|
I just had a crazy thought looking for recipes. Cookie dough is a type pastry dough. Different pie crusts are from different pastry doughs. Pie filling just has to be something you can fill the cavity of a pie with. So you could make a cookie pie crust with a cookie filling! Or you could fill it with a traditional sweet pie filling. Or you could cook it and then fill it with ice cream. Or you could even fill it with cookie batter to create some sort of cookie cake pie.
|
#
?
Dec 23, 2016 01:31
|
|
|
|
| # ? Apr 19, 2024 23:30 |
|
|
^^ Yes! My favorite Choc chip cookie recipe for this sort of thing is a Hershey's Blondie recipe. It comes out just like those giant, chewy, pizza-sized cookies that are decorated with frosting. It's pretty sweet so it makes a nice cheesecake bottom. Shortbread is also good crust material.
|
|
#
?
Dec 23, 2016 01:59
|
|
|
I like to make cookies. Brown the butter imo.
|
|
#
?
Dec 23, 2016 04:47
|
|
|
I made chocolate chip cookies for the first time last weekend and they were delicious!!! Little wider and thinner than I expected though--to the point of a Thanks, Obama problem with dipping in the milk cup.  I want to make more for the family visit tomorrow but I'm not gonna have time to buy some molds to keep them from spreading out. Anyone have any suggestions for keeping them thicker and less wide? (besides less dough per cookie, anyway, which I'll resort to if need be)
|
|
#
?
Dec 23, 2016 20:08
|
|
|
Hmm, I think a bit more egg might work, because the egg proteins help to structure a cookie when it cooks, also possibly less butter because I have observed that the fattier a cookie gets the more it tends to flatten out and spread as the fat melts in the heat. I would recommend the former over the latter though, fat is basically a big part of the flavor of a good cookie.
|
|
#
?
Dec 23, 2016 21:18
|
|
|
Ciaphas posted:I made chocolate chip cookies for the first time last weekend and they were delicious!!! Little wider and thinner than I expected though--to the point of a Thanks, Obama problem with dipping in the milk cup. 3 things that may help you with this particular problem but that are pretty important anyway in my opinion: •Cream your butter and sugar longer than you think you need to. It's hard to overcream it. Try 8-10 minutes. •Mix it just long enough to add in the flour. Don't mix it after all the flour is added except to fold in the chocolate chips •Portion your dough (using a disher is ideal because you can get consistent size cookies which means consistent cooking) and then chill it before cooking. edit: I would make sure to do all of this before adjusting the recipe. Your problem is most likely one of technique rather than a flaw in the recipe, given that you haven't made them before. Try, try, try again. Flash Gordon Ramsay fucked around with this message at 22:13 on Dec 23, 2016 |
|
#
?
Dec 23, 2016 22:11
|
|
|
Do you have an oven thermometer?
|
|
#
?
Dec 23, 2016 22:16
|
|
i like nice words
|
I seem to remember cookies made with shortening flatten less so swapping butter out for shortening ought to keep them a bit taller. I am not a good enough baker to say whether a partial swap would work, but my gut says maybe. I'd probably just use less dough per cookie.
|
|
#
?
Dec 23, 2016 22:19
|
|
|
I have a chocolate chip cookie recipe I want to add toasted pecans to. Can I just add a few ounces or do I need to sub out some chocolate for them?
|
|
#
?
Dec 23, 2016 22:52
|
|
|
Flash Gordon Ramsay posted:3 things that may help you with this particular problem but that are pretty important anyway in my opinion: I will try all of this first tomorrow, thanks. The first two especially; I creamed the butter and sugar with my electric hand mixer for maybe two minutes, didn't think going any longer was necessary. Probably mixed too long while adding the flour too.
|
|
#
?
Dec 24, 2016 00:07
|
|
|
Forgot to ask, is cookie dough ok in the fridge overnight or does it turn out better if chilled only for an hour or two then baked immediately?
|
|
#
?
Dec 24, 2016 03:16
|
|
|
Ciaphas posted:Forgot to ask, is cookie dough ok in the fridge overnight or does it turn out better if chilled only for an hour or two then baked immediately? It's actually better with an overnight chill. Just make sure it's tightly covered.
|
|
#
?
