I'm not gonna post the whole procedure, for brevity's sake, but I've been iterating on a cashew/caramel cookie recipe I'm pretty happy with but feel compelled to push even further. 1 ¾ cups unbleached all-purpose flour (8 3/4 ounces) ½ teaspoon baking soda 14 tablespoons unsalted butter (1 3/4 sticks) ½ cup granulated sugar (3 1/2 ounces) ¾ cups packed dark brown sugar (5 1/4 ounces) (see note) 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 1 ¼ cups caramel bits/nibs/whatever you call them ¾ cup cashew pieces couple dashes nutmeg
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# ? Jun 18, 2016 02:30 |
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# ? May 15, 2024 02:46 |
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My wife calls me the cookie monster because we can't keep any cookies in our apartment for more than a couple days without me ripping through them all. I did find a recipe for S'mores Cookies which seem too wild not to try making. Also oatmeal chocolate chip: the most underrated cookie?
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# ? Jun 19, 2016 22:17 |
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Chocolate Chip cookies I sort of burnt!
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# ? Aug 14, 2016 03:54 |
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RandomPauI posted:For some reason I was surprised to find out alcohol cookies were a thing. Rum raisin is legit, son.
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# ? Aug 14, 2016 16:27 |
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Hmm, wondering how a molasses rum chocolate chip cookie would taste. Probably extremely good
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# ? Aug 14, 2016 16:46 |
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Peanut butter oatmeal cookies: two great tastes that taste great together
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# ? Aug 14, 2016 21:02 |
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Made a batch of Blueberries & Cream cookies for a nerd gathering this weekend. We ended up using a combination of freeze-dried and "regular" dried blueberries so you'd get a decent blueberry flavor throughout with the occasional blueberry chunk bomb of flavor. Unfortunately I waited until I could see a bit of brown on the bottom so they ended up more overbaked/crunchier (but still good flavor) rather than chewy. Nuke them in the microwave and they were fine, though. My question to you all is: What other fruit would be good to use in combination with the "milk crumb" used in these cookies? I was thinking strawberries would be the obvious next choice, possibly another combination of freeze-dried and regular dried with both being roughly chopped. Also: You can eat those milk crumbs straight. Like goddamn. I'm thinking of trying them in combination with L&P's tea cake or coffee cake or muffins or something, I just need more of it.
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# ? Aug 15, 2016 19:32 |
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Peaches
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# ? Aug 15, 2016 20:02 |
The Bananana posted:Peaches once I have money again I have to do this. I'll trip report, I promise.
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# ? Aug 15, 2016 20:48 |
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Trebuchet King posted:once I have money again I have to do this. I'll trip report, I promise. Please do. I've never been a fan of dried peaches but this might be something I have to try.
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# ? Aug 15, 2016 20:59 |
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Amergin posted:Made a batch of Blueberries & Cream cookies for a nerd gathering this weekend. We ended up using a combination of freeze-dried and "regular" dried blueberries so you'd get a decent blueberry flavor throughout with the occasional blueberry chunk bomb of flavor. Unfortunately I waited until I could see a bit of brown on the bottom so they ended up more overbaked/crunchier (but still good flavor) rather than chewy. Nuke them in the microwave and they were fine, though. What do the milk crumbs look like when finished? The recipe left me unclear as to what the end result was.
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# ? Aug 15, 2016 21:32 |
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Flash Gordon Ramsay posted:What do the milk crumbs look like when finished? The recipe left me unclear as to what the end result was. It's sort of like large sandy crumbs. When you first get the white chocolate in there it'll clump up well but you can break it apart fairly easily. Prior to the white chocolate the texture reminded me of a pecan sandie dough. EDIT: The desired effect is to mimic the sort of sugary clusters you'll get on muffin tops, and in my opinion it reflects that pretty well. Good stuff.
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# ? Aug 17, 2016 15:19 |
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Trebuchet King posted:once I have money again I have to do this. I'll trip report, I promise. Where are our cookies?!
