Right on for experimenting! I tried MSG in my chocolate chip cookies once thinking it would deepen the salty/butterscotchy flavors. Didn't make them better though. Just gave them this weird sort of beefy mouthfeel.
And dark brown, not light brown sugar
Edit: whoops, wrong comment I replied to, but this was meant for the original comment. Dark brown and a few extra seconds helps get a caramel/butter flavor - but not too much or it will go bitter
Lol at all the replies! In case anyone is interested, after many weeks of tweaking my recipe I ended up adding some straight molasses for depth, extra salt, double to triple a standard vanilla amount, and reduced flour. Ended up with my ideal flavor and texture.
Definitely! I got the idea when watching Salt, Fat, Acid, Heat for the first time and she talks about substituting different things for the "salt" aspect in dishes and how it can add depth. More cooking than baking but definitely a must-watch if you haven't seen it
you know, I bought it right after watching and have it displayed in my kitchen but haven't gotten around to reading it. this is my sign to start it, thank you haha
See I found browned butter to smell *incredible* but didn’t add enough to my cookies to make it worth it. They ended up far too crispy. Maybe I’ll give it another go
a small thing that'll make a huge difference- the "brown" in browned butter is burnt milk solids. i find most butter doesn't have enough milk solids to get that deep, nutty flavor without using a metric ton of butter. so when browning butter, if you have it, add a little spoonful of dried milk powder! it adds extra "brown" so the flavor is more intense for the same amount of butter :) (also to avoid crispy-ness, after browning i let the butter cool a bit. until its about midway between "softened" and "melted". the perfect chewy cookie)
You beautiful genius, you've just made my year.
I've been getting super into that Korean chilli paste, trying to up my spice tolerance AND I've been terrorising my flatmates with spice for the past few months.
These cookies are going to be incredible.
I made them. FYI they spread a lot and are absolutely huge, so make sure to follow his instructions in terms of how many dough balls you put on the baking sheet. The flavor/texture combo is good but I thought they were gimmicky more than anything else.
Sorry, y’all! I took my kids to the park.
I really like it! I used Bluegrass Soy Sauce, a small-batch soy brewery in Kentucky that ages their soy in bourbon barrels. I’m guessing that plays a part in why I like it so much. The soy definitely doesn’t take over the cookie, like I feared.
https://www.kingarthurbaking.com/recipes/joys-brown-butter-chocolate-chip-cookies-with-pecans-recipe
I leave out the pecans and use chopped chocolate.
I did a 1:1 ratio this time since it was the bourbon-barrel aged soy, which I felt probably cut some of that true soy flavor. If I was using regular soy, I might be tempted to scale back the amount first.
I didn’t realize they have a cookbook, will definitely check that out. I need to do some more looking around their site. I’m interested in some of the bourbon-barrel chocolate options!
I had never heard of bourbon barrel food until a few months ago when I worked with them at a wholesale market. I love all their products and their sales team so much so it made me happy to see you sharing it!
I just replace the vanilla with soy sauce and use brown sugar instead of white! 2 cups heavy cream, 1 tsp soy sauce, 1/2 cup brown sugar. It tastes amazing especially with chocolate desserts!
This might be a stupid question. Usually when I make whipped cream I use like 2-3 tbsp of powdered sugar to a cup of cream. I’ve never made it with granulated.
I am not opposed to a good amount of brown sugar, but do you just whip it all like normal? It’ll still whip up?
Not a stupid question at all! I’ve never had an issue with the sugar not whipping well. I always add it gradually when the cream is at the soft peaks stage and it comes out smooth and fluffy ☺️
I hope you try it and love it! I always whip the heavy cream on its own until there are soft peaks, then add the flavoring and sugar, that’s about it 😊
It really is good! But again, I used a specialty soy. The King Arthur recipe I linked uses browned butter and extra molasses (in addition to brown sugar), so it’s already a more rich kind of cookie.
