/ck/ - Food & Cooking

>>7405966
That pan looks nasty.

>>7405966
>966▶
>Wtf am I doing wrong!? I cant make home nade

stop using the mixes, they all turn out this way these days. use original recipes like Tollhouse or Joy of Cooking and follow the instructions to the letter.

>>7405966
Seriously what the fuck

>>7405980
I literally made thus from scratch no mix. I'll post step by step if yall help me out

>>7405966
Looks like too much sugar.
Did you melt the butter first?

>>7405966
What does your oven thermometer read?

Chill your dough, yo.

Make the dough however the recipe/mix calls for. Wrap it in plastic wrap. Stick it in your fridge and forget about it for a few hours, but no more than a couple days.

When you're ready to bake, pull it out and work with small batches to roll out/cut/bake. If the dough warms up too much it'll spread like that.

Also make sure you're using real butter, not margarine, that you creamed the butter and sugar well, and that you've properly measured out your flour.

>>7405966
looks like your oven is too hot and cookie dough batter is warm when you're putting it in the oven. turn the oven temp down to 350-375F.

refrigerate your dough for at least an hour before baking, preferably overnight. your cookies will spread less this way.

and don't use melted butter, just softened.

>use shortening instead of butter
>use brown sugar instead of white
>freeze the dough
>bake them on something that doesn't conduct heat as well (ceramic/silpat)

What recipe are you following, OP?

>>7405988
I thought I followed this recipe.

>>7406002
How hot is it in your kitchen?

>>7406000
>use shortening instead of butter
no pls. shortening tastes bad and leaves a greasy film in your mouth that doesn't melt.

>>7405982
Pull apart cookies

>>7405994
>>7405996
Thanks guys, I gotta get more sugar and try this again

>>7406002
Add 1/4cup flour and chill the dough
You also could add another egg

>>7406013
Post pics when you make new ones, op

>>7406002
>>7406013
Thoroughly cream the softened (NOT melted) butter with the sugar *before* you add the other ingredients. You're looking for it to have a texture similar to sandy frosting.
**Chill the dough before you put it in the oven.**
Is your baking soda old AF? Test if it's expired by dropping a little into some vinegar.

>>7406025
I've never heard of baking soda going bad, only baking powder.

>>7406002
Too much butter.

https://www.youtube.com/watch?v=hCzVqaFMlIw

Let this homo learn you.

>>7406035
if you don't want to listen to his gay voice

>>7405966
>>7405982

You may be using too much dough for each cookie. Additionally, check your elements if you are using bake elements. One may not be working quite as strong as the other.

Also, watch the cookies. Don't just set them in the oven and forget them until the timer has elapsed. All ovens are different, and you have to learn from experience how yours acts. Once the edges and the top starts to lightly brown, that's a good time to take them out. Start checking around 8 minutes.

Also, as wankery as this is, invest in parchment paper. Those pans don't look like they have a good surface for baking on, so either do that or get new pans.

>>7406035

You weren't kidding...

>>7406035
fun fact, artificial vanilla tastes better than pure vanilla in high heat products like cookies but extract beats artificial in situations where no heat is applied such as icings or whipped cream

Going at this one more time

>>7406115
Good.

Op here. So I learned that one stick of butter does NOT equal one cup

Cream butter and sugar first, don't melt the butter, just soften it

Add the egg and mix well, add vanilla now

Then add the flour

You ideally want to use a bit less than half the amount of sugar to flour.

Add a little more flour if it's too wet.

Then into the oven .

That recipe posted earlier is going to be super sweet

Use a cleaner pan

Gonna let this bitch rest in the fridge for 40min will post results

>>7406176
Your dough looks way, way too soft. You're not making batter here. Add a little more flour.

>>7406187
This

It should be a little sticky but still very tough to stir

>>7406176
is there even flour in there?

>>7406187

Agreed. Too soft.

Also, Baking soda CAN go bad. Old baking soda can cause flat cookies.

>>7406207
Why would you even add baking soda.


