Hi everybody, I’m new here/new to home baking and have been experimenting for a while and I just can’t seem to get the cookies the way I want them. I have been ordering these crazy types of cookies off Instagram (Megalicious cookies, pdx cookies, levain style, etc) and have decided it’s too expensive so I should make my own lmao. The cookies they make are super thick and dense but still soft and almost underbaked. Mine either come out too flat, or don’t spread at all (maybe too much flour?) I want to come up with my own recipe, any tips? If you search the companies on Instagram you may understand what I’m going for better, thanks!
Cant get my cookies right
- Thread starter BBBaker
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It’s less flour than a standard cookie recipe; lower protein flour than what is normally used in a drop cookie; significantly more fine chocolate; then chilling the dough before baking.
Making your own recipe will waste a lot of ingredients if you don’t know the fundamentals of baking. Best try to use a recipe from an experienced baker. That way you can learn about baking without wasting a lot.
Try this recipe. Read through the article. Click on the link regarding creaming butter and sugar (not just for this recipe, but all recipes). Room temperature butter that is the standard in recipes is not correct. While Parks creams butter at 60°F, anything 65°F or cooler is fine as long as your finished dough temperature does not exceed 68°F. I actually cream butter right out the fridge. The key is knowing what creamed butter and sugar is suppose to look like.when it is done AND the finished dough temperature.
Super-Thick Chocolate Chip Cookies Recipe, à la Levain Bakery
Inspired by Levain Bakery, these giant chocolate chip cookies are a dessert of epic proportions.
Thanks so much! I will give it a try this weekendIt’s less flour than a standard cookie recipe; lower protein flour than what is normally used in a drop cookie; significantly more fine chocolate; then chilling the dough before baking.
Making your own recipe will waste a lot of ingredients if you don’t know the fundamentals of baking. Best try to use a recipe from an experienced baker. That way you can learn about baking without wasting a lot.
Try this recipe. Read through the article. Click on the link regarding creaming butter and sugar (not just for this recipe, but all recipes). Room temperature butter that is the standard in recipes is not correct. While Parks creams butter at 60°F, anything 65°F or cooler is fine as long as your finished dough temperature does not exceed 68°F. I actually cream butter right out the fridge. The key is knowing what creamed butter and sugar is suppose to look like.when it is done AND the finished dough temperature.
Super-Thick Chocolate Chip Cookies Recipe, à la Levain Bakery
Inspired by Levain Bakery, these giant chocolate chip cookies are a dessert of epic proportions.www.seriouseats.com
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they're not real cookies, they're modified scones.
Make a scone batter and add slightly more liquid .
You can work out how much fluid to add by scooping one cookie into a bowl and adding a small measured amount of milk, mix it ,scoop onto baking paper and toss it in a toaster over or your main oven. See what you get, if it doesn't flatten out enough, do it again with more fluid, just keep note of how much you use each time.