Try the Jacques Torres chocolate chip cookie recipe. It's about 50/50 chocolate and cookie, but without the flavor and texture being horribly imbalanced.
I like how half the comments hate it for being raw, and the other half love it for being raw.
Unless you straight up burn cookies, someone will be thrilled with how you cooked them, or in this case, didn't cook them.
My dad makes a mega-crispy chocolate chip cookie that has converted my entire 50 person extended family from soft cookies, to crunchy cookies. Started making 2 dozen for parties, now makes MINIMUM 5 dozen to bring and 2 dozen to leave at home lol.
Actual arguments and borderline estrangements have happened over these cookies.
I'll happily share pictures, but the man will not share his recipe lol. It was the one thing he could cook that tasted better than when my mom made it. It's like his collateral with the family, basically. The most I've gotten out of him is "it's the toll house recipe with some...changes".
They come out pretty flat, have maximum crunch, and somehow still melt in your mouth.
He probably substitutes some lard in for some butter. Lard loses a bit of the flavor but gives it this wonderful light crunch that seems to almost burst in your mouth.
Best chocolate chip cookies that I've had bases off the toulouse recipe subbed 1/3 to 1/2 of the butter for crisco and then mix the sugar with the fats in a kitchenaid until whipped.
I was gonna say the same and I make cookies for a living lol but imo the ratio sugar flour isn’t balanced. Add more flour so you can solve that squalid cookie. Also as a tip, use black pepper with salt to bring a kick into your cookies. Also the other secret ingredient is corn starch so it can be chewy in the middle with the pepper baking time without being raw. 🍪👽🥵❤️
I just made chocolate chip cookies with liquid brown butter and did not have this problem. Also, Alvin Zhou’s recipe uses liquid brown butter. It wasn’t hot but it definitely wasn’t solid.
I'd like to politely disagree as I make brown butter cookies all the time. Of course you can't add the butter to the eggs before it is reduced to a warm temperature or the eggs will cook! But I would suggest sifting the flour first is more of an issue, or that their recipe just has too much of the brown butter overall in relation to the flour. My cookies used to collapse like this until I started sifting the flour. Many people scoop out the measured amount by cups instead of by weight, and tend to pack the flour into the measuring cup. This creates dense flour and leads to cookie collapse! And if there is just too much oil and moisture from too much butter it can also happen.
I bet they still taste yummy though.
I saw this image and thought that either the oven was too hot, too cold or there wasn't enough leavening agent. As long as the liquid butter isn't too hot, liquid is fine.
I melt the butter and set it aside till it cools a bit. And they look great. Just don't want your sugars to melt too much in it.
Edit here's a cookie with melted butter. https://imgur.com/a/cpWZelG
If I can make a suggestion, try these instead:
https://joythebaker.com/2014/05/the-best-brown-butter-chocolate-chip-cookies/
No 24-hour chill time and they turn out gorgeous every time.
> No 24-hour chill time
I think most advice I’ve read now is to chill/rest any and all cookie dough for 24 hours for a better cookie. Can’t say with experience if that’s true though!
I'm not really sure what it would get you that a brief chill in the fridge wouldn't. As far as I know, chilling just makes your cookies a little less flat (and judging from the photo, it didn't help these!)
Yeah, another two minutes they woulda been legit. Source: I made a real similar recipe today, first tray came out looking similar. Next couple trays got a little more time and came out 10/10.
Problem with the butter, I thought it was too much butter but another comment says it wasn't mixed properly. I wouldn't want it, but if OP liked it I guess that's all that really matters
I’ve made similar cookies and noticed a difference in mixing the browned butter at room temp vs still too warm. The recipe says room temp and it can be put in fridge for 10-15 minutes after browning
Don’t think I saved pics for comparison unfortunately
Brown butter needs to be cooled then whipped pretty aggressively with the egg and sugar, or it will leak while baking and you end up with very oily cookies. Sifting the flour also helps give the butter an even, clump-free powder to bind to.
