Baking cookies is a waste of time. Better to just buy them at bakery

[Anonymous]

How are you spending $6 on butter for one batch of cookies?

[Anonymous]

If you’re insisting on “the good butter”, that could be your problem. US recipes are written for stick butter, unless it specifies something else. Other butters have different amounts of fat and water, so if you use a different one, your recipe may not turn out.

And I hate those huge $3 cookies. I want to eat a cookie in a few bites, and maybe have another, rather than trying to down those huge monstrosities.

It’s fine if you don’t like to bake, but don’t sound so precious by saying buying overpriced 1000 calorie cookies is better.

[Anonymous]

Anonymous wrote:I get your point Op. But you don’t know the ingredients “your bakery” is using. They may be using cheap bleached flour and shorting or a mixture of cheap butter and shortening. Probably a lesser quality chocolate too. They just taste good bc they hit the fat/sugar craving and you aren’t doing any work.

But let’s given them some credit and assume they are using European butter, King Arthur flour and good quality chocolate. You only have 1 cookie each and then done. Maybe that is what your prefer? But I have three kids. I buy the best ingredients and when I make cookies, I end up with at least 24. The kids can have a couple each, take one in their lunch, or I can freeze half for later. It just makes more sense to bake myself

The bakery makes them. And they are using great butter (I feigned an allergy and confirmed) and the chocolate is good because I can isolate and taste the chunks of it. A recipe at home doesn't make 24 of the size I can buy for $3, it makes 12 at that size. And our family doesn't need or want 12. So if we freeze 8 of them, I guess we have 8 mediocre thawed out cookies for the next two weeks, which nobody is very enthused about. I'd rather just buy the perfect fresh professional ones for $12 each time we all crave one. That's $36. Versus around $12 or so for the 12 from our mediocre homemade batch. $24 premium in a month to avoid all cookie cleanup, wasted time, risk, eat the best cookies, and support a small local business. Seems to be a no-brainer to me. ymmv

[Anonymous]

Anonymous wrote:How are you spending $6 on butter for one batch of cookies?

Most full recipes call for 2 sticks or 1 3/4 sticks. How much do you think good butter is? It's around $6 for 2 sticks.

[Anonymous]

Anonymous wrote:

Anonymous wrote:How are you spending $6 on butter for one batch of cookies?

Most full recipes call for 2 sticks or 1 3/4 sticks. How much do you think good butter is? It's around $6 for 2 sticks.

Butter is not $12 for 4 sticks.

[Anonymous]

Anonymous wrote:Our bakery charges $3 for big, amazing chocolate chip cookies. They're literally perfect. $12 when I buy 4 for the family.

To bake a batch of cookies requires time, cleanup, $6 in good butter and $6 in good chips. And they NEVER taste as good as the bakery. Often a lot worse. And the batch is more than we ever want.

What's the point?

No one sells egg free cookies so if you have an egg allergy your out of luck.

[Anonymous]

Anonymous wrote:

Anonymous wrote:How are you spending $6 on butter for one batch of cookies?

Most full recipes call for 2 sticks or 1 3/4 sticks. How much do you think good butter is? It's around $6 for 2 sticks.

Where are you buying butter at $12 a pound? What brand of butter is this?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Our bakery charges $3 for big, amazing chocolate chip cookies. They're literally perfect. $12 when I buy 4 for the family.

To bake a batch of cookies requires time, cleanup, $6 in good butter and $6 in good chips. And they NEVER taste as good as the bakery. Often a lot worse. And the batch is more than we ever want.

What's the point?

No one sells egg free cookies so if you have an egg allergy your out of luck.

Look at Midnight Treats in Vienna. That are pretty good.

[Anonymous]

Anonymous wrote:Sorry, just venting. I just have no idea how chocolate chip cookies can come out different every time we try to bake them at home. It's not that they're awful, it's just they're sort of mediocre compared to theirs. I'm just going to use up these chips and never try cookies again. Going to support the bakery instead moving forward.

Try measuring with weight instead of volume.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I get your point Op. But you don’t know the ingredients “your bakery” is using. They may be using cheap bleached flour and shorting or a mixture of cheap butter and shortening. Probably a lesser quality chocolate too. They just taste good bc they hit the fat/sugar craving and you aren’t doing any work.

But let’s given them some credit and assume they are using European butter, King Arthur flour and good quality chocolate. You only have 1 cookie each and then done. Maybe that is what your prefer? But I have three kids. I buy the best ingredients and when I make cookies, I end up with at least 24. The kids can have a couple each, take one in their lunch, or I can freeze half for later. It just makes more sense to bake myself

The bakery makes them. And they are using great butter (I feigned an allergy and confirmed) and the chocolate is good because I can isolate and taste the chunks of it. A recipe at home doesn't make 24 of the size I can buy for $3, it makes 12 at that size. And our family doesn't need or want 12. So if we freeze 8 of them, I guess we have 8 mediocre thawed out cookies for the next two weeks, which nobody is very enthused about. I'd rather just buy the perfect fresh professional ones for $12 each time we all crave one. That's $36. Versus around $12 or so for the 12 from our mediocre homemade batch. $24 premium in a month to avoid all cookie cleanup, wasted time, risk, eat the best cookies, and support a small local business. Seems to be a no-brainer to me. ymmv

Yes, ymmv. So why do you think your way is better and those who do this differently are wasting their time?

[Anonymous]

I can make amazing chocolate chip cookies in less time and lower cost than it takes to go to the bakery. Use high quality ingredients and chill the dough. Delicious.

[Anonymous]

Whats the bakery?

[Anonymous]

Anonymous wrote:

Anonymous wrote:How are you spending $6 on butter for one batch of cookies?

Most full recipes call for 2 sticks or 1 3/4 sticks. How much do you think good butter is? It's around $6 for 2 sticks.

Why tf would you use that butter for baking? And if it’s the European butter, the fat content would be off. I promise you, bakeries are not using Plugra. I get the Whole Food brand for around $1/stick.

[Anonymous]

There is nothing better than hot cookies baked in your home. I don't care if they aren't uniform my cookies are the best! I like them gooey and find most store bought hard. Plus it is a good way to spend time with my kid teaching math and having fun. Anticipation is the best so you are teaching patience too

[Anonymous]

Anonymous wrote:If you’re insisting on “the good butter”, that could be your problem. US recipes are written for stick butter, unless it specifies something else. Other butters have different amounts of fat and water, so if you use a different one, your recipe may not turn out.

And I hate those huge $3 cookies. I want to eat a cookie in a few bites, and maybe have another, rather than trying to down those huge monstrosities.

It’s fine if you don’t like to bake, but don’t sound so precious by saying buying overpriced 1000 calorie cookies is better.

$3 is hardly overpriced. It's a steal. Overpriced are all the $3-4 cookies everywhere which just taste bland or like straight sugar. Their $3 chocolate chip chunk cookies are perfection. Buttery, depth, chewy, crispy, good chocolate, lingering slight toffee aftertaste.

And thank you for the insights on the butter. Just another reason why I don't want to mess with fickle cookie recipes anymore. You have to use a specific butter for a specific chocolate chip cookie recipe? No thanks. I'm so over it.