|
I made a mistake making Kenjis chocolate chip cookies…wondering if it will have adverse effects… The recipe says to whisk white sugar, eggs, and vanilla together for 5 minutes until thick ribbons are forming. Then take room temperature browned butter you previously melted and add that into the above mixture with some brown sugar. Then you add flour, baking soda, salt and chocolate chips. I added the room temp browned butter to the white sugar, eggs, and vanilla and then whisked. I was multi-tasking and didn’t realize it and had to stop for a minute. When I came back, it looked like scrambled eggs, which makes no sense because the butter was room temperature so I don’t think the eggs could have curdled from any heat. I ended up adding the brown sugar and flour and chocolate chips and it looks the same as it always does…just wondering if loving up the order of ingredients will have any deterimental effects.
|
#
?
Dec 13, 2021 14:53
|
|
|
|
| # ? Apr 16, 2024 19:28 |
|
|
No they aren't scrambled it's just seperating like if you gently caress up making a mayonnaise once you started mixing it again and added in the rest of the ingredients it's fine. Best thing you can do with cookie doughs is plan ahead so you have time to let the dough rest in the fridge overnight. Bake some from a freshly mixed batch and then some that have had a chance to rest and chill. Thumposaurus fucked around with this message at 15:05 on Dec 13, 2021 |
|
#
?
Dec 13, 2021 15:01
|
|
|
Thumposaurus posted:No they aren't scrambled it's just seperating like if you gently caress up making a mayonnaise once you started mixing it again and added in the rest of the ingredients it's fine. Yeah I planned in advance and it’s been in the fridge overnight. I just didn’t want to go through the process of throwing that batch out and melting more butter before asking thoughts here. Thanks!
|
|
#
?
Dec 13, 2021 17:34
|
|
|
I have my own confession to make. When you brown butter, are you supposed to put in the liquid or the solids and liquids? The solids look a little too burnt to me, but I tend to ignore the pan more than I should when I'm browning.
Bogart fucked around with this message at 21:59 on Dec 18, 2021 |
|
#
?
Dec 18, 2021 21:57
|
|
|
Both parts. The solids are great lol
|
|
#
?
Dec 18, 2021 22:02
|
|
|
Strain the solids out.
|
|
#
?
Dec 18, 2021 22:02
|
|
|
Maybe if you're just burning them but otherwise they're like half the flavor of the browned butter. Toasted butter solids is what you're browning butter for.
|
|
#
?
Dec 18, 2021 22:40
|
|
|
Well, the last minute panicked baking of cookies has commenced. Two new ones this year, molasses oatmeal and coconut cashew. 
|
|
#
?
Dec 22, 2021 16:09
|
|
|
 I made a double batch of chocolate mint chip cookies and realized too late that it was way too many. I am prepared to become fatter to rectify this. They are definitely NOT all in the above picture. Gonna hit the treadmill for a bit and then make macaroons.
|
|
#
?
Dec 23, 2021 17:41
|
|
|
Quiet Feet posted:
Recipe now plz.
|
|
#
?
Dec 23, 2021 18:51
|
|
|
It's at home! I'll post it when I get back from my in-laws in a few days though. 
|
|
#
?
Dec 25, 2021 03:56
|
|
|
Had a thought, can you use tangzhong when making cookies to keep them soft longer? I've only ever seen it used for yeasty breads but when thinking about it, the tangzhong itself doesn't include yeast.
|
|
#
?
Jan 1, 2022 00:29
|
|
|
Wouldn't that end more bready than a cookie texture? I mean I guess it would depend on the cookie recipe.
|
|
#
?
Jan 1, 2022 08:44
|
|
|
a few years back my father bought a giant "commendation bar" of dark chocolate from Trader Joe's. it was almost 5 pounds heavy, and I took a couple pounds to bake into cookies, which were amazing. apparently the bar was a limited time deal at Trader Joe's, and I want to make more cookies. where can I buy multiple pounds of good dark chocolate without breaking the bank?
|
|
#
?
Mar 16, 2022 04:00
|
|
|
Still Trader Joe's. They always sell it in bars that are like 17 oz iirc, it's called Pound Plus. They have 3 different percentages, plus one (or two?) with almonds. You can also buy bulk Callebaut, etc., by the pound at plenty of places online and some irl, but Trader Joe's is really the sweet spot of quality and value for baking with. Anne Whateley fucked around with this message at 04:13 on Mar 16, 2022 |
|
#
?
