I actually kinda like the too much flour cookies, they’re kinda chewy but have a lot of cookie in them for the small circle it is, they also just have good mouth feel, I really don’t like crispy things so yeah
I made cookies like that yesterday and the dough was still a tiny bit raw in the middle (I didn't use eggs dw) and oh my goood that's the best thing I've ever tasted
The one with too much flour was so beautiful though! The one that was “just right” didn’t seem very appealing to me. But its all subjective of course! Im very picky about cookies. Something ive started doing lately is replacing some of the sugar with light corn syrup. You do have to adjust the flour a bit, but if you like soft cookies then omg its a GAME CHANGER!!! i definitely used to feel like its so bad to put corn syrup in baked goods.. but like.. its already a cookie. And white sugar is already refined so i think we are joking ourselves if it seems less bad. Anyways yea, the corn syrup keeps the cookies so perfectly soft and they stay that way for a while. I used to always keep my cookies in the freezer so they wont dry out because they would dry out within a day of being in a sealed container… but after the corn syrup, now they can last multiple days without drying. Anyways i never see people using corn syrup in cookie recipes so i thought i would share because its such a game changer.
All of these cookies look good. Depending on my mood and what kind of cookie I want, I use a little too much or too little flour and I use different temperature butter. 🧐
This is a great video! I usually test it by touching the dough with my finger - if a lot of dough sticks to it I need more flour, if no dough at all sticks to it I need more liquid, if I have a few dots/crumbles of dough sticking to my finger I’m good!!
This is a good informative video! All 3 look great and I’m sure taste great too! So it boils down to texture preference with the “normal” being the standard base formula. 🤤🍪
Thank you and thank god for your video - I've made puffy choco chip cookies twice this week and I've been wondering why they weren't spread out at all.
I baked cookies yesterday and wondered what I did wrong, now I know that I just used too much flour! Thank you so much for the tip!!! Hopefully my next cookies well go well
Bonjour and Howdy from a Texan in France. They don't even sell "Measuring Cups" over here ... everything is "Grams" and measured by weight. Tough to overcome growing up and still having recipes in US units of measure. Lots of "eyeballing" goes on in my kitchen LOL.
Honestly I like mine similar to the over flour one but my recipe is slightly different to others as there are people in my family who can’t digest gluten and I have had to adapt it but I’ve made one that is crunchy, chewy, cakey and soft all at once I love it
When I was making cookies when I was younger, I kept getting bigger cookies and it was annoying and my grandmother made nice flat ones, I never knew why. Now I know.
The correct method to measure flour is to scoop it out with a measuring cup the level it off the an offset spatula.shaking it can actually leave u with to little flour.
One time me and my friend were making cookies. We were like 10 or something and we put waaaaaay less flour on accident and it was basically melted chocolate 🤣 it was still pretty good tbh
Idk, I make cookies that look like the perfect mesured one and pack it. Might just be my recipe that prepared for that but mine isn’t all round like that 🤷♀️ but still great tips. I like the softer cookies anyways
I always just scoop and shake. I stopped using a butter knife to scrape the excess off the top because my container opening is only large enough for the measuring cup and it makes a huge mess. I would love to get a scale, but batteries I don't want to have to buy and finding a good non battery powered scale is a pain.
I am trying to make a cookie dupe for a company (holddasugar) that uses vital wheat gluten as the only flour in their cookies. I can't even remotely get the texture to come out properly while using vital wheat gluten. It comes out stretchy / spongy in the wrong way. I've played around with the amount of liquid, temperature, but am not sure what will help. Any suggestions? Help!
Informative, but 130 grams seems heavy, I normally see it as 120 grams for all purpose flour (according to King Arthur flour) and 114 grams for cake flour.
I hate a crispy cookie. Even the edges. I was a soft cookie all the way through. And I want it soft the next day as well. So over flour for me. I also undercook my cookies to make them even softer.
