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(Some Food Nut)   Fark Food Thread: What makes the perfect cookie? Is it a special ingredient? Prepping a certain way? Don't hold out now, we've got milk ready and want fresh cookies... so help us out   (justataste.com) divider line 199
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990 clicks; posted to Main » on 20 Feb 2014 at 5:00 PM (30 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-02-20 03:08:38 PM
BUTTER.
 
DGS [TotalFark]
2014-02-20 03:08:39 PM
Yay! Cookies! I always seem to end up with cookies that get crunchy even when I pull them early and get them off the sheet, and that pretty much kills most cookies for me. HAILP!
 
2014-02-20 03:09:04 PM
Not being filled with goddamned raisins.
 
2014-02-20 03:09:23 PM
If this goes green, I'm gonna f*cking puke and lose all faith in the system around here.
 
2014-02-20 03:10:02 PM
I like salty sweet cookies... like chocolate chip w/ salted caramel. Yum!
 
2014-02-20 03:10:15 PM

Solid State Vittles: BUTTER.


THis and not cooked to death
 
DGS [TotalFark]
2014-02-20 03:11:40 PM
I saw this on NPR not too long ago.


Mirrorz: Not being filled with goddamned raisins.


I love chewy oatmeal raisin cookies... they're my favorite. Look at it this way, I'll eat them all and you won't have to see that.
 
2014-02-20 03:11:53 PM
When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.
 
DGS [TotalFark]
2014-02-20 03:12:47 PM

Blushing Wall Flower: When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.


Clearly we can no longer be best friends.
 
2014-02-20 03:12:56 PM
This is the magic of the America's Test Kitchen recipe:

Notes:
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned.  Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.  This recipe works with light brown sugar but the cookies will be less full-flavored.  If you're using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.
Allow all ingredients to come to room temperature.

1 and 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large whole egg
1 large egg yolk
1 and 1/4 cups semisweet chocolate chips or chunks

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees.
Line two large baking sheets with parchment paper.

2. Whisk the flour and baking soda together in a medium bowl; set aside.

3. Heat 10 tablespoons of the butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.  Transfer the browned butter to a large heatproof bowl.  Add the remaining 4 tablespoons of butter and stir until completely melted.
**note - I recommend having the 4 tsp of butter at room temperature and cut up into smaller bits so when you pour the browned butter over it, it melts easily and quickly.

4. Add the sugars, salt and vanilla to the melted butter; whisk until fully incorporated. Add the whole egg and egg yolk; whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking two more times until the mixture is thick, smooth, and shiny.  Using a rubber spatula, stir in the flour mixture until just combined, about 1 minute. Stir in the chocolate chips, giving the dough a final stir to ensure that no flour pockets remain.

5. Divide the dough into 16 portions, each about 3 tablespoons.  Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.

6. Bake one sheet at a time, rotating the sheet halfway through the baking time, until the cookies are golden brown and still puffy, and the edges have begun to set but the centers are still soft; 10 to 14 minutes.  Transfer the baking sheet to a wire rack, cool to room temperature.


scontent-b-lga.xx.fbcdn.net
 
DGS [TotalFark]
2014-02-20 03:13:23 PM

Pangit: If this goes green, I'm gonna f*cking puke and lose all faith in the system around here.


It's ok, cookies love you anyway.
 
2014-02-20 03:13:45 PM
The best cookies are vegan gluten-free quinoa, free-trade cashew butter, and organic raisin cookies.
 
2014-02-20 03:13:51 PM
The simple cooking for SO thread was much better.

How do I make admin around this joint? I have some submissions I'd like to greenlight.
 
DGS [TotalFark]
2014-02-20 03:14:29 PM

Starryeyes: This is the magic of the America's Test Kitchen recipe:



Whoa, nice. Thanks. I may have to change your farkie.
 
2014-02-20 03:14:56 PM

DGS: Blushing Wall Flower: When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.

Clearly we can no longer be best friends.


:(

I always make a regular batch for the normal people.
 
2014-02-20 03:15:36 PM
Cananabutter.
 
DGS [TotalFark]
2014-02-20 03:16:26 PM

Blushing Wall Flower: DGS: Blushing Wall Flower: When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.

Clearly we can no longer be best friends.

:(

I always make a regular batch for the normal people.


Oh ok. It's back on.

What is it about crispy cookies that works for you? Dunkability with milk? The tooth-shattering crunch? I mean, are those things not dry as a brick?
 
2014-02-20 03:17:03 PM
cdn.themetapicture.com
 
2014-02-20 03:17:26 PM

cookiefleck: I like salty sweet cookies... like chocolate chip w/ salted caramel. Yum!


