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{Cookies!} They go in your mouth!!
Matthew
Registered User regular
Registered User regular
Hey everybody! I've come here to talk about something we all love, even if we won't admit it. Cookies! Called Biscuits in some countries, here in the US we call them cookies. As a hopeful professional cookie maker, I have a deep interest in these "tiny cakes" (which there name originally came from) and am constantly looking for new tricks to make mine better.
I have a particular fondness for the classic Chocolate chip cookie, created when a woman tried to mak chocolate cookies but ran out of baking chocolate, and decided to cut up some normal chocolate and add it to her dough, thinking it would melt in the oven. It didn't, and the chocolate chip cookie was born. There have been many different version of this seminal classic, including one that revolved around a sort of urban myth,
http://urbanlegends.about.com/od/fooddrink/a/cookie_recipe.htm
Originally made because they traveled well, the cookie evolved over the years to be a great dessert. What are your favorites? Do you have your own special recipes? Let's see them!
I have a particular fondness for the classic Chocolate chip cookie, created when a woman tried to mak chocolate cookies but ran out of baking chocolate, and decided to cut up some normal chocolate and add it to her dough, thinking it would melt in the oven. It didn't, and the chocolate chip cookie was born. There have been many different version of this seminal classic, including one that revolved around a sort of urban myth,
http://urbanlegends.about.com/od/fooddrink/a/cookie_recipe.htm
Originally made because they traveled well, the cookie evolved over the years to be a great dessert. What are your favorites? Do you have your own special recipes? Let's see them!
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"Why would anyone make an oatmeal raisin cookie? Every bit of space used up to keep an oatmeal raisin cookie is space taken away from a chocolate chip cookie or a snickerdoodle. It's just cruel."
Also, these truly are the best rolled sugar cookies. God, they are so good.
Seems like pretty much everyone thinks they can make chocolate chip cookies, but if you pass around those cakey, greasy, lumpy yellow in the middle, singed brown on the puddled edges buggers, I'm going to silently judge you.
Baked goods and pastries are one of those things that everyone seems to think they make well, yet very few people actually do.
I had a coworker bring a box of his wife's cupcakes into work one day to share and he was all, "Hey, try these, guys! My wife is a great cook!" And they were disgusting, at which I was astonished, because I have no idea how a cupcake can be disgusting. It's just sugar and flour topped with cream and sugar; how you can mix that up in any configuration and come out with something that tastes foul borders on impossible. Even an inept cupcake shouldn't be disgusting, yet there we were.
But I am spoiled. My wife is a pastry chef. Though I agree with you, Kal, in that a proper consistency is the key feature of a good cookie. You want firm but pliable, soft but not mushy, chewy but not goopy, browned but not burned.
This cookie melted in your mouth but had texture to chew. Some might say it was too "busy" of a cookie with one ingredient too many. Some may claim that this cookie flew too close to the sun on wings made of butter. To those folks I say no.
The ruin of this cookie: The recipe was lost. I've attempted to recreate this pinnacle of cookies a dozen times and it's never been anywhere near as good.
The only thing I remember from the original recipe is that you cannot use organic or peter pan peanut butter, and the butter must be salted.
Recreate this cookie for me cookie thread and I will do unspeakably good things to anybody's genitalia that you deem fit.
Also: http://www.meiji.com.au/hellopanda.html
A half-teaspoon of chili powder mixed with the flour.
It's a subtle change, but it improves the cookies a lot.
twitch.tv/tehsloth
I use Cayenne pepper in my special chocolate chocolate chip cookies, just a little bit in with the dry stuff.
I also use a tablespoon if vinegar with the wetworkss.
I need to find it and do it again. And yes, I dumped all of the ice cream on there, while it was still warm.
Oatmeal raisin cookies quite literally make me sad.
When I've got all the ingredients I make a bitchin' oatmeal cookie with raisins, chocolate chips, shredded coconut, and chopped dried cherry bits, + cinnamon and a tiny touch of allspice. Sometimes a little PB in there too. It's delicious, plus it's part of a balanced breakfast!
Maybe they're just stupid.
All cookies have a place in the AMFE house.
And that place is mah belly.
Oh yes.
Eh? You don't want a pliable cookie if you're making say, a ginger snap.
And a chocolate chip cookie with a crisp outside and hot gooey inside is one of the great pleasures of the world.
And there's tons of cookies where you don't want it browned at all, pretty much any kind of sugar cookie for instance.
...Yuff. Ey boff fiff un ere.
we were talking about chocolate chip cookies.
It's because of you people that my Trader Joe's Carrot Cake Cookies have raisins in them and everyone pretends not to notice or care.
Yes, I confess to it: I put those raisins in your carrot cake. And into your bread, and your bran cereal, too!
Someday, you'll have raisins in your steaks, raisins in your chicken stew and yes, even raisins in your prime rib.
And upon those dehydrated grapes I shall rest my throne.
With some trepidation we tried them but turned out to be wonderfully chewy and some of the sugar caramelized so they were slightly crispy as well and oh-so-sweet.
Recipe was saved.
Crisp CC cookies in milk
But definitely underbake them so they're soft instead of crispy, and consider extra ginger.
My modification to use butter and spelt flour:
1 cup sugar
B: 1 egg, beat till fluffy
1/3 cup molasses
C: 2 cups spelt flour
1/4 C white flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 Tb ground ginger
1 tsp cinnamon
1 tsp cayenne pepper
Preheat 350
Butter or parchment paper baking sheets
Blend A
Mix B into A
Mix C together in a separate bowl and add it to AB
Form 1" balls and roll them in sugar
Bake until tops have cracked, 7-10 minutes
I think the spelt/butter version is better when you use cayenne pepper as the primary spice, but I haven't decided on the details yet.
Been a while since I've made anything like a chocolate chip or sugar cookie. I think I'm going to give Sherry Yard's take on thin mint cookies a try within the next week or two.
"We believe in the people and their 'wisdom' as if there was some special secret entrance to knowledge that barred to anyone who had ever learned anything." - Friedrich Nietzsche
...No, I'm afraid that cranberries are not actually allowed in cookies.
You'd best find yourself a good lawyer, son.
Of the three, I love Chips-A-Hoy the best. I literally cannot stop eating those fucking things. It's ridiculous. The others I can eat like 2 or 3 and then say "OK, I'm good", but I'll sit down and eat a whole goddamn bag of Chips-A-Hoy.
During Christmas I alternate between gingerbread cookies and those little cookie wreath things that only come out during the holidays.
Mmm. Been meaning to try those, still got some money on my TJ gift card from Xmas. Their chocolate chunk ones are amazing.
I've seen this sitcom episode - the recipe is on the back of the flour packet.
*Canned laughter*
Cayenne pepper and chocolate cookies are great. Oatmeal Raisin cookies are not something I'm a fan of but we do need an inferior cookie to make all other cookies seem better so it has its place.