Just make the most basic cookies you can to begin, then once you know how it's supposed to be start adding flavours and textures next time

>>7406050
thank you chef i seem to have been doing a bit of everything wrong

>>7406202

Yeah man I followed the directions, ill see how it looks after its chilled and see what you guys think

>>7406221
How much flour did you add, in cups?

i hope your using proper measuring cups and know the difference between liquid and solid measuring or else that can fuck up your recipe.

>>7406234
I'm having visions of OP just gently pouring flour into his fluid measuring cup.

>>7406240
i know thats why i had to make the post, ive seen people do that before.
im no pro cook only took 3 years in highschool so i know the basics and seen people fuck up the most simplest of recipes

hell some years back i was living with a chick(and some other people) and she was trying to boil water on low setting....i just had to facepalm

>>7405966

find a better recipe

get a pan with no edges or flip your pan over

give them more space

>>7406244
ahahahah. she was trying to conserve energy!!!!
or not burn the water!!!!!!

>>7406230
The recipe called for 2 1/4 cups of flour.
This is what it looks like after 45 min in the fridge.

>>7406261
It is semi easy to stir, tried to post a vid but didn't work

>>7406261
Ffs anon, keep adding flour until it looks like playdoh.

>>7406261
seriously you need to take a pic of what you are using to measure your ingredients

this looks like something is fucked up with your measuring, it shouldnt look like that.

>>7406261
Did you add 2.25 cups of flour, or did you add 2 quarter cups i.e. 1/2 cup of flour?

You SHOULD have added 2.25, but I have a very strong suspicion you actually added 1/2 cup of flour.

>>7406266
This, post pics of all your measuring utensils and describe exactly how you're getting the flour out of the package and measuring it.

>>7406261
That looks like the icing I made when I used margarine instead of butter. I was out of butter so I thought "what could possibly go wrong". Everything went wrong. Are you sure you are using butter and are you using enough flour? If you used the right amount, then screw the recipe and add more.

>>7406271
Come on anon, give OP a little credit, at least.

>>7406271
i was gonna ask that but i really thought that OP couldnt be THAT retarded...but there's always a first

>>7406272
Im using this. Im gonna add one more just to be sure

>>7406279
How many of those did you add originally? Nine?

>everyone telling op to add more flour
>he doesn't listen and just carries on

Op doesn't even care, stopreplying till he adds at least 1 drinking cup of flour and stirs that shit in. It's gotta feel like there's some strain to mix with that wooden spoon

>>7406279
Did you fill that up 2 times? If so then you fucked up. Big.

>>7406283
>>7406281
Desperately awaiting OP's response.

>>7406283
Yeah I did cuz its 2 1/4 cups. Should I just double it?

>>7406279
how many 1/4 make a dollar?

now equate that same measurement to cups

i alteast hope you understand this

>>7406286
Jesus Christ you're dumb. This thread should be archived as a cautionary tale.

>>7406286
Holy shit OP.

>>7406286
How old are you OP?

>>7406289
>>7406288
Imma just add more and see what happens

Seriously hope we've all been trolled compared to the alternative

>>7406283
>Did you fill that up 2 times? If so then you fucked up. Big.

>>7406286
>Yeah I did cuz its 2 1/4 cups. Should I just double it?

>>7406295
Same. No one old enough to use this site can be this dumb.

>>7406297
I really didn't think he would respond saying that he did. I was half joking. Like come on man. He has to be trolling.

>>7406286


>>7406271
>>7406271
>>7406271
>>7406271
>>7406271

Someone do a cap of this thread. It should serve as a warning to not be this stupid. Also make sure it's not cluttered with reaction images and blown up words. Just a simple tasteful cap.

>>7406294
You realise what you've done though, right? 2 1/4 cups means two and one quarter cups, or 9 of the cups you are using.

>>7406302
But would anyone purposefully make the batch of cookies seen in the OP post just for trolling purposes?

>>7406303
Am I in lala land were 2 1/4 cups DOESNT equal 1/2 cup or am I just completely missing the point here?

>>7406311
2 1/4 is shorthand for TWO AND ONE QUARTER

>>7406311
2 1/4 cups means two and a quarter cups. 2 quarter cups would be half a cup, yes, but then it would be written as 1/2 cup.

I kinda feel sorry for OP

>>7406314
OMFG Im the stupidest person on the planet. It needs 2 and a 1/4 cup of flour NOT 2 of the 1/4 cups. FUCK!!!

