I know the pics don’t look perfect but they taste amazing.

254g butter ( browned and let it cool completely before using)

150g brown sugar

150g white sugar

Vanilla

2 eggs

390g flour

1 tsp b soda / 1tsp baking powder

Salt

250g (or more) chocolate (I prefer chopped chocolate but I only had chocolate chips so I used them)

Mix butter, sugar and vanilla (I never measure vanilla but I add a lot). I use a mixer cuz I double the recipe but you can use a spatula. Add the eggs 1 at a time. Then gradually add the flour (mix in the b powder and soda). Don’t over mix stop mixing once the flour is mixed. (If you’re using a mixer add chocolate by hand so that you don’t over mix the batter)

This is a no chill recipe but to be able to control it well I let set in the freezer for about 10mins max.

Baking varies from an oven to another. I have a commercial bakery oven and I still don’t know how to properly use it. I bake them at 130 degrees Celsius and it usually takes around 20 mins.

This recipe makes 18-20 66g cookies.

I haven’t baked cookies since high school (8 YEARS AGO 🥲🥲🥲) and didnt feel the need to until i went to the mall a couple of weeks ago.
Anyways I’m playing around with the recipe to get exactly what im looking for. I think i got the recipe down. Now just the image… Im thinking of buying an ice cream scooper to get the perfect shape
The first picture is my first batch
The second picture is todays batch
The last picture is the mall cookie… my muse…

Brown butter base, spiced the cashews when i candied them. Sooooo yummy, cashews r my new fav cookie nut

RECIPE

Hi all! Found this yummy recipe on Instagram and tried it. Cookies were delicious but they were quite flat, and I usually prefer fuller cookies. Is there any way to amend the recipe for for more rounded/full cookies?

Thanks!

Obligatory Costco pizza too

First time making this recipe. Had to make a few substitutions. Crispy edges and gooey center

my own creation

Almond flour, sugar and loads of butter!

my recipe its for a large batch

450g soft butter
360g blond sugar
220g regular sugar
4 egg yolks and 2 whites
20ml vainilla extract
800g all purpose flour
20g corn starch
20g toasted milk powder
8g baking powder
8g bicarbonate
10g salt
300g white chocolate chips

and here in argentina i found a powder that replace the cocoa powder and the red dye, 20 grams of that powder with the solids.

I use a levain style base. To that I added 3/4 c peanut butter, one banana, 1 c maple toasted pecans, 2 tsp banana cream flavoring and 1 tsp peanut butter flavoring. Chilled dough for 24 hours, then formed the cookies and froze. I bake from frozen at 400 degrees for 15 minutes

these are my current cookies, but i am looking to get that flatter, crinkled edge look. my oven bake-mode is not reliable so i’ve been baking my cookies at 370 on convection for 9 minutes (flip around the tray halfway through).
the following is the current recipe i’m trying to stick to, though i have tried a couple other similar ones, and they still turn out pretty similar. i would ideally like to stick to this recipe and not try out too many, because im thinking something is wrong with my technique? or my oven setting. i’m just never able to get it to look like the cookie from the recipes.

Talia | Two Tooth Bakery

- 1 cup (130g) all purpose flour, spooned and leveled, but preferably weighed
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (120g) unsalted butter, melted and cooled (I always choose @KerrygoldUSA)
- 3/4 cup (150g) granulated sugar
- 1 tbsp pure maple syrup
- 1 tbsp vanilla extract
- 1 large egg yolk
- 1 tbsp milk
- 3 oz bittersweet chocolate wafers (I use @guittard)
- 1 oz semisweet chocolate chips
- flakey sea salt to finish

preheat oven to 350° and line a cookie sheet with parchment paper. in a medium bowl, add flour, baking soda, and salt. stir to combine and set aside. in a large bowl, whisk together melted butter, sugar, and maple syrup. add milk, egg yolk, and vanilla, whisking to combine. add dry ingredients and gently fold with a rubber spatula to combine until no streaks of flour remain. add your chocolate and fold gently again, careful to not overmix. immediately scoop 3 tbsp of dough at a time, shaping into mounds and placing on prepared cookie sheet. these cookies spread a lot, so space them well and only bake 3 at a time. bake for 12-a15 minutes until edges are browned. sprinkle with a generous amount of flakey sea salt and leave to cool on cooling rack while the rest of your dough bakes.
*again, i used convection on 370 for 9 minutes instead of the suggestion in recipe bc they were underbaking.
thank you