Recipes

[Chocolate Chip Cookies No.12726256]

A while ago I attempted to make chocolate chip cookies by following Tasty's "How To Make Perfect Chocolate Chip Cookies" recipe, but the dough keeps expanding too much while in the oven. Also, the final product has a salty taste in some portions of the cookie. I tried again today being more thorough and the results are the same.
Do you have any hints on why this could be happening?

I would also appreciate better recipes or advice because I just recently started learning how to bake.

https://www.youtube.com/watch?v=rEdl2Uetpvo

[Anonymous No.12726265]

>>12726256
use slightly less baking soda

[Anonymous No.12726270]

>>12726256
Are you fucking gay? What kind of man bakes fucking cookies? Man up and grill a fucking steak or something!

[Anonymous No.12726279]

>>12726270
show pics of the last steak you grilled

[Anonymous No.12726284]

>>12726256
>but the dough keeps expanding too much while in the oven
That usually happens when you aren't refrigerating the dough long enough for the butter to solidify again. 2 tsp of salt is usually double what most recipes have too.

[Anonymous No.12726287]

>>12726270
Haha yeah men haha

[Anonymous No.12726426]

Tasty recipes aren't great in general. That one is needlessly complicated, especially for someone who is just starting out baking. Like there's no need to put bread flour or browned butter in your first cookie.

Expanding too much means you aren't cooling the dough enough and/or there's an issue with the recipe. The use of liquid butter definitely isn't helping.
Just use the Nestle Tollhouse recipe or something, make sure you start with room temp ingredients, and chill the dough for at least an hour before baking so the butter doesn't glob out before the cookie can bake.

[Anonymous No.12726463]

285g butter (room temp/soft but not melty)
285g light brown sugar
228g granulated sugar

2 large eggs
2 tsp vanilla extract

440g AP flour
~1.25 tsp baking soda
~1.25 tsp baking powder
1.5 tsp salt

285g bittersweet chocolate
285g milk chocolate

cream butter and sugars, add egg and vanilla, combine dry and stir in to combine, stir in chocolate. bake at 350F for like 10-12 minutes/until golden edges

[Anonymous No.12726487]

>>12726270
Steak!

[Anonymous No.12726577]

>>12726463
Thanks for the recipe.
Also, SI is more accurate than imperial.

[Anonymous No.12726582]

>>12726284
>>12726426
these dudes know what they're talking about. for chewy cookies, the two most important things you can do are chill the dough, and underbake slightly.

[Anonymous No.12726583]

>>12726426
Thanks for the advice.
I'll try that next time.

[Anonymous No.12726604]

>>12726256
This is the best cookie recipe i've found, although it's oatmeal chocolate chip. Disregard the faggy website presentation, almost all of the desserts on it are amazing.

https://www.averiecooks.com/the-best-oatmeal-chocolate-chip-cookies/

the key for superior texture and density is refrigerating the dough, then baking while still cold

[Anonymous No.12726605]

>>12726577
yeah that's why I gave the measurements in grams?

[Anonymous No.12728433]

Throw out that recipe, use the one on the back of a bag of ghirardelli milk chocolate chips, and mix in some blackstrap molasses to make 'em chewy

[Anonymous No.12728736]

>>12726270
Fuck off, I like to bake cookies.