/ck/ - Food & Cooking

weighting ingredients is always better than measuring density.

i do brown my butter which only takes like 10 minutes compared to smoking it for 40 mins, which i find retarded anyway.

from testing with people, no body liked the salt on top of my cookies so i dont do that anymore.

i dont do baking powder because i dont want them to fluff opposite to the pro lady. theyre cookies not bread.

also i do use chocolate bars compared to pre made shit because as the lady said it comes mixed with shit you dont want in your cookies.

i guess im between the pro lady and the man. also after weighing my white sugar i pulverize it so it mixes easier and then let the dough rest for 2 days. which is what creates the change in color in the dough. also cold dough spreads less so the cookies arent too flat.

pic related this is an old batch, ive changed things since then (like pulverizing the sugar) and they keep getting better this one i still used the salt and to get the nice shape of these ones >>11240377
you have to basically cut the dough ball in half and then stick it back together with the torn part outside which again i didnt do back here.

here my issues with the recipe

the butter was not browned, at all. also you need to replace some of the water lost through evaporation, an ice cube is fine since it will help cool it down.

while the butter cools you can mix the eggs and white sugar, you ALWAYS want to do both dark brown and white, this help with flavor and cookie consistency. then when the butter is cool enough but not solid add it with the brown sugar.

The ingredients must be weighted, in baking you do not fucking eye ingredients and maybe thats why OP recipe got fucked up. you always get exact weights and use a scale for it. he is completely right about not overmixing the flour so you add the chocolate while theres still some white in the dough.
I do not reccomend pre made chips at all given that they get coated with who knows what so they dont stick togheter so as he said 2 bars of 4oz semi sweet chocolate will do the trick.

last thing is that those things are way too fucking huge. i do agree with splitting them in half but they shouldnt be bigger than 1oz.

thats my 5 cents and these are some i did a while back.

chopping the chocolate help make those swirls on them as well.

>>9323960
>premade chocolate chips

theyll be much much better if you get bars of chocolate and you chop them up yourself.

>>9180538
i melt my butter and that doesnt happen, as stated before, either
expired baking soda
dough not cold enough.
though that looks more of bad baking soda.

>>6873507
and by put salt in them i mean push the crystals in so they stick, then after they cool a little transfer them to the cooling rack and do it again.
once youre done with all of them wa-la
chocolate chip cookies.