Hypothesis: Want chewy cookies. Try cookie recipe, they come out crunchy. Bake for less time. Cookies chewy now!
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This is specifically talking about stores like crumbl cookies I think (appears to be what the cookie in the picture is). Very fancy, quite overpriced, pretty tasty, but kinda doughy in the center IMO.
First of all, that cookie looks absolutely baller. Secondly, damn you I’m going to get crumbl cookies now and fucking up my diet lol
My work here is done!
Child labor is bad and all, but like… Children making cookies is whimsical and fun. It’s not like toiling in the mines (which they yearn for).
Actually mines are where all the fairy dust is gotten from :/
So the mines are more whimsical :/
You should apologize :/
I apologize to the mines (which the children yearn for) for implying they aren’t whimsical and fun.
Because the chocolate chip cookie recipe they put on the back of the chocolate chip bag is already the scientifically best possible recipe. It can no longer be improved. That’s why cookie influencers have to resort to stupid shit like this. All the good ideas have already been figured out so the best they can do is play pretend with the stupid ideas.
Reminds me of the idiots at a recent brewery that had an awful tasting Porter. When I complained, they mentioned using an IPA base. I literally laughed.
You have your preference, I have mine. An underdone cookie is gooey and melty but still brown around the edges, best of both worlds.
Yet when my sourdough comes out this way, everyone acts like i shit my pants
Mmmmmm… Borderline raw cookies.
Mmmmmm… Borderline raw.
Salmonella brings people together.
You can get eggs from Salmonella vaccinated chickens, it’s just not the norm in north America.
It’s in the flour not the eggs. Eating raw flour is riskier than eating raw eggs.
Yup the flour is very likely to contain e coli. The eggs are still a risk with salmonella but the e coli is a much greater and more potent risk
TIL
Yep. Specifically it’s because the flour is not generally sanitized/processed in any way that removes bacteria from the grain or the finished product.
Flour is traditionally only used as an ingredient and will through the cooking process experience heat high enough to kill any bacteria.
If you want to make safe cookie dough to eat raw at home just spread the flour on a sheet tray and toast it in the oven at ~200 degrees for something like 10 minutes. There’s specific directions online.
Whoa, TIL
Salmonella is eliminated at 165F. Cookies get to around 190-205F when fully baked. So there’s at least 25 degrees Fahrenheit between completely safe from salmonella and fully baked cookies.
This is a trend? Then why all of the sudden can’t I find any cookies in my local grocery stores that aren’t hard as tits? This has been my cookie preference for my whole life!!
These look like Crumbl cookies which are sold in their own stores for ridiculous prices. One cookie can legitimately feed 4 people since they’re so rich (and delicious)
my man if the tits you’ve been running into are hard, there’s something wrong
They work at a mannequin warehouse
Read that one right the second time
$50/hour ain’t a bad deal
You’re fondling the wrong tits
There are no wrong tits, my friend.
You need some gingernuts.
This isn’t a tits pun.
This is how I’ve loved cookies for my entire life. I’m just happy they are easier to find now.
That looks so tasty
Three things happen during baking that change the flavor of a cookie.
Maillard reaction, caramelization, and the melting of fats. There are more, but those are the three we’re going to talk about.
The maillard reaction takes raw flour and turns it brown. It absorbs some of the sugar in the process, and creates a more complex, nutty flavor. Caramelization also browns some of the sugar, giving it a smoky, bitter flavor. They also give the cookie a firm or crispy texture.
You also melt any fats, like butter, that are in the dough. Melted butter separates and spreads throughout the cookie.
There’s also often an egg that helps build structure for the baked dough, and sometimes baking soda for fluffiness.
This means uncooked dough is sweeter than a baked cookie. It has a soft, dense, and moist texture that disappears when fully baked. It’s butter and sugar held together with flour and egg, and it’s delicious.
Yay, food science!
I often prefer slightly undercooked baked goods.
Same, its like a cookie dough flavored cookie
I like my cookies medium rare
Bloody.
flour and grease smear
Salty, sweet, greasy flour and egg mush. Mmmmm
calorie-dense nutrient paste
Same reason people love raw cookie dough. They just like the taste.
I will never understand this.
It’s a ridiculous business model.
Based on what measure?
We’ve been baking some cakes and cookies like that in the Netherlands for decades.
You’re a ridiculous business model.
Your mums a
rediculousbusiness modelI don’t even sell flowers!
That’s not fair at all, his mom’s a savvy small business owner who does absolute numbers on OnlyFans. Have you turned your hobby into a career? Didn’t think so.
Except for the fact that it makes a bunch of money you mean?
Not if you make it yourself. Saves baking time, cost of purchasing store-bought cookie dough, and cost of electricity.
Plus, it tastes better, because it doesn’t have to have weird shelf stabilizers.
Millions of dollars in yearly profit by the food industry that makes and sell raw cookie flavors disagree with your business acumen.
I mean, it clearly works if a lot of businesses do it.
Terrible except when peanut butter.
