Anonymous wrote:Anonymous wrote:Could someone share a good recipe with European butter?
I use European butter and the recipe I follow doesn’t work well I guess due to different fat content, my cookies turns out flat.
use regular butter
Anonymous wrote:Could someone share a good recipe with European butter?
I use European butter and the recipe I follow doesn’t work well I guess due to different fat content, my cookies turns out flat.
Anonymous wrote:Could someone share a good recipe with European butter?
I use European butter and the recipe I follow doesn’t work well I guess due to different fat content, my cookies turns out flat.
Anonymous wrote:Anonymous wrote:Whats the bakery?
Lol probably Crumbl.
Anonymous wrote: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.
Anonymous wrote:Whats the bakery?
Anonymous wrote:Anonymous wrote:Nothing like fresh baked cookies straight out of the oven. I’ll bake cookies any day over the week as opposed to getting them at a bakery. There are some really great baking blogs out there.
+1. You can’t beat fresh-baked. The experience baking them, the smells, the taste, and sharing them with others—we always take some to neighbors. No bakery can replicate.
Anonymous wrote:Anonymous wrote:Such a weird thread.
It is. A lot of judgment on both sides. Over cookies.
Anonymous wrote:Such a weird thread.
Anonymous wrote: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.
Anonymous wrote:I think if you find a small business that makes something perfectly, it's actually silly to try and compete with it at home. We're not taking about a large sum of money. A good fresh chocolate chip cookie as good as they make it should probably be $5.