I had been having trouble with ‘super-spreader’ cookies the last few batches, but I recently read a comment about making sure that the creaming part of the recipe achieved the recommended ‘ribbon-like’ structure and that the brown butter was cool enough that it almost had a frosting-like texture.
I was getting too hung up on stopping my stand mixer after the recommended ‘5 minutes’ for the creaming of the eggs and sugar, even though it wasn’t quite there yet. This time I waited for the correct visual cues (seems obvious I know, but I am a pretty novice baker). I was nervous about over-creaming which can be a big no-no when you are making a Bundt cake.
That was it! This batch turned out great.
Strict_Emu5187
Yay you!!!🍪 They look DEE-LICIOUS!😋
PedroTheLion7
I don’t bake very often and I’m highly critical of my own cooking but I made these with my mom one year and they were some of the best cookies I’ve ever eaten.
Itchy_Entrance
I love this recipe and yours looks great!
endigochild
Those look amazing! I’ve been on the hunt for the best CCC. I seem to prefer old school way of creaming the butter n sugar vs melted butter. Will have to give this recipe a try. Loving the color on those.
susitucker
This has been my go-to for weekly batches of cookies. I tweaked the recipe a bit to add half bread flour and half AP, and they’re chewy and dense and so good every time. Also, I have been measuring in metric for consistency. For some reason, the imperial measurements aren’t always reliable. Or maybe it’s just me being a home cook. Anyway, best cookie recipe!
Friendly_Snow5224
Dang those look amazing. Great work and thanks for posting.
Appreciate your honest feedback regarding the visual cues – especially as a novice baker myself.
7 Comments
https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipe
I had been having trouble with ‘super-spreader’ cookies the last few batches, but I recently read a comment about making sure that the creaming part of the recipe achieved the recommended ‘ribbon-like’ structure and that the brown butter was cool enough that it almost had a frosting-like texture.
I was getting too hung up on stopping my stand mixer after the recommended ‘5 minutes’ for the creaming of the eggs and sugar, even though it wasn’t quite there yet. This time I waited for the correct visual cues (seems obvious I know, but I am a pretty novice baker). I was nervous about over-creaming which can be a big no-no when you are making a Bundt cake.
That was it! This batch turned out great.
Yay you!!!🍪
They look DEE-LICIOUS!😋
I don’t bake very often and I’m highly critical of my own cooking but I made these with my mom one year and they were some of the best cookies I’ve ever eaten.
I love this recipe and yours looks great!
Those look amazing! I’ve been on the hunt for the best CCC. I seem to prefer old school way of creaming the butter n sugar vs melted butter. Will have to give this recipe a try. Loving the color on those.
This has been my go-to for weekly batches of cookies. I tweaked the recipe a bit to add half bread flour and half AP, and they’re chewy and dense and so good every time. Also, I have been measuring in metric for consistency. For some reason, the imperial measurements aren’t always reliable. Or maybe it’s just me being a home cook. Anyway, best cookie recipe!
Dang those look amazing. Great work and thanks for posting.
Appreciate your honest feedback regarding the visual cues – especially as a novice baker myself.