the sides of your mixing bowl. If you don't scrape down the sides of your mixing bowl, you're gonna get an uneven mix. That's just all there is to it. A nice rubber spatula does the trick. If you have the opportunity KitchenAid makes these great paddles that has almost a rubber spatula on the side that really cuts down on the time when you're scraping down the sides of your bowl, so easy. Now it's dry ingredient time. We're almost there. All-purpose flour in, baking powder, and baking soda that help add flavor, texture, and a little bit of rise to the cookie. And then salt and pepper. Salt! We use Kosher salt in all of our baked goods. I love the flavor of Kosher salt, mostly because it doesn't taste too salty ever. It doesn't taste of the sea. It just helps add dimension to any baked good. It's a little bit bigger in granule. So if you're using the cookbook and you're using Morton's table salt, perfectly fine. Just acknowledge that Morton's table salt is smaller so it's gonna take up, you'll need a little less of it if you're measuring it with the quarter teaspoon or eighth of a teaspoon. There's obviously a lot of salt in this cookie because it's a salt and pepper cookie. And then pepper. Black pepper, you can make it freshly ground. I'm not gonna lie, I have a little container like this of pepper that I bought from the grocery store, and I use it all the time. I think it was Mark Bittman who wrote a little piece about how crazy people are about freshly ground pepper and how it's beautiful. That we had done several tests and The difference between freshly ground black pepper and pre ground black pepper is really not so severe to be such a snob about it so everyone can have their own opinion but that is mine. So those dry ingredients all in together while the mixer is off. [INAUDIBLE] I didn't sift them together that's a great point. I believe that sifting is a waste of time. [APPLAUSE] It is, yes! It makes, I like, I'm a super impatient. I'm excited about what I'm making and I want it to happen quick. And I err on the side of being impatient and I really only stop. For the extra techniques when it really is gonna make a difference. We're making a dense fudgy cookie. If we were making an angel food cake, I'd say, you wanna know what, Christina? You gotta sift the flour cuz it's gonna make a difference. But, here, it really does not make a difference. I think it's a waste of time. [LAUGH] So that's, again, another opinion. So, you guys can see the mixing bowl from above, right? So, I let it go for a second. It's a little shaggy. Obviously it needs to be mixed a little bit longer. But we're going to just mix it until the dough comes together. That's sort of like our other really big, great secret that you can take home for any kind of cookie that you're mixing. Yes. I hate to ask this cuz I'm a traditionalist, but for those of us that have [UNKNOWN] [CROSSTALK] [UNKNOWN] substitute [UNKNOWN] So we had our first gluten-free question, which is a great question, because it's definitely a question that comes up almost every time we bake, or we're teaching to bake. There are a few great products out there that live by a cup for cup mentality that are a little bit of a cocktail of rice flour and a few different starches. That are a great one for one in applications like this. When you go into the gluten free space of baking cakes Where it really is about lift you have to be a little bit more careful. We make a few gluten free and dairy free, actually, cookies and we have a few of those recipes online and on our website. They're more based in almond flour and gluten free oats. And olive oil to bring things together, some coconut milk and so on. But you're sort of cup for cup products are great as flour substitutions in a cookie like this because you just want it to be dense and fudgy. And it will be every bit as delicious, yeah. So [COUGH] this Mixture is coming together, slowly but surely. It's on a low speed, and we're really just gonna mix it, until the flour disappears. That is, I think nine times out of ten in the home kitchen, people over-mix their cookies. And they're not even really over mixed. You just mix your cookie dough a little bit longer. But when you mix your cookie dough until it just comes together at this base your cookie has become, they go from being good cookies to being impossibly tender and impossibly delicate cookies. It's like the difference between a good biscuit and an amazing biscuit. And that's. The less you can work your dough, the better in this cookie space. If you're baking with gluten free flour, with that substitute, the reason that you are under mixing this dough is because you don't want the flour to start to work itself into longer and larger gluten strands. If you're mixing with a gluten free alternative, you don't have to worry about gluten so you can mix it a lot longer. All right, so, you got to test the dough, you just never know. You