ck/19164000.txt

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--- 19164000
What cookies have you made recently.

Pic related, chocolate chip and peanut butter cup cookies.
--- 19164014
>>19164000 (OP)
Those are some real nice looking cookies.
--- 19164042
>>19164000 (OP)
bit dingy innit
--- 19164044
>>19164042
you'll have to repeat that in english and present a picture of the cookies you've recently baked for me to care what you have to say.
--- 19164052
>>19164044
just turn on a light you cunt
--- 19164059
>>19164000 (OP)
I haven't made any cookies, theyre called biscuits you American faggot.
--- 19164066
>>19164052
>>19164059

where is your cookie image? stop seething and contribute.
--- 19164067
>>19164059
cookielet
--- 19164069
>>19164066
I'm not seething. I don't use the language of a 3 year old
--- 19164073
>>19164069
just stop being so enraged/seething and post your cookie images.
--- 19164076
>>19164073
NTA I don't have any cookie images but I do have a photo of my giant penis
--- 19164079
>>19164076
its undoubtedly a picture of your lover's. but le ironic unupset aside posting is just another kind of seetheposting anyway.

the only possible non-seethe posting in this thread is cookieposting.
--- 19164085
>>19164079
I don't have a cookie photo to post just this
B========D~~~~

Do you like it?
--- 19164087
>>19164085
looks small and characteristically unamerican
--- 19164092
>>19164087
B=========]D~

The ] is my foreskin only one ~ this time cuz I already emptied my nuts on the last post it basically just water at this point.
--- 19164093
>>19164092
looks like a post-op tranny penis, it screams "no cookie pictures"
--- 19164106
>>19164000 (OP)
The most recent I've made were oatmeal butterscotch, but that was awhile ago.
--- 19164195
>>19164000 (OP)
How to keep my choco chips from becoming thin crisps?
--- 19164268
>>19164195
I used chocolate chunks from aldi instead of regular chocolate chips. They have an irregular shape and more volume.
--- 19164298
Choco chip
--- 19164303
>>19164298
Maple meringues
--- 19164307
>>19164303
Madeleines with bukkake (lemon drizzle)
--- 19164314
>>19164307
A few years ago, but they're so good... Chewy molasses spice cookies (using homemade crystallized ginger and ginger sugar).
--- 19164519
>>19164298
>>19164303
>>19164307
beautiful uniform work, very pleasing to look at and no doubt tasty
--- 19164523
>>19164314
would love one with a cup of hot cocoa
--- 19164577
I made copycat samoas last night. I made caramel out of sweetened condensed milk brown sugar and butter then mixed it with toasted coconut and put it on the top of shortbread cookies then I drizzled them with melted chocolate. I ran out of chocolate so I couldn't dip the bottoms. They are good but the shortbread is a little too rich almost I wish I had made them with less butter. They are frozen in the pic best way to eat samoas
--- 19164587
I’ve been making coconut banana cookies, they’re tight.
I know that it’s a niche taste, but it checks all the boxes for me.
I use kenji’s recipe for sugar cookies and add 1-1&1/4 cup of shredded sweetened coconut and one banana.
They are my favorite.

The batter is always really dry when I make it normally without the extra stuff, and the banana is the only reason it’s rollable/ portionable.
--- 19164589
>>19164587
Wrong picture.
Fuck.
--- 19164593
>>19164589
Here’s the bottom of one.
--- 19164602
>>19164314
I need one of these.
--- 19164604
>>19164587
How do I get them to flatten out more? His recipe is for soft and chewy cookies, but they’re so stout that they don’t have a lot of surface area to get caramelized on the bottom.
Recipe calls for a whopping 10g of baking powder, should I cut down on that?
They’re perfect flavorwise. 
I add an extra .5g of salt to balance out the added sweetness from the banana and coconut flakes.