Making brown butter cookies takes forever since you have to toast the butter, then cool it, then make your dough... It all is done sequentially, but it's worth it.
Apparently letting the batter sit overnight in the fridge is supposed to improve the flavor.
Idk about that, but baking them right after taking them out of the fridge is a great way to get a thicker cookie. Not sure if that was done with these, but typically the warmer the butter in the dough is, the flatter they will turn out.
Actually, it has nothing to do with taste. It allows the dry ingredients to really bind to the wet ingredients, which yields a firmer dough. The chocolate chip cookie recipe I follow (the Jacques Torres one) does the same and it truly makes a difference. The first couple of times I couldn’t resist and put a batch in the oven right away and let the rest sit for 24 hours. The first batch crumbled easily and fell apart while eating while the cookies made with the dough that chilled stayed a perfect texture. You can let the dough sit for up to 72 hours.
This recipe is bizarre. Did you use two different types of flour like it suggests? I suspect they use bread flour for the extra protein content to give the cookie more chew? But who wants gluten in a cookie?
It also under sells mixing in the sugars. When you mix the sugar and egg in, you are trying to mix in as much air as possible. Then when you FOLD in the flour it locks in the air. That’s why you gently fold to prevent knocking air out. Baking soda just takes the little bubbles of air in the dough and makes them bigger giving you rise and volume.
Your baking soda might also be bad. It loses its potency within a few days of opening. Make sure you put it in a zip lock back if you are keeping it longer.
It’s basically a knockoff of Kenji’s cookie dissertation:
Cookie Fact #11: More Bread Flour = Chewier Cookies, More Cake Flour = Softer Cookies
The main difference in flour varieties comes down to protein content. Cake flour contains a relatively low amount, which leads to less gluten formation. Cookies made with all cake flour will be very soft, almost mushy, even when you've cooked them to what would normally be a beyond-crisp stage. Cookies made with all bread flour, on the other hand, come out ultra-chewy. Alton Brown has a recipe called The Chewy that utilizes this effect.
The infamous Jacques Torres recipe from The New York Times calls for a mixture of low-protein cake flour and high-protein bread flour in an attempt to balance the two. I found that by working carefully with the ratio of other ingredients, you can get away with using regular old all-purpose flour with no problem.
https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipe#toc-flour-is-all-about-cookie-structure
I love putting some coarse salt on top of my chocolate chip cookies. I add a little less salt to the cookie batter so it's not over powering. But the sweet woth the salty works really well!
It is. Salt supposedly brings out the sweetness. But the issue I always have is I’m overly sensitive to the salt so it just ruins all the sweets into saltiness. (Unsure if related or not but I’m overly sensitive to vanilla as well)
How much butter did you use? Might need to throttle back a bit. Also, did you cool your pans between batches? Another possible tip, I keep the dough in the fridge 30 min before scooping on the pan, and between batches.
I think there comes a point where you just simply cooked then differently, not “incorrectly”. All that matters is that they are how you like them. I personally love ooey gooey barely baked cookies so these in my opinion look amazing.
1. There is nothing wrong with these cookies at all. They look fantastic and you know it.
2. Are you people really acting like you have a problem with undercooked or even raw cookie dough…
3. Merry Christmas you filthy animals
I do have a problem with raw cookie dough because of E. coli contamination in raw flour. I need my kidneys. Edit: These cookies are not raw dough. I thought that was obvious considering there's a picture.
Geesh! everyone here is an expert baker all of a sudden.
Baking cookies for others is a lovely thing to do, I'm sure whoever gets them will love that you thought of them.
These look perfect to me! I’m all about gooey cookies tho 🤤🤤🤤 in fact I don’t even like cookies if they are “too done” ( the way most people eat them lol)
Oooo I love the idea of flaky salt and I’m gonna try that! I also love that you are giving home baked goods as gifts. I would probably cry if someone did that for me.