never know what is going to happen Jenna. Well you know it is going to be amazing. [LAUGH] A little for you. So, it's good. From here you have a few different decisions you can make. You can save the dough, if you're like really not interested in the bake product because the dough is really delicious. You can only kinda scrape the spatula cause you know you're going to snack on it later. If you are getting some serious time in the kitchen, and you are mixing these cookies because you wanna bake them later or they're for something your baking in a few days, scoop them right away. Cookie dough freezes really, really well. But if you know, my tip to you is that if you know. At some point you're going to want to bake this dough. Scoop it before you freeze it. Because it's going to be a pain in the **** if you try and just take this mass. And wrap it in plastic or put it into an airtight container and freeze it. Cuz you at some point when you know you're gonna want to bake it you're gonna have to pull it out of the fridge and then you're gonna have to battle with bringing it up to temperature and scooping it from there. It's so much easier to scoop when it's at this stage. And what I did was sorta take my spatula here. And I want to make sure that all that flour that hides in the little nooks and crannies of your stand mixer and your bowl get in there. But, it's a lot easier to do by hand than it is to do with the mixer, because your mixer is going to take like three times as long than if you can just get it done by hand. So, [COUGH] You can also just bake these cookies right away which is what we're going to do. You grab a scoop. We like to use a two and three quarter ounce scoop. It's a blue scoop. It's I'd say the most similar to sort of somewhere between a quarter cup and a third cup measure. In case you don't have a cookie scoop at home. And why this size? Honestly, because for us it's what we deem the perfect size cookie. They bake great as mini cookies. They'll bake great as a larger cookie, but if you're only going to let yourself have a cookie a day or if you know you need a cookie a day You don't wanna feel bad about having five cookies a day if you bake them small. So this is sort of what we deem to be just the right size cookie. [BLANK_AUDIO] So if you're freezing your dough, you can just take all these little pucks and put them next to each other in air tight containers so that when you go bake all you have to do is grab the dough out. It's also great portioning if you just know you're gonna eat the dough raw, and you go, I'm gonna have a cookie a day, it's just not gonna be baked. [LAUGH] But you take this dough and you throw it in your oven if you're gonna bake it right away. The Milk Bar Life Cookbook has times and temperatures for a home conventional oven. Does anyone know the difference between a conventional oven and a confection oven? I'm gonna tell you. A convection oven is like your most standard home oven that doesn't have a fan. It either has a heating element from above, a heating element from below, maybe both, maybe the sides, but it doesn't have a fan that's helping distribute the heat of the oven. In a home conventional oven these cookies bake at 375. For about ten minutes. We'll talk about baking tips and tricks in a second. If you have an awesome kitchen that you just remodeled at home and you have a convection oven, which is similar to a conventional oven, but it has a big fan that you can hear turn on and it blows things around You only need to bake the cookies at 350 degrees. So you'll bring the temperature down 25 degrees because the fan in that oven is gonna help distribute heat a lot quicker. And you probably need to bake it for a minute or two less. Yes? If you had a choice would you always bake with [UNKNOWN]? If I had a choice, I would always bake with a convection oven. You just get the best distribution of heat, so you don't have to baby your cookies as much in the oven. When I'm at home At my mom's house, she has a conventional oven, and I'm always babying cookies when I bake them. I'm turning the sheet pan in the oven, I'm moving them up and down racks to try and get the most even bake. In a convection oven, because of that fan, you typically get that result with very little effort, because the entire oven is the same temperature at all times. If you have a conventional oven at home be mindful about, everyone knows their oven, every oven is different. Know where your hot spots are in your oven. You know if your hotspot is at the top because chances are that. The items that you put further up on those racks bake quicker and get color quicker. You know that your oven is hotter on the bottom, when the bottom of your cookies or the bottom of your baked goods are darker than the tops of your cookies. And if you are doing both, just baby them. If you have a hot spot that's in the back of the oven or in the front of the oven, just know