Mar 16, 2022 04:08
|
|
i like nice words
|
Was steered this way from the bread thread. Anyone have a good galette dough recipe? I've made galettes in the past, but I've never been able to get especially stellar results in the crust. I've always ended up with something akin to a mediocre pie crust that holds so-so. Do you have to work it a bunch to develop the gluten?Fate Accomplice posted:a few years back my father bought a giant "commendation bar" of dark chocolate from Trader Joe's. it was almost 5 pounds heavy, and I took a couple pounds to bake into cookies, which were amazing. lol I bought one of these bars too, I think it took us like a year plus to go through it. I don't know what the hell I was thinking, I don't do anywhere near enough cooking/baking with chocolate to justify such an enormous chocolate bar.
|
|
#
?
Mar 21, 2022 04:40
|
|
|
 I tried making cookies on ambien and really hosed something up!!
|
|
#
?
Mar 30, 2022 21:25
|
|
|
Never admit a mistake. You were experimenting with modernist baking to test the bounds of the platonic ideal of "cookie"
|
|
#
?
Mar 30, 2022 21:34
|
|
|
Ghislaine of YOSPOS posted:
Embrace BIG COOKIE
|
|
#
?
Mar 31, 2022 00:43
|
|
|
yeah but how do they taste? Taste okay = is okay
|
|
#
?
Mar 31, 2022 00:53
|
|
|
You didn’t gently caress up cookies, you made a partially deconstructed cookie cake.
|
|
#
?
Mar 31, 2022 15:00
|
|
|
In college, my roommates tried making cookies one time and I'm not sure exactly what they messed up, but they accidentally made lace cookies and hated and left me 2 trays of amazing, free cookies
|
|
#
?
Apr 2, 2022 19:53
|
|
|
I really appreciate the energy ITT. there were parts of each cookie that were amazing. there was an enormous blob of half cooked chocolate sugar and salt in the middle of each that wasn't very good, and all of the edges were burnt and tasted bad, but there was a ring of perfectly done cookie in between those two zones that really hit the spot. any of you ever read Remnants? when they come back to earth and there's a narrow band of habitable land between a frozen hellscape and a fiery hellscape? it was like that.
|
|
#
?
Apr 7, 2022 01:13
|
|
|
https://www.bhg.com/recipe/cookies/chocolate-sesame-cookies/ https://www.howsweeteats.com/2011/08/salted-mudslide-cookies/ https://www.howsweeteats.com/2011/07/giant-rainbow-cookies/ https://sallysbakingaddiction.com/peanut-butter-oatmeal-chocolate-chip-cookies/ Made cookies for the feeezer. Marshmallows instead of m&ms and big chocolate chunks.  They're all great!
|
|
#
?
Apr 7, 2022 08:43
|
|
|
Ghislaine of YOSPOS posted:
lmao
|
|
#
?
Apr 10, 2022 07:21
|
|
|
Mocca squares, or whatever they might be called in english.
|
|
#
?
Apr 12, 2022 09:19
|
|
|
Is there a recommended butter:water ratio to rehydrate clarified butter/ghee for baking recipes? I used clarified butter for a batch of chocolate chip cookies and they turned out super dry despite it being a recipe I'd done before a million times with regular.
|
|
#
?
Jul 30, 2022 03:38
|
|
|
Butter is about 20% water, 80% fat. You should be fine if you do your math around that.
|
|
#
?
Jul 30, 2022 03:57
|
|
|
That worked out just right, thanks! New question, what exactly makes cookies have those cracks on the top? My cookies taste just fine but more often than not they're just gently sloped domes, rather than being mostly flat with large cracks running through them like I see in bakery cookies and such.
|
|
#
?
Sep 3, 2022 09:14
|
|
|
I assume that happens when the outside sets before the inside is done rising. So a hotter oven or (possibly, assuming you aren’t), chilling your dough I would think would aid in that.
|
|
#
?
Sep 3, 2022 12:24
|
|
|
I need to make peanut butter cookies in a couple days and I have a few questions: 1) what recipes do people like for pretty standard peanut butter cookies? 2) I’ve browned butter plenty of times, but never for a recipe that required creaming the butter and sugars, I guess you brown the butter then let it cool to room temp before mixing with sugar? 3) My oven is surly and untrustworthy, is there anything I should watch out for? I imagine peanut butter cookies aren’t that delicate, but y’know.
|
|
#
?
