chocolate chip cookie than you might think.

巧克力片餅乾比你想象的要好。

So we made over 10 different batches

所以我們做了十多批不同的產品

to see how every common cookie mistake

看看每一個常見的cookie錯誤是如何

affects your bake.

影響你的烘焙。

This is the perfect cookie,

這是最完美的餅乾。

the original Nestle recipe.

雀巢的原始配方。

The batter makes for a pale and fluffy round scoop

麵糊可以做一個蒼白而鬆軟的圓勺子

that when baked at 375 degrees for 11 minutes

在375度的高溫下烘烤11分鐘的時候

melts slowly and evenly...

緩慢而均勻地融化...

before turning light brown in the center

然後在中間變成淺褐色

with a crisp, dark brown rim.

帶著清脆的深褐色邊框。

The cookie is soft and breaks apart evenly

曲奇餅乾柔軟，破裂均勻

to reveal a chewy, buttery interior

揭開內層的黃油味，充滿了嚼勁

and even distribution of chips.

和籌碼的均勻分佈。

The cookie leaves a sizeable amount of grease in its wake,

餅乾上留下了相當多的油脂。

which may seem gross, but actually

貌似粗俗，實則

helps the cookie stay chewy and soft.

幫助餅乾保持嚼勁和柔軟。

It breaks, but it doesn't crumble under pressure.

它雖然會碎，但不會在壓力下崩潰。

What happens when you follow the exact same recipe

當你按照完全相同的配方會發生什麼？

but don't preheat the oven?

卻不預熱烤箱？

Since the oven starts cold,

由於烤箱是冷啟動的。

the batter melts about the same way as the original,

麵糊的融化方式和原來的差不多。

but much, much slower,

但速度要慢很多很多。

never allowing it to finish baking.

從不允許它完成烘烤。

So it breaks apart like wet Play-Doh.

所以它就像溼的橡皮泥一樣散開了。

The cookie comes out of the oven

餅乾出爐了

the very same shade it went in.

它去的非常相同的陰影。

Sometimes you just don't have time to soften the butter

有時你只是沒有時間去軟化黃油而已

and you toss those cold blocks in anyway,

而你無論如何也要把這些冷冰冰的塊狀物扔掉。

making it harder for your mixer to break down the sticks,

使你的攪拌器更難分解攪拌棒。

leaving chunks of butter throughout the dough.

在整個麵糰中留下黃油塊。

The result is a paler cookie on the inside,

結果是裡面的餅乾比較蒼白。

but darker on the rim.

但邊上的顏色較深。

Without even fat distribution, the cookie is denser

如果沒有均勻的脂肪分佈，餅乾的密度就會比較大

and doesn't have the satisfying chewiness...

而且沒有令人滿意的嚼勁... ...

leaving only small sections of grease.

只留下小段的油脂。

It could be tempting to add a little extra butter,

可能會很想多加一點黃油。

since the fat is what gives cookies

因為脂肪是給餅乾

that coveted soft texture.

那令人垂涎的柔軟質感。

When baked at 375 degrees for 11 minutes,

375度烤11分鐘時。

the cookies melt much faster

餅乾融化得更快

and spread wider than the original,

並比原來的傳播範圍更廣。

creating a cookie that is much darker in color

製作顏色更深的餅乾

with crispy edges and an appearance of less chips.

邊緣酥脆，外觀碎屑較少。

The extra fat makes the cookie so soft and flat

多餘的脂肪讓餅乾變得又軟又平。

it begins to fall apart.

它開始分崩離析。

And it's full of visible air pockets.

而且裡面充滿了可見的氣囊。

Messing with the amount of flour

亂用麵粉的量

will lead to two completely different bakes.

會導致兩種完全不同的烘焙。

Throw in a little extra flour,

多放一點麵粉。

and good luck getting the chips in there.

並祝你好運，讓芯片在那裡。

Without enough moisture, the dough is thick like clay

如果沒有足夠的水分，麵糰就會像泥土一樣厚實

and struggles to hold together.

並努力維持在一起。

With less flour, the cookies look pretty viable at first,

麵粉少了，餅乾一開始看起來還挺可行的。

but without enough structure,

但沒有足夠的結構。

they spread out in the last three minutes.

他們在最後三分鐘內分散開來。

Whereas the ones with extra flour stay in place

而多加麵粉的則不會變質

and begin browning almost immediately.

並幾乎立即開始變色。

Out of the oven,

出爐。

the cookies lacking flour are misshapen

缺斤少兩

and a dark brown across the whole cookie,

和整個餅乾的深褐色。

almost to the point of looking but not tasting burnt.

幾乎到了看上去卻沒有燒焦的程度。

And their counterpart are almost burnt

而他們的對手幾乎都被燒死了

in the center of the cookie, with very dark edges.