throughout that 10 minutes Every few minutes you're gonna go in there quickly and just adjust and rotate. So you get perfectly baked goods. I think some people think that so much of the baking is in the recipe and the mixing, which it is. But in our kitchen at Milk Bar, the most senior position is head baker. Because really just the time that you're spending Monitoring the bake of any baked good. Rotating, time, temperature, and so on, is the most important skill that you can have once you get to the point that it's oven time. So it's not just set it and forget it. I think some people forget that. So, hopefully, you won't next time. So, cookies go in the oven. [SOUND] We're gonna make one more cookie with you today. And I'll be quick about it because you guys already know so many of the tips and tricks from the salt and pepper cookie. So the other cookie that we brought to make today is called a Ritz Cracker cookie. So again- [SOUND] [LAUGH] So again, sort of discovering what a cookie can be, if you're eating a cookie a day you might not have a sweet tooth, and you might love that salty bite of things. We love putting a little bit of salt in our baked goods to add extra depth and dimension. The Ritz cracker cookie is clearly a celebration of butter and salt and texture. It's really great as a cookie. It's great if you're making a grilled cheese sandwich and you don't have bread and you wanna use two Ritz cracker cookies. Hello. Hello. But it's really simple to make. We love going in, like celebrating the everyday, ordinary, going into the pantry and being like, what could I throw into a cookie today? What could be really interesting? And one day we did that because we walked in and there were Ritz crackers. We had saltine crackers, we had Ritz crackers. We used those for different things in our kitchen. We're like, we should try putting those into a cookie, like why haven't we thought about that before? And that is one of our favorite ways to sort of create and innovate in the kitchen. You know, creating the boundary of your pantry and wondering what you haven't thought of yet. And challenging what certain things can be. So, what kind of butter is this? [BLANK_AUDIO] Amazing. Unsalted European style butter. You don't have to cut it into cubes. Someone was really nice and helped make the butter look beautiful. When I'm in a hurry I just cut what I need and throw it all into the mixer. But cubing your butter makes the mixing process go much quicker. So because these are Ritz cracker cookies we're also going to use granulated sugar. When we're making chocolate chip cookies, compost cookies which Kate told you about but I forgot to, that's like our chocolate chip cookie on steroids. It has butterscotch chips, coffee Pretzels, potato chips, oats, graham crackers! We use a mixture of light brown sugar and granulated sugar. When you're making cookies at home, just think about the flavor profile of the cookie, and I think a lot of times, when you think about what a light brown sugar is or a dark brown sugar and molasses is, that can help you Guide the decision making process in terms of what kind of sugar you wanna use. Light brown sugar for me is gonna detract from the simplicity of a Ritz cracker cookie so we just use granulated sugar. Does that make sense? Usually I'd say a good rule of thumb is that if your adding dark vanilla extract or vanilla extract That's a good place to know that you can start to incorporate light brown sugar or dark brown sugar into your cookies, cuz that's gonna add a depth of sort of caramelized flavor that's there. So butter, granulated sugar, okay, get those going! What's this? [LAUGH] A large egg! That goes in. Has anyone baked either one of these cookies from the cookbook, that own it? Yeah! How did they come out? Both? One or the other? I haven't used [INAUDIBLE]. Interesting. [INAUDIBLE] The Ritz cookies are good. So egg goes in. We're going to give that a second. Now, the dry ingredients are super easy. They're coming up next. We know that. We're going to do all purpose flower, baking powder, and baking soda. We're going to do kosher salt. Even though we are not making a salt and pepper cookie, as I was mentioning before, we like to add salt to a lot of our baked goods cuz it adds a really great Dimension and depth of flavor. We're clearing not gonna add as much salt as in the salt and pepper cookie. We're gonna add one of my favorite ingredients to add in a cookie, it's milk powder. We like to use milk powder, powdered milk it's what you find in like the dry mix The dry drink mix aisle of the grocery store. We use this in a lot in our baked goods. Pastry chefs will often use milk powder to make ice cream because it helps add milk solids to an ice cream formula and leaves your ice cream Having this amazing depth of flavor and amazing dimension, but we like to use it in baked goods. I jokingly like to call it the MSG for pastry chefs, because