Dec 24, 2016 03:19
|
|
|
Ciaphas posted:Forgot to ask, is cookie dough ok in the fridge overnight or does it turn out better if chilled only for an hour or two then baked immediately? On top of what FGR said please don't do what i did the first time. Portion out the cookies into balls and THEN chill them in the fridge. loving thing was like a bowl of concrete.
|
|
#
?
Dec 24, 2016 04:36
|
|
|
Croatoan posted:On top of what FGR said please don't do what i did the first time. Portion out the cookies into balls and THEN chill them in the fridge. loving thing was like a bowl of concrete. Whoof, good thing for me you posted that; I just finished the dough and put it in the fridge. 
Ciaphas fucked around with this message at 04:51 on Dec 24, 2016 |
|
#
?
Dec 24, 2016 04:40
|
|
|
Flash Gordon Ramsay posted:It's actually better with an overnight chill. Just make sure it's tightly covered. Why does it have to be covered?
|
|
#
?
Dec 24, 2016 07:09
|
|
|
It'll dry out the surface of the dough if you don't.
|
|
#
?
Dec 24, 2016 07:46
|
|
|
Weird, I just scooped and then left my cookies in the fridge tray and all and they turned out more or less fine. I'll try covering this weekend to see if it makes a big difference.
|
|
#
?
Dec 24, 2016 08:22
|
|
|
Lesson learned: trying to cook too many cookie sheets at once such that the fit between two on one shelf is nearly airtight == massively burnt cookies. RIP cookies, I was too impatient
|
|
#
?
Dec 24, 2016 23:36
|
|
|
I made some cookies: Gingerbread goat, strawberry thumbprints, chocolate-cardamom vanilla pinwheel and macadamia white chocolate chips
|
|
#
?
Dec 24, 2016 23:39
|
|
|
ookuwagata posted:I made some cookies: GOAT COOKIES!! Amazing.
|
|
#
?
Dec 24, 2016 23:54
|
|
|
  Made spumoni cookies, pfeffernusse, and cardamom-cinnamon cookies. They are good.
|
|
#
?
Dec 25, 2016 05:22
|
|
|
Only ended up making a small (macabre-looking) batch of gingerbread this year.
|
|
#
?
Dec 29, 2016 17:57
|
|
|
Guys if my cookies are cold from being in the cargo hold of a plane or in the dead of winter etc, what's the best way to warm them up just a little to make them delicious again? e: I won't have access to an oven, and even a microwave is iffy. AnonSpore fucked around with this message at 02:30 on Dec 30, 2016 |
|
#
?
Dec 30, 2016 02:21
|
|
|
Rub them together?
|
|
#
?
Dec 30, 2016 02:33
|
|
|
But then the friction might catch them on fire, and nobody likes burnt cookies
|
|
#
?
Dec 30, 2016 02:36
|
|
|
Put a bowl of water in the microwave, but the cookies around the bowl of water, microwave for 5-10 seconds at a time.
|
|
#
?
Dec 30, 2016 03:37
|
|
|
One thing I suppose you could do is put the cookies in a plastic bag, then put them somewhere warm. If you have hot water from a sink use that, or you could hold them under your armpits for a while. Really though fire is the best non-electric option. Is there a reason you can't use fire?
|
|
#
?
Dec 30, 2016 08:01
|
|
|
CrazySalamander posted:One thing I suppose you could do is put the cookies in a plastic bag, then put them somewhere warm. If you have hot water from a sink use that, or you could hold them under your armpits for a while. Really though fire is the best non-electric option. Is there a reason you can't use fire? I'll be staying at a hotel. The room may or may not have a microwave, but certainly won't have an open fire or an oven.
|
|
#
?
Dec 30, 2016 18:42
|
|
|
steam in the shower
|
|
#
?
Dec 30, 2016 18:45
|
|
|
Submarine Sandpaper posted:steam in the shower You can even multitask and get rid of the gross post-flying post-travel feeling of dirtiness and clean yourself at the same time. It's foolproof.
|
|
#
?
Dec 30, 2016 18:46
|
|
|
Thanks guys you're the best
|
|
#
?