OP puts his head in the oven to kill himself for being such a dumbass now

>>7406317
bake him some cookies.

>>7406306
http://imgur.com/LZkPGs6

im wondering how he measured 3/4 cups for the sugars now.....
or even the 1/2 teaspoon of salt

>>7406306
>>7406328
If I feel like it I'll edit and condense the cap and post it here later.

>>7406331

I used the fucking measuring spoons that say exactly what it means

>>7406326
>tfw no qt retarded bf to bake cookies for

You don't know my suffering

>>7406324
There there OP. Bake the cookies properly, show us how they turn out ok?

>>7406338
Yep, you can still salvage them. Just add the rest of the flour and you should be good to go.

Op here AGAIN!
Now that i got the flour fiasco taken care of im gonna chill this for 20 min more

>>7406348
That's looking a lot better OP.

>>7406348
now you know what cookie batter looks like now, no point refrigerate it more, hell you never actually need to refrigerate batter dont know why people bother.

but so you dont fuck up your cookies that batter will make alot of cookies, ball up golfball size, place on pan then press down till aboot centimeter or bit less thickness.
or just place the whole batter in your pan spread out evenly and firmly then when its done let it settle 5-10 minutes and cut into squares.

>>7406348
Much better.

Ok now hopefully this goes well.
Put foil down cuz everyone was dogging on my pans

>>7406379
Good luck, OP

>>7406379

>>7406379
you greased the sheet, right?

right?

>>7406395
Yeah im I not supposed to?

>>7406400
yes you are
this is it op, dont get scared now

>>7406400
yes you are supposed to grease the pan(your tinfoil instead) its to help the cookie spread and also easy to remove from the pan

Praying for your cookies dude

I made them a lil big a, I have more dough so ill do them smaller next. Thank /ck/ very helpful, learned maths

>>7406416
Lemme see the inside of that bitch

>>7406423

They're pretty good. Guess ill just eat them with ice cream

>>7406362
Refridgerating the dough allows the gluten to relax and resets the butter. It's a texture thing, but yes it is optional in most recipe.

>>7406416
>>7406434

Did you make these with butter or margarine?

good job /ck/

yall taught an anon how to bake and read a recipe.

family dinner.

>>7406666
Thanks satan!

fuck mane you're making me want to make cookies and eat really shitty food now

Seeing as OP fucked up the flour measurement, didn't they also fuck up the rest of the measurements?

Chill your dough, and don't use melted butter.

>>7406035
this, your cookies look melted and very, very unhealthy

>>7407902
many recipes call for way more butter than is needed, and also the measurements that are sometimes printed on butter packages are completely incorrect, it's hard to measure solid butter, so really the only way to do it is by weight, I made some ginger molasses cookies not long ago and while they tasted great, they had waaaaay too much butter because I couldn't measure it correctly.

>>7406261
This looks like a curdled cake dough. Throw it out and begin again. It seems like you melted the butter and added too much eggs. And not nearly enough flour.

>>7407911
>it's hard to measure solid butter
I'm struggling to understand why anyone would think this.

>>7407911
Yeah you're right I suppose, butter is a bitch to measure by volume. That's why sane recipes give weights instead of volumes (even for flour). Then there's no confusion about how big a cup actually is.

>>7407932
Please teach me anon, how do I measure half a cup of solid butter? Is there any other way than by estimating how much weight exactly is represented by the recipe writer's actual cup and weighing the butter instead?

>>7407959
>half a cup of solid butter
What kind of cunt would measure butter by the cup? Read better recipes.

CUPS ARE FOR CUNTS.
MASS OR GTFO.

Someone make this into a collage

>>7406000

>>7405966
Do you live above sea level?

>>7407911
Where I live measurements for butter are printed on the wrapper.

>>7408550
Meant for >>7407959

>>7407564
Maybe, but we're taking baby steps here.

Have some of you seriously never noticed that butter quantities are printed on the side of the packaging? Who the fuck are you people?

>>7407564

It could be worse. It's not like he's using UK cups as US cups or visa versa.

