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Dump some god drat orange parts in it. shove it into the dough and work it.
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Feb 3, 2017 20:35
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So guys, when recipes say to not overwork the dough and barely mix etc, why is that? What happens if you mix the dough a lot?
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Feb 3, 2017 22:07
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AnonSpore posted:So guys, when recipes say to not overwork the dough and barely mix etc, why is that? What happens if you mix the dough a lot?
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Feb 3, 2017 22:14
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To answer the question, chocolate chip cookies without the chips are probably called brown sugar cookies. I just had a crazy thought. Make the brown sugar cookie, then coat it in chocolate. Voila, inside out chocolate chip cookie. Alternatively, make bite-sized brown sugar cookies and do a chocolate fondue thing. RandomPauI fucked around with this message at 00:10 on Feb 4, 2017 |
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Feb 4, 2017 00:04
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RandomPauI posted:To answer the question, chocolate chip cookies without the chips are probably called brown sugar cookies. Bake a plain non-parelli inside a brown sugar cookie. Serve warm. Bam, ninja explosion chip cookie. Dark dutch chocolate cookie studded with cream taffy. Inversion chip cookie. Spiced oatmeal cookie studded with rasins. Childhood disappointment and adult cackling delight chip cookie.
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Feb 4, 2017 01:28
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Don't forget about cookies y'all Especially not PEANUT BUTTER
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Apr 1, 2017 00:07
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Speaking of which someone please give me a bomb rear end peanut butter choco chip cookie recipe
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May 23, 2017 18:51
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AnonSpore posted:Speaking of which someone please give me a bomb rear end peanut butter choco chip cookie recipe Chewy Peanut Butter Chocolate Chip Cookies Yield: about 4 dozen cookies Ingredients: 1 1/2 cups (7.5 oz) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups (~11 oz) creamy peanut butter (processed is best, and you could instead do 1 1/2 cups chunky peanut butter if you want peanut chunks in there!) 3/4 cup (5 1/4 oz) packed light brown sugar 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly 1/2 cup (5 7/8 oz) light corn syrup 1/4 cup (1 1/4 oz) granulated sugar 1 large egg plus 1 egg yolk 1 teaspoon vanilla extract 4 big handfulls (2 cups?) chocolate chips Method: Combine flour, baking soda, and salt in medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until smooth. Stir in flour mixture until just combined. Divide dough in half, wrap with plastic wrap, and refrigerate until firm, about 1 hour. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop dough by the heaping tablespoon and shape as with chocolate chip cookies, breaking in half and smooshing together to make a craggy surface. Bake cookies until puffed and edges are lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Cookies can be stored in airtight container for 3 days, if they last. Note: dough can be frozen in balls and baked straight from the freezer whenever you want fresh cookies! Just add a minute or two to the baking time.
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May 23, 2017 21:16
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If you want to try something different, flourless peanut butter cookies are pretty darn good, too. They are soft and sort of crumbly, similar to the middle of a Reese's cup, but more dense. E: It yields about 24 small cookies, so I usually double the recipe Ingredients 1 egg 1 cup granulated sugar 1 cup creamy peanut butter (processed works best here, the natural stuff separates in the oven and makes the cookies crumbly and greasy) 1 teaspoon vanilla extract ½ teaspoon baking powder ½ teaspoon salt Optional: coarse sugar crystals, ½ cup choc chips Instructions Heat oven to 350 degrees. Combine all ingredients (except sugar crystals for garnish). Portion tablespoon-sized balls of dough on parchment-lined baking sheet. Flatten a bit with a fork or the bottom of a glass. They will spread a little while baking, but not very much. Sprinkle tops of unbaked cookies with coarse sugar crystals if desired. Bake for 11 minutes. Allow cookies to cool on baking pan at least 5 minutes (they are fragile until cooled). Remove to a rack and cool completely. Store in an airtight container. cocoavalley fucked around with this message at 02:27 on May 24, 2017 |
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May 24, 2017 02:24
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cocoavalley posted:If you want to try something different, flourless peanut butter cookies are pretty darn good, too. They are soft and sort of crumbly, similar to the middle of a Reese's cup, but more dense. Made these just now sans sugar topping. I didn't quite have 2 cups to double this, so I substituted Nutella and it was excellent   
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May 24, 2017 05:41
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Awesome  It's such a dangerously simple recipe. Also, it's really good swirled into a batch of brownies.
