Why are my cookies ending up like this?Looks like a dry lake bed or something. People say they taste fine, but don't look good.-2nd time making chocolate chip cookies.
>>21685695& Recipe. Also not sure why it flipped my photo since I'm on desktop.
>>21685695Batter likely isn't thick enough
>>21685697Yeah, that's not enough flour. You should have at least 2 cups.Where's the baking soda/powder?
They also aren't done cooking.
>>21685695They look fine. Are they chewy?
>>21685704I can try 2cups.The batter was very hard to mix though. >>21685724Idk what that means really.But they crumble easily
>>21685695>extra egg YOLK>slow and low>.3 gram half unsalted butter, half honey glaze ('broil' at the same temperature for the last 2 minutes or so)Bake from Frozen. Texture should look 'topographic', like a landscape. If it's like picrel or 'sunburnt'/'frowning' it's going into biscuit territory. Play with transferring to cooling racks after different amounts of time (or just dousing them in the refridgerator to cool/harden faster). If you want more crisp, the faintest dusting of Baking Soda will do the trick. Otherwise a bit of sea salt's good for contrast with the chocolate-sweet.
>>21685704It literally says soda anon.>>21685695The outside is crisping before the cookie is done spreading but it's honestly not that bad. Could be a number of things from oven temp, to improper ratios, to not enough chill time for the batter. I would first try reducing butter to half a cup or go up to two cups flour like the other anon said.>>21685738If they crumble then they're probably overcooked. How long are you baking them? You want to pull them out right as the bottom edge is starting to brown or the top side loses it's glossyness.
>>21685750Diet soda or regular?
>>21685697>Chocolate chip cookies>1/2 cup nuts>6oz ChipsThey would have sucked regardless anon. It's the butter though, your adding it melted aren't you? Your also over baking them, cookies continue to bake after removal from the oven.
>>21685695Were they initially spheres when you put them in the oven, or did you pre-flatten them like a noob?
>>21685695Cookies look too big. Use smaller drops of dough.Also you should be using parchment paper on the pan and not foil.
>>21685697Are you creaming the butter and sugar before adding the dry ingredients?
>>21685695try unsalted butter
>>21685766My mom said she always used melted butter.But I can try non melted >>21685864I melted the butter in the oven then added the sugers,eggs, salt, soda and vanilla.Then last is the flour and chips.>>21685953Doesn't that have those "natural" ingredients that cause memory loss in larger quantities?
>>21685993>melted butterlmao. Melted butted is used if you want things denser or chewyer, like for brownies. Most cookies use softened butter.>memory lossNigga what? Any large quantity of fat is bad for you. The only extra thing unsalted butter has is a preservative to take up the function of the missing salt.
>>21685993>melted butterJfcStop that. Cube it, toss it in with the sugar(s) and cream the mixture.Also, as others said, it needs more four. That’s quite a bit of sugar to flour ratio wise. I usually do 1/2 cup of brown to 3/4 cup of flour. Also instead of a whole egg try it with just the yolk it might help them to spread less but even just adding more flour will help give them more structure. Only thing you’d need to boost then is a tad more salt. Just under half a tsp at that point. Personally I’d go more chocolate chips and skip the nuts but then it’s not quite the same cookie. Finally, an important question to ask since they seem deflated: is your baking soda old?
>>21686023>Any large quantity of fat is bad for youThis is the most retarded thing I’ve ever read. No it isn’t. Fat combined with carbs is bad for you. Fat on its own is perfectly healthy. Saturated and non-saturated. >>21685993Most companies use the same ingredients for both, so if you’re using a margarine then they’ll both margarine. Though some butter companies like Kerrygold have a different recipes for salted and unsalted.
>>21685993>Doesn't that have those "natural" ingredients that cause memory loss in larger quantities?You're thinking of poisoned butter. Don't buy that.
>>21685993>He melted his butter
What is your elevation and humidity?
>>21686117Like 200ft above sea level50% ish hummidy.>>21686023>>21686051>>21686065A lot of unsalted butter has "diacetyl" in it.That has been linked to memory loss in larger quantities.
>>21686125it was over for you before you began
>>21685695When people said they wanted dessert, they meant the one with two "s"es.
