Many fat sources contain a decent amount of water (such as butter), so you can't just swap one fat source out for another without making some tweaks to the recipe. TL DR: Fat not only gives cookies favor, but significantly impacts their spread - so choose wisely. But what happens when you swap in another type of fat and ditch the creaming method altogether? We decided to test it out. Will likely make again, if only to eat all the dough.Butter is one of the building blocks of cookies - and in many recipes, it's used as both a fat source and a leavening agent when creamed with sugar. Very odd, but still very tasty even through the toasty crust. They still burned when we only cooked them for 10 and 8 minutes even. I second the other reviewer about the cook time/burning. The flavor of these cookies is great! The dough is probably the best I've ever eaten. I followed the baking instructions, including using the parchment paper and adjusting the cookie sheets mid-bake. Other reviews mentioned issues with burning, but I didn’t have any trouble. Crispy on the edges, soft in the middle, and the miso balances out the sweetness by adding a salty/rich element. There are few things I love more than a good chocolate chip cookie and this is a good one. I made half the recipe and it made about 16 cookies.
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They bake/brown super fast so I pulled them out around 10:30-11 min mark. I couldn't stop eating the leftover dough before baking. The miso definitely brings out the umami flavor. Will continue to experiment w/ temp & timing.ĭelicious cookies and cookie dough. Turned out great.įlavor of dough is good but like others have said my cookies burnt on the bottom and are cake like otherwise. Made this recipe today and the only thing that I did different was I used finishing salt on top of the ball just before baking. (I have had to ration them, they are that good.) A week later, these cookies are still moist and soft. You do need to be on top of rotating the trays.
#Tasty recipes chocolate chip cookies free#
Perfect!Įxcellent cookies! I am gluten free and used Cup4Cup in place of flour. The bottoms were nicely browned, with a bit of crisp, chewy texture and a soft inside. I baked at 350 for 12-13 minutes due to the other very helpful reviews and I was happy with that decision. Tasty variation on a classic! Love that the miso cuts the sweetness a bit. We even found a picture of them on Pinterest but the link takes us to this recipe. Where can we find the old recipe? These look very different, hers were flat and crispy and chewy. My friend made the old miso chocolate chunk cookie recipe a few years ago and they were SO GOOD. Wish the recipe was consistently in grams though. Over-all, it was an interesting recipe to add to my collection of cookie recipes.ĭelicious! Tastes SO good. I prefer a chewy CCC and next time will add a little tapioca flour to the dry ingredients. They are not quite The Best chocolate chip cookie I have ever had but I saved some cookie dough in the frig and will make a batch tomorrow and compare. The finished product was interesting and very yummy. The cookie dough was delicious and I definitely ate enough dough to satisfy my sweet tooth. They have been a curiosity to me since I saw the recipe around Christmas time. It's a good cookie, but not as good as BA's Browned Butter cookies, so why not just make those? 350 degrees for the same time as in the recipe resulted in perfectly browned but not burnt cookies. The cookies burned every time at 375, which affected the flavor, and resulted in a drier cookie. Why did i just preheat my oven in order to chill my dough for an hour. They came out very soft, so I left the cookies on the baking tray for 5 min to cook a little longer in the residual heat, and then moved them off the tray.
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I also followed what the other comments said and baked for 12-13 min at 350 instead of 375. The cookies tasted very good, but I couldn't taste the miso at all. My question exactly : why are we told to pre-heat the oven at the start of the recipe, and then told to put the dough in the fridge for an hour? Why do far too many recipes tell us to pre-heat the oven, rather than using the smarter, more energy-conserving directive of "place baking sheet into pre-heated 375 degree oven?" I’ll probably try them again with a little less flour and baking soda and a lower oven temp. The miso flavour is very very minimal but there is a slight saltiness to them from the miso. Or maybe the baking temperature or time? I did 350F for 13minutes and the cookies turned out cakey in the middle and crunchy on the outside. I think the ratios must be off for these.