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/ck/ - Food & Cooking

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12864676 No.12864676 [Reply] [Original]

for me, the ONLY way a cookie should be is soft

>> No.12864682

yikes and havesexpilled

>> No.12864684

Eww maybe a wait a few minutes and let the cookies rest.

>> No.12864689

I can't find soft cookies in the supermarket...

>> No.12864698

If you like soft cookies you should just be eating cake.

Cookies should be slightly crispy around the edge and chewy in the middle. Fuck soft cookie eaters, get some new dentures, grandma.

>> No.12864741
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>> No.12864796

Yeah you can, those plain white cookies with frosting. Super soft.

>> No.12864804

unless it's shortbread, which should be crispy.

>> No.12864867
File: 3.43 MB, 4032x3024, IMG_20190902_014359.jpg [View same] [iqdb] [saucenao] [google] [report]

Making some cookies right now

>> No.12864886

Shortbread is never good.

>> No.12864887

okay but did you use cannabis butter DUDE WEED LMAO

>> No.12864889


>> No.12864894
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Out of the oven. Might have left them in a bit long.

>> No.12864895

Soft cookies are good with a swig of milk. Hard cookies are for dipping. Personally i like soft and chewy

>> No.12864902
File: 2.90 MB, 4032x3024, IMG_20190902_015547.jpg [View same] [iqdb] [saucenao] [google] [report]

Beauty shot. Still waiting for them to cool.

>> No.12864907
File: 2.90 MB, 3024x4032, IMG_20190902_015738.jpg [View same] [iqdb] [saucenao] [google] [report]

Should've waited a bit longer, they're still hot.

>> No.12864922

for me its soft, previously crunchy

>> No.12864969

There should be browning on the edge for flavor not for texture.
Enjoy your dehydrated cookies though. I'm sure shecklestein really appreciates that no matter how disgusting they are the shelf life is great.

>> No.12864975

I prefer cookies when they've cooled and crystallised otherwise they just taste like hot dough, which isn't unpleasant
a cookie in a toaster or microwave tastes different than a cookie fresh out of the oven

>> No.12865015
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Here's one now, an hour later.

>> No.12865023
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I really didn't need to eat another cookie.

>> No.12865055

I like just a little Al dente

>> No.12865063
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>okay but did you use cannabis butter DUDE WEED LMAO

>> No.12865081


>> No.12865138

Thanks anon, I was thinking about making some chocolate chip cookies yesterday and now I really doubly want to. Going down to the store to pick up some chips now as that's the only thing I'm missing.

>> No.12865163

That looks nifce

>> No.12865201

Just like your cock OP, soft......

>> No.12865207


Found the non-baker.

>> No.12865266

Anon's Accelerated Browned Butter Cookies v2

- 10 ounces flour
- 10 ounces sugar, your chosen mix of white, light brown, dark brown, and molasses, to taste. 5 ounces white and 5 ounces dark brown sugar is good starting place.
- 8 ounces / 2 sticks butter
- ~8 ounces chocolate, to taste
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda

1. Start melting butter over low heat.
2. Whisk together flour, baking powder, baking soda, and salt and set aside.
3. Combine sugars in a metal / high-temp safe bowl.
4. Heat butter over low to medium heat until foaming subsides and/or particles begin to form in the butter.
5. Control heat and stir continuously as particles form and darken from pale light brown to dark reddish brown.
6. When reddish color begins to intensify and darken, or earlier for lightly browned butter, turn off heat and dump hot butter into sugar mixture.
7. Add an ice cube to restore lost water & reduce temperature more quickly, and stir until ice cube is melted.
8. Chill in the freezer or with a bowl of water until temperature after stirring is below 110F throughout (technically as high as 130F should be fine, but I stay on the safe side to avoid scrambled eggs).
9. Add eggs and vanilla and whisk until color pales from a deep caramel to light brown and the mixture falls off the whisk in thick ribbons and holds a surface pattern.
10. Gradually add flour mixture and stir to combine.
11. Incorporate chocolate before adding the last of the flour.
12. Stir until just mixed.