在餅乾的中心，邊緣很深。

With more flour, the cookies are crumbly,

麵粉多了，餅乾就碎了。

and breaking them apart is akin to a small, dense scone.

而把它們掰開，就像一個個密密麻麻的小圓餅。

With less flour, the center of the cookie

麵粉少了，餅乾的中心

stays pretty chewy,

保持相當有嚼勁。

but the edges are crispy and fragile.

但邊緣卻很脆，很脆弱。

And without the chips in there, the cookie is wafer thin,

而沒有芯片在裡面，餅乾是威化薄。

spreading to almost 5 inches in diameter.

蔓延到直徑近5英寸。

Undermixing it leads to all kinds of issues.

混雜不足會導致各種問題。

Properly mixing the batter

適當攪拌麵糊

ensures even distribution of ingredients.

確保原料的均勻分佈。

In the oven, the dough melts slowly and unevenly,

在烤箱裡，麵糰慢慢融化，不均勻。

creating a pale cookie

餅乾

with uneven browning across the surface.

表面有不均勻的褐色。

The cookie is chewy and fragile in some parts,

餅乾很有嚼勁，有些地方很脆弱。

crisp in others, and the final shape is oblong

清脆，最後的形狀是長圓形

due to the fact the cookie wasn't allowed to rise evenly.

由於沒有讓餅乾均勻地上升。

Throwing everything in the bowl at one time

一次把所有的東西都扔進碗裡。

and hitting the on button

並按下開機鍵

might sound like the easiest way

聽起來好像是最簡單的方法

to get cookies baked and in your mouth,

讓曲奇餅乾烤熟了，吃到嘴裡。

but it actually drastically overmixes the dough,

但它實際上大大地使麵糰過度混合。

leading to cookies that almost immediately melt

導致餅乾幾乎立即融化

and overspread in the oven.

並在烤箱中鋪開。

The color is gray with large air pockets scattered around.

顏色為灰色，周圍散佈著大面積的氣囊。

The cookie is superthin,

餅乾是超級薄的。

and the texture is sticky to the point of tacky.

而且質地粘稠到發粘的程度。

Overall, it was one of the biggest cookies of the batch.

總的來說，它是這批餅乾中最大的一個。

Eggs are not only the binding ingredient,

雞蛋不僅是捆綁成分。

they're also the prime source of moisture in a cookie.

它們也是餅乾中水分的主要來源。

So leaving them out means a dry dough

所以，不把它們放進去，就是乾麵團

that's impossible to stick together

粘不起來

well enough to get a round scoop.

好到可以得到一個圓勺。

In the oven, they further crumble and dry out...

在烤箱裡，他們進一步崩潰和乾燥... ...

making for an uneven, grainy mess

凹凸不平

that's not fully cooked in the center

爛熟於心

and easily scatters to bits.

並容易散落成碎片。

Baking powder and baking soda might seem

泡打粉和小蘇打可能看起來是

like similar ingredients, but they're actually not.

像類似的成分，但其實不是。

In the oven, the cookies puff up to more of a dome shape

在烤箱中，餅乾膨化成更多的圓頂形狀。

and create a darker rim around the edges of the cookie.

並在曲奇餅的邊緣創造一個更深的邊緣。

The texture is less chewy and more airy, like a cake,

質地少了些嚼勁，多了些空氣感，像蛋糕一樣。

but with a sticky, tacky finish.

但有粘性，有粘性。

Baking powder also has a more chemically taste

泡打粉也有更多的化學味道。

than baking soda, leading to a less sweet cookie.

比小蘇打，導致餅乾的甜度降低。

Using no baking soda at all means you're relying on

完全不使用小蘇打，意味著你依靠的是

the flour to be the only leavening agent.

麵粉是唯一的發酵劑。

The cookies become pale on the inside.

餅乾內部變得蒼白。

They lose that chewy texture in the middle,

它們在中間失去了那種有嚼勁的口感。

becoming more dense, less buttery, and more fragile.

變得更密，更少的奶油，更脆弱。

Doubling the amount of chocolate

雙倍的巧克力量

lessens the amount of batter per cookie.

減少了每塊餅乾的麵糊量。

So there's less spread in the oven...

所以，在烤箱裡就不會有那麼多差價... ...

creating a slightly taller cookie

創造一個稍高的餅乾

that's also a bit smaller in diameter.

那也是直徑小一點的。

Due to the extra fat from the chips,

由於薯片多出的脂肪。

it's also much greasier, making it the gooiest,

它也更油膩，使其成為最粘稠的。

chewiest cookie of the batch.

最有嚼勁的餅乾的批次。

If you're trying to switch up the classic recipe,

如果你想改變經典的配方。

there's a lot that can go left.

有很多東西可以離開。

But with a couple of these tweaks,

但經過這幾次的調整。

you might just find your ideal cookie.

你可能會找到你理想的餅乾。