cookies!!

flat as frick

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  1. 1 month ago
    Anonymous

    too much work, jeff.

    • 1 month ago
      Anonymous

      heh

  2. 1 month ago
    Anonymous

    Settle down with the exclamation, lady

  3. 1 month ago
    Anonymous

    Did you expect them to be a cube?

  4. 1 month ago
    Anonymous

    looks fine

  5. 1 month ago
    Anonymous

    Flat but they look chewy. 8/10 that's a good cookie

  6. 1 month ago
    Anonymous

    What's the issue?

  7. 1 month ago
    Anonymous

    ok all done. i ate 5 already. just made a half batch because i didn't have enough chips.
    i don't know i guess i was hoping theyd be a bit thicker. but its fine since they taste perfect. slightly undercooked inside like they're supposed to be. i call them 9-11 cookies because they take 9-11 minutes to cook.

    • 1 month ago
      Anonymous

      >i don't know i guess i was hoping theyd be a bit thicker.
      Did you refrigerate the dough before baking them?

      • 1 month ago
        Anonymous

        nope. just did it all at once.

        • 1 month ago
          Anonymous

          Try the same recipe but put the dough in the fridge overnight.

          • 1 month ago
            Anonymous

            ill try to remember that. thanks. but the thing I like about chocolate chip cookies is being able to make it all very fast. like I made all this shit spur of the moment after work because I was in the mood for cookies.

            • 1 month ago
              Anonymous

              Delayed gratification is a hallmark of the white race, Anon, embrace it
              Also the dough will be 10x better if you let it rest, do what Jacques Torres tells you to do

            • 1 month ago
              Anonymous

              As a novice baker, i never chilled the dough because i just didnt think it mattered, but ive learned it really does. I dont know if overnight is necessary, even 30 minutes decreases flattening.

              • 1 month ago
                Anonymous

                Overnight is really more about developing flavors and infusing the ingredients with each other
                You see a lot of complaints here where people taste the dough or batter and say it's delicious, but then they bake it and it's tasteless and bland
                That's where resting it overnight does its work, it locks in a lot of the more volatile aroma compounds

              • 1 month ago
                Anonymous

                That is actually really interesting because i just made a thread about that problem with the batter recently. Will have to try overnight next time, thanks.

            • 1 month ago
              Anonymous

              Lots of great cookies itt, now I’m hungry (after imagining eating that good).

              You could always do a full batch and bake a portion immediately and then the rest after a rest, the dough should be good in the fridge for at least a couple days.

          • 1 month ago
            Anonymous

            I do that every time.

            don't melt your butter, and add an egg

            Also I usually melt the butter completely to a liquid before I dump the sugar and eggs in.
            Fight me.

    • 1 month ago
      Anonymous

      >he uses parchment paper

      • 1 month ago
        Anonymous

        pls dont tease

      • 1 month ago
        Anonymous

        nta but I started using parchment paper for calzones and now I use them for literally every baked item

        • 1 month ago
          Anonymous

          if you use them so frequently you should think about getting some silpat mats. They are reusable silicone mats that you can use for baking as a liner. if you use them like 150 + times then they probably save you money and they are reusable up to like 3,000 times or so.

          • 1 month ago
            Anonymous

            Yeah but have you tried cleaning the frickers? It's far more of a hassle than dumping the parchment inna can or in my fireplace. Greasy parchment paper is perfect fire starter. I would rather pay more money over my lifetime than have to clean these stupid fricking wastrel mats.

            • 1 month ago
              Anonymous

              I could understand that, it is slightly annoying to spend the two minutes washing and drying them after use rather than the instantaneous tossing of parchment paper in the trash.

              • 1 month ago
                Anonymous

                also paper is cheap enough that its not really an issue unles you're using a box a week or something.

              • 1 month ago
                Anonymous

                Yeah now I kind of regret buying a couple silpats a few weeks ago.

    • 1 month ago
      Anonymous

      these look good OP, what recipe did you use?

      • 1 month ago
        Anonymous

        whatever was on the back of the chocolate chip bag.

    • 1 month ago
      Anonymous

      >ate 5 already
      How obese are you???

      • 1 month ago
        Anonymous

        Seriously anon, who could possibly eat more than half a cookie and then save the other half for next week?! I could maybe understand 2/3 of a cookie, maybe 3/4 if you were famished, but FIVE??!!

  8. 1 month ago
    Anonymous

    i've found a little more flour usually helps them bulk up and not flatten

  9. 1 month ago
    Anonymous

    extra vanity shot

  10. 1 month ago
    Anonymous

    don't melt your butter, and add an egg

    • 1 month ago
      Anonymous

      it wasn't melted, softened. so an extra egg and more flour?