If you like coconut I urge you to try this. 
It satisfies the craving.
--- 19164609
>>19164602
I have plenty. Take one!
--- 19164610
>>19164314
I’m the coconut cookie fag, this looks ideal. 
Fantastic job.
How do I get this cookie form?
--- 19164618
>>19164609
do you have a recipe b0ss
--- 19164747
>>19164618
Apologies for the delay. An opportunity to boink the wife presented itself, and I didn't want to pass it up. Post nut clarity recipe below:

Here's the recipe:

0.75 cup unsalted butter
1 cup packed brown sugar
1 large egg
0.5 cup molasses
2.5 cups AP flour
0.5 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger (I sub about 2 tsps of pulsed crystallized ginger)
1 tsp cardamom
1 tsp allspice
1 tsp nutmeg
ginger sugar for rolling (left over from when I make crystallized ginger), or regular white sugar

Cream butter and brown sugar.
Add egg and molasses, continue mixing.
Mix in dry ingredients.
Chill dough for 2-3 hours.
Preheat oven to 350F/175C (less if using convection oven).
Roll chilled dough into 1 inch balls, then roll in ginger sugar.
Bake at 350F/175C for 10 minutes
Remove from oven and leave for a few minutes to set a bit
Cool on rack
Eat

No joke, they're the cookies that get requested the absolute most. Slightly crispy outside, super chewy inside, packed with spice flavor. The cardamom isn't really necessary (and in fact, it only lasts a day or two before the flavor fades, but it's worth it, I think). It's fine to skip it though. Sometimes I like to add 1 tsp of ground anise, often when I make them for Christmas, as it they end up a bit more "holiday" tasting.
--- 19164766
>>19164747
You’re a champion among men, thank you anon.
--- 19164774
>>19164604

The first thing is to make sure you aren't working the dough too much and building up too much gluten. Once the ingredients are incorporated fully, stop mixing. 

If that's not the issue (which it probably isn't), then it's just a guess, but the shredded coconut is probably holding them up and preventing them from melting/spreading nicely. You could pulse or chop them to be a bit finer. 

 Also, the coconut is probably sucking up some of the moisture (assuming its desiccated/dried). The banana is adding some moisture back, but not enough (and much of it not until they start cooking, probably). I didn't look up Kenji's recipe, but if using shortening, switch to butter. If using butter, maybe add more. Alternately, add an additional egg? You need to get more moisture in them from your description and my assessment of the pictures. You know, you could probably add a tablespoon or so (depending on how much the recipe makes) of coconut milk, just to get the dough to be a bit wetter. Ideally, you want it to be firm, but pliable when cold, and easily mushed if you hold it in your hands too long. 

So, 3 suggestions: 1) work the dough less, if possible. 2) Use finer cut/chopped coconut. 3) Add more butter/egg or some milk until the consistency is right.

Good luck!
--- 19164794
>>19164766
Sure thing. I highly recommend making your own crystallized ginger. It's dead easy: 
Peel and cut a bunch of ginger
Boil it for 30-45 minutes until soft, then drain. (You can use the leftover water for tea, broths, etc., after).
Weight it, and put it in a pot with an equal weight of sugar.
Add 1-2 tablespoons of water (just enough to melt the sugar)
Slowly bring the temp up until the sugar starts to boil. Stir occasionally.
This is the only difficult part: when the sugar starts to crystallize, you need to be watching it like a hawk. A few seconds too long and it will burn/seize into a mess. It's hard to say how long this will take, as it depends on the heat you're using and how much water you added. There's a point when it will basically go from liquid to semi-solid (it's pretty clear when it happens...as it'll go from sounding sloshy when you mix it to sounding scratchy). Pull it off the heat.
Spread on parchment paper and let cool. 
Use the ginger for snacking, use the sugar for tea, cookies, etc.
--- 19164807
>>19164000 (OP)
Might want to quarter the cups first.
Or forego flat cookies and make a ball of dough around them. Could probably deep fry them at that point.
--- 19164849
>>19164807
Deep fried coconut banana rounds would totally fuck lol
--- 19164893
>>19164774
Okay, cool. That’s some solid advice.
You sound like you both fuck and make cookies, hard. 
I really think it’s all the baking powder, because he did the usual Kenji thing saying “this is gonna be the best sugar cookie ever it’s supposed to be super chewy” and went all food science HAAM (nothing wrong with that, it’s cool actually) and I think they’re supposed to be like this (to a degree). 
But I forgot about how important the butter content is and that that does make flatter cookies, so I think I’m going to reduce the baking powder content to 50% or so (probably gonna see what your other recipe’s ratio maths out to and do that, and I’ve added an extra 25% of the required butter.
It calls for two sticks and I’m rocking 2.25. 
That’s enough to make a difference, right? 