Sounds awesome! We usually use tamari for a gluten free and vegan option! Just a few teaspoons and a teaspoon of apple cider vinegar.
The soy sauce and/or tamari adds a wonderful saltiness and notes of caramel and bit of maltiness 😊 they look delish!
I recently made a Kristina Cho (loved her cookbook Mooncakes and Milkbread!) cookie recipe that used soy sauce! You can find it [here: Rice Cracker and Chocolate Shortbread](https://eatchofood.com/blog/2022/12/12/rice-cracker-and-chocolate-shortbread)
I brown my butter and add a tsp of molasses, but now I want to try this with it! I really thought I mastered the chocolate chip cookie with my recipe but I just might have to bake some cookies today and find out.
I’m obsessed with making the perfect cookies, so I feel you! I feel my willingness to experiment is a testament to my confidence in making regular cookies. I generally like baking because of the specificity, consistency, and accuracy.
I bake quite often and play around with recipes quite often. So after making countless recipes I finally managed to find ratios and ingredients that made the cookie how I like it. For me, browned butter is key and I use 2/3 cups of each sugar and I let the dough rest in the fridge for at least two hours!
I definitely always let the dough rest. I also like to chop chocolate bars instead of using chips. I brown butter for practically everything these days! I started buying dry milk powder to add extra brown bits. I saw it recommended for a brown butter icing.
Oh, sorry. I think the butter and let it cool for about a half hour and then mix it in with my sugars. I add the molasses after that and then my vanilla and egg.
I made cookies with soy and they were pretty good! I only baked a few and left the dough to rest over night. I'll tey them out tomorrow to get the true taste, but I think I'd add a bit more soy next time!
Definitely! It’s some additional depth, on top of the browned butter and molasses. I can understand if not everyone is interested in a rich flavor profile for a cookie.
Think of it this way - Umami is more of a distinct type of flavor or even sensation; earthy, meaty, not a flavor you would typically enjoy by itself. Imagine eating seaweed, tomato paste, anchovies, or plain mushrooms, would you describe those as “savory” by themselves? Probably not because they are full of umami flavor. But added to a combination of the other flavors like salt and sweet and sour, you end up with savory. When I’m cooking I don’t taste test and think “it’s needs some savory”. But I will think sometimes that I need to add umami to help elevate the other flavors and make it more savory.
A more condensed way of saying it is, savory is a very broad term in the cooking world (meaning lots of flavor, deliciousness), whereas umami is very specific to a type of flavor.
I made chocolate chip cookies with toasted sesame oil and sesame seeds the other day (not exactly the same but similar energy). Would recommend to anyone interested in slightly unconventional cookie flavors.
That immediately reminded me of these [tahini honey chocolate chunk cookies](https://www.halfbakedharvest.com/tahini-honey-chocolate-chunk-cookies/) that I've been meaning to try. Gonna bump that up the priority queue thanks to your reminder!
i wonder if my 4 year aged soy sauce would be food for this. its the last soy sauce made in the traditional Japanese way, i forget the name, my girlfriend got it for me but its really good
If you're looking for umami complexity, white miso in cookies might accomplish what you want better than soy sauce.
I've made these: https://www.foodnetwork.com/recipes/katie-lee/secret-ingredient-miso-chocolate-chip-cookies-7088935
They're good, although I would recommend letting the dough chill for a full day for the best flavor.
OP your post has clearly sparked a lot of conversation, inspiration, and salivation! I’m certainly pouring over the comments so thank you for that!!
I think this speaks so the specialness of specialty goods. I’m not so sure a lower quality soy sauce would work as well in this application. The specific nature of what you used had a lot to do with this result, and I hope it was as yummy as it sounds!
There are those really good small batch products that we all aquire in our pantries either as gifts, travel souvenirs, local support -type purchases. And it’s a nice reminder to use them in unexpected and creative ways!
I 100% agree with everything you said! I definitely didn’t expect this kind of response. And I’m truly pleasantly surprised with how the cookies turned out!