      • 1 month ago
        Anonymous

        refrigerate your dough before baking unironically
        nothing wrong with a nice flat chewy cookie though
        still looks good

  11. 1 month ago
    Anonymous

    Nice cookies OP. I'd be munching and crunching on at least 6 of those b***hes

  12. 1 month ago
    Anonymous

    I made cookies tonight too!

    • 1 month ago
      Anonymous

      https://i.imgur.com/gWzP2Yv.jpg

      flat as frick

      im coming over

    • 1 month ago
      Anonymous

      I have this same problem whenever I make cookies. why? what causes this?

      When this happens to me though, I just put two of them together and eat them like that. They're still good obviously.

      based anon. i like you

      • 1 month ago
        Anonymous

        These look like there's a large amount of butter in them anon, how greasy were these cookies? That may be why they flattened out as the butter dispersed and spread the batter out while they cooked.

      • 1 month ago
        Anonymous

        These look horrible

        https://i.imgur.com/6X8y2yo.jpg

        I made cookies tonight too!

        These look scrumptious

      • 1 month ago
        Anonymous

        try shaping them into vertical cylinders instead of balls

      • 1 month ago
        Anonymous

        Hate to have to pull out the chart on you pal but it looks like you either used too much sugar or maybe your butter got a bit hot

        • 1 month ago
          Anonymous

          personally i like the "both" style cookie but i guess "24hr" is proper?

      • 1 month ago
        Anonymous

        fricking lol'd how do you even mess up this bad

    • 1 month ago
      Anonymous

      Too much butter.

      Looks good.

      https://i.imgur.com/z2PefL4.jpg

      I have this same problem whenever I make cookies. why? what causes this?

      When this happens to me though, I just put two of them together and eat them like that. They're still good obviously.

      based anon. i like you

      Too much butter.

      https://i.imgur.com/iAKR5D6.jpg

      Damn are we all baking cookies tonight? I made inside out chocolate chip and they're god like, the inside is like fudge

      Undercooked

      https://i.imgur.com/dUYG5S7.jpg

      Undercooked

    • 1 month ago
      Anonymous

      How do you get the chips on top?

      • 1 month ago
        Anonymous

        not that anon, but lots of people will simply place 2 or 3 chips on top after baking. A good tell is when that chip isn't as deformed as the ones that endured the baking.

        • 1 month ago
          Anonymous

          And it melts enough so it stays on top?

          • 1 month ago
            Anonymous

            usually and if you lightly press the cookie dough itself is still hot enough from the baking that it will have some give you can kind of nestle it in there a bit.

            • 1 month ago
              Anonymous

              >you can kind of nestlé it in there a bit.
              inadvertent?

              • 1 month ago
                Anonymous

                yeah, no brand jokes for me

              • 1 month ago
                Anonymous

                Fair enough.
                I can respect your integrity for not being a advert

              • 1 month ago
                Anonymous

                oh, it wasn't on any sort of principle, I'm just not that clever. I meant specifically in that instance I wasn't making any brand jokes.

              • 1 month ago
                Anonymous

                don't sell yourself short...you have moar "magic" in you than you know.(or even feel, sometimes)
                Also:
                >not being AN advert
                (mine was intentional, Alas! Syntactical FAIL!)

          • 1 month ago
            Anonymous

            Some anon posted the other week and they autistically put 1-3 chips on top straight out of the oven and covered the pan with another pan to melt them into place.
            I followed their recipe and ended up with those beauties.

            • 1 month ago
              Anonymous

              usually and if you lightly press the cookie dough itself is still hot enough from the baking that it will have some give you can kind of nestle it in there a bit.

              Awesome thanks for the replies anons, I want some cookies for photos so that’ll help the next time I bake some

            • 1 month ago
              Anonymous

              [...]
              Awesome thanks for the replies anons, I want some cookies for photos so that’ll help the next time I bake some

              Recipe

  13. 1 month ago
    Anonymous

    Flat is justice!

  14. 1 month ago
    Anonymous

    If you don’t want them I’ll take them off your hands!

    -Robbie

  15. 1 month ago
    Anonymous

    The best cookie is flat chocoloate chip and crunchy

  16. 1 month ago
    Anonymous

    try white chocolate chips and blueberries with a little cinnamon
    a little cinnamon is nice in standard chocolate chip cookies too btw

  17. 1 month ago
    Anonymous

    One thing I've heard specifically with Cookies is that if you bake them on a Silicone mat versus parchment paper they spread more. If your are brave enough I've also heard you can switch out some of your butter for shortening and that helps keep them thicker. I wouldn't do the shortening thing though.