This thread inspired me, I guess I’m making cookies today. Tight.
--- 19164936
>>19164303
>meringues
--- 19164937
>>19164893
>It calls for two sticks and I’m rocking 2.25.

Adding .25 stick to 2 sticks is actually 12.5% increase, but that's probably a good start anyway. This probably goes without saying, but you are using softened butter, right? If you're using cold butter, it'll end up more like shortbread than cookie dough. (Which I suppose was a possible 4th reason, but I didn't consider it originally).
--- 19164941
>>19164893
Ok so I was wrong, I looked at the recipe and it calls for just slightly more baking powder than you’ve recommended for your other cookies, so that’s not the problem. 
I think more butter may be the answer. 
Here’s his recipe, let me know if you see anything glaringly wrong with it.

https://www.seriouseats.com/soft-and-chewy-sugar-cookie-recipe
Also it’s by Stella Parks, not Kenji.
Maybe that’s why they’re coming out weird, hah. 
pic unrelated
--- 19164946
>>19164937
I meant to type 2.5, I’m a dumbdumb.
And yeah, I’ve been browning the butter slightly for a better flavor and then letting it cool. I’m a patient man.
--- 19164952
>>19164936
my mom's town mastered those together with mini-and mid cakes, the paradies of obesity 2bh
--- 19164954
>>19164937
Should I go 3 sticks for a 50% increase?
I thought that might be a bit much. 
Recipe calls for 2.5 cups of flower for reference (I’m weighing it though :))
--- 19164956
>>19164936
Word... I fucking love meringues. Used to get them from the tienda across the street from my school in Puerto Rico, and every time I eat them now it sends me back to my childhood in the 80s. I make a batch every two weeks or so, and rotate the flavors: did peppermint for Xmas, then maple for the rest of the winter, orange and lemon recently for spring. They're pretty easy and so good.
--- 19164988
>>19164954
>https://www.seriouseats.com/soft-and-chewy-sugar-cookie-recipe

The recipe looks solid, though it's using colder butter than I generally use (whipping air into it from the edges of the sugar granules, much like the aforementioned shortbread... which will give it a more crumbly texture). It could be that you're cutting TOO much air into it. I'd go with a small increase in butter (maybe the 0.25 stick or 0.5 stick) and possibly use slightly warmer/softer butter. 

Honestly, I wouldn't bother browning it first. A) It changes the consistency when the proteins denature (which could also be causing issues), meaning they don't probably don't run as easily when melting the 2nd time, and B) I doubt it adds enough flavor to notice over the vanilla and other flavors.

So, try them WITHOUT browning the butter first. That might be all you need to do, though adding a 0.25 stick of butter probably won't hurt anything... if they're TOO flat, then you'll need to dial that back.

If all else fails, go back to the 1st rule of baking: Make the recipe exactly as instructed the first time, before making any changes... so you know what you're working with. Modify from there.
--- 19164999
>foil instead of parchment paper
they're not the same thing dumbass
--- 19165027
>>19164999
If you’re talking to me (coconut faggot), the recipe told me to use foil.
I listened to the recipe (:
--- 19165035
>>19164988
10-4, homie.
I did brown the butter already, that was before you posted.
My stoke meter was full about cookies, sorry dawg.
--- 19165101
>>19165035
Stuff to mix
--- 19165117
>>19165101
Mixed
It’s wetter than usual which is neat. I’m kinda worried about the fiber in the banana fucking with things, too- so today I’m going to omit the naner.

