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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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1002 clicks; posted to Main » on 20 Feb 2014 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-02-20 07:12:05 PM  
Use real butter.

Take them out of the oven before they look completely done.

For chocolate chip cookies, use a combo of dark and milk chocolate.
 
2014-02-20 07:15:52 PM  

praxcelis: Cyno01: [much deliciousness...]

You didn't specify, but considering the addition of bacon I'm assuming that by "whiskey" you mean "bourbon".


Yes, a strong flavored bourbon would be the best option. Def not scotch as theyre already pretty salty, and not irish as the subtleties would be lost, but a regular old american or canadian whiskey would do in a pinch.
 
2014-02-20 07:15:57 PM  
The perfect cookies are the ones you get for free after slapping the ever-living crap out of the Girl Scout at your front door and she drops the box running away crying.
 
2014-02-20 07:17:55 PM  
I like the chocolate chunk cookies at Subway.
 
2014-02-20 07:21:50 PM  

yakmans_dad: The perfect cookie is the Toll House cookie made from directions on the back of the semi-sweet chocolate package.

No raisins. No pecans. No oatmeal. No sprinkles.

Follow the directions on the back of the package.  It can't be beat.


This. The only thing you may have to tweak is oven heat and cooking time depending on your oven.  I do 380 for 11 min for perfection.
 
2014-02-20 07:26:27 PM  
Vaped bud can be put straight into cookies.

They'll get you pretty gnarled.
 
2014-02-20 07:28:38 PM  

Abox: yakmans_dad: The perfect cookie is the Toll House cookie made from directions on the back of the semi-sweet chocolate package.

No raisins. No pecans. No oatmeal. No sprinkles.

Follow the directions on the back of the package.  It can't be beat.

This. The only thing you may have to tweak is oven heat and cooking time depending on your oven.  I do 380 for 11 min for perfection.


I concur. Simple is always good. Also, I have a baking stone and have never burnt a cookie. If you don't have one, get one.
 
2014-02-20 07:31:39 PM  

vudukungfu: DGS: what would you use instead of butter

I actually prefer to use margarine.


BURN IN HELL, BLASPHEEEEEEMER!!!
 
DGS [TotalFark]
2014-02-20 07:41:54 PM  

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

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

To what, Golden Brown and delicious?


What, can't she be all of that and more?
 
2014-02-20 07:44:20 PM  
 
2014-02-20 07:46:40 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!


I've had good luck with the crisco recipe straight from either the container/stick or from their website. I use dark brown sugar, whether a recipe says light or dark. And then I chill the dough overnight at least. I've been doing double batches, chilling, and baking a few cookies at a time. Also, I use a little more flour than the recipe calls for, and that seems to help.

The best results I have found in terms of chewiness, however, have not come from ingredients, but from the object I use to bake the cookies upon. I have found that a stone works *way* better for softer/chewier cookies than a metal cookie sheet. No matter how nice a metal cookie sheet I have. I can't wait 'til I can go back to the states and fetch three things from my parents' house: my dog, my kitchenaid mixer, and my stoneware cookie sheet.
 
2014-02-20 07:55:13 PM  

DGS: 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.


How does wifey feel about walnuts? I think they are the superior cookie nut anyway... I suppose you could also have a lot of patience, wait and hope that the little one grows up to like pecans and then the two of you can outvote wifey on cookie elections.

Also, I feel like I've hit the jackpot with a husband who will eat anything I bake or cook, whether or not it's "something he'd pick out for himself." (And oh my did he dig himself a hole with that one the other day)
 
2014-02-20 07:56:41 PM  
PSYCHOSIS_INDUCING'S PEANUT BUTTER WAFFLE COOKIES!

This is really easy! You'll need a waffle iron with removable plates (grids? Whatever you call them.)
Make cookie dough from your favorite recipe. If your recipe is "Buy the dough and open the package," that's fine. Then make it into the same size pieces as you would for regular cookies, but pat it into patties rather than rolling it into balls. Coat the patties in sugar.
Grease the HELL out of your preheated waffle iron. Use lots and LOTS of it. Spray it some more, I don't think you used enough. Is it kinda puddling in the trenches? Good. Spray a bit more just to be sure. Have something the size of your waffle iron ready to put the cookies on.
Put the dough patties onto the iron and cook them until done. Leave them some room to spread. Press the lid down a little bit as you close it to give them a starting push out as they spread-- not too much, just press the lid a little farther than where it would rest on top of the dough. I don't think waffle iron temperatures are standardized, but for what it's worth I set a timer for one minute and they are done.
When they're done, they'll be too fragile when hot to lift out like you would a waffle. So lift the bottom plate out of the waffle iron and tip it over so the cookies fall out onto whatever you had ready to put them on. Tip it really fast; if you lean it over slowly,  they may crumble instead of falling out neatly.

