I forgot to mention it in the video, but we did not pull a vacuum in the oven! It is just vacuum sealed and some air gets pushed out when it's closed. I think pulling a vacuum would have murdered the cookie.

This feels like a skit where two aliens try to do something really ordinary and basic to try and fit in with humans and many shenanigans ensue lmaooo I love it

Him calmly handling substances that could easily kill him but panicking about making a cookie is absolutely hilarious

An alien attempts to blend in with human society by crafting a native favorite recipe, the kuukee

in their effort to make the purest cookie they forgot the purest ingredient of all. love.

Nigel: *turns gloves into grape soda* also Nigel: *has never seen cookie dough*

The cameraman coaching Nile through basic baking practices was truly the blind leading the blind.

As a baker this is the funniest shit I’ve ever seen. Two men bake the most expensive cookie on the planet, freaking out because it’s cracking on the edges

Ultra Pure Chocolate: "Not for human consumption" Also Ultra Pure Chocolate: "Baking Chocolate"

Watching two men who have never baked a cookie bake a $5k cookie is an experience

I love how Nile can turn gloves into hot sauce and paint into soda, but not cookie dough into a cookie.

"this doesn't taste like it has a soul in it" is such a culinary insult. These 2 have some awesome quotes throughout their videos.

the ammount of times that i could tell neither of you had ever made cookies in your lives was astonishing

I love that Nigel apparently didn't think to try baking a normal cookie first to try the process. He just jumped straight to an inedible $2k lab grade cookie.

Can you synthesize grape soda from rubber gloves? Nile: Yeah, easily! Can you make a chocolate chip cookie? Nile: hell nah that shits hard

Hearing Nile freak out about the cracking is the funniest thing I've ever heard

Nile making a cookie shape instead of rolling it into a ball and freaking out when it started cracking. 😂 Such a beautiful project.

Man, the fact that he didn't try to bake regular cookies before making this one just to know the process is wild.

Nile is the epitome of never setting foot outside of a lab. No way he doesn't know that cookies naturally has cracks 😭

This is really quite remarkable: My Mother is a Baker, My Father is a Research Chemist, Both were impressed by how bad this experiment was done. My mother because of the lack of a defined baking procedure for the cookie, the fact that you didnt watch a single video of how to shape a cookie on a pan, and the fact you made 1 single huge cookie instead of spreading the cookie dough to multiple cookies. My father from you lack of accuracy and how you handled the ingredients. You threw them around, dumped them, and "shot from the hip" when measuing for Vanilla extract and more things i dont understand. But i was just happy i got to see the shook and rattled look on their faces.

“Jesse, we need to cook the purest cookie” -Nigelberg

I can’t believe Nile didn’t practice baking a normal set of cookies first

Nigel can turn gloves into grape soda but ordinary baking is completely beyond him 😂😂

The Alchemist freaking out with his humunculus cookie cracking is peak comedy...

Label: 'Not for human consumption' Nile: Thank you for the suggestion

I’m glad that Nile has a cameraman who guides him through the human experience

you can tell where nile goes from chemist to cook because his confidence immediately plummets

"All I need is just one pure cookie" spoken like a true addict

Glad to know this is the first time Nile has ever seen a cookie

The fact that Nile is more comfortable with making super dangerous stuff like Chromyl Chloride than baking cookies is just hilarious.

This feels like watching "scientist who has never seen or heard of a cookie is tasked with making one" for 28 minutes. loved every second of it

For your next $5000 cookie, you are not supposed to make a paddy out of the cookie dough. You make a ball and the butter with sugar melts it into a flat cookie. It cracked because it was flat and dried out too fast.

I like how at first point you show that cooking process is almost the same as if you would do chemistry, but then we realise, that cooking is more than this. pretty informative episode that proves, that cooking is done by heart, not by the measurements

I adore that they're prepared to spend thousands of dollars on these ingredients but they're seemingly unwilling/ incapable of watching a five minute cookie baking video to get an idea of what they're doing.