>> No.12865272

To Bake:
1. Preheat oven to 350 if dough is refrigerated, or 375 for room temperature dough.
2. Make cookies ~2-4 tablespoons large. Crumble up the re-stick together the dough for each cookie to get a prettier surface texture when cooking refrigerated dough.
3. Bake for 10 minutes, then check cookies every minute or so until the edges are browned and the center is no longer smooth and shiny (when the center picks up the "baked" texture), or just before if you prefer doughy cookies.
4. Cool & serve!

Modified the recipe a bit since the last time I posted. I deceased the amount of baking powder and added a bit of baking soda, for a less fluffy and more chewy bake. I think it turned out pretty well, though there's still probably some tweaking to do.

>> No.12865273

You sick fuck.

>> No.12865281

Storebought shortbread usually sucks. Fresh shortbread made with real butter is tasty. And you can add any kind of spices or other flavorings you want.

>> No.12865287
File: 66 KB, 500x500, WHITELABEL-ORIGINAL-DANISH-BUTTER-COOKIES-Jacobsen-of.jpg [View same] [iqdb] [saucenao] [google] [report]

storebought shortbread is sometimes tasty
like the christmas biscuits in the tins or walkers shortbread which is proper butter shortbread
but yeah nothing compares to home made

>> No.12865294

Are those ounces on a scale, or ounces in a measuring cup?

>> No.12865389

Scale. I usually do the largest ingredients by mass. Once I have this recipe nailed down completely (it's pretty close) I'll write it up with both mass and volume measurements.

>> No.12865398

for me, it's lightly crispy and chewy on the inside

>> No.12865592

You know..

If you were to give a mouse a cookie, he’d want a glass of milk

>> No.12865721

Sure for stuff like chocolate chip and sugar cookies, but some cookies are meant to be hard.

>> No.12865739
File: 50 KB, 800x450, DyqSKoaX4AATc2G.jpg [View same] [iqdb] [saucenao] [google] [report]

>open tin expecting secret stash of cookies
>its a sewing kit


>> No.12865760
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Made some no bakes on Friday.

Had to freeze half because they make so much.

>> No.12866207

should the amount of baking soda in cookies be adjusted according to how much brown sugar is in the cookie dough? Brown sugar contains molasses which is acidic, and it is that molasses that reacts with the baking soda in cookie dough. so if a cookie recipe contains a higher ratio of brown sugar, should the amount of baking soda be increased as well?

>> No.12866340

nigga you made 8 cookes? If I'm making cookies, it's 2 doz minimum

>> No.12866346

poop on a plate

>> No.12866357

So undercooked?

>> No.12866380

/ck/ being retarded again, what a surprise. Soft and chewy = cookie, hard = biscuit.

>> No.12866444

>not flakey biscuits

Might as well kill yourself

>> No.12866452

Yeeees dude. Same with bacon, and cereal, I like it a little soft. Does this make me based? I'm thinkin so

>> No.12866494

i like your plate as well =]

>> No.12866601

Recipe pls

>> No.12866833

There's extra dough in the fridge.


>> No.12866853

I don't think I noted anywhere, I used hand chopped chocolate in this batch. Chips work perfectly well too.

>> No.12866859

Fuck you with a hot frying pan.

>> No.12866872

Bacon is supposed to be soft, who the fuck wants crunchy meat?

>> No.12866881
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>> No.12866888

bumping for this question

>> No.12867962

you gotta look for the tape
if theres tape on the edge theres probably cookies inside

>> No.12868795

I like the edges burnt then in the center crunchy

>> No.12869217

I like crispy cookies.

>> No.12869809


>> No.12870040

Shitposting isn't opinion nor fact.

>> No.12870519

fake and gay

>> No.12871829

Chocolate chip cookies should be rock hard and crumbly.

>> No.12872012

looked good until they overcooked them. sad!

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