/ck/ - Food & Cooking » Thread #2777957

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Anonymous Sun 01 May 2011 13:28:00 No.2777957 View View Reply Original Report

What's the secret to good cookies? I have a generic recipe but about to head to safeway for anything interesting.

I need to make something tonight. I can't be alone another weekend. Baking is the only thing to put me at ease.

Anonymous

Anonymous Sun 01 May 2011 13:32:00 No.2777968 Report

Quoted By: >>2777992

set aside the generic recipe and dig up the original Toll House one like they used to print on the side of tins.
never done me wrong.

... maybe omit the nuts.

Anonymous

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Anonymous Sun 01 May 2011 13:34:00 No.2777974 Report

Quoted By: >>2777992

>>2777957
for chocolate chip cookies?

add a little more flour than the recipe calls for
use some shortening instead of butter
add a teaspoon or two of molasses to make them a little chewier

er I did that and they came out amazing looking and tasting

Anonymous

Anonymous Sun 01 May 2011 13:37:00 No.2777979 Report

Quoted By:

Never, EVER bake cookies at 400. Fuck every single cookbook or chef that suggests 400, no cookie ever should be baked at 400. 375 for nut butter based cookies, 350 for everything else. The bake time is obviously a little longer, but the result is a consistently better, chewier, evenly baked cookie.

Anonymous

Anonymous Sun 01 May 2011 13:38:00 No.2777985 Report

Quoted By:

Don't cook them so long that they are dry and crunchy

Anonymous

Anonymous Sun 01 May 2011 13:42:00 No.2777992 Report

Quoted By: >>2778289

>>2777968
>>2777974
# 2 1/4 cups all-purpose flour
# 1 teaspoon baking soda
# 1 teaspoon salt
# 1 cup (2 sticks) butter, softened
# 3/4 cup granulated sugar
# 3/4 cup packed brown sugar
# 1 teaspoon vanilla extract
# 2 large eggs
and chocolate chips

I guess that's find. Cookies are cookies.

Anonymous

Anonymous Sun 01 May 2011 13:44:00 No.2777999 Report

Quoted By:

room temperature eggs

Anonymous

Anonymous Sun 01 May 2011 16:07:00 No.2778289 Report

Quoted By: >>2779786

>>2777992

...And this is the reason why you see so many posts on /ck/ (and other US dominant cooking fora), saying "What is the secret of..."

Measuring flour by volume is just retarded. Try weighing 1 cup of suifted flour and 1 cup that you poured straight out of the bag and packed down with a spoon. The repeatibility is all over the place.

Just weigh the fucking stuff fer chrissakes and get the same outcome every time!

Anonymous

Anonymous Sun 01 May 2011 17:42:00 No.2778347 Report

Quoted By:

Well, one secret is that the type of fat you use will affect the texture of the product.

Butter makes for a very crisp cookie.

Margarine makes for a very soft cookie.

I'm not sure about the other sorts of fats (e.g., Crisco, olive oil, lard). Experiment.

Anonymous

Anonymous Sun 01 May 2011 19:09:00 No.2778393 Report

Quoted By:

melt and brown the butter in a heavy bottomed pot. add in the sugars and egg. stir and let sit a few minutes. repeat last step until nice and syrupy before adding the dry

Anonymous

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Anonymous Sun 01 May 2011 20:07:00 No.2778468 Report

Quoted By: >>2778490

>all recipes have something like 350-400 degrees
>my oven is only capable of 230
>fiancée comes down to visit
>she cooked some chewy as fuck cookies
>mfw ate the whole jar within two days

Anonymous

Anonymous Sun 01 May 2011 20:45:00 No.2778490 Report

Quoted By:

>>2778468
>350-400 degrees
Fahrenheit
>my oven is only capable of 230
Celsius

Anonymous

Anonymous Sun 01 May 2011 20:54:00 No.2778499 Report

Quoted By:

Alton brown

http://www.youtube.com/watch?v=ZB-KVveLp3k

Haters gonna hate.

Anonymous

Anonymous Sun 01 May 2011 21:23:00 No.2778558 Report

Quoted By:

Put a little bit of salt in them. It makes all the difference

Anonymous

Anonymous Mon 02 May 2011 07:00:00 No.2779786 Report

Quoted By: >>2779788

>>2778289

Funny, my English and French cookbooks intended for home use all use volume. Wait, what's this footnote that's in almost all of them... It's very similar to something we were taught in Home Ec... Oh, that's what it is! You get almost the same results as weighing if you stick a wooden spoon in the ingredient's container, swirl once, then scoop with the measuring cup before sweeping the top clean!

But sure, measure if that makes your cock feel bigger.

Anonymous

Anonymous Mon 02 May 2011 07:01:00 No.2779788 Report

Quoted By:

>>2779786

measure by weight, my bad. ^

Anonymous

Anonymous Mon 02 May 2011 07:42:00 No.2779859 Report

Quoted By:

Cook at 330, pull them before they look done

perfect cook

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