As the son of a baker, it's hilarious to see someone so panicked about a cookie craking during baking. You did good for your first time making a cookie.

Watching Nigel cook always has me screaming at the TV like a sports game

This is absolutely ABSURD and I love it! 😂 Given how much fun they were having I choose to believe that they added the most important and purest ingredient of all, proteomics grade love ❤

It's hilarious how Nigel can disappear for months on end, then reappear out of nowhere and start talking about pure cookies

This feels like I'm watching someone from the future trying to bake for the 1st time an ancient recipe known as 'the cookie'

I dont understand how these two seem to have never experienced a cookie happening before

Im a science teacher and i think your projects are just sooooo cool! God i could use a lab like yours for my own projects. Keep up the good work.

Purity is the first thing that comes to mind when think about cookies.

This is everything I imagined a scientist trying to bake would be like

This reminds me how cheese that’s too pure is considered bad because there’s not enough impurities to crate holes within the cheese

Love the calm pace in this video, wish more content were like this! Fun video!

Nile treats his cookie the way we all would treat radioactive samples, and he treats his radioactive samples the way we treat cookies. He is truly a real chemist.

The fact that Nile knows how to clean up, properly dispose of, and how to neutralize an abundance of different chemicals, but doesn't know cookies tend to have natural cracks when baked is hilarious

you could always do use heavy cream, a resealable container and a lot of shaking. my 8th grade science teacher did this as a science experiment. It won't be the "purest" but its super fun to see the change from liquid to solid.

Man as someone who cooks and bakes yall did a really good job for yall first time baking. XDDD loved it

This feels like watching a 5 year old bake cookies with his dad but the 5 year old is somehow also a chemist with an adult vocabulary

NileRed: Uses witchcraft to transmute plastic gloves into grape soda NileBlue: "What does cookie dough look like?"

Am I the only one thinking that this video proves that no matter how expensive your ingredients and cookware are, good food is made with love and care.

Love your videos big fan, but everybody rewatch the first seven seconds. That is the greatest intro Ive ever seen you make. A very savy hand point sir.

I was skeptical the claim that Nileblue had “never seen cookie dough” but then I saw them try to press individual chocolate chips into the surface and I suddenly believed him.

Imagine being hungry for a snack and opening Nigel’s fridge and you see 2 jars of pee, chocolate not for human consumption, and “egg powder” not for human consumption

3:35 ah, the age old debate of decent gaming pc versus whole egg powder

this was hilarious and absolutely made my day thank you

I feel like as a scientist he should have made a control batch of cookies from his grandma’s recipe before attempting this.

We need a sequel where you just normally bake a cookie now.

This is what I love about KZfaq. Super fun watch!

Now we need @ExtractionsAndIre to spend 11 months making an actually tasty cookie - but only half a milligram yield

That's what happens when you synthesize the love out of the recipe

I love how Nile genuinely seems more worried about the cookie cracking than he has ever seemed doing any experiment

*Package:* Not for human consumption. *Nile:* Oh no. Anyway...

Watching this MAN doing the chemistry and changing anything to something else or make it pure I was like FOR THE SCIENCE BABY!!!!🎉

For some reason, I doubt that Nile has ever actually baked cookies before.

Watching this as a baker is both fascinating and horrifying at the same time

Congrats on 2 Million subs!

It absolutely FASCINATES me how similar Chemistry and Cooking are and yet Nile is just completely out of his element the second it becomes food.

Can we take a moment to realize Nile has a minifridge consisting of a singular muffin, thousands of dollars of ultrapure baking stuff, and pee.

I'm late, but a correction about NIST SRMs: its not that they're pure or perfect, but that they're normal and standardised. They're designed to have imperfections, but they tell you just how many impurities there are and what kind, so you can calibrate your testing equpiment. These aren't the purest cookies ever, they're the most normal they can possibly be.