it's literally just powdered milk, it's not MSG I swear, but it does the same thing. It adds this incredible depth of flavor. And in cookies it adds a really cool chewiness to it. My favorite chocolate chip cookie recipe is also in a cookie a day and the secret ingredient to it is milk powder because it makes your cookies even though yourʻre already using your pan-style butter it adds this amazing like Fifth dimension, fourth dimension? Fifth, sixth, seventh, eighth dimension of your cookie. And it's one of those things you can't put your finger on why it's so special, that's because of milk powder. So, all purpose flour. Baking powder, baking soda. [SOUND] Kosher salt. Milk powder. We're gonna let this mixture go. Now, it's a Ritz Cracker cookie, so at some point we're gonna add these Ritz Crackers. When we are making cookies that we know we're going to add something into. So when we're making chocolate chip cookies, when we're making compost cookies where you're mixing a ton of things into, the one thing to think about is at some point you have to add those items in to the mixing bowl Now when we made the salt and pepper cookie, we were just adding all of our dry ingredients together. So we knew to mix the mixture until it was just mixed together. At this point we need to mix these dry ingredients together, but we also have one more thing to add in. So we're going to sort of mix the dry ingredients in the mixing bowl currently. To halfway mixed in and then we're gonna add the Ritz cracker until it's just come together. Does that make sense? It's just understanding where you're designating that stopping point. And the only reason we're not adding, we're not just throwing the Ritz crackers in right now is because the butter, sugar, egg mixture needs to start hydrating and bonding to the flour before you start adding all of your mix ins in. The salt and the pepper from before were small enough that we wanted them to distribute evenly with the flour, the baking powder, and the baking soda. So we are going to just mix this sucker together, [BLANK_AUDIO] About half way. So as you can start to see sort of like bigger clumps form. [SOUND] See if you guys can see that. So it's still shaggy. There's still plenty of flour, but we've let it go about half of the time there. It's starting to show its shape. That's when you add the Ritz crackers in. And I broke those Ritz crackers down, but they're still quite large. They'll break down a little bit more in the mixing process, but you're adding Ritz crackers, so you should see Ritz crackers and there should be little pops of Ritz cracker in the end baked good. So we want them broken down, but we don't want them broken down all the way. Slowest speed, it takes patience, I know. I want it done now. And then once that flour disappears, same thing. Take it out, and we will. [BLANK_AUDIO] Come on, buddy. We will take a peek at it. We'll get down in there with our spatula. And make sure any sort of rogue flour at the bottom gets hand mixed in in the same way. Save that for later. And get this going. So you guys can see there's a little bit of flour at the bottom there, and you're basically just kneading that in with your spatula. You can still, if you have any big pieces of Ritz cracker at that point you can mush it down a little bit with your rubber spatula. Now this dough will look a little different. It's probably hard for you guys to see. But the milk powder that you added in It doesn't mix in the way that flour does. You'll see little peaks of it in your dough. It almost looks like there are bits of flour that somehow didn't get mixed in. That's milk powder. Don't freak out. Okay, so dough. Same rules. You can just eat all the dough. You can make it into a big cookie pie, cookie cake, cookie pie. You can scoop it and freeze it for later, or you can bake it right away, which is what we're gonna do. Mostly cuz we're gonna do something amazing with these cookies in a second. Same size scoop If you are baking a larger cookie or a smaller cookie at home, just use the sort of common sense of if I'm baking a smaller cookie, it needs less time in the oven. If I'm baking a larger cookie, it needs more time in the oven. And these cookies will spread about two inches in every direction, at this size. Smaller cookies will spread less. And so on and so forth. Yes? When you're making cookies, do you always use parchment paper? That's a great question. So we bake on, let's talk for a second about cookie sheets. The heavier duty the baking sheet, the more consistent bake that you're gonna get across cookies. I like to make fun of my mom a little bit, because she has, like, the spirit of a baker, but she doesn't like to invest in certain things, She has the same baking sheets that she's had since she, I think, got married years ago. And they're wobbly and they're thin and they have just, like, the craziest I don't even know what caked on. I will