These are so delicious! The sugar you rolled them in caramelizes on the outside and the inside is cooked just perfect- yum!
 
2014-02-20 07:57:41 PM  

Mirrorz: Not being filled with goddamned raisins.


Once you grow up you may learn to like adult cookies.
 
2014-02-20 07:57:44 PM  
standard tollhouse choc chip recipe with walnuts and dried cherries.  1/2 or all white choc if you prefer, but semi-sweet good, too.
 
2014-02-20 07:58:34 PM  
Bookmark so I can try those bacon creations
 
2014-02-20 08:09:50 PM  

StainedGlassRuby: standard tollhouse choc chip recipe with walnuts and dried cherries.  1/2 or all white choc if you prefer, but semi-sweet good, too.


PS  ALWAYS real butter and REAL vanilla extract
 
2014-02-20 08:14:34 PM  
I've been using the Betty Crocker Kids Cookbook recipe for chocolate chip cookies since I was about 11-12.  Not sure if I sound old or silly.

Here are my tips for perfect chocolate chip cookies (some of these have already been mentioned):
- use real butter (softened, not melted) and shortening
- use the full measurement of salt
- dark chocolate chips and real vanilla extract
- I use two metal baking pans.  When one comes out of the oven, I pop it in the freezer until it's needed for the next batch of cookies.  The cold pan helps keep the dough from getting to soft too soon.
- Bake them only for the minimum time noted on the directions.  If it says 8-10 minutes, pull them at 8 - I don't care how underdone they look, you'll thank me later.  Transfer to a cooling rack about a minute after they've come out of the oven.
 
DGS [TotalFark]
2014-02-20 08:18:40 PM  

Luthien's Tempest: DGS: 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.

How does wifey feel about walnuts? I think they are the superior cookie nut anyway... I suppose you could also have a lot of patience, wait and hope that the little one grows up to like pecans and then the two of you can outvote wifey on cookie elections.

Also, I feel like I've hit the jackpot with a husband who will eat anything I bake or cook, whether or not it's "something he'd pick out for himself." (And oh my did he dig himself a hole with that one the other day)


She likes walnuts, so I'll try to incorporate those. :)
 
2014-02-20 08:32:58 PM  
The secret to good cookies are cockroach droppings mixed with the chocolate. What you do is leave the dough with some chocolate exposed near the sewers for a night. Return to it the next day and it should have a few cockroach poop or even trapped cockroaches in it. Bake the cookies and serve!

The cockroaches add the needed protein in order to make the cookies a lot more nutritionally balanced. The cockroach droppings are just there because you're supposed to serve the cookies to your most hated enemies, you don't eat these yourself.
 
2014-02-20 08:38:29 PM  
Lard
 
2014-02-20 08:41:01 PM  
Use whole milk, butter, lard, etc.

Don't use anything that is less than the original, like *%, reduced* or *free.

Live boldly; die happy.
 
2014-02-20 08:41:05 PM  
I give you the worlds best cookies

White Chocolate Raspberry Macadamia nut cookies

1 - cup shortening
1 - cup butter
1 - cup packed brown sugar
1 - cup sugar
1 - teaspoon baking soda
4 - eggs
4 - teaspoons vanilla
5 - cups flour
2 - 12 oz packages white chocolate chips (Ghirardelli)
1 - 2oz package dried raspberries (Just Raspberries brand)
1 - 7 oz jar of Macadamia Nuts

Beat butter and shortening in a bowl for 30 seconds. Add brown sugar, sugar and baking soda, beat till combined. Beat in eggs and vanilla till combined. Add flour and mix by hand till combined. Chop macadamia nuts and add. Crunch up dried raspberries and add. Add white chocolate chips and mix till combined. Drop onto cookie sheet and bake for 12 minutes at 350 degrees.