  18. 1 month ago
    Anonymous

    Damn are we all baking cookies tonight? I made inside out chocolate chip and they're god like, the inside is like fudge

    • 1 month ago
      Anonymous

      those look excellent. not too rich?

      • 1 month ago
        Anonymous

        No, perfect amount of chocolate balanced out with white chips. Its almost brownie like texture, I just reheated a couple in the nuker for like 15 seconds

        Is that white chocolate in there? Please don't say it is butterscotch chips.

        Yeah its white chocolate, even though it does kind of look like butterscotch there

        Here's the recipe if anyone's interested, only thing I changed was adding an extra 1/4 cup of chips. Could maybe even use another quarter cup
        https://gimmethatflavor.com/inside-out-chocolate-chip-cookies/#recipe

        • 1 month ago
          Anonymous
          • 1 month ago
            Anonymous

            looks great anon

    • 1 month ago
      Anonymous

      Is that white chocolate in there? Please don't say it is butterscotch chips.

    • 1 month ago
      Anonymous

      https://i.imgur.com/dUYG5S7.jpg

      They look straight-up underbaked, but honestly in this case that might make them even tastier

      • 1 month ago
        Anonymous

        Too much butter.

        Looks good.
        [...]
        Too much butter.
        [...]
        Undercooked
        [...]
        Undercooked

        >underbaked
        Nope. Internal temp was 180 degrees, certain cookies are supposed to have a thick dense interior

        • 1 month ago
          Anonymous

          this homie baking his cookies by thermometer like they a god damn roast LMAO

          • 1 month ago
            Anonymous

            >Never checked the internal temp of baked goods
            moron, how is having exact doneness a bad thing

    • 1 month ago
      Anonymous

      Just made some more of these only with Reeses Pieces instead of white chocolate this time
      They're amazing for like 1 cookie but then the richness of the peanut butter puts it over the top, I will stick with white chocolate next time

      • 1 month ago
        Anonymous
      • 1 month ago
        Anonymous

        >They're amazing for like 1 cookie but then the richness of the peanut butter puts it over the top,
        That's what I would have worried too. The texture and color of the cookie itself looks really tasty though. Although I don't think the color of the Reese's Pieces lends well to a cookie. Orange and yellow seem too candy like in color to be part of a dark cookie like that.

        • 1 month ago
          Anonymous

          >The texture and color of the cookie itself looks really tasty though.
          Yeah its one of the best I've tried, the cocoa powder is what makes the top crack and expand like that, gives the interior a different texture compared to a normal cookie, almost fudge brownie like. Definitely will continue making the white chocolate version

  19. 1 month ago
    Anonymous

    My recipe uses oat flower. They are the most god tier cookies of all time for me, I only them make them for my little sisters birthday every year

  20. 1 month ago
    Anonymous

    flat, dry, crispy, crumbly
    >
    fat, moist, wet, doughy

    • 1 month ago
      Anonymous

      >wet
      you're doing something really wrong

    • 1 month ago
      Anonymous

      >fat, moist, wet, doughy
      Just how I like 'em.

  21. 1 month ago
    Anonymous

    Looks fine to me.

  22. 1 month ago
    Anonymous

    Silpats suck and will make your kitchen smell

  23. 1 month ago
    Anonymous

    I only realized what these look like when they were done

    • 1 month ago
      Anonymous

      You are supposed to use a Hershey's Kiss, not normal chocolate chip morsel.

      • 1 month ago
        Anonymous

        Hersheys kisses suck though

    • 1 month ago
      Anonymous

      Literally a “Chocolate Chip Cookie” lol

      Also shoutout to the anon (not me) that made this masterpiece a little while ago, still makes me smile.

    • 1 month ago
      Anonymous

      Batch #2, after chilling the dough overnight. Spread less, cracked more, and tastes a little more peanut butter-y.

      • 1 month ago
        Anonymous

        I refuse to acknowledge the validity of these non-kiss cookies.

      • 1 month ago
        Anonymous

        While I continue to abjure these kiss-less cookies I will say the texture, color, and shape of the far back left one and the middle row, right one are particularly good.

  24. 1 month ago
    Anonymous

    Brehs…

  25. 1 month ago
    Anonymous

    Im going to make buttermilk and peanut butter cookies later. The last ones were good.

  26. 1 month ago
    Anonymous

    >flat as frick
    ToT

  27. 1 month ago
    Anonymous

    just scoop them out and cook as is instead of pushing them down flat. If that's not the case you probably used too much butter/margarine or not enough flour/baking soda

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