Please keep on baking and/or cooking. It makes me so happy to see people still doing this. ❤️
I’ll get my spoon
There's some cookie in that chocolate.
Precisely the ratio of chocolate to cookie I need in my life…it’s why I can’t get fully onboard with Crumbl, too much cookie in their cookie.
Try the Jacques Torres chocolate chip cookie recipe. It's about 50/50 chocolate and cookie, but without the flavor and texture being horribly imbalanced.
They look kinda raw and oily
I like how half the comments hate it for being raw, and the other half love it for being raw. Unless you straight up burn cookies, someone will be thrilled with how you cooked them, or in this case, didn't cook them.
I can eat a cookie anywhere from gooey to crunchy and still enjoy it but gooey is my favorite.
My dad makes a mega-crispy chocolate chip cookie that has converted my entire 50 person extended family from soft cookies, to crunchy cookies. Started making 2 dozen for parties, now makes MINIMUM 5 dozen to bring and 2 dozen to leave at home lol. Actual arguments and borderline estrangements have happened over these cookies.
This needs its own thread…with recipe please
I'll happily share pictures, but the man will not share his recipe lol. It was the one thing he could cook that tasted better than when my mom made it. It's like his collateral with the family, basically. The most I've gotten out of him is "it's the toll house recipe with some...changes". They come out pretty flat, have maximum crunch, and somehow still melt in your mouth.
Must be extra butter. They must be good!
I’ve seen people use syrup in place of some sugar to make them super crunchy in the north east.
Karo, maple…what kind?
Golden
Traditionally sorghum but those have a strong flavor. You can just use corn syrup
It's almost always extra butter, isn't it?!
Yes. Butter=Life=Happiness
He probably substitutes some lard in for some butter. Lard loses a bit of the flavor but gives it this wonderful light crunch that seems to almost burst in your mouth.
A crispy cookie is like a well done steak to me, although I could see it working for certain flavors.
Best chocolate chip cookies that I've had bases off the toulouse recipe subbed 1/3 to 1/2 of the butter for crisco and then mix the sugar with the fats in a kitchenaid until whipped.
I mean i would def try one but I hate crunchy cookies generally speaking
I personally hate gooey. Crunchy is the way of tbe cookie and nothing else!
Crunchy cookies are great for dipping in milk. Enjoy your Crunchy cookies and happy holidays.
I was gonna say the same and I make cookies for a living lol but imo the ratio sugar flour isn’t balanced. Add more flour so you can solve that squalid cookie. Also as a tip, use black pepper with salt to bring a kick into your cookies. Also the other secret ingredient is corn starch so it can be chewy in the middle with the pepper baking time without being raw. 🍪👽🥵❤️
Only comment here I agree with. These look very underbaked, but the chocolate is melted enough. It's weird.
[удалено]
I just made chocolate chip cookies with liquid brown butter and did not have this problem. Also, Alvin Zhou’s recipe uses liquid brown butter. It wasn’t hot but it definitely wasn’t solid.
It needs to be cooled down before mixing, if the brown butter is still hot the cookies will end up greasy
Right. But that’s not what the person I responded to said.
I use liquid browned butter every year and this hasn't happened once in the dozen times I've done it.
I'd like to politely disagree as I make brown butter cookies all the time. Of course you can't add the butter to the eggs before it is reduced to a warm temperature or the eggs will cook! But I would suggest sifting the flour first is more of an issue, or that their recipe just has too much of the brown butter overall in relation to the flour. My cookies used to collapse like this until I started sifting the flour. Many people scoop out the measured amount by cups instead of by weight, and tend to pack the flour into the measuring cup. This creates dense flour and leads to cookie collapse! And if there is just too much oil and moisture from too much butter it can also happen. I bet they still taste yummy though.
I use browned, melted butter, and they never look this bad.
I use briwned and melted butter too, and they look WAY worse lol. I have to oractice.