Ngl the cookie w the least amount of flour looks so good
Bit like a brandy snap.
now I wanna try purposefully do too little flour
They are, I’ve done it quite a few times before 😂
Yep, you just don't bake it quite as long to get the perfect chewy/crisp, lacey texture.
exactly what I was thinking. crunchy cookies on top
I actually kinda like the too much flour cookies, they’re kinda chewy but have a lot of cookie in them for the small circle it is, they also just have good mouth feel, I really don’t like crispy things so yeah
Same
I made cookies like that yesterday and the dough was still a tiny bit raw in the middle (I didn't use eggs dw) and oh my goood that's the best thing I've ever tasted
me too
Same
Same
The one with too little flour actually looks good af
Honestly the one with "too much" flour looks DELICIOUS!!
Ik
I intentionally make mine this way
@@hay_67me too I like it this way better
They all do 🤤
Idk, i made a cookie with too much flour like that one and it wasn’t good
Measuring by volume is not done where I live (Asia). Always by weight for dry stuff, and by milliliters for liquid.
same for uk
in europe too
Ok?
Yeah but for us Europeans 1 meter is 1 meter and not 9 n half feets on a grill cheese xD
The one with too much flour was so beautiful though! The one that was “just right” didn’t seem very appealing to me. But its all subjective of course! Im very picky about cookies.
Something ive started doing lately is replacing some of the sugar with light corn syrup. You do have to adjust the flour a bit, but if you like soft cookies then omg its a GAME CHANGER!!! i definitely used to feel like its so bad to put corn syrup in baked goods.. but like.. its already a cookie. And white sugar is already refined so i think we are joking ourselves if it seems less bad. Anyways yea, the corn syrup keeps the cookies so perfectly soft and they stay that way for a while. I used to always keep my cookies in the freezer so they wont dry out because they would dry out within a day of being in a sealed container… but after the corn syrup, now they can last multiple days without drying. Anyways i never see people using corn syrup in cookie recipes so i thought i would share because its such a game changer.
How do you usually adjust the recipes? I'd love to try this!
Adjust the flour up or down?
I’ve heard of this before but completely forgot that it’s an option!
It’s so helpful in baking when recipes describe what the batter should be like.
All of these cookies look good. Depending on my mood and what kind of cookie I want, I use a little too much or too little flour and I use different temperature butter. 🧐
I agree. The only thing missing was a glass of milk.
This is a great video! I usually test it by touching the dough with my finger - if a lot of dough sticks to it I need more flour, if no dough at all sticks to it I need more liquid, if I have a few dots/crumbles of dough sticking to my finger I’m good!!
Correct is relative, depending on how you like your cookies. Give me a puffy over-floured cookie over a thin one any day.
Almost like using weight is more accurate than 'fill a cup with it'
My cookies keep coming out as cakes. They just don't want to be who they truly are 😢
tbh the cookie with the least flour looks the yummiest
This is a good informative video! All 3 look great and I’m sure taste great too! So it boils down to texture preference with the “normal” being the standard base formula. 🤤🍪
Thank you and thank god for your video - I've made puffy choco chip cookies twice this week and I've been wondering why they weren't spread out at all.
or, use a scale instead, lol, they don't cost a lot of money and I find there's less to wash up after
exactly. cheap, easily accessible. less dishes to wash. more precise measuring. unless your baking while camping, get a scale.
1 cup of AP flour is 120g
Facts!
Omg this is why my cookie dough was so dry earlier😭 I needed this 5 hrs ago
Under looking mighty fine
I think we found cookie crumbl's recipe;
Too much flour
They honestly all look delicious 😊
I baked cookies yesterday and wondered what I did wrong, now I know that I just used too much flour!
Thank you so much for the tip!!! Hopefully my next cookies well go well
Different flours have different densities and weigh less / more per cup
All of them look good
I dont see anything WRONG with any of those cookies, its good to have VARIETY🍪
40 year baker here and exact measuring is a fantasy! I've made thousands of batches of cookies and never the same measurements twice!
The one with too much looks the best
Dang this was so helpful! Good to know!
They all look perfect.
In other words: cups don’t work, WEIGH!
That's why you all should use mass measurements.
