Cookie Recipes

[Jeff Lebowski]

My results. Notice the soft, chewy interior peeking through the crispy outer shell.

[Green Monstah]

My results. Notice the soft, chewy interior peeking through the crispy outer shell.

I saw this last night when I could have used a cookie or 12. Also, nice granite.

[jay santos]

A while back, I tried upping the temperature when I baked up some chocolate chip cookies. I really know nothing about baking or high altitude baking, but I thought I'd try it out. And I had really good results. Don't know if it was the recipe (box from Smith's) or the high temperature or both. I think I baked at 390. Thoughts?

[Clark Addison]

A while back, I tried upping the temperature when I baked up some chocolate chip cookies. I really know nothing about baking or high altitude baking, but I thought I'd try it out. And I had really good results. Don't know if it was the recipe (box from Smith's) or the high temperature or both. I think I baked at 390. Thoughts?

I usually boost it up a bit, because I want the outside to set, but the inside to be underdone when it comes out of the oven. This creates a cookie that stays chewy long after it cools. The key, of course, is to also reduce the time in the oven, otherwise you have a overdone, crunchy cookie. Some people, mainly communists and perverts, like crunchy cookies, but I do not.

Since no one asked, here are Clark Addison's secrets to a perfect, chewy cookie. If you want a reference for my cookie making cred, please ask Sr. Parrot Head.

1. When you think you have sufficiently creamed the butter/sugar, keep mixing for another 3 or 4 minutes. For this reason, I actually usually start with butter that is slightly cooler than room temperature, rather than room temperature, as most recipes suggest. The long period of creaming will warm it and soften it, and I want to be sure it doesn't melt
2. Put in a little more flour than you think you need. This is one that is dependent on where you live. If you live in a humid climate, as I do, you may want to add 10% to 20% more flour than the recipe calls for. If you live in a desert like 75% of this board, you may not need any more at all. Although I would try an extra quarter cup once just to see what it does. This prevents oily cookies that turn flat and, the day after baking, are crispy.
3. Replace some of the flour with bread flour. This was an Alton Brown suggestion, but I will admit that while I often do it, I can't really notice a difference. The theory is that bread flour = more gluten = more chewiness.
4. Rest in the refrigerator at least 4 hours (I usually do overnight). This does two things. 1. It allows the flour to fully absorb the moisture. 2. Your dough is cold when it goes in the oven. This allows it to hold its shape better until the outside sets up, so it doesn't get as flat.
5. The Dude kind of mentioned this one, but No Big Cookies!! I never understood why people make big cookies. By the time you bake it long enough to make sure it will hold together, it is overdone and will not be chewy. I always bake small cookies, generally around 2 or 2.5 inches in diameter when done.
6. Jay Santos' idea about turning the oven up. I like a hot oven and a relatively short bake time. When you take them out of the oven, they will seem very underdone, and if you try to take them off the sheet, they will smoosh and maybe fall apart. Wait 4 minutes to remove from the sheet, and they will be hot, soft and delicious. Two days later, they will be firmer, but will remain chewy.

[Green Monstah]

I usually boost it up a bit, because I want the outside to set, but the inside to be underdone when it comes out of the oven. This creates a cookie that stays chewy long after it cools. The key, of course, is to also reduce the time in the oven, otherwise you have a overdone, crunchy cookie. Some people, mainly communists and perverts, like crunchy cookies, but I do not.

[Katy Lied]

Does anyone have a recipe for those (i think) dutch cookies that look like two round waffles with a cream filling? Yummy but I cannot find them anywhere. If someone knows where to buy them, that would be good too.

[Jeff Lebowski]

Does anyone have a recipe for those (i think) dutch cookies that look like two round waffles with a cream filling? Yummy but I cannot find them anywhere. If someone knows where to buy them, that would be good too.

They are call stroopwafels ("syrup waffles"). I have seen them at quite a few places here in the states in recent years. You can get them online:

https://www.amazon.com/Daelmans-Cara...ZWHQ359JGTHC2Z

The wife and I enjoyed these fresh off the griddle at a street market in Delft. That kind of ruined us forever. The packaged ones just don't taste the same.

[Walter Sobchak]

These babies are the bomb diggity. Crispy on the outside, and chewy on the inside. Rich flavor.

Follow the directions, except for the cookie size. 3.5 oz is ridiculously large. We also used Ghirardelli milk chocolate chips.

https://cooking.nytimes.com/recipes/...e-chip-cookies

Mixed this up tonight and put it into the fridge to chill. I'd be curious to find out if anyone else made the same obvious (yet minor) adjustment to the recipe ingredients that I did.

[falafel]

My results. Notice the soft, chewy interior peeking through the crispy outer shell.

Honest meme.jpg

Those just look undone to me.

[Walter Sobchak]

Those just look undone to me.

Go buy these. Right up your alley and they are super delicious:

Mixed this up tonight and put it into the fridge to chill. I'd be curious to find out if anyone else made the same obvious (yet minor) adjustment to the recipe ingredients that I did.

Eh, looks my full response (and a question) got cut off.

I changed the cake flour to 8 ounces and the bread flour to 9 ounces since it seems that Cake Flour is sold in packages that are multiples of 8oz (24oz, 36oz, etc). I picked up a 24oz box of Swan's Cake Flour. So I'll get 4 batches out of it.

Question for JL: Did you allow the dough to warm up at all before you baked it? Maybe an hour or so? (This is something I've always wondered about the seriouseats recipe too.)

[Jeff Lebowski]

Go buy these. Right up your alley and they are super delicious:


Eh, looks my full response (and a question) got cut off.

I changed the cake flour to 8 ounces and the bread flour to 9 ounces since it seems that Cake Flour is sold in packages that are multiples of 8oz (24oz, 36oz, etc). I picked up a 24oz box of Swan's Cake Flour. So I'll get 4 batches out of it.

Question for JL: Did you allow the dough to warm up at all before you baked it? Maybe an hour or so? (This is something I've always wondered about the seriouseats recipe too.)

Good idea on the quantities. Let us know how turns out.

No, I did not let it warm up. By the time the last batch went in, the dough was warm and the last batch ended up quite thin. Could have been caused by something else, I guess.

[Jeff Lebowski]

Those just look undone to me.

Ahem...

...otherwise you have a overdone, crunchy cookie. Some people, mainly communists and perverts, like crunchy cookies, but I do not.

[falafel]

Ahem...

I like chewy cookies! I just think that you don't have to under cook them to achieve chewiness.

I must admit that I also like those TJ cookies space ghost posted.

[Jeff Lebowski]

I like chewy cookies! I just think that you don't have to under cook them to achieve chewiness.

They were not undercooked. The bottom and sides were nicely browned and they had a crispy shell on top. After a cool-off period, they were perfect.

I am going to once again quote the immortal Clark Addison:

I like a hot oven and a relatively short bake time. When you take them out of the oven, they will seem very underdone, and if you try to take them off the sheet, they will smoosh and maybe fall apart. Wait 4 minutes to remove from the sheet, and they will be hot, soft and delicious. Two days later, they will be firmer, but will remain chewy.

[falafel]

They were not undercooked. The bottom and sides were nicely browned and they had a crispy shell on top. After a cool-off period, they were perfect.

I am going to once again quote the immortal Clark Addison:

I'm going to give these a try, but waiting 2 days to achieve chewiness is not usually what I'm looking to do. I'm looking to eat all the cookies before then!