Holydamn y'all are hilarious, I love this channel🤣

This feels like an episode of Jimmy Neutron where he would try to make cookies better than his mom with chemistry and realizes nothing beats homemade cookies

As a baker, Nile’s questioning of the cookie cracking had me stressed 😭

My man just made the most complicated piece of Hardtack imaginable.

I recently went on a trip to Costa Rica and whilst on a tour I got to try to freshly roasted cacao beans and they really do taste like dollar store dark chocolate

This is what I actually thought “making it from scratch” meant as a kid

Nile approaches baking a cookie like he's only ever been told of cookies by old sailors returned from foreign lands.

What a beautiful video! The next video can be "Making an uncrackable cookie". By the way at 22:31 did you remember that most of the ingredients weren't supposed to be eated?

You need an acid to react with the bicarbonate, like cream of tartar. Grandma’s cookie recipe uses the acid in brown sugar to react and provide leavening.

Watching Nile freak out over the cracks in the cookie is so funny to me because I bake cookies all the time and the cracks are such a non-issue 😭

watching 2 people synthesize a $5,000 wood flavored cookie in a lab, while I sit here eating wafflehouse at 1am after an 11 hour shift has been an experience

It is fascinating (and enjoyable) to watch the face I associate with "wow, chemistry is crazy" question what cookie dough looks like. Please make a video of you baking cookies with "Grandma Nile"

The sponsorship Segway at the end was phenomenal.

Once he realizes baking is just chemistry, the empire begins

Nile is the guy who can recreate an entire chicken from a can of chicken stock and random chemicals, succeed perfectly, and then manage to burn it in the stove trying to cook it.

The way he poked the cookie with the glass stick 🤣🤣🤣

I've never seen such a brilliant chemist so obviously have never cooked before in his life before.

This is how I imagine a distant future civilization would fabricate cookies based off of a page out of a cookbook in order to experience what it might have been like to be a human living on earth during this time.

Sometimes Nigel does or says things that make me curious as to if he's ever existed outside of a laboratory environment.

This took ‘baking is a chemistry’ to a whole new level!

Shit looks like I’d be eating a headache in 90 degree weather back in kindergarten in the hot metal playground.

im a pastry chef and this was absolutely hilarious to watch, especially nile freaking out about the cracks.

I feel like Nile has never seen a chocolate chip cookie in his life

This brilliant man that can solve equations with ease, turn gloves into soda but doesn’t know what cookie dough looks like or how to bake. Never change. ❤😂

"First step preheat the oven we're just gonna skip that" I do the same lol no regrets

What I've learned from this video is that FDA approved bug parts in our food is what gives everything it's flavor 👍

