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.
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
The butter and sugar ones look delicious.