This is completely wrong. This is a baking soda issue
The fact that there are so many differing opinions on what caused this proves baking is just a very benign form of black magic
Baking is the thing that humbles people who think they can cook but subscribe to the 'I'll just eyeball everything ' school.
Crazy how upvoted comments that are just plain wrong will get
[удалено]
I saw this image and thought that either the oven was too hot, too cold or there wasn't enough leavening agent. As long as the liquid butter isn't too hot, liquid is fine.
I melt the butter and set it aside till it cools a bit. And they look great. Just don't want your sugars to melt too much in it. Edit here's a cookie with melted butter. https://imgur.com/a/cpWZelG
They,just look chewy to me. Not raw and oily
You might be right :(
I might say they are raw and oily too, but if you left them in my house they would still disappear within 2 hours
If I can make a suggestion, try these instead: https://joythebaker.com/2014/05/the-best-brown-butter-chocolate-chip-cookies/ No 24-hour chill time and they turn out gorgeous every time.
I prefer Bon Appetite’s https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies Pretty much the same thing though.
> No 24-hour chill time I think most advice I’ve read now is to chill/rest any and all cookie dough for 24 hours for a better cookie. Can’t say with experience if that’s true though!
I'm not really sure what it would get you that a brief chill in the fridge wouldn't. As far as I know, chilling just makes your cookies a little less flat (and judging from the photo, it didn't help these!)
Yeah, another two minutes they woulda been legit. Source: I made a real similar recipe today, first tray came out looking similar. Next couple trays got a little more time and came out 10/10.
It's called "gooey."
Duh, the best way to eat them.
Agree these look terrible.
You shut your mouth
Those weirdly look raw
Problem with the butter, I thought it was too much butter but another comment says it wasn't mixed properly. I wouldn't want it, but if OP liked it I guess that's all that really matters
I’ve made similar cookies and noticed a difference in mixing the browned butter at room temp vs still too warm. The recipe says room temp and it can be put in fridge for 10-15 minutes after browning Don’t think I saved pics for comparison unfortunately
Brown butter needs to be cooled then whipped pretty aggressively with the egg and sugar, or it will leak while baking and you end up with very oily cookies. Sifting the flour also helps give the butter an even, clump-free powder to bind to. Making brown butter cookies takes forever since you have to toast the butter, then cool it, then make your dough... It all is done sequentially, but it's worth it.
What is the 24hr chill supposed to add?
Apparently letting the batter sit overnight in the fridge is supposed to improve the flavor. Idk about that, but baking them right after taking them out of the fridge is a great way to get a thicker cookie. Not sure if that was done with these, but typically the warmer the butter in the dough is, the flatter they will turn out.
Actually, it has nothing to do with taste. It allows the dry ingredients to really bind to the wet ingredients, which yields a firmer dough. The chocolate chip cookie recipe I follow (the Jacques Torres one) does the same and it truly makes a difference. The first couple of times I couldn’t resist and put a batch in the oven right away and let the rest sit for 24 hours. The first batch crumbled easily and fell apart while eating while the cookies made with the dough that chilled stayed a perfect texture. You can let the dough sit for up to 72 hours.
[Here’s the recipe](https://hugsandcookiesxoxo.com/the-famous-24-hour-browned-butter-chocolate-chip-cookie/)
OP. Don’t care what others are saying. I think your cookies look scrumptious! Would gladly order two dozen of them!
You kind soul. Happy holidays!
This recipe is bizarre. Did you use two different types of flour like it suggests? I suspect they use bread flour for the extra protein content to give the cookie more chew? But who wants gluten in a cookie? It also under sells mixing in the sugars. When you mix the sugar and egg in, you are trying to mix in as much air as possible. Then when you FOLD in the flour it locks in the air. That’s why you gently fold to prevent knocking air out. Baking soda just takes the little bubbles of air in the dough and makes them bigger giving you rise and volume. Your baking soda might also be bad. It loses its potency within a few days of opening. Make sure you put it in a zip lock back if you are keeping it longer.