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May 24, 2017 07:34
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cocoavalley posted:flourless You know, I kind of wrote cookies off. I live with someone who's medically gluten free, got any other good ones?
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Jun 7, 2017 23:31
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Croatoan posted:Chewy Peanut Butter Chocolate Chip Cookies I tried these and they came out basically falling apart, unable to be picked up because they couldn't bear their own weight. Did I not bake them enough?
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Jun 8, 2017 00:03
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Gamerofthegame posted:You know, I kind of wrote cookies off. I live with someone who's medically gluten free, got any other good ones? I am not actually GF myself, those PB cookies were something a coworker made me privy to and now I prefer them over 'traditional' PB cookies. That being said, one of my favorite holiday cookies is an almond paste recipe that also happens to be flourless. They sort of form a crust on the outside but stay chewy on the inside and are very almond-y. Almond paste cookies 1¼ c sugar, divided (½ c for dough, the remaining ¾ c is optional for rolling) ½ c powdered sugar ½ tsp salt 1 lb almond paste 4 egg whites Optional: ⅔ c sliced almonds for rolling Optional: Maraschino cherries, cut in halves and blotted on paper toweling Process ½ cup sugar, powdered sugar, salt, and almond paste until blended. Add egg whites and process until blended. Roll method: Chill dough. Roll into 1¼ inch balls. Combine almonds and remaining ¾ cup sugar. Roll cookies in mixture. Place 2 inches apart on parchment lined cookie sheet. Piped method: Skip the chilling. Use a pastry bag to pipe cookies directly onto parchment, 2 inches apart. Press cherry half in center of each cookie. Bake at 350° for 20-30 minutes. (Bottoms will brown but the tops stay pretty light colored) Tangentially related fail: Last weekend I was hanging with friends, one of whom has Celiac. We wanted cookies, so I tried to swap cup-for-cup GF baking mix for flour in my favorite chocolate chip cookie recipe. Cookies that normally come out like this  ... came out like this   The baking mix kind of ...disappeared. The dough melted and bubbled in the oven like pancake batter (surprise) I left them in until they started to get too brown. The end result reminded me of Florentines, very lacy, caramelized, and chewy, but also greasy from the butter separating out somewhat. My friend thought they were great though, so ... success?
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Jun 8, 2017 06:12
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Dunno if we're still doing PB cookie recipes but this is the one I always use, and it's great. I eyeball chocolate chips when I want to add chocolate chips (and I usually do) ½ cup nonhydrogenated vegetable shortening ½ cup natural smooth peanut butter ¾ cup sugar 1 teaspoon pure vanilla extract 2 tablespoons light molasses (not blackstrap) [editor's note: I always use blackstrap] 1¼ cups flour 2 tablespoons cornstarch ½ teaspoon baking powder ½ teaspoon salt 1 to 2 tablespoons nondairy milk (optional) Preheat oven to 350°F. Lightly grease two cookie sheets. We prefer dark cookie sheets here to get the cookies browned and crispy. In a large mixing bowl, beat together the shortening, peanut butter, and sugar until light and fluffy. This can take up to 2 minutes with an electric mixer at medium speed or 4 minutes just using a fork. Mix in the vanilla and molasses. Add half the flour along with the cornstarch, baking powder, and salt and mix well. Add the remaining flour and mix. Use your hands at this point to really work the ingredients together. The dough should hold together when squeezed; if it does not, then add a tablespoon or two of nondairy milk until it does. Roll the dough into walnut-size balls, flattening them a bit with the palms of your hand. The dough may crack on the edges and that is fine. Place the dough balls on the cookie sheets. Flatten them further with the bottom of a coffee mug. Use the underside of fork tines to press cross hatches into the cookies, one horizontal and one vertical. Bake the cookies for 10 to 12 minutes, until the edges are very lightly browned. Remove the cookies from the oven and let them cool on the sheets for 10 minutes—any less and they might crumble. Use a thin, flexible spatula to transfer the cookies to wire racks to cool completely.