still bake on those but I know that I'm not gonna get as even and consistent as it bakes because they're thin and warped and worn. You know, I love to bake when I go on vacation with my family. We'll like go and rent a house somewhere and I'll go to the grocery store and if there's not baking sheets, I want to buy those disposable aluminum sheets. Do not buy those. For cookies, for cookies! They're great for other things. But that aluminum sheet is super thin and it's aluminum so it's going to conduct heat in ways that will end up just burning the bottom of your cookies. So even if you have just one baking sheet, even if you just invest in one baking sheet. I have one baking sheet at home. You can just bake the cookies in batches. But it is a great tip to getting beautifully baked, evenly distributed cookies. If you are an incredibly great dishwasher, you do not need to use a Silpat, which is this The fellow here, it's a silicone baking mat, if you will. It's awesome. You treat it like a non-stick pan. Use hot, soapy water. You never use a Brillo pad or anything that is abrasive. And it's quick and easy clean. At Milk Bar we use parchment paper, which is sorta like un-waxed wax paper. Also known as butcher paper. And that's a quick easy way to clean up and dispose of. But if you're a great dishwasher you can just put a little non-stick spray down on the baking sheet and bake. We just do this because we're so used to baking cookies in bulk. That we like the easy clean up of it. Yes. [INAUDIBLE] That's a great question. So if you are looking to bake a cookie that's, here's the salt and pepper cookies. It came out of the oven. So this is the size you're getting. I like the applause is good. It makes me feel good. It makes Genevieve feel awesome. If you don't want to bake a cookie this big and you want to bake something smaller, like a tablespoon. I'd say two tablespoons. One tablespoon scoop is gonna a little too small to get fudgey in the center, crispy on the outside. But two tablespoons, sort of a heaping spoonful of this will get you small cookies. So the dough will sort of look like this. But it'll spread like this. That'll get you. And remember, they're pretty flat cookies. That'll get you still fudgy in the center, crispy on the outside. Actually when we're doing that, we use, this is a birthday truffle, which is a little bit of this layer cake that we Brought to show you from the bakery. This is the size of dough. So it's like a tablespoon and a half, two tablespoons, that you'll want to bake to get the smallest cookie to still be able to achieve fudgy in the center, crispy on the outside. Yes? [INAUDIBLE] Yes. What's going on? Why'd you just put stuff in the oven? So, that's a great question, so the question was in reference to a recipe from our first cookbook, Momofuku Milk Bar, for a cookie that we make that's a corn cookie. It's basically like a sugar cookie but we take out a great deal of the flour in a standard sugar cookie recipe and we replace it with freeze dried corn that you get at Whole Foods in the freeze dried vegetable section. And we grind it down into a flour like consistency and replace that into the cookie. These are really good. [LAUGH] The cookies that we make at Milk Bar that go in the menu. And that are in the first cookbook, Momofuku Milk Bar. One of the secrets to why they're so delicious is because We defy the laws of gravity and put like this much more butter into the cookie than a standard cookie. Like the standard Nestle Tollhouse chocolate chip cookie. We sneak extra butter in there. And the way that we do that when we're making cookies at the bakery is that we cream the butter, and sugar, and egg for ten minutes. To force that bond knowing that the amount of butter in the recipe will naturally want the cookie to sort of lace out and spread flat. The other secret to getting the job done is when we're going to scoop is to refrigerate the dough, because there's extra, extra butter in it if you're looking at a standard ratio of a cookie. And if you don't refrigerate that dough before you bake it, it'll just go [SOUND] flat. For the home cook, like cookies that we like to make on the fly at home, we don't try and force more butter in, and we don't employ that technique because, if you're picking up this book, and we're talking about just being casual and cool Most people are like are you kidding me? I just waited ten minutes to cream this stuff and now you want me to wait another 15 minutes while my cookie dough chills. And so, the cookie recipes that are in Milk Bar Life are fun and playful, but they don't employ those techniques, so there's a standard butter to flour ratio in them. But the cookies that we make in Momo Fuku milk bar and in our bakery have different ratios in them. And that's why the technique is different. I wanted to give you an easier time in this cookbook. Yes? [INAUDIBLE] That's a great question. I brought all my