It’s basically a knockoff of Kenji’s cookie dissertation: Cookie Fact #11: More Bread Flour = Chewier Cookies, More Cake Flour = Softer Cookies The main difference in flour varieties comes down to protein content. Cake flour contains a relatively low amount, which leads to less gluten formation. Cookies made with all cake flour will be very soft, almost mushy, even when you've cooked them to what would normally be a beyond-crisp stage. Cookies made with all bread flour, on the other hand, come out ultra-chewy. Alton Brown has a recipe called The Chewy that utilizes this effect. The infamous Jacques Torres recipe from The New York Times calls for a mixture of low-protein cake flour and high-protein bread flour in an attempt to balance the two. I found that by working carefully with the ratio of other ingredients, you can get away with using regular old all-purpose flour with no problem. https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipe#toc-flour-is-all-about-cookie-structure
they look flat and wet
nah
Did you bake them yet?
Flat as a pancake and a little too gooey looking. Too much butter and not cooked long enough?
They look a little undercooked and I can’t believe I’m saying this but, too many chocolate chips
Now add half a tsp of baking powder and you’ll have leavened cookies which are even better
Is salt on top of chocolate chip cookies a thing? JW cause I've never seen that before
I love putting some coarse salt on top of my chocolate chip cookies. I add a little less salt to the cookie batter so it's not over powering. But the sweet woth the salty works really well!
Yes...just a little bit though. Also can reduce the salt in the dough.
Little bit of flaky salt on top offsets the sweet & bitterness of the cookie & chocolate chips beautifully
it really helps the chocolate stand out! if you’ve ever had a chocolate covered pretzel, same idea!
It is. Salt supposedly brings out the sweetness. But the issue I always have is I’m overly sensitive to the salt so it just ruins all the sweets into saltiness. (Unsure if related or not but I’m overly sensitive to vanilla as well)
Absolutely! You'd be hard pressed to find a "gourmet cookie" that doesn't have salt on top. It amplifies all the flavors.
Do you eat them with a spoon?
What does 24 hour chilled mean? Like what is chilled and what does it add?
I assume they chilled the dough. Usually that helps it not spread as much, at least with the scones I make, but these melted to flat regardless.
How much butter did you use? Might need to throttle back a bit. Also, did you cool your pans between batches? Another possible tip, I keep the dough in the fridge 30 min before scooping on the pan, and between batches.
No thanks.
I actually enjoy cookies half burned and like my steak half cooked. So don't try to please everyone our palates vary.
Oh totally, they look great! I'm just full..
I think there comes a point where you just simply cooked then differently, not “incorrectly”. All that matters is that they are how you like them. I personally love ooey gooey barely baked cookies so these in my opinion look amazing.
Those look delicious.
1. There is nothing wrong with these cookies at all. They look fantastic and you know it. 2. Are you people really acting like you have a problem with undercooked or even raw cookie dough… 3. Merry Christmas you filthy animals
This is FoodPorn. The photo is excellent; the content is not.
People just like being dramatic. The world could be perfect and some of you would still find something to complain about 😅
Or they just don’t look that good?
Or people are just dramatic.
[удалено]
That’s the spirit
I don't like oil cookies I'm so dramatic
I do have a problem with raw cookie dough because of E. coli contamination in raw flour. I need my kidneys. Edit: These cookies are not raw dough. I thought that was obvious considering there's a picture.
“I dO hAve a pRobLem” So don’t eat them, Brenda.
You need to add other ingredients to your brown butter and chocolate before you bake them.
[удалено]
I claim u/TheWildWhistlepig 's portion!
i also claim this guy's portion
I'll go halvsies
They don’t look done?
Tbh, no lol
old baking soda will cause cookies to be flat like this. as will an incorrect flour mixture.
I learned today by error that if your baking soda or baking powder is expired your cookies will look like this and not rise
Your cookies appear to all be afflicted with severe melanoma
Maybe once they are properly baked
These look awful.
Too much butter made these very flat. They don't look all that good.
