Cookies, achieving different textures

nolaegghead

I'm going to try for the soft and chewy first.

buzd504

I also listened to a podcast today that said letting the dough rest for 24-48 hours allows the flour to hydrate and also gives you a much better texture.  Makes sense, but I haven't experimented with it.

HeavyG

Oooeeeyy goooeeeyy, soft and chewy is always the wise choice.

cookingdude555

No wonder I like thin and crispy, it has the most butter and sugar.  I feel vindicated.

nolaegghead

Well. The recipe made 2 lbs 11 oz of cookies.  Will try one for breakfast.  They are definitely moist.  Will have to play around with this recipe.  I need to cook hotter next time.

PigBeanUs

Thin and crispy or gtfo

jtcBoynton

I am not sure doubling the amount of sugar qualifies as a "slight modification"  

nolaegghead

The cookies are delicious, couldn't eat just one.  (Ate 4).  They were chewy and soft but had some crunchy parts.  I'll post some pics in a bit.

lkapigian

Yum.!!!

SGH

nolaegghead said:

I'm going to try for the soft and chewy first.

That is how I prefer cookies. I actually like them a little raw or “doughy” in the center. 

“Doughy” might not be a word. If that’s the case, I apologize in advance.  

Eggcelsior

Do the soft and chewy but half way through baking, take the pan out and slam it on the counter 2-3 times. The cookies will spread and leave a mound in the middle so you get crispy edges and a soft, gooey center.

Stormbringer

Mrs. Stormbringer will be making some of those this weekend.

nolaegghead

I regret this journey as I have been a cookie monster.

nolaegghead

What's left of the first batch.  Gave half of them away.

nolaegghead

Second batch.  I got 29 large cookies out of it.  I modified some stuff.  Doubled the baking powder, used reeces and dark chocolate, dark corn syrup. Coconut sugar and turbinado.   No white sugar.  Little more flour 

nolaegghead

Refrigerated the dough over night to stiffen it up to where I could use an icecream scoop.  Water to lube it.  Sped up the cookie shaping process.  I'm cooking hotter and longer.

nolaegghead

Also doubled the vanilla and used salted butter.  So more salt.

nolaegghead

I'm shooting for a real raw, flavorful old time flavor profile.  I also used bread flour this time.

nolaegghead

gmanrva

Now I want cookies damiit.

dbCooper

Thanks for sharing your cookie journey.  Reece's are a nice addition in my experience, what did you think of those?  Andes Mints can also be considered if those are to your liking.

Botch

If you change so many variables at once, you won't know what worked and what didn't.  I made this mistake when I was doing so many pizzas.  

nolaegghead

Botch said:

If you change so many variables at once, you won't know what worked and what didn't.  I made this mistake when I was doing so many pizzas.  

My brain does a fourier transformation on the final results to determine delta parameter shifts in discrete bands of ingredient properties.  I just need to do at least three variations to have an R coefficient > 0.99.  Isn't that what everyone does?

blind99

someone told me that fourier transforms are the key to modern life.  he's a smart guy so i trust him and moved on.  

chefsteps also shares your cookie enthusiasm. 

https://www.chefsteps.com/activities/the-ultimate-guide-to-chocolate-chip-cookies-behold-the-cookie-calculator 

https://d3vjjov8ymzzxi.cloudfront.net/chefsteps-com-files/chefsteps-cookie-table.pdf

shtgunal3

SGH said:

nolaegghead said:

I'm going to try for the soft and chewy first.

That is how I prefer cookies. I actually like them a little raw or “doughy” in the center. 

“Doughy” might not be a word. If that’s the case, I apologize in advance.  

Where I come from, “doughy” is definitely a word.

nolaegghead

If the Oxford dictionary is a thing where you are from, then "doughy" is a real word.

Botch

nolaegghead said:

Botch said:

If you change so many variables at once, you won't know what worked and what didn't.  I made this mistake when I was doing so many pizzas.  

My brain does a fourier transformation on the final results to determine delta parameter shifts in discrete bands of ingredient properties.  I just need to do at least three variations to have an R coefficient > 0.99.  Isn't that what everyone does?

Okay, Donald.    

SGH

nolaegghead said:

If the Oxford dictionary is a thing where you are from, then "doughy" is a real word.

I wonder if puborectal sling or puborectalis are real words 🤔 

SGH

nolaegghead said:

I like 👍 

caliking

Great. Just what my fat a$$ needs... a cookie rabbithole.

lkapigian

I'm so Fvcking hungry for a cookie right now ( I thought not appropriate to say hungry for your cookie )