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{Cookies!} They go in your mouth!!
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A friend of a friend made modifications to the Joy of Cooking's drop chocolate chip cookie recipe and it's been a go to for me since it was shared with me. I've done some experimentation with it by subbing in some bacon fat or duck fat for some of the butter that's gone over well though I wasn't fully satisfied with the duck fat variation. I've also done a batch using bacon alongside the chocolate chips.
I recently did a Moroccan cooking class that did some semolina cookies that I want to experiment with. I really liked the flavors (cardamom, rose water, orange blossom water) but didn't like the semolina texture. I'm trying to decide where on the lace/drop cookie spectrum I want it to fall.
Some people just don't care much for raisins. I've only really liked them in golden raisin and currant form though I've never tried to soak run of the mill ones (the golden ones I used in a bread pudding were soaked in brandy for a bit).
I also imagine it's easy to screw up an oatmeal cookie. Baking is very dependent on ratios based on how certain ingredients interact with each other and oatmeal likely behaves differently than flour.
I think it's a combination of limited sample size (it's not hard to beat a grocery store bought baked good) and some people assuming it's something they should naturally be able to do due to perceived gender norms. So many little things can have a big impact though.
Chocolate and chili pairing has a long, long tradition (like Aztec era tradition). I've seen it done in brownies, have done it in a cupcake, and will be doing it for a pork chop spice rub later this week, but never thought to try it in a cookie.
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I think part of it also goes back to what I was saying about the disgusting cupcakes. When you mix flour, egg, cream, sugar, and chocolate (or whatever) together and bake it, even if it's badly done it can't be all that bad because it involves no ingredients that taste foul on their own. It isn't like cooking with truffles or aged fish where you can really funk something up to the point of inedibility; even a bad cookie is probably going to taste okay as long as it's not burnt to hell.
So people make bad cookies at home, but it's still an edible baked good filled with sugar, and since no one bitches too much about those kind of things, everyone ends up assuming that the cookies they make are pretty good.
Also, when putting the cookie dough (what's left of it, much ends up eaten before reaching the oven) on the sheet, I make sure not to put it on there in a ball, but in a kinda bowl shape. That way the higher edges melt down and the lower middle isn't all poofy and it ends up with an evenly cooked cookie instead of something burnt on the outside and raw in the middle.
Raisins provide excellent contrast to chocolate. They exist for chocolate, and I'll not have you depreciate such efforts.
"Cookies" are still "small cakes" in my area.
The experimentation phase will begin shortly. I've never even thought of doing this but it sounds right up there with the idea for sliced bread.
Atomic Ross you have some questionable opinions.
But this is the first time I have ever been viscerally offended by one of them.
:evil:
I'll try it, it works in beer.
Regular Oreos, on a scale of 0 to 10, are a solid 8. Maybe a 9.
That's what I think of Golden Oreos.
There can be nothing taboo where we are going.
Although I actually have to agree that most store-bought white chocolate cookies are abominations, if you're making your own with quality white chocolate they're pretty delicious.
chocolate cookies with white chocolate chunks? Ermagawd
I think both have their merits. The "kiss" ones are smaller and easier to measure, but there's something about that chopped chocolate, the way it runs through cookies like small rivers of goodness....
I just don't like white chocolate, or almond bark, or marzipan for that matter. At all. Nor do I care for any nut-like substance that isn't peanut, cashew, or almond.
Now, a chocolate cookie with little marshmallows in the dough? Mmmmmaghaghagh . . . [/homer]
I'm cool with either depending on what the cookie calls for, but despite liking the two key ingredients separately (peanut butter and chocolate) I'm not a big fan of these:
Not only do I not really go in for PB&C combinations in anything, but this cookie in particular is bad about not allowing composed bites, i.e., where every bite of the cookie contains all the possible flavors in the same proportion.
Also, M&Ms on cookies are a bad idea, unless they're put into the dough before baking.
I use those all the time! They're one of my "go to" chips, along with Ghirardelli Milke chocolate. My normal chocolate chips cookies conain one cup of 60%, one cup of milk, and one cup of white (all Ghirardelli, in my opinion, the best of the "big" chocolate makers.
Sorry to double post like this, but I tried that once. The marshmallow's melted, and it just didn't turn out very well.
Well, melty marshmallows are kind of the point.
One of the best cookies I ever had was a chocolate cookie with dark chocolate chips, salted caramel, and marshmallow.
Ugh, my experiences with those have been almost universally bad. Milk chocolate kisses are barely worth it on their own, and somehow their inclusion always seems to render the cookie underneath all dry and mealy.
Peanut butter cookies should keep to themselves, and chocolate kisses should stay on the grocery store shelf. You kids just weren't meant to be.
If you pull an Elki and make some monster cookie in a frying pan that's probably bigger than your head, can you still call it a cookie? Clearly it's not a 'small cake' anymore.
Are these cookies?
I mean, sure, the package says 'cookie' right on it, but it's mostly marshmallow! It's far closer to a smor than a cookie, right?
Surely these aren't cookies, right?
I mean, it's literally just a chocolate wafer cut into a round shape with some minty filling. And yet these are girl guide cookies! The holy of holy among cookiedom.
When someone asks you, "Would you like a cookie?" what image immediately comes to mind? To quote Dinesh D'Souza (because I never get to do that), what is the ness of cookie? The cookieness?
Brits. Because they don't have Girl Scouts.
what a hellscape.
Girl Guides are virtually the same thing as Girl Scouts.
Fun fact: the Boy Scouts were originally started by a British baron and military man, Lord Robert Baden-Powell.
He was gay.
I like digestives better than hobnobs, honestly.
Mostly cause of the texture.
Both good. But still.
I have a pack at my house that my mother-in-law brought for me, but I haven't tried it yet. I'm expecting amazement.
--LeVar Burton
specifically the candy cane joe os, holy god. I do not allow myself to buy them because basically it's a free trip on the "ate an entire box of cookies in one night" guilt bus
I also shamelessly stole the idea of cardamom and orange from one of their christmas cookie recipes years ago; er, I mean I came up with the idea of using cardamom and orange in sugar cookies all by myself based not on the fact that I destroyed a tin of cardamom stars by myself >.>
@LadyM, I have a baller from-scratch gingerbread recipe I can PM you if you'd like
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Can you share that recipe or at least the amount of flour, butter, and sugar(s)? I'm going to be trying something similar based on the cookies I mentioned a few posts ago and could use a baseline.
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1 egg
1 1/2 cups granulated sugar
1 1/2 tsp almond extract (sub vanilla if you must)
1 tsp orange extract
2 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 Tbsp ground cardamom
I sometimes add a little more salt, and I like to garnish with white chocolate and if I have time a little orange zest
it is basically the Wilton sugar cookie recipe but made to be not the blandest thing ever
(I also use whole wheat flour because I'm sassy like that; if you haven't used it before try cutting it 50/50 with all-purpose)
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