this post was submitted on 16 Jan 2024
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Mildly Interesting
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I would happily eat each and every one of these experiments, for science
For science!!
15% more flour makes it stronger, refrigerating overnight fully hydrates the flour and prevents excessive spreading of melting butter, and all brown sugar brings flavor, and I suspect the extra flour would combat its tendency to get runny.
To much flour though, and then you've got shortbread instead of a chewy cookie
Melted butter is best pony.
Does baking powder mean lots of it or none of it?
Usually the recipe call for baking soda, i assume for this one they replace baking soda with baking powder?
my head canon: 100% baking powder with an image projected on it to look like a cookie
Why do I so badly want this to be an alignment chart meme?
How do I make it so that when they come straight from the freezer, they don’t shatter but can be gnawed on?
I freeze all my cookie dough and just grab a few balls to cook at a time. Doesn't matter if it's choc chips, sugar, whatever and it always bakes great.
More brown sugar to white sugar ratio i think, molasses helps with the chewyness of the cookie. I use 165g of brown sugar with 150g of white sugar and it still comes out chewy after the dough being frozen.
I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.
Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
Yep! I only have jaggery and i don't know how to measure those or molasses so i keep brown sugar for that case and jaggery for malaysian dessert
I like to keep a jar of molasses since it's so handy. Oatmeal cookies, pumpkin or banana bread, ginger snaps, etc
Whenever I kept brown sugar, it would always go hard on me.
Thanks! I’ll give that a try
I feel like this post might be too interesting to qualify for this community!
I'm a fan of whichever one of these makes the cookies crispy on the bottom.
Dammit, I was looking for the meme cookie.
I bet that one was eaten, it was probably tasty.
15% more flour looks like the best version to me.