I like to use a higher ratio of brown sugar and butter, and anybody who wants to take my soft chewy cookies from me can fight me.
I was going to say, the butter one looks correct to me.
And the sugar one looks like a Subway cookie
Otis Spunkmeyer is the brand. We use the same cookies at my job. The secret is to let them sit for about 20-30 minutes after pulling the dough from the freezer(it’s pre-shaped discs), and only bake them for 10-12 minutes at 350 fahrenheit instead of the recommended 15-16.
EDIT: And to anyone who loves those mini chocolate chip cookies some bakeries carry, Hope’s Country Fresh Cookies. Same thing, let 'em thaw a little and underbake for a soft, chewy cookie.
EDIT: EDIT: Sorry, I’m bored as fuck at work, and realized I can share another trade secret. Got some of these cookies getting near sell-by? They’ve firmed up. Get yourself a jar of buttercreme icing, and an icing bag. Load the bag up, cut a decent sized point out of the tip, and make sandwich cookies. Fuckin’ bomb, buttercreme works best as the filling.
The America Test Kitchen agrees with you.
Their book goes into extensive detail as to why better and dark brown sugar are important to the recipe.
I found that out the hard way, trying to make a cookie the size of a brown dwarf star. I shook the flour bag a little too vigorously and, uh-oh spagettification-o’s.
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Fact: the word for “dough” in Portuguese is “massa” and the word for “mass” in Portuguese is also “massa”
Not a fact: This is why black holes in Portuguese are called doughnut holes.
Instead of chocolate chips, I added raisins and now no one wants my black hole.
Title of your sex tape?
You should be brought before the Hague.
everything reminds me of that one meme
#accidentalblackhole #whoopsiedaisyiendedalllifeonearth
That one in the bottom right looks a bit dense for me.
“dough” and “mass” are the same word in Spanish
