it time
Spent the evening yesterday converting my shorthand recipe that just uses my normal kitchen spoons into an actual recipe with tea and table and grams and stuff. So exact measurements. I did this for a specific reason. I prefer working with my shorthand and will continue to do so most of the time>1.5 cups of dark brown sugar (~300g)>.5 cups of granulated sugar (~100g)>1 tbsp vanilla sugar or extract (~10g)>1 tsp salt (~5g)Note that the grams are approximate because I'm not going to remove two grams if I go over or add three if I'm under, specifically for the large measurements. But it also doesn't really matter for the small either
>>22280562how about you cook my balls you faggot
>>22280562Cookie crew let’s go!
>1 tsp lemon and orange zest (~5g)You may as well just use fresh zest if you have it, just do like one whole lemon or orange or whatever>2 tbsp honey (~50g)
>>22280571I'm not gay>>22280573Welcome, anonThis is why I dislike scales and shit. Just made a mess everywhere>1 tsp half and half baking soda and powder (~5) (when added, activate with 1 tsp of lemon juice extract (~5ml)
>2.75 cups flour (~450g)In this pic I only measured out 2.5, but ended up adding another .25 cause the dough needed to be a bit more solid. 2.75 is the proper amount
>.5 tbls of vegtable oil (~5g/ml)
>2-3 eggs, depending on sizeI used 3 cause they were small
>>22280579i'm gonna make you gay with my cock
Three different kinds of chocolate chipses>1 cup of semi-sweet chocolate chips (~170g)>.5 cup of dark chocolate CHUNKS (~90g)>.25 cup of white chocolate chips (~50g)As well as>.5 cup of quick cook rolled oats (~50g)
CHOCOLATECHOCOLLLAAAATTTEEEEEE
>>22280562How does it get out
Everything readyAlso, in retrospect, it's alright to go a touch over on the chocolate. Maybe an extra 30g of each, just top off the cup so it's more like a hill than flat. Otherwise you'll end up with one or two cookes at the end that have less chocolate in thrm when you end up having to scrape the sides of the bowl
>>22280599He has to eat all the cookies>1 stick of butter (113g EXACTLY)
First WOOSH the butter until it lightens in color. Kinda hard to do on this mixer when there's only one cause it doesn't fully reach the very bottom. If you have two or three sticks it actually goes faster lol
Add in the sugars
I did half of each, mixed it a bit, then the rest of the sugar. Also the vanilla sugar and the salt were just put in with the granulated. If you use vanilla extract instead (mine was expired) then put it in at a later time but it prolly doesn't matter
>>22280610Yeah that aspect makes me reee, whenever I whip a pint of cream I hand whip it because it’s so much faster than the stand mixer
Woosh it up
Once it's kinda uniform like this you add the honey and zest
>>22280619Yeah that's fair. But with this, eventually it'll be a large amount of dough, for which the handmixer would be annoying! And I'm not gonna go throughout the effort of using both and transfering the butter into the stand mixer
Also in restospect, you can kinda taste the honey, but the zest flavor is a bit lost, so maybe I shouldve added more. One time I used fresh zest and it was much more poignant despite being the same amount roughly
Woosh some more and scrape off the sides every so often
Nice and uniform. Almost creamy, but it'll REALLY turn creamy when the eggs go in
Drop in the eggs one at a time and let them fill incorporate, mixing on a medium setting. You dont want to do all at once and risk them separating and "cutting" the dough. That probably wouldn't happen, but you never know.
It definitely looks like it splits when it first goes in
But after a few seconds of mixing it should be fine
The lemon juice extract to activate the powder and soder
>>22280642SMOOTH
It isnt strictly necessary to activate it like this, but I always do it because it's more fun than just tossing in the powder and soder alone
3 eggs total and the thingJust woosh it for another few seconds to get that all around, now it's ready for the flour
>>22280568Wow, you have no clue what you are doing.