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# ? Aug 17, 2016 15:44 |
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Amergin posted:Made a batch of Blueberries & Cream cookies for a nerd gathering this weekend. We ended up using a combination of freeze-dried and "regular" dried blueberries so you'd get a decent blueberry flavor throughout with the occasional blueberry chunk bomb of flavor. Unfortunately I waited until I could see a bit of brown on the bottom so they ended up more overbaked/crunchier (but still good flavor) rather than chewy. Nuke them in the microwave and they were fine, though. without clicking the link, I knew it was loving Christina Tosi as soon as you said "milk crumbs" ugh I'd try peaches, raspberries, maybe apricots or mangoes
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# ? Aug 17, 2016 16:45 |
The Bananana posted:Where are our cookies?! after payday edit: more precisely, probably friday. I get paid tomorrow but also have a bunch of medical stuff on the horizon so we'll see. I'm trying to look up some food chemistry stuff to figure out what degree the pH difference between peaches and blueberries might require further tweaks. Trebuchet King fucked around with this message at 18:32 on Aug 17, 2016 |
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# ? Aug 17, 2016 17:57 |
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Trebuchet King posted:after payday In solidarity, I will try to bake on sunday.
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# ? Aug 17, 2016 20:44 |
I got a free gift card when I filled a prescription at the grocery store so I went and got cookie supplies. Dough is chilling in the fridge now. edit: Trebuchet King fucked around with this message at 03:33 on Aug 26, 2016 |
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# ? Aug 26, 2016 02:21 |
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Trebuchet King posted:I got a free gift card when I filled a prescription at the grocery store so I went and got cookie supplies. Peach?
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# ? Aug 26, 2016 03:35 |
Yep, as planned. I followed the recipe for the blueberries/cream cookies pretty resolutely but I noticed as I added all the milk crumb that it says 1/2 the recipe of milk crumb (so why not just halve the milk crumb recipe idk????) I feel like the dough portioning size it recommends is just ridiculously large; next time I'm going to try a little smaller. The whole kitchen smelled peachy keen tho. Tastewise the peach didn't come through quite as much as I'd like so I'm thinking I might borrow a note from my streudel experiments and toss the dried peaches in a bowl with some peach schnapps, saran wrap it, and nuke it in the microwave. Or maybe figuring a way to mix some schnapps into the recipe and adjusting the other ingredients appropriately. We'll see what the judges have to say tomorrow.
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# ? Aug 26, 2016 04:48 |
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The Bananana posted:Chocolate Chip cookies I sort of burnt!
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# ? Aug 26, 2016 17:08 |
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I made these oatmeal chocolate chip cookies and they were very good, though it may have something to do with the ridiculous amount of chocolate chips it asks for. Oh well!!
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# ? Aug 29, 2016 21:51 |
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FutonForensic posted:I made these oatmeal chocolate chip cookies and they were very good, though it may have something to do with the ridiculous amount of chocolate chips it asks for. Oh well!! Oh, cool, 'daddy cookies' (because mom would only make them for daddy, but he was kind enough to share sometimes :p ). My mom makes those with baking MnMs and walnuts as well as chocolate chips. You can also replace the chocolate with dried fruit. I made really good spice fruit and nut cookies (apple cherry pecan) doing that, and adding some fresh ginger and nutmeg to the mix. Very versatile. Suspect Bucket fucked around with this message at 03:32 on Aug 30, 2016 |
# ? Aug 30, 2016 03:30 |
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Trebuchet King posted:Tastewise the peach didn't come through quite as much as I'd like so I'm thinking I might borrow a note from my streudel experiments and toss the dried peaches in a bowl with some peach schnapps, saran wrap it, and nuke it in the microwave. Or maybe figuring a way to mix some schnapps into the recipe and adjusting the other ingredients appropriately. How long do you nuke 'em for? I am totally going to steal this idea!