>>7409022
>factor of 1.2 worse than a factor of 4.5

>2 1/4 cups = two 1/4 cups
kek u muricans

Now I want to make some cookies, can I mix the dough by hand? I don't have a mixer.

>>7406207
Baking powder can go bad, baking soda is sodium bicarbonate, it doesn't magically become something else

>>7407959
A cup is 2 8oz sticks

>>7405979
This
>>7405966
They look like you should've made them in a muffin tin. What was your recipe?

>>7406000
>use shortening instead of butter
You gotta be kidding me. Seriously?

>>7406362
>calling dough batter

>>7410548
i mix my dough by hand, but once it gets too tough to use a spoon i flour up my hands a bit and mix it that way

>>7406134
holy fuck.

>>7406002
Go for two eggs and 3 cups of flour.

>>7406176
Are you baking a cake or something? You need way more flour. There's a reason it's called "cookie dough".

>>7410779
Did you just ignore the entire rest of the thread?

>>7410795
Yes.

This was a p cute thread. Funny watching someone fuck up, learn from their mistakes and get better at cooking/baking.

Keep at it, OP.

Your cookies look lovely now op!

I'm a fuck up at baking as well and I have a cake question if any kind anon can help me out, I was mixing red velvet batter and the recipe called for vegetable oil instead of butter, how valid is this shit? It's the first time I've heard of using oil and it sounds unappealing.

>>7411325
You should look for a different recipe. IMO nothing good has ever come out of vegetable oil in baking recipes.

>>7410661
i used to make cookies with shortening when i was a kid.. won fair prizes and shit with them.. shit wuz goood

>>7405966
>I cant make home nade cookies to sace my life! Help me /ck/
The first thing you did wrong was not add enough shrapnel when mixing. You can't have nade cookies without shrapnel.

>>7407959
In Finland butter typically comes in 500g packages that have printed markers for every 50g. Recipes give butter measurements by weight along these multiples.

Except when the recipe calls for a spoonful of butter because fuck you

>>7411361
I am going to try again tomorrow with butter ;_; I tested the oil out of curiosity and while it is not absolute inedible shit, the tiny smudges of oil the cake leaves on the plate makes me ree.

>>7406050
all of these look bad

>not having a baking sheet underneath them
First fuckup
>>7405982
>dirty pan
Second fuckup
>>7406002
Also way too much fucking butter.
Find a better recipe. Also if you have no baking sheet at least spray your pan with canola oil or something so it doesn't fucking burn itself dumbass.
>>7406134
>one stick of butter does NOT equal one cup
Fucking kek. No wonder it fucked up.

Okay wow this turned into such a clusterfuck. I'm not even a very good baker (although I "professionally" bake (aka reheat shit) at a Tim Hortons full time) but this thread man. OP watch some actual videos and FOLLOW THE INSTRUCTIONS TO THE "T." You clearly have no experience baking or actually making pastries or anything so check yourself before you double rek yourself.

what do you guys think about my cookies?

>>7407959

pint's a pound the world round.

>>7411741

>>7406286
hahahahaha

>>7411741
>>7411747
you made 2 large cookies and 1 small cookie because you were to retarded to space them out enough

>>7411763
>>7411763
thanks

i made cookies today too!

This is both the worst and best thread on /ck/ in awhile. Thanks and GJ OP.

If you want some more sources on why several other Anons have suggested you chill your dough before baking this articles here are several to look over that I keep bookmarked in a text document:
http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html
^The Most Comprehensive
http://www.melskitchencafe.com/the-great-cookie-experiment-chilling-the-dough-does-it-make-a-difference/
http://kitchensanctuary.com/2014/08/cookie-experiment/
http://notthenormalteenagefare.blogspot.ca/2011/04/great-chocolate-chip-cookie-experiment.html

Other cooking baking variables you might be interested in:
http://www.melskitchencafe.com/the-great-cookie-experiment-baking-pans-and-liners/
http://www.melskitchencafe.com/the-great-cookie-experiment-butter-temperature/

Also if you like your cookies softer/more chewy you can store them in a container or plastic bag with a slice of bread which helps them retain their moisture.

>>7405966
Not sure but that looks like too much butter.

>>7406311

>>7406286

Holy shit, I'm so glad I got to see this moment in person.