Aye. A sprinkle of kosher salt on drop cookies is divine.

I personally think the best cookies in the world all incorporate crushed nuts in some form. And always substitute rum for vanilla extract. If vanilla flavoring is a must have, splurge on some actual vanilla beans, and use the old Alton Brown trick to infuse your supply of white granulated sugar with the vanilla.
 
2014-02-20 03:18:02 PM
Snickerdoodles.
 
DGS [TotalFark]
2014-02-20 03:18:50 PM

HotWingAgenda: splurge on some actual vanilla beans, and use the old Alton Brown trick to infuse your supply of white granulated sugar with the vanilla.


I will have to look this up, I like vanilla flavor. Thanks for mentioning it.


Pangit: [cdn.themetapicture.com image 540x445]


Ok, I laughed :D

/saving this in case wifey eats mah cookies
 
2014-02-20 03:18:56 PM
Now I want to make cookies tonight.
 
2014-02-20 03:20:31 PM
I'll take teabag cookies....
 
2014-02-20 03:20:47 PM
Baking on parchment rather than silpat. I can always taste people's dishwasher detergent in things that have been baked on silpat.

Get a cookie scoop. Know whether you want crisp cookies or soft ones and pick the appropriate size.

Chocolate chips don't make everything better. Pecans do.
 
2014-02-20 03:21:37 PM

DGS: Whoa, nice. Thanks. I may have to change your farkie.


what whaaaat.

Enjoy. they're amazing cookies.
 
2014-02-20 03:21:48 PM

DGS: Oh ok. It's back on.

What is it about crispy cookies that works for you? Dunkability with milk? The tooth-shattering crunch? I mean, are those things not dry as a brick?


I like the crunch, and the flavor tastes deeper, like dark chocolate as opposed to milk chocolate. To me, anyway. They are dry, but who eats cookies without milk? Now that's just crazy.
 
2014-02-20 03:22:23 PM

Blushing Wall Flower: I like the crunch, and the flavor tastes deeper, like dark chocolate as opposed to milk chocolate. To me, anyway. They are dry, but who eats cookies without milk? Now that's just crazy.


If you want crunch, add toffee. Don't burn the cookies!
 
DGS [TotalFark]
2014-02-20 03:22:34 PM

Anne.Uumellmahaye: Baking on parchment rather than silpat. I can always taste people's dishwasher detergent in things that have been baked on silpat.

Get a cookie scoop. Know whether you want crisp cookies or soft ones and pick the appropriate size.

Chocolate chips don't make everything better. Pecans do.


I rather enjoy pecans but wifey doesn't, so that's a no go for me. *shakes fist* And I do use parchment paper but never considered getting an actual scoop. Hrm. I'll have to look that up.
 
2014-02-20 03:23:20 PM

Starryeyes: Blushing Wall Flower: I like the crunch, and the flavor tastes deeper, like dark chocolate as opposed to milk chocolate. To me, anyway. They are dry, but who eats cookies without milk? Now that's just crazy.

If you want crunch, add toffee. Don't burn the cookies!


Top with sugar and brulee that shiat.
 
2014-02-20 03:23:30 PM

Blushing Wall Flower: DGS: Oh ok. It's back on.

What is it about crispy cookies that works for you? Dunkability with milk? The tooth-shattering crunch? I mean, are those things not dry as a brick?

I like the crunch, and the flavor tastes deeper, like dark chocolate as opposed to milk chocolate. To me, anyway. They are dry, but who eats cookies without milk? Now that's just crazy.


Are you averse to molasses?
 
DGS [TotalFark]
2014-02-20 03:24:52 PM

Blushing Wall Flower: DGS: Oh ok. It's back on.

What is it about crispy cookies that works for you? Dunkability with milk? The tooth-shattering crunch? I mean, are those things not dry as a brick?

I like the crunch, and the flavor tastes deeper, like dark chocolate as opposed to milk chocolate. To me, anyway. They are dry, but who eats cookies without milk? Now that's just crazy.


Yeah, we'll just have separate batches, I dare say. Heh. I like soft and chewy, and sometimes I want coffee. Or hot chocolate. OK OK BOURBON LEAVE ME ALONE
 
DGS [TotalFark]
2014-02-20 03:25:28 PM

Epicedion: Starryeyes: Blushing Wall Flower: I like the crunch, and the flavor tastes deeper, like dark chocolate as opposed to milk chocolate. To me, anyway. They are dry, but who eats cookies without milk? Now that's just crazy.

If you want crunch, add toffee. Don't burn the cookies!

Top with sugar and brulee that shiat.


I just mentioned recently that I need to get a torch.
 
