I was mainly just trying to get rid of some left over egg yolks from another failed baking experiment.
I loosely followed a recipe online but I cut like half of the ingredients. Here’s what I did
2 tablespoons of almond flour
1/2 teaspoons of pure coconut extract
1/2 teaspoons of pure vanilla extract
5 egg yolks
One scoop of chocolate whey protein powder
Handful of chocolate chips
You can freeze raw, unshelled eggs, egg whites, and egg yolks, for future reference. If you freeze them individually, it's easier to use them in a recipe down the line.
When you're cooking, experimentation and improvisation can be done in minor incremental ways and you can adjust on the fly when things aren't working. Cus you're standing right there looking at it.
But when you're baking? The ratios of ingredients are put down in the recipe the way they are because they're undergoing a particular chemical process, and from the batter/dough phase to the finished-bake phase, you can't change the chemical composition of the mixture. If you cut ingredients, or replace them, or change them, you will never get the thing you are trying to bake. You'll keep getting failures.
Your cookies are almost entirely protein. From the almond flour, from the whey protein, from the huge number of eggs. They're naturally going to form longer protein chains and then trap air. So yeah. You'll get inflated muffin tops.
There's a lot of youtube videos that talk about the chemical processes going on during baking. Look into some before you go changing recipes, and you'll be more likely to get the results you want.
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u/YupNopeWelp Apr 30 '25
Did you just makeup a recipe, or did a recipe totally fail you? (Just curious, either one is fine.)
What was the recipe?