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Jun 8, 2017 19:23
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AnonSpore posted:I tried these and they came out basically falling apart, unable to be picked up because they couldn't bear their own weight. Did I not bake them enough? I don't know, I just cribbed it from Cooks Country and they've never steered me wrong. Those look really dang good actually. I made cookies like that once where I accidentally left out like half the flour. Yeah they were greasy but they were super good. Best accident to have. Croatoan fucked around with this message at 19:09 on Jun 9, 2017 |
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Jun 8, 2017 19:39
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These are my preferred Peanut Butter cookies (also flourless): https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/ Pretty similar to the one posted above, but uses Brown Sugar instead, and you sprinkle the top with coarse sea salt. Another interesting flour-less cookie (uses almond-paste): https://smittenkitchen.com/2009/04/chewy-amaretti-cookies/ You have to be a bit careful with them though, as they're leaning towards overly-sweet IMO. So I recommend smaller cookies with more filling. Also, eat them fast because they don't keep for very long.
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Jun 9, 2017 00:26
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I needed to stop making those Peanut Butter cookies so instead ... I made Peanut Butter Cream French Maracons  This was my first try making them myself. The batter came out almost perfect every time, so it's nice that I got all those parts correct. However the first batch was a bit of a trainwreck because I tried using an Airbake sheet to cook them. They gone done on top but were completely raw on the bottom, so using a regular old pan is the way to go for sure. The pic is from my second batch, and they turned out pretty well. First in the oven got a bit overdone doing 20 minutes @ 300F, so I reduced it do 18 minutes and they came out better but still not perfect (little under done inside but a little overdone on the outsides) So next attempts to get them perfect I will try either: - Using a heat shield pan, 20 minutes @ 300F, or - Just doing 20 minutes @ 275F All things considered, it took a bit of planning and some frustration but I got some pretty good cookies out of it. My stand mixer kind of sucks unfortunately, and it seems like it has probably stripped a gear or something because the beaters are clanking into each other. Time to start saving up for a proper Kitchenaid mixer I guess 
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Jul 17, 2017 17:11
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Been subbing/supplementing chocolate candies for the chips in chocolate chip cookies. It started with getting an Easter basket earlier this year that I wanted to get rid of the candy - dark and milk Hershey's eggs and Cadbury mini eggs, Reese's pb eggs and pieces, etc. I chopped it up, baked it into cookies, and fed them to my coworkers  This batch has mini m&m's, Reese's pieces, Reese's mini cups, dark chocolate chips    The last cookie thread has a really good recipe that uses chopped up Twix. Pretty much any chocolate candy makes an amazing cookie stir-in. The only one I've had bad luck with so far was a box of Junior mints. They melted out of the dough and ran all over the cookie sheet, then the sugar hardened into brittle. The resulting abomination looks like volcanic rock (dough base was dark chocolate):  E: added link to PezMaster's Twix cookie recipe cocoavalley fucked around with this message at 08:34 on Jul 24, 2017 |
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Jul 23, 2017 17:38
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Based on my own experiences with baking with caramel in cookies, maybe try freezing the junior mints?
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Jul 23, 2017 18:50
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Trebuchet King posted:Based on my own experiences with baking with caramel in cookies, maybe try freezing the junior mints? Hey, thanks for the suggestion Unfortunately, I actually had done that so that they wouldn't get mashed when I mixed them in the dough, and I chilled the portioned out dough before baking, too. I think the only other thing I could've tried was making sure each candy was completely surrounded by dough. But I also think Junior Mints are just too liquid-y to begin with. The dough was from a Hershey's recipe that used York patties, and those had to be fully wrapped in dough. I just had a giant box of Junior mints and thought I'd give it a shot.
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Jul 24, 2017 00:15
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Ah, oh well. I'd say great minds think alike, but I think you're well beyond my skill level. I wonder if they make mini junior mints?
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Jul 24, 2017 02:06
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Trebuchet King posted:Ah, oh well. I'd say great minds think alike, but I think you're well beyond my skill level. I wonder if they make mini junior mints? They do! They are marketed as "Bites" and come in a bunch of varieties. I used the Reese's ones in my cookies above, and the Twix ones are perfect for the goon recipe (added link to the post) Cookies are pretty forgiving when it comes to moderate substitutions, so they are great for experimenting with. I do like to share my screw-ups though, especially the more spectacular ones. There's just something about opening the oven, expecting to see cookies, and instead seeing a tray full of run-together, bubbling dough. Anyway, here's the link to the Hershey's recipe, I had made it properly before the Junior mints incident and it is good. Hershey's peppermint pattie cookies
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Jul 24, 2017 09:45
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I made matcha spritz cookies and they were easy and tasty.   Serious eats recipe + 2 tbsp of matcha.