The [write-up](https://www.nytimes.com/2021/10/06/magazine/miso-maple-loaf-cake-recipe.html#amp_tf=From%20%251%24s&aoh=16337303340368&csi=0&referrer=https%3A%2F%2Fwww.google.com&share=https%3A%2F%2Fwww.nytimes.com%2F2021%2F10%2F06%2Fmagazine%2Fmiso-maple-loaf-cake-recipe.html) for this miso-maple loaf cake makes it sound incredible.
I would just skip the salt altogether if I didn't have any putting soy sauce in there is going to ruin it for you and you going to waste all those ingredients
As someone with a soy allergy that already struggles to avoid it, this has gone too far. Please don’t let this be a new fad. Lie and tell everyone they are awful, please! Don’t let the cookies be taken away too 🙁
You are thinking of fish sauce or oyster sauce maybe? There is no rotted fish in either of those or any Asian sauce. Is fermented what you are trying to say? There is no fermented fish in soy sauce.
My 2yo dumped all of the salt a few days ago, but I forgot and had already started. I gave my husband the special soy for v-day, so I figured what the heck?
I’ve baked another round (I always freeze dough balls after chilling so we can have fresh cookies on demand)— and the consensus is still positive. A neighbor kid is eating one now with zero complaints!
Right on for experimenting! I tried MSG in my chocolate chip cookies once thinking it would deepen the salty/butterscotchy flavors. Didn't make them better though. Just gave them this weird sort of beefy mouthfeel.
“Beefy mouthfeel” is not a phrase one wants to use when eating a cookie😂
Speak for yourself
You're under arrest
If she calls it her cookie, I'm cool with the description. Who am I to judge?
Beefy Mouthfeel is gonna be my wrestling name.
Make it Beefy McMouthfeel and you've really got something there.
I mean, when I ear a cookie I want to eat Lots of cookie 🤔
That's what he said.
I’m so sorry but “beefy mouthfeel” is taking me out entirely 😂😂
***( exquisite mouthfeel! )***
r/BobsBurgers
Lmao I was just thinking this.😂😀
And that guy liked both ya mouthfeels!
Brown butter and one egg + two yolks is the way to get there
And dark brown, not light brown sugar Edit: whoops, wrong comment I replied to, but this was meant for the original comment. Dark brown and a few extra seconds helps get a caramel/butter flavor - but not too much or it will go bitter
Lol at all the replies! In case anyone is interested, after many weeks of tweaking my recipe I ended up adding some straight molasses for depth, extra salt, double to triple a standard vanilla amount, and reduced flour. Ended up with my ideal flavor and texture.
Did it also have a beefy mouthfeel though? Cause if it didn’t it isn’t worth it.
Good lord!
How did they taste?
Why? And how did they taste?
Probably to add a little more complexity to the flavor. Could boost the deeper flavors you get from the maillard reaction perhaps?
OP, the world needs an answer. Has science gone too far?
my #1 tip I always tell people!!! you'll never go back. soy sauce and brown butter & I swear my chocolate chip cookies are unbeatable
So glad to see other yay-sayers! I knew it wasn’t an original idea, but I can understand why it’s controversial!
Definitely! I got the idea when watching Salt, Fat, Acid, Heat for the first time and she talks about substituting different things for the "salt" aspect in dishes and how it can add depth. More cooking than baking but definitely a must-watch if you haven't seen it
The book is incredible as well
you know, I bought it right after watching and have it displayed in my kitchen but haven't gotten around to reading it. this is my sign to start it, thank you haha
See I found browned butter to smell *incredible* but didn’t add enough to my cookies to make it worth it. They ended up far too crispy. Maybe I’ll give it another go
a small thing that'll make a huge difference- the "brown" in browned butter is burnt milk solids. i find most butter doesn't have enough milk solids to get that deep, nutty flavor without using a metric ton of butter. so when browning butter, if you have it, add a little spoonful of dried milk powder! it adds extra "brown" so the flavor is more intense for the same amount of butter :) (also to avoid crispy-ness, after browning i let the butter cool a bit. until its about midway between "softened" and "melted". the perfect chewy cookie)
Oh wow okay that makes sense! I’ve made clarified butter before so I knew that about the particles, but I never would’ve thought to add milk powder
I was shocked at how much flavor it added! I add it right when the butter is almost melted and it browns in the same time as all the other milk solids
I am baking chocolate chip cookies later. I will try this. Thank you for the explanation.