And here's the second best

Oatmeal Cookies

1 cup melted butter (two sticks)
2 cups packed dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs
2 tablespoons molasses
1 tablespoons milk
2 cups whole wheat flour
2.5 cups rolled oats (not instant)
2 cups raisins

Beat butter with mixer on medium for 30 seconds. Add brown sugar, baking soda and baking powder. Beat till combined. Add eggs, molasses and milk. Beat till combined. Add whole wheat flour, oats and raisins. Mix by hand till combined.

Drop tablespoon sized pieces on un-greased non-stick cookie sheet and bake @ 350 degrees Fahrenheit for 16 minutes
 
2014-02-20 08:51:00 PM  
A friend of a friend makes cookies with just peanutbutter & sugar in equal parts.
They do taste very peanutbuttery ...
 
2014-02-20 09:31:16 PM  
Love
 
2014-02-20 09:37:08 PM  

El Dudereno: vudukungfu: DGS: what would you use instead of butter

I actually prefer to use margarine.

BURN IN HELL, BLASPHEEEEEEMER!!!


For profit.
Not for taste.
See reasons postted earlier
 
2014-02-20 09:37:20 PM  
A farmers market by me makes something they call a chocolate truffle cookie. It looks like a rather boring chocolate chip cookie from the outside, but the center is filled with a thick chocolate fudgie stuff. They are awesome. I asked for the recipe, but they wouldn't give it to me.

Good old chocolate chip like Alton Brown's Chewy are still my favorite especially if made with big chunks of quality chocolate.
 
2014-02-20 09:58:14 PM  
My wife has a few tricks for making cookies that bring uptight Japanese bakers to tears:

1. Use Plus Gras (high fat butter) whenever she can
2. Use half all-purpose and half cake flour.
3. Let the dough chill overnight

And recently she's started...

4. Use mini peanut butter cups from Trader Joe's instead of chocolate chips. She shipped a box of them to our house in Japan specifically for this.
 
2014-02-20 10:02:36 PM  

CreativeFarkHandle: Lard


No, lard is for pie crust.
 
2014-02-20 10:23:31 PM  

StainedGlassRuby: StainedGlassRuby: standard tollhouse choc chip recipe with walnuts and dried cherries.  1/2 or all white choc if you prefer, but semi-sweet good, too.

PS  ALWAYS real butter and REAL vanilla extract


you should certainly use real butter and it should be unsalted.

but fake vanilla is actually better tasting according to the people at Cook's Illustrated (they taste test these things with thousands of people).  The reasoning: It's more intense and is probably (for Americans) what you are used to.

/just saying
 
2014-02-20 10:42:00 PM  

bratface: CreativeFarkHandle: Lard

No, lard is for pie crust.


No, butteresque Crisco is for pie crusts.

I followed recipes for pie crust, and it was never quite right till I had the METHOD shown to me.....gently working the ice water in, patting it in, proper rolling method. My mother in law is an amazing Southern little old lady cook. I am a damn good cook myself but seeing a pie crust done in action made the difference. I'm a pie crust making monster. Will never buy a frozen one again.

/shortbread with Skor and pecans...I'm telling you....
 
2014-02-20 11:06:12 PM  

freetomato: bratface: CreativeFarkHandle: Lard

No, lard is for pie crust.

No, butteresque Crisco is for pie crusts.

I followed recipes for pie crust, and it was never quite right till I had the METHOD shown to me.....gently working the ice water in, patting it in, proper rolling method. My mother in law is an amazing Southern little old lady cook. I am a damn good cook myself but seeing a pie crust done in action made the difference. I'm a pie crust making monster. Will never buy a frozen one again.

/shortbread with Skor and pecans...I'm telling you....


have you tried using vodka in the pie crust -- it evaporates (reducing the total amount of liquid in the end product making it more flakey)

http://food52.com/blog/8953-cook-s-illustrated-s-foolproof-pie-crust
 
2014-02-20 11:20:02 PM  
Ive recently been using coconut butter instead of crisco. And eggnog instead of milk. No you can't have any.
 
2014-02-20 11:23:52 PM  

keithgabryelski: freetomato: bratface: CreativeFarkHandle: Lard

No, lard is for pie crust.