It’s worth noting that I’ve used 7g (70% of what the recipe called for) of baking powder, and an extra half stick (25% of what the recipe called for) of butter.
--- 19165127
>>19165117
I added 87g of shredded sweetened coconut (usually I add 120, but I didn’t want things to get too dry).
It looks/ feels great, idk if I have a pic of the last time I made batter, but it’s a lot less dry than then. 

I weighed things and I’ve got 1000g (even) of dough, I’m going to separate it into 20 even 50g cookies.
--- 19165149
>>19165127
Tester cookie.
This bad lil’ dude is going in the oven for 12-15 minutes @ 350. 
Wish me luck.
--- 19165189
>>19165149
This is @ 12 minutes. The bottom looks like it’s going to burn, so I’m going to finish it on broil and see if I can salvage things.
What do?
--- 19165193
>>19165189
forgot pic
--- 19165203
>>19165193
Fuck, lol. 
I had high hopes for this batch ;-;
--- 19165215
>>19165193
Bottom wasn’t crazy burnt but it’s not ideal.
I think the extra butter has something to do with this… Lower cook temp?
I don’t really know a lot about baking.
--- 19165216
>>19165215
raise your cook temp, the bottom is burned and the top looks uncooked
--- 19165221
>>19165215
what the fuck is wrong with me, I keep forgetting to attach pics.
They taste insanely good, though.
--- 19165228
>>19165221
i might actually be retarded.
HERE IS THE FUCKING PIC
>>19165216
Raise it? That sounds backwards to me, but I did just admit that I know nothing. 
I’ll try one at 375.
--- 19165259
>>19165216
Attempt #2, 50g ball that I squished a little (not down onto the pan) going in for 12 minutes at 375.
--- 19165270
>>19165228
I'm molasses cookie guy.

Two options: 1) replace the aluminum foil for parchment paper (or better yet, a silpat). Cookies on aluminum foil is just weird. 
2) turn the temp down 10 degrees or so (your oven's thermostat could be off).
--- 19165278
>>19165270
Okay, gotcha.
I’ll ditch the foil (it was recommended) and try yours next time.
I’ve got another 18 cookies I can fuck up, I’m just doing them one at a time right now.
--- 19165285
>>19165228
>>19165215
Your sheet pan may be a little too thin, next time try stacking two pans together so that the bottom one contacting the oven rack acts as an insulator to mediate the heat from scorching the bottoms of your cookies before the tops bake.
--- 19165290
>>19165278
I'll be amazed if turning it UP works (seems counterintuitive to me, too). I need to go to bed, but I'm kinda interested to see if that works. I'm gonna try to stay up until you post a perfected cookie (hopefully in the next 30 mins).
--- 19165301
>>19165285
Molasses-bro again.