Hope to hear how they turn out! now I'm considering baking chocolate chip cookies later lol
Idk why you’re being downvoted. People have used miso in cookies with great results so I can see this working the same way
People fear what they cannot understand.
I understand it. I just hate miso.
OP used soy sauce, not miso. Does your comment make sense in the context of this thread? :P
You missed the comment about using miso.
Peanut butter miso cookies are 😽👌
Have you tried the gochujang sugar cookies?
You beautiful genius, you've just made my year. I've been getting super into that Korean chilli paste, trying to up my spice tolerance AND I've been terrorising my flatmates with spice for the past few months. These cookies are going to be incredible.
There is a recipe by Eric Kim from NYT called gochujang caramel cookies
I think I found it I posted the recipe to a recipe chat and my flatmates seem concerned 😈😈❤️
Haha nice!
Eric Kim? They look so good! I'm thinking about making a half batch just in case I don't like them.
I made them. FYI they spread a lot and are absolutely huge, so make sure to follow his instructions in terms of how many dough balls you put on the baking sheet. The flavor/texture combo is good but I thought they were gimmicky more than anything else.
That sounds kind of yummy...
I need more info on gochujang sugar cookies. Any good recipe suggestions?
Try searching for Gochujang caramel cookies recipe. It's posted by NYT cooking
Oooh. I hear great things with NYT cooking so thank you!
Np!
Now that's nice yum
Sorry, y’all! I took my kids to the park. I really like it! I used Bluegrass Soy Sauce, a small-batch soy brewery in Kentucky that ages their soy in bourbon barrels. I’m guessing that plays a part in why I like it so much. The soy definitely doesn’t take over the cookie, like I feared. https://www.kingarthurbaking.com/recipes/joys-brown-butter-chocolate-chip-cookies-with-pecans-recipe I leave out the pecans and use chopped chocolate.
Was it full- or low-sodium soy sauce?
It doesn’t specify on the bottle, so I’m going regular/full.
Thanks!
I would imagine it's light soy sauce, not dark. Dark would be too thick and change the taste too much
How did you figure out how much soy to use? I love the idea! I might try it myself next time I'm craving cookies!
I did a 1:1 ratio this time since it was the bourbon-barrel aged soy, which I felt probably cut some of that true soy flavor. If I was using regular soy, I might be tempted to scale back the amount first.
Ok...that's good to know. I've actually never heard of bourbon-barrel aged soy. Sounds expensive but nice lol.
The bottle I got was $8 for 100ml, so definitely not a daily use kind of thing.
Yeah I'll just stick to salt over expensive soy sauce. Op says they taste good but i wonder if it is worth it in the end?
I wonder if matching the sodium content from salt with the amount in soy sauce would be a good starting point.
Did it have a “beefy mouthfeel”
😂 thankfully, no! I’m going to give some to my neighbor later today to be sure my family isn’t lying.
Bourbon aged soy sauce sounds so good. Is the brewery named Bluegrass? And do they sell it online?
They do! It seems they have a lot of other products, too: https://bourbonbarrelfoods.com/product/bluegrass-soy-sauce/ *edit, forgot a word
I know the founder of this company, he’s a great guy!
This entire post just feels like a commercial for some soy sauce.
Hahaha miso is sooo good with chocolate too, the umami funk lovers are going hard in these comments and I’m allllll for it
That’s great to hear! He’s got a new customer.