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# ? Aug 30, 2016 15:53 |
In the strudel recipe it was 1/2 cup golden raisins and an ounce of whichever fruit schnapps I was making a strudel of--kirschwasser for cherry, peach for peach, etc.; nuked about a minute. (until simmering is what the recipe called for)
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# ? Aug 30, 2016 17:37 |
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Blondies count as cookies too These are peanut butter, chocolate chip, nutella swirl blondies.
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# ? Sep 7, 2016 17:57 |
Do brownies count too? I made brownies from scratch over a month ago and I'm still just blown away by how they turned out. Here's a pic: (for some reason trying to post the original via the awful app gets error codes so you have to make do with my nigh-masturbatory love of instagram's mayfair filter)
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# ? Sep 7, 2016 19:28 |
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Molten Llama posted:They are loving delicious. If you want to further up your cookie game (and put off cookie-eating even longer), Serious Eats' refinement of a full day's rest, rending the dough apart like you're an animal, and smashing it back together yields worthwhile improvements. My handful of attempts at the SE recipe have met various degrees of success, mostly dismal. I mean they tasted really nice but all but one batch turned out pancake-thin. I felt odd guilt as I devoured them in shame.
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# ? Sep 8, 2016 19:14 |
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AnonSpore posted:I felt odd guilt as I devoured them in shame. Is that not the default state when devouring ones own baking creations? It is mine.
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# ? Sep 10, 2016 12:49 |
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I'm baking butter cookies right the gently caress now!
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# ? Sep 11, 2016 05:13 |
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Making cookies. Can anyone tell me what will happen if I use a whole stick of bitter instead of half, like the recipe says? Because I did.
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# ? Sep 15, 2016 01:38 |
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Just double everything else now (probably too late ).
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# ? Sep 15, 2016 01:48 |
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It is. They're in the oven...
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# ? Sep 15, 2016 01:56 |
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Cooling... May God have mercy on my soul.
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# ? Sep 15, 2016 02:02 |
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Those uhh Look very moist
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# ? Sep 15, 2016 03:41 |
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Was gonna say that they'll get really moist and flat but you posted the picture showing them really moist and flat
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# ? Sep 15, 2016 05:16 |
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Two questions, cookie gurus: 1) Once I portion out my dough can I just freeze it and then pop it right into the oven later? Or do I need to defrost first? Or is that not a thing at all? e: nvm just saw the brown butter discussion on the bottom of the first page AnonSpore fucked around with this message at 01:28 on Sep 23, 2016 |
# ? Sep 23, 2016 01:26 |
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AnonSpore posted:Two questions, cookie gurus: Maybe if you have small enough cookies it wouldn't matter but I would defrost it anyways just to keep the cooking times consistent, I dont know if freezing is good for eggs though I usually just make my dough fresh since it takes less time than it would to defrost Control Volume fucked around with this message at 03:02 on Sep 23, 2016 |
# ? Sep 23, 2016 03:00 |
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Okay more questions: As I've said before in this thread every time I've made the SeriousEats cookies they turned out extremely thin, like wafers almost. I tried a bunch of advice ranging from longer refrigeration to higher temp to lower temp and a bunch of other stuff but my results were inconsistent. One thing I forgot to mention then though was that for the "all purpose flour" mentioned in the recipe I used 00 flour because that's what I had on hand from making pasta. Could that be what caused the flat cookies?
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# ? Sep 29, 2016 00:20 |
That depends. 00 just refers to how fine the flour is. For the 00 flour does it say what kind of flour it is or how much gluten it has? Different wheats have different levels of gluten.
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# ? Sep 29, 2016 02:03 |
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# ? May 15, 2024 02:46 |
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RandomPauI posted:That depends. 00 just refers to how fine the flour is. For the 00 flour does it say what kind of flour it is or how much gluten it has? Different wheats have different levels of gluten. It's this stuff: https://www.amazon.com/Antimo-Caputo-Tipo-Chefs-Flour/dp/B004O8HWEG
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# ? Sep 29, 2016 02:11 |