>>7407976
This. It's a stupid way to messure.

>>7406286
Are you literally retarded?

>>7406286

I ain't even mad. I got to live long enough to see this this thread

bless your heart OP.

>>7406416
>>7406434

YOU DID IT!!!!
>gif related

>>7405966
What the fuck did you do to those fucking cookies OP?

>>7411864
How is it dumb? Every stick of butter I've ever bought has had the cup/tablespoon amounts written on the wrapper.

>inb4 muh artisinal unmeasured butter

>>7411325
I've heard of people using applesauce in the place of vegetable oil, if you want to go a terrifying step further.

>>7405966
>>7405982
Your rusty-ass pan probably oxidized the cookies

>>7411325
Using oil instead of solid fat makes a chiffon cake.

>>7411742
For water.

>>7411959
Some of us buy butter by the pound.

>>7412182
I've done that, it was just a bunch of sticks inside a box.

>>7406286
You don't need maths, they said, all those fractions are never seen IRL, they said...

>>7406325
and this is why you use based euro stuff, like g and ml, and write stuff like 2.25

>>7413612
Well, when we buy it it's a single 1lb block. I cut it up into 8 pieces and freeze the ones I'm not using.

>>7406286
I came all the way from /pol/ to laugh at you.

>>7406286
Just adding a reaction to the inevitable screencap for r/4chan

Good christ, OP.

OP, here's the secret. Use melted butter, then refrigerate the dough overnight, and undercook them. They will literally be perfect every time. This is how all the top bakeries do it. The dough MUST MUST MUST be refrigerated so the cookies don't form puddles of goo (like in your pic) when you bake them.

>>7415556

>>7405966
Are you retarded

>>7414821
>/pol/
>/pol/
>/pol/

lol, OP made a syntax error. It's not like he visits /pol/. You don't matter anywhere, mfw you think you can post here and be taken seriously

>>7415556
He's right you know

>>7415583
Fuck off, rock chewer, this is how you make cookies that are soft and not crispy. Jesus. Read a recipe.

>>7418244

>not enjoying delicious brown, crunchy cookies

this is how I know you're a faggot

>>7406218
> MatressMac
> on a cooking board
Lol

>>7416662
>>>/trash/
go back home, butthurt nigger.

>>7406286
this cant be real

>>7418720
>go back home
>butthurt

aww darn, you ruined it I didn't know you were a kid, sorry little man. tsk tsk, I hope your mother knows that this is how you treat people that are learning a new skill, shame on you!

Anons I has problem with what I could barely call my cookies

I followed this recipe:
http://www.harwoodpodcast.com/thecookiejar/cookie-jar-13-white-chocolate-macadamia-nut-cookies.html

I used dark chocolate instead of white chocolate and didn't put in any nuts, but still

The cookies are way way too puffy and spread out quite a bit. I can't remove them from the paper safely; they're not crumbly, they are really the opposite, horribly soft

I feel like I didn't put enough flour or something. I put 250g of butter, 300g of sugar (200 brown and 100 regular), and like 270g of flour

Now after two somewhat failed batches I added some more flour, mixed it in, and put the stuff in the fridge. I'll wait an hour, maybe that'll help

Does this sound familiar to anyone, or does anyone have any hints?

you are making the cookies too big, make them smaller. also, IF you want a super mix,
1cup penutbutter.
1cup sugar.
1 egg.
mix bake and your good, best penutbutter cookies ever.

>>7406286
oh god I am literally crying from laughter reading this. Holy fucking shitbags! Is this real life?

>>7406286
what a guy

>>7405966
Those are cheese melts?

>>7420416
>http://www.harwoodpodcast.com/thecookiejar/cookie-jar-13-white-chocolate-macadamia-nut-cookies.html
When you eliminated an entire cup of big ol macadamias, you ended up with too much batter.

Check out the graphic on this website:
http://www.handletheheat.com/the-ultimate-guide-to-chocolate-chip-cookies/

Honestly, what I do? I use the basic "toll house" recipe as my basic recipe, then I sometimes sub in jello instant pudding mix for some portion of the flour, and I pack in the mix-ins. I adore nuts. I also always use insulated baking sheets, so they get well-done without burned bottoms, and they spread a little less too.