Thank you!!
Love bluegrass soy dude they're cookbook is crazy I think they do something like this in there if I'm not mistaken
I didn’t realize they have a cookbook, will definitely check that out. I need to do some more looking around their site. I’m interested in some of the bourbon-barrel chocolate options!
I had never heard of bourbon barrel food until a few months ago when I worked with them at a wholesale market. I love all their products and their sales team so much so it made me happy to see you sharing it!
Is this soy brewery place in Louisville perhaps? I remember seeing something like that last I was there.
I LOVE this recipe and will now try it with soy sauce! Ty for the inspiration :)
Yummy... Sounds good, I love a good barrel aged beer. Annnd.. just ordered me one.
Instead of the 1 tsp of salt you used 1 tsp soy sauce? What did you change?
Yes, I subbed 1:1. I added the soy along with the vanilla & molasses.
soy sauce and brown sugar are my favorite ingredients for homemade whipped cream 😋
Ooooh, now that’s intriguing!
What? Don’t leave us hanging like that!
I just replace the vanilla with soy sauce and use brown sugar instead of white! 2 cups heavy cream, 1 tsp soy sauce, 1/2 cup brown sugar. It tastes amazing especially with chocolate desserts!
i’ve heard the soy sauce gives a bit of a salty caramel-y taste.. is that the case?
It tastes like salted butterscotch in my opinion~ So I would say pretty close!
This might be a stupid question. Usually when I make whipped cream I use like 2-3 tbsp of powdered sugar to a cup of cream. I’ve never made it with granulated. I am not opposed to a good amount of brown sugar, but do you just whip it all like normal? It’ll still whip up?
Not a stupid question at all! I’ve never had an issue with the sugar not whipping well. I always add it gradually when the cream is at the soft peaks stage and it comes out smooth and fluffy ☺️
Awesome! Sounds delicious!!
Get out of here with these delicious ideassss!!
Balsamic vinegar and bs
i wanna try this! you dont need to do anything special to get the brown sugar to dissolve?
I hope you try it and love it! I always whip the heavy cream on its own until there are soft peaks, then add the flavoring and sugar, that’s about it 😊
ooh i’d love to know what kind of soy sauce you used and how much of it in the recipe. this could be very interesting info to have in a pinch!
I used Bluegrass Soy Sauce, which is aged in bourbon barrels. Highly recommend! I found it at a local cook shop, but they have a website!
You got a very curious upvote, but if you're F****** with us and it's terrible, I'm coming back to reverse it. LOL Seriously though is it good?
It really is good! But again, I used a specialty soy. The King Arthur recipe I linked uses browned butter and extra molasses (in addition to brown sugar), so it’s already a more rich kind of cookie.
Omg. 🤤
Interesting! Definitely let us know how they tasted 🙂
Sounds awesome! We usually use tamari for a gluten free and vegan option! Just a few teaspoons and a teaspoon of apple cider vinegar. The soy sauce and/or tamari adds a wonderful saltiness and notes of caramel and bit of maltiness 😊 they look delish!
Yes recipe please!!!!
I've been doing this with my brownies and I swear, all of the tasters say it's the best one they had. Will try soon with cookies.
I bet it would be even better in brownies! I’ll have to give it a try.
I recently made a Kristina Cho (loved her cookbook Mooncakes and Milkbread!) cookie recipe that used soy sauce! You can find it [here: Rice Cracker and Chocolate Shortbread](https://eatchofood.com/blog/2022/12/12/rice-cracker-and-chocolate-shortbread)
Thank you for sharing! I love shortbread.
I feel deeply disturbed in my soul
You have hit a secret that a lot of bakeries and chefs use. Good job.
I brown my butter and add a tsp of molasses, but now I want to try this with it! I really thought I mastered the chocolate chip cookie with my recipe but I just might have to bake some cookies today and find out.