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Jul 30, 2017 15:19
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I made some disappointing oatmeal chocolate chip cookies so i made the opposite as well: lemon sugar cookies. 
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Aug 7, 2017 20:22
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Cookies are a loving joy. I try to bake as much as I can. This week I've finally tried an M&M cookie recipe that turned out phenomenal and an Andes' mint cookie that have great texture. I don't have any pictures readily available but it's all I use my Instagram for. https://www.instagram.com/boywhiz88/ While not cookies, I'm excited to try an experiment where I bake this pumpkin bread recipe 3x but change the kind of cinnamon I'm using. I want to see what differences I can note. I loving love baking!
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Aug 8, 2017 20:15
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I suck at remembering to take pictures of food I make but wanted to bump the salted chocolate chunk cookies from Smitten Kitchen, they are the perfect chocolate chip cookies. Unlike Serious Eats they don't require dough refrigeration overnight (or at all) and bonus, it's a one-bowl recipe.
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Aug 8, 2017 22:50
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Where does everyone source their spices and whatnot? I used McCormicks until I was introduced to Penzey's last year. I quickly converted over and covet their gift cards and deals now. Also, in MN, we have a company, JR Watkins, from Watkins, MN that makes a number of extracts and spices. I've been using their baking vanilla and it's the greatest! Boywhiz88 fucked around with this message at 00:40 on Aug 9, 2017 |
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Aug 9, 2017 00:35
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Penzey's is super good stuff, so I too would like to know 
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Aug 9, 2017 00:57
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 I made some
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Aug 9, 2017 01:59
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The fact it's on its side makes it look like an art instillation.
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Aug 9, 2017 18:31
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Made applesauce oatmeal chocolate chip raisin cookies last night. Tried this recipe for the 2nd time and took out a 1/4 cup of applesauce. They're the perfect consistency! I've also made 3 batches of lemon bars with another 2 batches coming up this week.
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Aug 12, 2017 12:35
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So I bought some of this snack product called 'Divine Crunch' that's a very sticky and chewy peanut toffee covered in chocolate. (Sorry there's no pics behind the link, but hopefully the ingredients list will give you some idea of what it's like) The problem is, I kind of hate it in its current form, because I'm a big baby who can't stand certain food textures. I hate wasting food, so I thought maybe I could bake this stuff into cookies. Based on the ingredients and my description, which is unfortunately all I can offer you right now, would this stuff work as a mix-in if I crushed it into small pieces? Would I have better luck trying to melt it and incorporate it that way? Is this just plain a bad idea?
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Aug 12, 2017 17:51
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Just made some great M&M cookies! 2nd time doing them. I think I've got the timing nailed down. And they're so big!
Boywhiz88 fucked around with this message at 16:52 on Aug 14, 2017 |
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Aug 14, 2017 16:48
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Boywhiz88 posted:Just made some great M&M cookies! 2nd time doing them. I think I've got the timing nailed down. And they're so big! Looks good
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Aug 14, 2017 17:00
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Boywhiz88 posted:Just made some great M&M cookies! 2nd time doing them. I think I've got the timing nailed down. And they're so big! 
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Aug 14, 2017 17:25
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Killingyouguy! posted:So I bought some of this snack product called 'Divine Crunch' that's a very sticky and chewy peanut toffee covered in chocolate. (Sorry there's no pics behind the link, but hopefully the ingredients list will give you some idea of what it's like) The problem is, I kind of hate it in its current form, because I'm a big baby who can't stand certain food textures. I hate wasting food, so I thought maybe I could bake this stuff into cookies. I'd say try making small test batches of a few cookies each for 3 variations. First make a chocolate chip dough, sans the chips. Divide it into three batches of cookies. Put a big chunk of candy in the middle of the cookies in the first batch. Put small chunks on top of the second. Incorporate small chunks into the dough for the last batch. Don't forget to use parchment, and please take pictures.
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Aug 14, 2017 21:42
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Made more M&M cookies yesterday. Turned out great. Made ginger cookies today, they're great. Love this recipe! Tonight gonna make chocolate mint brownies!
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Aug 17, 2017 23:49
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cookies in the mornin, cookies in the evenin, cookies at supper time 
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Aug 18, 2017 00:21
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When cookie's on a cookie, you can have cookies anytime!
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Aug 18, 2017 00:30
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