“Sam has no idea what’s going
on, and she’s definitely not Already mic’d up.” “I’m not mic’d. I’m not mic’d.” [MUSIC PLAYING] “Hey, everybody. I’m Vaughn. I’m here in the NYT
Cooking studio kitchen, And I am making one of my
absolute favorite things To make, brownie cookies. They’re the best of
every world of a brownie. No matter whether you
love the edge, the corner, Or the middle, you get all of
those lovely brownie textures In this one cookie. I actually have a peppermint
version of this cookie. If it's the holidays. So I think this is
one of those recipes That you can customize
in whatever way you want. I also love this recipe
because it’s so quick. You basically go from this
to this- Superimposed brownie cookie here In 30 minutes. Sometimes you
just want a treat, And this is perfect for that. So yeah, let’s make it. You can use semisweet or
bittersweet chocolate here. So I am going to chop this a
little finer just because I Find that it’ll melt
a little faster. I’ll melt my butter here,
swirling my pan every once In a while. And I’m actually
pretty much there. I’m going to take
this off the heat now. So if you’ve made the
peppermint version before, You would know that you pretty
much put this into a glass
Measuring cup and pour
the butter over it, And the residual
heat melts it. Sometimes I’m like, I just
don’t want to dirty up another Thing. I find that this is just
as effective, putting My chocolate in there. I’m going to go with my cocoa
powder and my espresso powder. Espresso powder really helps
bring out that chocolateyness. So I’m just stirring it. And honestly, it’s basically
all melted at this point, Which is great. I’m going to let that hang
out because you don’t want it To be too hot when you add it
to the egg and sugar mixture. Now that’s what I’m going
to do, get that going. Granulated sugar, dark
brown sugar, and my eggs. So I’m going to start this
on a low speed just to start To mix everything, and
then I’m going to increase The speed to a medium-high
for about three, four minutes. And that’s actually going to
create the structure of these Cookies. So you can see
this has honestly Started to become really
nice and thick and ribbony. It’s nice and cohesive. So I’m going to add the
vanilla extract and then just Whip to incorporate, and
then I’m going to go in with The chocolate mixture. Turning to a lower speed, I’m
going to slowly stream in this Chocolate mixture. So my chocolate is nice
and incorporated in there, But I do have, obviously,
some splatters up the sides. And you want to make
sure to definitely get The bottom to
finish incorporating The rest of this. I’m about to add the flour.
You really want to make sure
that you’re pretty set up For success here in terms of
scooping onto your sheet trays And baking. In order to ensure that
these have that shiny top, You really want to
work quickly right After you add the flour. And it’s really
not a lot of flour. And I’m going to go until the
streaks pretty much disappear. Oh, my. Just fold in the last
little bit of flour there. And now I’m going
to scoop and bake. Scoop from a little
higher, and it settles Into more of a circle. But you can also work
it into a circle too. So these will bake for
probably eight minutes. Fun. I’m going to actually whack
them after eight minutes To create that crackly,
nice surface and that fudgy Texture. Sprinkle some flaky sea
salt on top of them. And return them to the
oven for another couple Of minutes to finish baking. Mm, yum. O.K. I’m going to let them cool
for about 5 to 10 minutes On the sheet. Then I’m going to transfer
them to a wire rack to finish Cooling. Then I’m going to eat them.” [MUSIC PLAYING] “I mean, this one’s broken, so
I might as well try it, right? It’s just — it really is — Sorry, they’re really fudgy. It’s quite literally
the perfect combination,
Amalgamation of textures. Every single brownie lover
would love this cookie. Should we make some ice
cream sandwiches with these? That’d be kind of fun. I feel like ice cream — I would love to have an
ice cream sandwich party. Let’s ask Sam if she wants
to make ice cream sandwiches. That’d be really fun. O.K., let’s go get Sam. She has no idea
what we’re doing, And she’s definitely
not already mic’d up. Sam, what a surprise.” “Oh, wait, this is gorge. Sam’s in the middle
of doing her job, But do you want to make
some ice cream sandwiches?” “Always.” “Is that O.K.? O.K.” “Can I touch them?” “Yeah.” “Mm. They’re so chewy-feeling.” “I feel like they’re a cookie
to please all brownie lovers, Whether you like the edge,
the corner, or the middle.” “What do you like?” “I like it all.” “You like it all. I like the corners. [GASPS]: It’s still
a little warm.” “Yeah. Some sprinkles, some
chocolate chips.” “I want this one.” “Yeah, you go strawberry. I think I’m going to
go chocolate hazelnut.”
“The texture of your
cookies is divine.” “Thank you. They really do — It’s a good freezing cookie.” “I bet.” “Oh, my God.” “I’m trying to smush it
without smushing the cookie. Sprinkles.” “Oh, that looks so good.” “Yeah, that’s good.” “O.K. Wow.” “I just want to eat it.” “We should just eat it.” “Can I just eat it?” “Yeah.” “O.K. I’m going to eat it.” “Yeah. O.K., well –” “Give me that one.” “I’m going to put this —
oh, yeah, I’ll eat this one. I’m so excited.” “Kind of, like, unhinged.” “Oh, my God.” “The strawberry is correct. I think you did it.” “I’m totally about to
eat this entire thing.” “I know. Me too. They’re ice cream sandwiches.” “I think they look fun.” “They’re supposed to look fun. Look how cute this is.” “I know.” “This one’s beautiful.”
“You also have an ice
cream sandwich recipe.” “I do. It’s just a
regular classique.” “It’s is a classique?” “Uh-huh.” “Well, if you want to find
Sam’s ice cream sandwich Or any of her amazing
recipes, or this recipe, Other fun recipes to make for
the summertime or whenever, For whatever party
you want, head to –” “New York Times Cooking.” “Nice! That was a good high five.” “I’m good at that.” “Yeah. [LAUGHS]:” [MUSIC PLAYING]
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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