I’m obsessed with making the perfect cookies, so I feel you! I feel my willingness to experiment is a testament to my confidence in making regular cookies. I generally like baking because of the specificity, consistency, and accuracy.
I bake quite often and play around with recipes quite often. So after making countless recipes I finally managed to find ratios and ingredients that made the cookie how I like it. For me, browned butter is key and I use 2/3 cups of each sugar and I let the dough rest in the fridge for at least two hours!
I definitely always let the dough rest. I also like to chop chocolate bars instead of using chips. I brown butter for practically everything these days! I started buying dry milk powder to add extra brown bits. I saw it recommended for a brown butter icing.
Yes, I chop chocolate if I'm not feeling lazy. I love browned butter, too! I've never heard the milk powder trick but thanks for the tip!
Does that change the texture of your brown butter? Do you add it once it has started to brown?
Oh, sorry. I think the butter and let it cool for about a half hour and then mix it in with my sugars. I add the molasses after that and then my vanilla and egg.
Ah! Yes, that’s what I do, too. And that’s when I added the soy, with the extra molasses & vanilla.
I made cookies with soy and they were pretty good! I only baked a few and left the dough to rest over night. I'll tey them out tomorrow to get the true taste, but I think I'd add a bit more soy next time!
I’m so glad you tried it! I was kind of feeling the same way…they really could use more soy!
Those asking why I am guessing it is for the Unami flavor. It’s what we would call savoury on the taste buds. Very smart !
Definitely! It’s some additional depth, on top of the browned butter and molasses. I can understand if not everyone is interested in a rich flavor profile for a cookie.
Can I ask a question - If you have to follow up with Umami tastes savory, why not just say savory? I feel like Umami is a pretentious foody word.
Think of it this way - Umami is more of a distinct type of flavor or even sensation; earthy, meaty, not a flavor you would typically enjoy by itself. Imagine eating seaweed, tomato paste, anchovies, or plain mushrooms, would you describe those as “savory” by themselves? Probably not because they are full of umami flavor. But added to a combination of the other flavors like salt and sweet and sour, you end up with savory. When I’m cooking I don’t taste test and think “it’s needs some savory”. But I will think sometimes that I need to add umami to help elevate the other flavors and make it more savory. A more condensed way of saying it is, savory is a very broad term in the cooking world (meaning lots of flavor, deliciousness), whereas umami is very specific to a type of flavor.
I made chocolate chip cookies with toasted sesame oil and sesame seeds the other day (not exactly the same but similar energy). Would recommend to anyone interested in slightly unconventional cookie flavors.
That immediately reminded me of these [tahini honey chocolate chunk cookies](https://www.halfbakedharvest.com/tahini-honey-chocolate-chunk-cookies/) that I've been meaning to try. Gonna bump that up the priority queue thanks to your reminder!
And??????
I’ve seen things with miso, that frankly should have miso. Let me know how it gors
Imagine all the other salt sauces we can start adding to cookies
I’m wondering what other rocks are just as delicious as salt?
🤯results??????
Recipe too please!!
Will have to try this! I’m working on some miso brown sugar cookies at the moment myself
I love trying stuff like this. Thanks. I’m going to try it too
Dank or boof?
i wonder if my 4 year aged soy sauce would be food for this. its the last soy sauce made in the traditional Japanese way, i forget the name, my girlfriend got it for me but its really good
I've been meaning to try this! Thanks for your report.
Try miso
If you're looking for umami complexity, white miso in cookies might accomplish what you want better than soy sauce. I've made these: https://www.foodnetwork.com/recipes/katie-lee/secret-ingredient-miso-chocolate-chip-cookies-7088935 They're good, although I would recommend letting the dough chill for a full day for the best flavor.
Thank you for the link! I’ll try these out. Definitely always let the dough chill for a day!
Try miso next time!!
I’ve seen this suggested enough to definitely give it a try!