No, butteresque Crisco is for pie crusts.

I followed recipes for pie crust, and it was never quite right till I had the METHOD shown to me.....gently working the ice water in, patting it in, proper rolling method. My mother in law is an amazing Southern little old lady cook. I am a damn good cook myself but seeing a pie crust done in action made the difference. I'm a pie crust making monster. Will never buy a frozen one again.

/shortbread with Skor and pecans...I'm telling you....

have you tried using vodka in the pie crust -- it evaporates (reducing the total amount of liquid in the end product making it more flakey)

http://food52.com/blog/8953-cook-s-illustrated-s-foolproof-pie-crust


Hmm. Okay. What is the booze/satisfaction ratio? I made a Grand Marnier chicken recipe once that was an expensive waste. I am cynical.
 
2014-02-20 11:45:55 PM  
I'll have my "cookies" stuffed with marinara, onion, peppers (various), garlic, shredded cheese and Italian Sausage on a hot plate with olive oil, shredded Parmigiano-Reggiano and napkins as well on the side.  TYVM
 
2014-02-20 11:47:46 PM  

keithgabryelski: StainedGlassRuby: StainedGlassRuby: standard tollhouse choc chip recipe with walnuts and dried cherries.  1/2 or all white choc if you prefer, but semi-sweet good, too.

PS  ALWAYS real butter and REAL vanilla extract

you should certainly use real butter and it should be unsalted.

but fake vanilla is actually better tasting according to the people at Cook's Illustrated (they taste test these things with thousands of people).  The reasoning: It's more intense and is probably (for Americans) what you are used to.

/just saying


I make my own vanilla extract.  It smells terrific and a quart-sized jar lasts forever.
 
2014-02-21 12:10:37 AM  

Oh-Blonde-One: keithgabryelski: StainedGlassRuby: StainedGlassRuby: standard tollhouse choc chip recipe with walnuts and dried cherries.  1/2 or all white choc if you prefer, but semi-sweet good, too.

PS  ALWAYS real butter and REAL vanilla extract

you should certainly use real butter and it should be unsalted.

but fake vanilla is actually better tasting according to the people at Cook's Illustrated (they taste test these things with thousands of people).  The reasoning: It's more intense and is probably (for Americans) what you are used to.

/just saying

I make my own vanilla extract.  It smells terrific and a quart-sized jar lasts forever.


I'm sure it is great...  and I am not discounting your own preference:

http://www.cooksillustrated.com/taste_tests/455-vanilla-extract

THE HEAT IS ON
Real vanilla's advantage in milk and pudding was clear, but most of time, we're using vanilla extract in cookies and cakes. To help our tasters focus, we limited our baked-goods tasting to just three samples. After averaging the scores from the milk and pudding tastings, we chose the top-ranked pure vanilla, the highest-ranked imitation, and the bottom-ranked imitation. If tasters couldn't tell these three vanillas apart in baked goods, we knew the game was up; it really didn't matter. We baked three yellow cakes and three batches of vanilla cookies-and waited. To our surprise, each recipe showed two distinct outcomes. In cake, the pure vanilla came out on top but just a hair ahead of the high-ranking imitation. In cookies, the pure vanilla dropped to last place, and that high-ranking imitation soared to first place. As it turns out, flavor and aroma compounds in vanilla begin to bake off at around 280 to 300 degrees. Cakes rarely exceed an internal temperature above 210 degrees; cookies become much hotter as they bake. As a result, pure vanilla kept a slight flavor advantage in the cake-but not in the cookies.
 
2014-02-21 12:21:03 AM  

keithgabryelski: Oh-Blonde-One: keithgabryelski: StainedGlassRuby: StainedGlassRuby: standard tollhouse choc chip recipe with walnuts and dried cherries.  1/2 or all white choc if you prefer, but semi-sweet good, too.

PS  ALWAYS real butter and REAL vanilla extract

you should certainly use real butter and it should be unsalted.

but fake vanilla is actually better tasting according to the people at Cook's Illustrated (they taste test these things with thousands of people).  The reasoning: It's more intense and is probably (for Americans) what you are used to.

/just saying

I make my own vanilla extract.  It smells terrific and a quart-sized jar lasts forever.