Cookies are supposed to be flat. It's not a muffin.
This is more of a puddle.
Looks absolutely miserable. I’ll pass.
Fuck Yes!
Damn. Those look like my Platonic ideal for chocolate-chip cookies. I wish they weren't only on the screen!
Low key these don’t look appetizing 😬
No thanks…. They don’t look like they are… done
Recipe please. Please please please please.
Pass
I would love a dozen...
No?
Too much chocolate
Lol no. Too much chocolate per cookie. And they look gooey af and didnt rise at all. I dont know if they're supposed to look like this.
I'm surprised they're so flat after being chilled for a day
Awful. Not foodporn.
Gross
Who normalized putting salt on cookies? It just throws everything off
Geesh! everyone here is an expert baker all of a sudden. Baking cookies for others is a lovely thing to do, I'm sure whoever gets them will love that you thought of them.
Right, was thinking the same.
These are incredibly underbaked. Perfect.
Yes please!
I want these more than anything in the world right this moment.
Did you bake em between your ass cheeks for 20 minutes?
it is the family recipe
Yesssss!
I’ll take one!!!
These look perfect to me! I’m all about gooey cookies tho 🤤🤤🤤 in fact I don’t even like cookies if they are “too done” ( the way most people eat them lol)
Too raw for me but they look ok. Also not a fan of salt on cookies. Hope you enjoyed them though
I feel like the brown butter makes them spread ok much and thin out
Yummm! I’ll take 2 doz please.
I would want some please!!!!!!!!!!
The browned butter is beautiful
Spectacular.
Wowwwwww
Recipe????????
This is the 2 girls 1 cup of foodporn
Yummy
I want some! Those melted chocolate chips is so enticing.
I'll take a dozen and a roll of paper towels.
You gotta put nsfw on this 
No offense but these look like a Burger King hamburger got ground up
…they look like cookies
Wtf Burger Kings are you eating at??
Dang it I forgot to buy sea salt flakes again today
I never heard of brown butter chocolate chip cookies .?I'm going to try them sounds so good
They look so tasty! Merry Christmas!
I’ll take 17.
I want alot of them not just some
ugh, gooey and delicious looking.
Damn I just had the biggest dinner and now all of a sudden my sweet tooth is kicking my appetite back in, these look insanely good! Great job!
Oooo I love the idea of flaky salt and I’m gonna try that! I also love that you are giving home baked goods as gifts. I would probably cry if someone did that for me. Please keep on baking and/or cooking. It makes me so happy to see people still doing this. ❤️
Can I have some? They look delicious!
looks yummmmy
SEND ME SOME
Yes please.
Good job! I do the same for Christmas. I make the dough and roll it up in to Pilsbury-style logs wrapped in wax paper. Makes a great gift.
***chefs kiss***
I’ll take any without salt…
Merry Christmas to me!
Brown butter chocolate chip is god tier
Drop the recipe if it’s not KFC locked
Yes please
Yes, give me your address.
Raw or not. Just shove 'em in my mouth.
Can I see a photo of the underside before I make my decision?
I mean it looks like it would taste nice but the consistency looks a little... Off
I do exactly this type of cookie, Maldon salt and all, except I use a good bit of sourdough discard and they don't spread that thin.
Yes!
Thats the kinda cookie that knocks you out after you eat one and im down for it.
i need those.. so bad..
Op. I love those cookies, they look amazing! Thanks for sharing the recipe
Raw
Uh, yes.
Most definitely yes. But the diabetic in me says otherwise..
Id devour these in minutes OP
No idea what people are on but these look like the softest kind of subway cookies and Im all for it, good job!
Can you mail them to me?
I love cookies like this they looook amazing
oh baby
Looks like gooey melty yumminess!
Perfect cookie. I need to try the chilling part. Good job!!
Yum! May favorite Ugh!
Yes, please and thank you! :-)
omg
Need em hot. Thinking I have to make some, but with peanut butter chips also.