Dec 30, 2016 18:52
|
|
|
You could also put the cookies on the coffeemaker or the iron, or use the hair dryer- most hotels have at least one of those. If there are none in the room you could ask to borrow an iron at the front desk and they'll probably oblige. Just don't tell anyone you're ironing cookies. Edit: don't have the cookies in a plastic bag if you use any of these solutions. Use paper or tissues or something non melty to prevent crumbs. CrazySalamander fucked around with this message at 00:37 on Dec 31, 2016 |
|
#
?
Dec 31, 2016 00:35
|
|
|
Just tried making french macarons for the billionth time: gently caress these dumb cookies  the worst part is i have no idea what went wrong with this batch. I'm guessing the batter was overmixed?? but they were hollow so maybe undermixed???
|
|
#
?
Jan 31, 2017 09:09
|
|
|
Antoine Silvere posted:Just tried making french macarons for the billionth time: Mail me the macaroons; make my mouth mirthful and merry!
|
|
#
?
Jan 31, 2017 15:07
|
|
|
Antoine Silvere posted:Just tried making french macarons for the billionth time: I'm going to guess that you didn't overmix since they aren't flat/run into each other. I still get some hollow/cracked shells per batch, usually the ones closest to the edges of the pan. I also have a tendency to undermix, so they'll look perfect when they come out of the oven, but the interiors will be collapsed. Mixing the batter a little more helps. Also - BraveTart suggests adding a bit of oil to the almond meal before sifting it with the sugar (maybe 1/2 tsp or so per ounce of almond meal). I've done it my last couple of batches and it seems to help, the cookies come out a little chewier instead of drying out and cracking.
|
|
#
?
Feb 1, 2017 09:33
|
|
|
cocoavalley posted:I'm going to guess that you didn't overmix since they aren't flat/run into each other. I still get some hollow/cracked shells per batch, usually the ones closest to the edges of the pan. I also have a tendency to undermix, so they'll look perfect when they come out of the oven, but the interiors will be collapsed. Mixing the batter a little more helps. Also - BraveTart suggests adding a bit of oil to the almond meal before sifting it with the sugar (maybe 1/2 tsp or so per ounce of almond meal). I've done it my last couple of batches and it seems to help, the cookies come out a little chewier instead of drying out and cracking. Thanks for the tips. I made another batch using the Italian meringue method and a small subset came out perfect, with the rest cracking but still being soft. I'm starting to think it's an issue with my oven 
|
|
#
?
Feb 1, 2017 23:56
|
|
|
My son is coeliac so I've been making gluten-free edibles. I thought that using tahini instead of peanut butter could work well and in the same way, and found a recipe that seemed to do what I was after. It did! I've made them twice. The degree of sesame flavour depends on the strength of the tahini. I'd use a bit less sugar, and I used plain GF flour and golden caster sugar. They are really excellent. Next time I'll try brown the butter -that sounds amazing. http://glutenfreecrumbley.com/gluten-free-tahini-cookies/
|
|
#
?
Feb 2, 2017 21:53
|
|
|
Crossposting. They don't look all that special but the taste is really good.the littlest prince posted:I made some chocolate chip cookies yesterday but forgot the chocolate chips. I'm not really sure what to call these things but apparently people really, really like them. I kind of get why, because they're really mellow, in the way that means you could just eat a million of them without ever tiring of them. Anyway, here they are.
|
|
#
?
Feb 3, 2017 01:55
|
|
|
Hey how do I makr orange cookies with orange peels and all that?
|
|
#
?
Feb 3, 2017 12:16
|
|
|
|
| # ? Apr 19, 2024 23:30 |
|
|
Grate some peel (mind the pith), mix it into the dough. Sprinkle some candied peels on top of the cookies. Add some orange liquor or extract when making the dough, depending on volume of liquid and intensity of taste called for you may have to adjust other ingredients slightly drier to compensate. If your recipe calls for enough water and isn't super sensitive to extra acidity, sub in some juice. Pick one or two that sound most appropriate for what you have in mind.
Waci fucked around with this message at 16:35 on Feb 3, 2017 |
|
#
?
Feb 3, 2017 16:31
|
|
