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/ck/ - Food & Cooking

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4536417 No.4536417 [Reply] [Original]

fucking chocolate chip cookie cakes.

always gets a hollow crust on top, and the insides stay undercooked. i don't know to do anything but poke some air vents and stick it back in the oven

i even let it sit for twenty minutes, i figured that would be sufficient for it to cook through. nope. at least the top was tasty.

>> No.4536424
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4536424

back into the oven it goes

>> No.4536431
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4536431

ho fuck thank god i saw the knife

>> No.4536436

>chocolate chip cake
what

>> No.4536442

>>4536417
>>4536424
>>4536431
Initial baking time of 15 minutes at 360 degrees Fahrenheit

Lowered to 350 degrees, in it stays for another 15. Soon...

>> No.4536447

Cook it lower and slower, OP. 250 rather than 350, for 25 minutes as opposed to 15.

This principle is the same for all food, by the way. If you want to cook the centre without scorching the outside, cook it low and slow.

>> No.4536449

>>4536436
>chocolate chip cake
wat

chocolate chip cookie cake. i was going to make cookies but since i only have a toaster oven i figured it'd be easier to bake it like a cake.

i used softened butter, not melted. probably where i fucked up

>> No.4536456
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4536456

>>4536447
still doesn't seem cooked enough

back into the oven it goes for 10 minutes at 250

>> No.4536467

>>4536456
when it's done, dunk the whole thing in a bucket of milk

>> No.4536469
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4536469

yum.

now it sits and rests, and continues to cook a little bit more?

>> No.4536471

>>4536467
I was thinking I may keep it warm and just put a small ice cream scoop on it. I think I have vanilla and chocolate chip.

I also only have almond milk.

>> No.4536473

>>4536417
seems like you're cooking it too fast instead of a slow, steady temperature so it cooks evenly.

>> No.4536476

>>4536449
LMFAO. There's a reason to separate it out into the small cookie size portions before baking...it's so it will cook through. That shit is too dense to cook through in a giant clump like that, especially if you're baking if usign the time and temp indicated for cookies. And baking in a toaster over is a very sketchy undertaking IMHO. Most of them are not really designed for that. That being said, if you reduce the temperature and bake it for longer you might get better results.

>> No.4536490
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4536490

>>4536471

>almond milk

>> No.4536491
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4536491

I've dropped my phone so many times, the camera does not focus properly. Sorry for all the blurry pics everyone.

Still delicious and warm, and it has reached a desirable texture. It will continue to cook even more as it cools. Success.

>> No.4536492

>>4536490
While I don't have any actual milk, I do on the other hand, have some heavy cream.

>> No.4536496
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4536496

>>4536492

>heavy cream

>> No.4536498

>>4536476

This. Cakes use a different ratio of ingredients for a reason.

If you want a large cookie for serving, like a Oregano's Pazookie or something, just put the normal thickness of a cookie all over the bottom of a cast iron pan.

>> No.4536514

Does it matter that I used 2 cups of chips instead of 1? Half chocolate, half Reese peanut butter chips

>> No.4536728

>>4536514
Not overly for this size. Just keep in mind, low and slow. Especially in a toaster oven, which has different dynamics to a conventional oven.