I'm sure it is great...  and I am not discounting your own preference:

http://www.cooksillustrated.com/taste_tests/455-vanilla-extract

THE HEAT IS ON
Real vanilla's advantage in milk and pudding was clear, but most of time, we're using vanilla extract in cookies and cakes. To help our tasters focus, we limited our baked-goods tasting to just three samples. After averaging the scores from the milk and pudding tastings, we chose the top-ranked pure vanilla, the highest-ranked imitation, and the bottom-ranked imitation. If tasters couldn't tell these three vanillas apart in baked goods, we knew the game was up; it really didn't matter. We baked three yellow cakes and three batches of vanilla cookies-and waited. To our surprise, each recipe showed two distinct outcomes. In cake, the pure vanilla came out on top but just a hair ahead of the high-ranking imitation. In cookies, the pure vanilla dropped to last place, and that high-ranking imitation soared to first place. As it turns out, flavor and aroma compounds in vanilla begin to bake off at around 280 to 300 degrees. Cakes rarely exceed an internal temperature above 210 degrees; cookies become much hotter as they bake. As a result, pure vanilla kept a slight flavor advantage in the cake-but not in the cookies.


One more thing.  My wife worked for Cook's Illustrated when they did these tests.  I was present and a taster.  The clear winner (by majority of the people that did the taste test) was imitation vanilla in ALL cases.  The main person controlling the test (the owner, his name is Chris) chose to ignore the popular vote and made pure vanilla extract the winner (although only slightly as mentioned in the above paragraph).

Basically: Americans generally prefer the imitation flavoring (probably because they are accustom to it).  Some french bakers (but not all) prefer real vanilla.

For the record; I preferred the imitation.
My wife, a Le Cordon Bleu Pastry Chef (who has the best tasting palette of anyone i know) prefers real vanilla.
 
2014-02-21 12:41:06 AM  
I love these cool/nerd/genius threads. Recipes abide.
 
2014-02-21 03:20:16 AM  
Was challenged by a co worker to barbecue cookies. Made 2 batches so far. Going to use aluminum foil and a raised track in the pan to try to stop them from burning so fast./googled bbq'd cookies, looks like I am the first to do it.//or the first to admit he did it///fark needs a homebrew thread
 
2014-02-21 09:04:35 AM  
Seeeectrrreeeeetss:
People have different tastes. Make them the way you like them.
Seeeectrrreeeeetss.
 
2014-02-21 09:05:21 AM  

freetomato: No, butteresque Crisco is for pie crusts.


What's a matter? You don't like pie?
 
2014-02-21 10:02:11 AM  
I thought for sure I was going to see pictures of pot leaves in this thread.
 
2014-02-21 12:11:39 PM  

Solid State Vittles: BUTTER.


Amen. farking grocery-store shortening cookies (the pallid ones that always have more icing piped on top than actual cookie, to hide their flavor) are an abomination.
 
2014-02-21 02:21:34 PM  
AnyName: 

Oatmeal Cookies

1 cup melted butter (two sticks)
2 cups packed dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs
2 tablespoons molasses
1 tablespoons milk
2 cups whole wheat flour
2.5 cups rolled oats (not instant)
2 cups raisins


FTFY
 
2014-02-21 02:42:00 PM  
The batch of cookies that I plan to bake in the next few days (by special request) will be oatmeal scotchies. Oatmeal cookies with butterscotch morsels.
 
2014-02-21 03:50:08 PM  
5. Divide the dough into 16 portions, each about 3 tablespoons

Is America's test kitchen high? A cookie using three tablespoons of batter would be as big as a large pancake.

Go to hell America's test kitchen.
 
2014-02-21 08:16:41 PM  

Rex Kramer - Danger Seeker: 5. Divide the dough into 16 portions, each about 3 tablespoons

Is America's test kitchen high? A cookie using three tablespoons of batter would be as big as a large pancake.

Go to hell America's test kitchen.


Not really, a little big maybe.  I use about two tablespoons and they come out regular cookie size.
 
DGS [TotalFark]
2014-02-21 09:58:51 PM  

Bathia_Mapes: The batch of cookies that I plan to bake in the next few days (by special request) will be oatmeal scotchies. Oatmeal cookies with butterscotch morsels.


Well now I want some!
 
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