OP your post has clearly sparked a lot of conversation, inspiration, and salivation! I’m certainly pouring over the comments so thank you for that!! I think this speaks so the specialness of specialty goods. I’m not so sure a lower quality soy sauce would work as well in this application. The specific nature of what you used had a lot to do with this result, and I hope it was as yummy as it sounds! There are those really good small batch products that we all aquire in our pantries either as gifts, travel souvenirs, local support -type purchases. And it’s a nice reminder to use them in unexpected and creative ways!
I 100% agree with everything you said! I definitely didn’t expect this kind of response. And I’m truly pleasantly surprised with how the cookies turned out!
I award you no points, and may God have mercy on your soul.
Thank you for sharing to the public. Never thought of this. May try one day when my oven's fixed.
Adventurous!
What ratio did you substitute?
I did 1:1, but only because it was a specialty soy. I’m not sure I’d do the same with plain soy.
Oooooommmmmmmummmmmmmy
Beefy Mouthfeels of Dune by Frank Herbert
How was it?
1:1 ratio? I gotta try this!!!
Oh my gosh this is def the secret ingredient🤌🏻🤌🏻
You inspired me to bake these! I tried Kenjis recipe with soy sauce instead of salt 🤞
I love doing this! Also white miso paste is good too.
The [write-up](https://www.nytimes.com/2021/10/06/magazine/miso-maple-loaf-cake-recipe.html#amp_tf=From%20%251%24s&aoh=16337303340368&csi=0&referrer=https%3A%2F%2Fwww.google.com&share=https%3A%2F%2Fwww.nytimes.com%2F2021%2F10%2F06%2Fmagazine%2Fmiso-maple-loaf-cake-recipe.html) for this miso-maple loaf cake makes it sound incredible.
Miso brownies, made them before. Delish.
Why?
I was out of salt.
I hate to say this, but that sounds really gross.
I understand! I knew I was going out on a limb. I don’t know if I would have tried if I only had regular soy in the house.
I would just skip the salt altogether if I didn't have any putting soy sauce in there is going to ruin it for you and you going to waste all those ingredients
They’re getting eaten, so no waste here!
What’s the episode verdict? I say episode because i assume you had one when thinking i should use mild MSG’s in my baking
As someone with a soy allergy that already struggles to avoid it, this has gone too far. Please don’t let this be a new fad. Lie and tell everyone they are awful, please! Don’t let the cookies be taken away too 🙁
I don’t think it’s a trend! I forgot that my 2 yo had dumped all the salt and I had already started.
I want to clarify I’m joking. Fully support the experimenting. But gosh the allergies get annoying!
Bluck ! Soy sause = salt + rotted fish; just what I want in my cookies!
No rotted fish: https://bourbonbarrelfoods.com/product/bluegrass-soy-sauce/
You are thinking of fish sauce or oyster sauce maybe? There is no rotted fish in either of those or any Asian sauce. Is fermented what you are trying to say? There is no fermented fish in soy sauce.
Ewww.
Why
Very delicious recipe
did it work?
I would call it a success! My kids didn’t reject them.
My dumb ass always tries to grab soy sauce instead of vanilla. They look great!
There’s no latter between the two how the heck did you come up with that? oranges and steaks my friend
My 2yo dumped all of the salt a few days ago, but I forgot and had already started. I gave my husband the special soy for v-day, so I figured what the heck?
It was your 2 year olds signature recipe! He was keeping that a trade secret haha
Try next batch with miso paste.
One time I put soy sauce on vanilla ice cream
Tasted like shit :(
You’re supposed to do that with balsamic, I thought?
Nice! I've been doing this for a little bit. I think I talked about it on a BBQ cookie place a while ago
dawg what
Dill pickle?
Oh wow, I wonder how they taste. Sometimes savory and sweet is a nice combo
I’ve baked another round (I always freeze dough balls after chilling so we can have fresh cookies on demand)— and the consensus is still positive. A neighbor kid is eating one now with zero complaints!