>>22280647CRIMINAL
>>22280652What makes you say that?
Vegetal oil. In.
This is with 2.5 cups of flour. Ended up adding another .25 because it was a bit too soft. You could probably get away with this, and you could probably get away with 3 cups, also, but that kinda just depends on what you want your texture to be. I think 2.75 is a solid middle ground and that's what I'll use going forward
Bröther...
And theres that added .25 cuppa I mentioned
Awe yeh the dough is doneMighty tastyYou CAN put more oats, but then you're at risk of making actual oatmeal cookies. The oats here are just to give a touch of that texture, theyre not the primary thing
You should be able to hold it upside down on a spoon without it falling off
CH0C0LVTE time
Btw, is there a difference between semi-sweet and milk chocolate chips?
Cookie dough
Oh yeahThis goes in the fridge to cool for about half an hourdont leave it too long
But first a cheeky little bite, of course
Half an hour later
This recipe makes 24 cookies. Perhaps 25 if you don't eat a spoonful or two of cookie dough, but that's required for baking cookies anywaysI like my cookies a bit big, you can probably stretch this dough out to MAYBE 30 cookies if you make them smaller sized
>>22280680In my head semi shouldn’t have milk in it but I think a lot of brands put it in. Personally I prefer milk chocolate chips but semi is easier to find so I usually use that
But I prefer having nice and big cookies instead of nice and small cookies :)
>>22280700Well I have milk chocolate, too. I just wasn't sure if there was a difference between them, so I just used semi sweetIn the overnAbout 15-20m total, at 320f. You can lower it to 300f around halfway through. Oven time is often dependant on your own oven's quirks, though, so just keep an eye on them
Silly to use a stand mixer for cookies. Mixing by hand with a fork is easier, better results (can more easily scrape the bottom/edges), and requires less cleanup.
And, wallah!Choclate chip cookies!
>>22280680At the very least a high cacao content in the semi-sweet, the ones I usually use also don't contain any dairy.
>>22280680Yes, there is.
>>22280708
>>22280707>better resultHow so?
>>22280712Based didnt even notice that
First tray is doneSecond tray immediately in the oven. This second one I let stay for a few extra minutes to see if I like them better a bit more cooked
Chocolate chips!
>>22280713Literally explained it immediately after. Learn to read. Christ
These are so delicious bros
>>22280713>>22280714>>22280717>>22280718Ooo they turned out nice
>>22280719How is being more easily able to scrape the bottom going to result in a better end product? It's also extremely easy to scrape the sides and the bottom. Look. >>22280629. Second tray
>>22280723Use your brain.
>>22280722Thanks anonBehold, the cross section!
>>22280724>gets shut down with proof>no responseOkay
Nothing interesting here. Bog-standard recipe, and it's almost impossible to fuck up cookies. A blind donkey could bake cookies of this quality.
>>22280730Lol gay
Chocolate Chip Cookiesthread/
Why are you using a substandard recipe? The Oatmeal Raisin cookie has already been scientifically perfected (substitute choccy chips if your a fag).
Looks tasty
>>22280737Baking isn't a science, it's an art
>>22280627I think the brown sugar and chocolate would overpower everything else aside.
Looks good
>>22280645>>22280649baking powder is activated by heat during cookingbaking soda is activated by acidyou don't want to activate it until it's inside the oven and cooking, because the activation is when the acid and base react to form carbon dioxide which create little bubbles which is what makes the food puff upwhat you've done though, is add acid directly and make it react before it's even in the dough, and all those little bubbles coming out of it are a waste at that point>>22280725>>22280735they look delicious but there is clearly no rise in those cookieswhich is fine, but then next time you could leave out the baking powder and soda and just have lemon for the taste if that's what you want
>>22281381Didn't know that, thanksNext time I'll try not activating it first to see how they turn out
>>22280769>>22280739Thanks bros>>22280748With these amounts, a bit yeah, but I've made them in the past where you could really taste the zest
