The Effect of Scraping the Bowl When Making Cookies

Chocolate Chip Cookies

10 oz (283g) butter, softened
1 c (200g) sugar
1 c (213g) brown sugar
2 Tbsp (14g) toasted milk powder
2 eggs
2 tsp vanilla extract
3 c (420g) AP flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp (6g) fine salt
16 oz (454g) chocolate chips or chopped chocolate chunks

1. Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed. Stop halfway through to scrape down the bowl and then mix just until there is no visible dry flour.
4. Add the chocolate and mix until combined.
5. Cover and refrigerate the dough for at least two hours.
6. Scoop onto a parchment lined tray. For a number 16 scoop (roughly 1/4 c) bake at 350F (190C) for 15-20 minutes or until golden brown just around the edge.

Toasted Milk Powder
1/2 c (56) nonfat dried milk

1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.

[ayoimiideoshikanlu]

I especially appreciate the use of colouring to show just how the incorporation falls short when not scarped. Thank you again

[funnybobjr]

In fluid dynamics, we call this the “no-slip condition” the part that touches the walls isn’t actually moving at all with the mixture. That’s why you need to scrape.

[The_Skptic]

Wow! For years now my cookies have looked like crap and I couldn’t figure it tf out because my measurements were all accurate 😂. I never thought to scrape the bowl periodically 😅. Thank you

[AllKindzzzz]

"if you don't mix your cookie dough, it won't be mixed"

[mohamedaminegouiaa]

damn it now I just wanna eat that cookie ...

[Rye_Ch]

These videos are so helpful to beginners. As someone who has baked practically my entire life, this feels like something that doesn't need to be explained, but you never really learn unless somebody tells you to do it in the first place!

[tcarr]

What I love about these videos is that they explain why the recommended technique is the way it is. It’s one thing to know you should always scrape the bowl, but another thing entirely to know to scrape less if you like your cookies more heterogeneous in texture and flavor.

[ndpartycrasher]

Who doesn't do that though??? I literally get that perfectionistic urge to scrape it when i miss a spot!

[animatedzack]

This has been the most useful bit of information I ever needed. I always wanted to make cookies, but hated that they always looked weird and had under cooked parts thank you.

[Poncho]

I wish other people were like you. They would explain stuff but not explain why we do things or show the effect. So thank you

[nikusita]

I love these videos showing the differences. It helps so much to learn how to evaluate what you're doing wrong in baking

[Diorshamia]

PLEASE do a cookie tutorial!!! Your cookies look AMAZING

[pastasauce]

Adjusting your stand mixer will also help a lot. Put a dime in the bowl and adjust the screw under the arm a quarter turn at a time until the paddle moves the dime a quarter inch each time the paddle hits it

[Mulakulu]

I watched this and thought "he should include the recipes in the description" and then I checked. You go above and beyond and you're absolutely amazing

[penylayne]

Thank you so much for this. I'm definitely someone who didn't understand how very important this was, cause I mix my dough well, but, do get lazy about scraping the sides & especially the bottom. I'm sure some ppl didn't need this video, but, for those of us who do, thank you 🙏

[hsb]

NGL .... I'd eat that first cookie, especially the crispy bits 😂

[TimTheTiredMan]

I really appreciate how this video manages to perfectly, retroactively inform me of which batches I totally messed up with laziness when my mom and I baked together

[Hal]

Now I just really want that crispy bit 😅

[citiaii]

i love cookies with a variation in texture. experiencing softness, hardness, gooeyness in the same flavors are awesome!!

[brittanyeaton]

God I love your videos dude. Don't ever stop baking and teaching. You're doing amazing work