Nov 16, 2022 22:26
|
|
|
Chakan posted:1) what recipes do people like for pretty standard peanut butter cookies? Chakan posted:2) I’ve browned butter plenty of times, but never for a recipe that required creaming the butter and sugars, I guess you brown the butter then let it cool to room temp before mixing with sugar? Chakan posted:3) My oven is surly and untrustworthy, is there anything I should watch out for? I imagine peanut butter cookies aren’t that delicate, but y’know.
|
|
#
?
Nov 17, 2022 12:53
|
|
|
TychoCelchuuu posted:Mix 2 cups flour, 1 tsp baking soda, and ¾ tsp salt. Mix 1 cup peanut butter, 1 cup maple syrup, 1/3 cup oil, 1.5 tsp vanilla. Combine both mixes. Portion into balls and bake at 350F for 10 minutes or until just starting to brown. Let cool 5 minutes then transfer to wire rack to cool completely. Thank you, I had to pull a last-minute audible but this will go in my notes for next time.
|
|
#
?
Nov 19, 2022 17:43
|
|
|
Why did nobody tell me gingerbread cookies are really fun and easy to make and delicious. I had it in my head that they were tricky, but Stella’s recipe is a breeze.
|
|
#
?
Nov 29, 2022 06:53
|
|
|
Gingerbread is delicious. The crispy inedible cardboard and stale frosting houses give it a bad rap. it's wonderful
|
|
#
?
Nov 29, 2022 07:03
|
|
|
I just saw the thread and wondered if anybody had anything to say about Maamouls. If you don't know, they are a (Middle Eastern-ish) Mediterranean aromatic cookie formed in a mold with a date/nut center and a coarse semolina outside. You give it a bunch of stuff like mastic, rose water, and orange blossom water. You take the filling, wrap it in the dough, shove it into a wooden form, and bang it out onto a pan. It makes a great pattern. When it comes to holiday cookies, I lean on them because I know nobody else will make them and their taste is so distinctive that people find a separate part of their stomach to hold them. The coarse semolina guarantees a nice crumb and interesting texture. I am trying to refine my process though. I don't have any heritage in that part of the world and found out about these cookies just a few years ago so I am inexperienced with some of the ingredients. My basic starting recipe comes from here: https://www.mamaslebanesekitchen.com/desserts/maamoul-cookies-pistachio-walnuts-recipe-mamoul-bi-joz-fustuk/ Something that particularly gets me is that they want me to dissolve mastic gum in water, and that just doesn't happen. Like, you can google that up and it'll tell you that stuff doesn't dissolve in water. It'll just spread out on the bottom of the pot. I'm wondering what might happen if I just ground it up and threw it in the dough. Would it be overwhelming? I am also wondering about alternative, authentic means for sweetening other than sprinkling powdered sugar on them because that removes a lot of the detailing on the cookie. I mean, I could just add more sugar to the dough, but I wonder if there's any heritage around making a glaze that would add detail to the molded cookie. Rocko Bonaparte fucked around with this message at 07:31 on Dec 3, 2022 |
|
#
?
Dec 3, 2022 07:01
|
|
|
It's are indpendence day today so we're all off work. Making finnish christmas tarts. Prune jam in the center. Gotta be careful how you fold them, wrong way and they start to look a bit fashy...  Also one batch with apple sauce instead  The difference between a merely good christmas tart and an excellent one is if the puff pastry is made with real butter or merely margarine. The butter one isn't really even more expensive and the difference in taste is great.
|
|
#
?
Dec 6, 2022 15:28
|
|
|
Today I made Ginger Spice Cookies by kiteless on goons with spoons. I made a few changes: Bob’s 1 to 1 Gluten Free flour instead of AP wheat, non- crystallized sugared ginger chunks because I had them on hand, and no clove because I cannot abide clove after having 4 dry wisdom tooth sockets 20 years ago.  The only thing I messed up on is that I didn’t refrigerate the remaining dough while I waited for the first batch to bake. Chilled version is at the front left, the rest are the slightly warmed batch so they turned out flatter. Despite my changes, they turned out absolutely delicious and they are my new favorite!  http://goonswithspoons.com/Ginger_Spice_Cookies
|
|
#
?
Dec 24, 2022 23:14
|
|
|
 Made my annual batch of anise springerle for a German lab manager who retired that I’m still friends with, and a lemon batch for me!
|
|
#
?
Dec 25, 2022 03:17
|
|
|
|
| # ? Apr 16, 2024 19:28 |
|
|
Had an urge to make biscuits today, but I have no eggs, or butter... I have flour and chocolate and baking powder and sourdough starter....
|
|
#
?
Dec 25, 2022 11:52
|
|