If I wasn't doing that, I'd hunt up a recipe from a reputable, ie tested, source such as epicurious, martha, food and wine, a bakery cookbook, or something similar quality. It's always going to be a gamble, trial and error.

>>7406286
>scrolling in this thread
>see this post
>don't get why everybody is laughing at OP
>scroll up
>see recipe
>mfw
OP holy fuck, how can one person be so dumb.

>>7406286
amerilards, you could have prevented this if you were just using grams, kgs etc. instead of CUPS. OP would have never gone through all this shame.

Thanks, Anons, I needed this laugh tonight.

>>7406286
Jesus chriist.

>>7406286
Get a load of this guy hahahah

>>7421159
OP is the kinda of dumb that metric wouldn't even fix.

>>7406286

>>7419765
wow what a stupid loser you are

this brightened my day

>>7406286

jesus christ, dude

>>7406286
/twg/ here

>>7422595
And my sides

>>7420583
Thanks anon!
Last batch is by far the best
Straight out of the fridge and left in the oven for an extra 3-4 minutes
Turned out exactly how I wanted them; didn't spread too much and they're not too soft but still not crumbly
>now I have to eat like 30 cookies

>>7406050
This doesn't make sense

they should call them bakies because I mean what the fuck you bake them not cook them cooking means you make it on a stove who the hell came up with this shit

>>7423816
You're a fucking idiot, son.

>>7423816
they should call them cuckies because my wife always makes them for her boyfriends

if you're too stupid to understand something as simple as portioning and distance in the pan you shouldn't be operating an oven.

>>7406286
Someone cap this! This is going down in /ck/ history

>>7423840
Unlikely.

>>7423840
no it's really not OP you can stop memeing now

You need to make a dough ball the size of a gold ball with the same space inbetween and not burn em

>>7411747
They look like acne scars

>>7406306

they are way too big for the temp you are cooking them at. try a lower temp and longer cook time.

>>7425019
Thanks for joining the thread to dispense your wisdom, anon.

This was a good thread

>>7425041
One of the best, to be sure.

You fucked up worse than Ja/ck/, congrats

>>7406286
>>7406286
I feel sorry for you, OP

>>7406286
I'm going to make cookies this week just so I can remember this post

>>7405966
Literally just use more baking soda

>>7427869
That was definitely the issue. Great job

>>7427873
Thanks :3

>>7427869
Splendid diagnosis, chef.

>>7410638

Incorrect. Baking soda can lose potency if enough time passes, affecting the cookie dough.

I try to get a fresh box before doing any cookie baking.

>all these chocolate chips
Where my oatmeal raisin bros at?

>>7406286
Confirmed best thread on /ck/

>>7411593
Same thing in Australia

how has this meme thread not died yet

>>7424498

Nice

>>7424498

>9gag

I just wanted to let OP know that I got a real good kek out of this thread while I was waiting for my bread to rise

>>7406286

>>7406286

>>7423577
Check'd, but they'll probably taste better if you don't wipe your ass with them

>>7406286

>>7405966

Judging from your spelling ability I'm not that sure we can be of service to you.

>>7411509

Those people at the fair are fucking savages so I wouldn't brag about that.

>>7406286
God damn it man.
Did ya fail grade 2 fractions?

try 9/4 cups then. Ya fucking dingus

>>7406286

Please be trolling... please be trolling.

>>7405966
I saw a cookie made of flour and honey, with just enough honey to hold the ball as a ball. its soft, but when pressed, makes a cookie.

same sort of goes with cookies I guess. from the looks of it, you've got too much oil and not enough matter. you also have a ton of chocolate chips ight, chocolate chips melt and lose their structure.

finally, you need a clean surface. foil if you must, oiled with cooking spray. aisde from that, decent first attempt. would have liked to have seen a before picture

10/10

watch your temp too.

>>7406286

>>7405966
looks like you are using baking soda instead of baking powder...

rekt

>>7406324
Honestly though, why would they tell you 2 1/4 cups if they meant 1/2 cup?

>>7406286
This is the first post I've made in like 3 years. This made me do it. Hat's off to you mate. I haven't seen such a troll in so long

>tfw you lived this legendary thread
Bueno