2014-02-20 03:25:38 PM
I want Christmas cookies. The spritz ones, that are like 60 percent butter.
 
2014-02-20 03:28:00 PM

HotWingAgenda: Are you averse to molasses?


I heart molasses cookies most of all.

But if I gotta make chocolate chip, I like them dark. NOT BURNT STARRY, JUST TOASTED.
 
DGS [TotalFark]
2014-02-20 03:28:32 PM

Blushing Wall Flower: HotWingAgenda: Are you averse to molasses?

I heart molasses cookies most of all.

But if I gotta make chocolate chip, I like them dark. NOT BURNT STARRY, JUST TOASTED.


And really, what farker doesn't like being toasted..
 
2014-02-20 03:28:59 PM

professorkowalski: I want Christmas cookies. The spritz ones, that are like 60 percent butter.


Not many things drive me to profanity, but

F*CK YES, THIS.

/butter drives me to profanity
 
2014-02-20 03:30:00 PM

DGS: Blushing Wall Flower: HotWingAgenda: Are you averse to molasses?

I heart molasses cookies most of all.

But if I gotta make chocolate chip, I like them dark. NOT BURNT STARRY, JUST TOASTED.

And really, what farker doesn't like being toasted..


*clinks glasses*
 
2014-02-20 03:30:45 PM
no. nuts.   cook them to the edge of doneness. they will firm up.
 
2014-02-20 03:32:31 PM

Solid State Vittles: BUTTER.


I've made a lot of cookies and sold a lot, too
Butter is fine if you are serving them fresh and warm, or going to store them properly in a jar.
 
2014-02-20 03:33:59 PM
Seriously. Raisins don't belong in cookies.

You may as well bake roach eggs in there.
It's just as gross.
 
2014-02-20 03:34:30 PM

Anne.Uumellmahaye: professorkowalski: I want Christmas cookies. The spritz ones, that are like 60 percent butter.

Not many things drive me to profanity, but

F*CK YES, THIS.

/butter drives me to profanity


img.pandawhale.com
 
DGS [TotalFark]
2014-02-20 03:35:02 PM

vudukungfu: Solid State Vittles: BUTTER.

I've made a lot of cookies and sold a lot, too
Butter is fine if you are serving them fresh and warm, or going to store them properly in a jar.


Let's pretend some of us don't have a farking clue about proper storage. If that's the case, what would you use instead of butter since that no longer would be 'fine'?

/or I guess just make everyone get a proper jar. heh
 
2014-02-20 03:39:29 PM

HotWingAgenda: Anne.Uumellmahaye: professorkowalski: I want Christmas cookies. The spritz ones, that are like 60 percent butter.

Not many things drive me to profanity, but

F*CK YES, THIS.

/butter drives me to profanity


I'm simultaneously hypnotized, horrified, and aroused.

I'm hypnohorroused.
 
DGS [TotalFark]
2014-02-20 03:41:00 PM

Anne.Uumellmahaye: I'm hypnohorroused.


Aaaand farkied.
 
2014-02-20 03:42:47 PM

HotWingAgenda: Are you averse to molasses?


man, I've cooked with it all.
Some folks have problems with some tastes,
I've used farking honey. I've used maple syrup.

For good cookies, just rotate them, stick to the recipe, and rack cool them. or pan cool them. Just get them off the hot pan and on to a cool one to cool. You want to stop cooking them when you take them out.

And jesus, don't over cook them.
No one wants a melba cookie.
Except a teething babby. Don't burn them.
When they puff up as high as they can, that is it.
Done. Book 'em.
Don't wait for that souffle to fall.
 
2014-02-20 03:44:08 PM

DGS: Yay! Cookies! I always seem to end up with cookies that get crunchy even when I pull them early and get them off the sheet, and that pretty much kills most cookies for me. HAILP!


Decrease white sugar, increase brown sugar.
 
2014-02-20 03:45:51 PM

DGS: vudukungfu: Solid State Vittles: BUTTER.

I've made a lot of cookies and sold a lot, too
Butter is fine if you are serving them fresh and warm, or going to store them properly in a jar.

Let's pretend some of us don't have a farking clue about proper storage. If that's the case, what would you use instead of butter since that no longer would be 'fine'?

/or I guess just make everyone get a proper jar. heh


Butter flavored shortening.
 
2014-02-20 03:46:16 PM
www.bubblews.com
 
2014-02-20 03:46:36 PM

DGS: what would you use instead of butter


I actually prefer to use margarine.
 
2014-02-20 03:47:13 PM

Solid State Vittles: BUTTER.


THIS

Not margarine/spread, butter flavored Crisco, etc. Use real butter.
 
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