Disclaimer: I have no predisposed knowledge in this, I'm not a chemistry major, but out of curiosity I did some research and I'm going to try to diagnose what went wrong based on both a chemistry / baking POV. References available at the end. This is besides the primary point of it probably being bad because the ingredients he used were for research and documenting if anything, and not for actual baking. Some of the ingredients may have been in there for years *Issue 1 with vanillin:* I believe you diluted the vanillin far too much, and added far too little. *[1], [2], [3]* Vanillin itself has some solubility issues, "Solubility of vanillin in ethanol (375.81 mg/mL), methanol (632.94 mg/mL), and water (30 mg/mL)." *[2]* I'm not sure what % ethanol you used, but optimally you should have used 95% ethanol to first dissolve the vanillin, and then added water to then dilute the vanillin-ethanol solution. The final solution should be something like: 35% ethanol, 60% water, and 5% vanillin (depending on how much vanillin you're adding) This isn't very relevant in your experiment, as the amount of ethanol you used (200ml) was waaaaay too much. Using the ethanol dilution ratio above (375.81 mg/mL) *[2]*, you only needed 3.46ml of ethanol to dilute 1.3g of vanillin [1.3g = 1300mg vanillin] [1300mg vanillin / 375mg/ml ethanol = 3.46ml] *issue 2 with the vanillin mixture* (just expanding on this since you pointed out the lack of any vanilla flavoring) • Generally, real vanilla extract is desired by bakers over imitation vanilla made from vanillin. Looking into this, it appears that vanilla pods contain some of 246 compounds; 78 of which are considered odor-active (including vanillin) *[1].* Also, this isn't much of a 'reference' but a supposed flavor-chemist pointed out on Reddit also pointed out that vanillin by itself isn't very strong, and Is very one-dimensional or "one-note" *[3]* *Issue 4: oil / sugar mixture* As others have pointed out, the sugar/fat mixture should have been mixed thoroughly, until a cream-like consistency is formed. It's not just a simple matter of "dissolve the sugar in oil". In fact, sugar doesn't like to dissolve in fat/oil in the first place, which is why when you poured out the sugar/oil solution, the camera could clearly see many sugar crystals left behind in the beaker. The purpose of this varies, but the main reason why is because you're also adding air into the mixture. The sugar crystals doesn't really "dissolve" when creating the buttercream mixture; however, they do melt when baking, leaving behind pockets of air where the sugar crystals used to be during the baking process. Some amount of air is also incorporated during the mixing process itself. The end result being a fluffier, less dense cookie. *Issue 5: cooling* This goes off the "oil/sugar mixture" issue above. It's fine to melt coconut oil, or butter during the mixing process. But you should generally cool the mixture in a fridge after you're finished making the dough. This is so that the coconut oil can re-solidify. Otherwise, the air pockets I spoke of above would just be immediately filled with the dough again. The cookie dough would also spread much more than it should during the baking process if it's not chilled *Misconception 1: wheat flour* This isn't really an "issue," more that it is a misconception due to using "pure wheat flour". Wheat flour contains whole wheat grains, meaning it contains the endosperm, Bran, and germ of the grain. This flour is much more nutritious due to the Protein and fiber content. White flour, incontrast, strictly uses the soft endosperm of the grain, and has a much milder taste The issue with wheat flour is that the Bran and germ of the grain causes a much more rough, "grainy" texture. White flour suits cookies more because it has a softer texture, and makes a much fluffier cookie. Using wheat flour is "fine" for cookies if you're trying to be healthy, but even then usually it's used as a mixture of wheat flour + white flour. *Possible issue 6: chocolate / sugar* I'm not sure if the bakers chocolate was "semi-sweet", "bittersweet" or "unsweetened". All of them are considered "bakers chocolate" but contain different amounts of sugar and cocoa. • semi-sweet contains 60% cocoa, and has more sugar • bittersweet contains 70% cocoa, and has less sugar • unsweetened has no sugar [4] Depending on which was used, you would have to compensate by adding more sugar to the cookie. Visually, It also looks like you added too little chocolate. But it's hard to tell just from the camera *References* [1] Zhang S, Mueller C. Comparative analysis of volatiles in traditionally cured Bourbon and Ugandan vanilla bean ( Vanilla planifolia ) extracts. J Agric Food Chem. 2012 Oct 24;60(42):10433-44. doi: 10.1021/jf302615s. Epub 2012 Oct 11. PMID: 23020223. pubmed.ncbi.nlm.nih.gov/23020223/ [2] González, Cecilia & Mustafa, Natali & Wilson, Erica & Verpoorte, Rob & Choi, Young. (2017). Application of natural deep eutectic solvents for the “green”extraction of vanillin from vanilla pods. Flavour and Fragrance Journal. 33. 10.1002/ffj.3425. www.researchgate.net/figure/Amount-of-vanillin-extracted-from-vanilla-pods-using-methanol-ethanol-and-NADES-The_fig1_320217923 [3] www.reddit.com/r/foodscience/comments/jqfq8s/-/gbmqxop [4] www.walmart.ca/en/ip/Baker-s-100-Pure-Unsweetened-Chocolate-Baking-Bar/6000153706425

"To be pure, you must sacrifice everything that makes it worth it....." -nilered

"im not a baker, i paniked" is the funniest line i ever heard