What’s Eating Fans? Dan Responds | Chocolate Chip Cookies | What’s Eating Dan?

Byamazingfoodstv


Click here to watch the original episode:

Check out our Perfect Chocolate Chip Cookie recipe:

Follow Dan on Facebook:
Follow Dan on Instagram:
Follow Dan on Twitter:

Purchase our Science of Good Cooking Cookbook:

Check out our Is it Bad? series with Hannah Crowley:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

source

Similar Posts

48 Comments

  1. As a native NYer…I'm not a huge fan of overly crispy bagels…chewy, yes, but too crispy combines too many textures for me, personally, that conflict. Best bagel ever is a warm salt bagel with loads of butter on it. It's absolutely decadent and a true NYC icon! Love your videos!

  2. I skipped the salt, and just used salted butter. I also add a pinch of instant coffee and cinnamon. Also sprinkled a bit of salt at the end, and I never add the water into the brown butter.
    Perfect every time.

  5. I have totally become addicted to all of these “What’s Eating Dan/Fans” videos after having only recently found them. You explain things so well and with such precision !! Kudos !!
    Oh — and as for the lip, that’s just a little of what makes you YOU —- and I think it adds to the eye candy appeal for all of us who watch these videos. 😉

  10. I’ve made this recipe as bar cookies many times now, and my family loves them that way. What I do is after I make the dough, I press it into a 9×13 Pyrex baking dish that I then refrigerate overnight. The next day I take it out of the fridge, let it rest at room temperature for half an hour or so, and then bake for 20 minutes at 375. I call them “I Can’t Be Bothered One Sheet At A Time Rotating Halfway Through Bar Cookies.” 😂😂

  19. We made your recipe, it was hard to keep the water level right after some butter evaporated and removing part of the egg. Just added some water to the dough. Fantastic cookies, fed them to our friends last night and it was a hit

  23. There are always a few people who comment on your lip, although it’s nobody’s business. But I thought it was a result of your jaw surgery, which you discussed in your stand up comedy video. Anyway, I was born with a defective heart….but I can still eat chocolate chip cookies!

  26. I’ve been watching Cooks Country and America’s Test Kitchen for as long as I can remember so I feel quite comfortable with saying that Dan Souza is so damn delicious. We should nickname him”Daddy Dan Souza!” I can watch him (and his adorable bottom lip) forever. You’re in my dreams Daddy Dan!

  29. Oh my gosh Dan, I can’t believe people asked about your lip. How rude. Anyway, keep up the great videos. I absolutely LOVE ATK, and every thing you guys and gals do. I trust your cookbooks without question, and the flavor profiles you all develop are exactly in line with my personal pallet.

  39. I haven't tried it, but I think if I were going to make chocolate chip cookie bars, I'd lower the temp to 325°F — maybe even 300°F — and adapt some of the methods from Alton Brown's improved brownie recipe from Good Eats Reloaded. After all, brownies are really just cookies, and cookie bars are really just brownies!

Leave a Reply