Science Memes

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Too Much (mander.xyz)

submitted 3 weeks ago by [email protected] to c/[email protected]

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[–] [email protected] 46 points 3 weeks ago (2 children)

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.

[–] [email protected] 31 points 3 weeks ago (1 children)

I was going to say, the butter one looks correct to me.

[–] [email protected] 16 points 3 weeks ago (1 children)

And the sugar one looks like a Subway cookie

[–] [email protected] 14 points 3 weeks ago* (last edited 3 weeks ago)

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.

[–] [email protected] 11 points 3 weeks ago

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.