This is possible and a good suggestion. Achieves the same thing as using silpat, in some respects.
--- 19165314
>>19165290
>>19165301
Yeah, turning it up didn’t really help.
Next up, two sheet pans with parchment paper @325!
Here’s the top of the latest one, but it doesn’t really count because I had to finish it on broil because the bottom was going to be too burnt.
This next one will be my last try for a little bit, but I’ll post to the thread again a little bit later. Keep ‘er tuned.
--- 19165320
>>19165314
Doesn't help? That looks much better, pull them sooner and smash them flatter
Although I agree, get rid of the foil and move to parchment
--- 19165323
>>19165314
Here’s the bottom. That actually came out okay!
--- 19165327
>>19165320
Nah, you’re right- I’m gonna keep it at 375 with this next one.
I have got to stop completing the captcha before adding a pic.
My brain just autopilots and I hit post.
--- 19165338
>>19165327
Yeah I'm having a good day, too
--- 19165342
just baked some bacon grease chocolate chip cookies.... fail. Can't believe I fell for that meme recipe. I'll probably be hunted down and executed for war crimes against baking....
--- 19165345
>>19165327
Well, molasses-bro out. Almost 4am here and I gots to get some Zsss. Good luck, coconut-bro and I'll check in after I wake up. Hoping to see some success by then.
--- 19165347
~there goes my hero~
~watch him as he goes~
Back in 12 minutes or so.
--- 19165350
>>19165347
might be too much time check in at 7-9 minutes and see if it's ready
--- 19165369
>>19164593
>>19164589
crumb looks nice and that caramelization on the bottom is the money shot
--- 19165391
>>19164000 (OP)
OP baked a dozen cookies, but there are only 11 set out to cool! Can you figure out what happened to the twelfth cookie?
--- 19165418
>>19165350
I didn’t heed your warning.
It seems I’ve flown too close to the sun, the edges are a tiiiny bit too done for me.
Gonna try again w/ the double stacked sheets, parchment paper, and flat pattie.
@350
We’re getting there though bois
--- 19165435
Bottom is pretty mf good though, tiny bit too done near the edges. 
my thumb looks fat and my hand looks warped pls no bully
--- 19165538
10 minutes at 350 and 2 minutes under the broiler (it takes a bit to warm up/ get to full power). 
I think I’m moving backwards. 
Gonna take a break for a little bit, I’ll post the bottom of it before I do that tho
--- 19165544
>>19165391
crammed
--- 19165549
Yeah, it’s still kinda raw in the middle.
This is annoying as fuck but I take solace in the fact that once I figure this out it won’t be a problem in the future.
--- 19165600
>>19165544
As you can see from the shadows over the cookies, there's a window in OP's kitchen. The light is much brighter over the left set of cookies, indicating that the window was left open, which allowed a squirrel to sneak into the kitchen and take one of the cookies!
--- 19165609
>>19165549
That looks nice and a little raw is good, a mix of crispy and chewy
--- 19165624
>>19165549
you want the inside to be chewy. after it's cooled it should be perfect
--- 19165647
>>19165609
Yeah, I was reading the original recipe and it says to pull them when the edges are a pale gold, so like, way less brown than I’ve been shooting for.
The insides are done and are supposed to be “steamed”. 
I’m shooting for a seemingly unattainable standard, haha.
>>19165314
>>19165327
This one looked p good and was still on foil and just one pan. 
When I start making more I’ll try 375, parchment paper, double pan again and I’ll actually check it early like >>19165350 suggested.

I think what’s happened is that I fucked up the density of the cookie by adding the coconut and it’s not heating like the recipe assumed it would. 

Here’s some roasted potatoes I made a while ago.
--- 19167011
Coconut fag here
So I learned something when I went back to eat a cookie now that they’ve long since cooled.
I was trying to cook them too much. 
My earlier post was right, along with the anons who said “they’re supposed to be chewy/ not done.”
That golden brown color that I was chasing so hard actually turns out a little too crispy when they’re cooled and dried.
If I pull them when they’re pale gold around the edges they’ll be fucking miiiint when they’re cooled.

I never realized because I’ve been keeping a thing of cookie dough around and making them as needed, hah. 

So that’s what I’ve learned. 
These cookies are good as fuck.
--- 19167049
Nice, I hope you try the competition
--- 19167296
>>19167011
Nice molasses-bro checking in after a nice long sleep. Glad you figured it out.
--- 19167346
>>19164000 (OP)
these were good. brown butter, salty.
--- 19167357
Snickerdoodles, which are basically just tastier sugar cookies
--- 19168204
>>19167357
Yeah who wants a cookie too be a reliable mild delicious treat it should be bitter with added wine byproduct
--- 19168226
>>19168204
>snickerdoodles
>bitter
Huh?