tips for you guys. So, One, these are the salt and pepper cookies baked off. Two, this is the salt and pepper cookie dough that we baked off yesterday here. We baked off these cookies in New York City, because we knew we were coming to Aspen, and it's 8000. [LAUGH] Be higher than New York City, and high altitude baking is tricky. And this is, these are the Ritz cracker cookies that we baked off in New York City just for comparison sake. And these are The Ritz cracker cookie dough from the cookbook baked off here in Aspen, so you guys can see, so high altitude, not high altitude. You can see the difference, I think the Ritz cracker cookie is probably the most obvious, right? So high altitude baking, one No one has to worry about taking notes because all of the tips that I am going to mention are on our website. If you go under baking tips and tricks at milkbarstore.com there's a section for high altitude baking. So for cookies, the baking powder you want to reduce by an eighth to a quarter teaspoon. Baking powder in a cookie. Helps give it that puff and that rise. The problem with high altitude, what happens when you're baking in high altitude, is the puff happens really quickly and the altitude sinks the cookie down, or the cake down. Which you can see here. You can see that it went to puff up, and then it sunk down. So if you take some of the baking powder out The cookie is naturally going to want to puff because it's in higher altitude, but it's not going to overreact in a baking power sense and then cave back down. Sugar, for every cup of sugar in the recipe, you're going to want to take out one to two tablespoons of sugar. That sounds like, why? Why would you do that? Sugar, I think most people think of butter in this sense, but don't really think about sugar in this sense. Sugar adds moisture and spread to a cookie. If we made either one of these cookies, and we only use half the sugar, it would not have spread anywhere as much as it did. Sugar also helps give structure to your cookie. So taking out a little bit of sugar here just gives the cookie a little bit more of a chance to grow, expand and bake, without being overloaded by sugar and then caving in on itself. Beyond that Because in the baking process your cookie starts to puff quicker. If you raise your oven temperature 15 to 25 degrees. If you have a conventional oven, you're gonna raise it to 480, 495. Sorry, 380. [NOISE] [LAUGH] [NOISE] That was not right. I was looking at your face and I was like, they're not. Okay, that's They're not connecting cuz the words that are coming out of my mouth are crazy. You're gonna take it from 375 to 385, 390, 395 so that your almost locking your cookie dough in place at a higher temperature before it has a chance to sink. Now if you raise the oven temperature you have to remember it's baking now at higher temperature so it's gonna need a little bit less time to bake. So you're gonna wanna reduce the baking time by one to two minutes. And then if you're baking cakes, which we didn't bake today, cakes sort of tend to dry out a little bit in high altitude baking. You're gonna employ the same techniques, the baking powder, the sugar, the oven temp, but you're going to wanna increase your buttermilk. By a quarter cup or so to help put more moisture in the cake that's not gonna be in the form of butter or oil that's gonna add fattiness and keep it sunk down. High altitude baking tips. I brought them ready for you. Okay. So, these are our cookies. They're awesome as is They're 100% delicious. But we like to push the boundaries of cookies and what they can be. So we're gonna make pickled strawberry jam, really quick and easy to make, to make sandwich cookies with them. So strawberry puree. We take strawberries we puree them down. Boom. Sugar. That gets whisked together. And then we make pickled strawberry jam. And it's jam. So we're taking pectin. We're adding it into some more sugar so that it distributes evenly. [BLANK_AUDIO] We're adding salt. More for flavor than anything else. This is a super tiny amount. And then we're adding rice wine vinegar, some sherry vinegar, which helps add dimension to that strawberry puree, and a little bit of crushed pepper. That gets whisked together and heated up. Until a nice, jammy mixture forms. It takes about five minutes. The pectin needs to activate, that's what's sort of gonna jam your strawberry puree together. This is more of a freezer jam so you're heating it up, you're hydrating your strawberry puree till you get this consistency Throw it in the freezer or the fridge to set to this consistency. And then take it and sandwich those cookies together. The pickled strawberry jam, because it's sweet it still has this acidity and dimension and depth of flavor. That Plays really well off of the salt and pepper cookie. It plays really well off of the sort of rich, buttery nature of the Ritz cracker cookie. Boom, thank you, guys. [BLANK_AUDIO]