Tbh if I had to choose only one cookie out of those three I’d do the one with the least it just looks so good
Bonjour and Howdy from a Texan in France. They don't even sell "Measuring Cups" over here ... everything is "Grams" and measured by weight. Tough to overcome growing up and still having recipes in US units of measure. Lots of "eyeballing" goes on in my kitchen LOL.
I like the packed and level method. I bake my cookies on the longer side to get them crunchy.
Honestly Over looks so good 🍪
Honestly I like mine similar to the over flour one but my recipe is slightly different to others as there are people in my family who can’t digest gluten and I have had to adapt it but I’ve made one that is crunchy, chewy, cakey and soft all at once I love it
Thank you! I didn’t add enough flour. I had to have miss measured.
What’s your usual cookie recipe? I’d love to try it
My mind is blown! That explains why whenever I use a measuring cup my cookies come out so bad!
The middle cookie looks best to me!
Is the scooping measure a tablespoon?
It is really useful to have a visual of the dough and the amount of flour added. Thank you for the useful video.
When I was making cookies when I was younger, I kept getting bigger cookies and it was annoying and my grandmother made nice flat ones, I never knew why. Now I know.
Omfg so its not my baking soda making my cookies so puffy!!!!!!! You just saved my life
the not enough flower cookie looks like my kinda cookie ngl
Honestly i would eat all 3 I don't discriminate... All look good.
The correct method to measure flour is to scoop it out with a measuring cup the level it off the an offset spatula.shaking it can actually leave u with to little flour.
we’ll mistakes happen that’s why we don’t give up and keep trying until we eventually get it.
I love the too much flour cookies since I personally don’t like crispy stuff….I just like that mouth feel…and they’re delicious ❤
Thanks! I make pie a lot so this will help when making the dough
Such a good tip!
The too little one looks scrumptious
I wonder if you can do a video comparing types of shortening used in cookies: butter, oil, and vegan butter.
One time me and my friend were making cookies. We were like 10 or something and we put waaaaaay less flour on accident and it was basically melted chocolate 🤣 it was still pretty good tbh
I don’t care, if it’s a cookie it’s in my stomach
Ive always fluffed n scooped it made the most sense
I always do to little flour 😂, the cookie with not enough flour do be busting tho
How about this…. Don’t use cups! Use scales every time
I like lots of spread and crunchy edges
Can we have the recipe?
Ngl, mine, wasnt like any of those 😅
Great experiment!
thank you sm
Idk, I make cookies that look like the perfect mesured one and pack it. Might just be my recipe that prepared for that but mine isn’t all round like that 🤷♀️ but still great tips. I like the softer cookies anyways
I'm gonna tell you right now: All three of those cookies are just right for certain people.
somewhere between just right and over is my goal.
If everyone says my cookies are fire in 3 countries and i do non of this what does that mean??
I bet they all taste great tho
I’ve learned different flour brands may weigh more or less per cup
The important thing is that it's still edible at the end of the day because you ate all three cookies 🍪😮
Which one tasted the best? Lettuce know!
correction: now u see how important it is to not put enough flour in a cookie. mmmmm looks so goooood :3
I prefer the one with more flour though, but it should have had a few more minutes in the oven
But what if the person who made the recipe packed in the flour?
Wow I never knew not to pack the measuring cup
oh my gosh my cookies have been bad for years and i finally know why😊 thank you so much 😁😁
I wanna try the under flower cookie
Now you know just how important it is to use grams instead of cups... 🤦♂️
a cookie is a cookie
you know what i say??
a cookie is a cookie. imma eat it no matter what
I always just scoop and shake. I stopped using a butter knife to scrape the excess off the top because my container opening is only large enough for the measuring cup and it makes a huge mess. I would love to get a scale, but batteries I don't want to have to buy and finding a good non battery powered scale is a pain.
The batteries last months, if not over a year. And scales are soo cheap! Like £10 seriously, your baking will thank you, go and buy electric scales!!!
Why can't Americans just buy a set of kitchen scales and a measuring jug?
Honestly all cookies taste good even bad ones haha
I was alwaus told my butter was too soft but ig I used not enough flower
I am trying to make a cookie dupe for a company (holddasugar) that uses vital wheat gluten as the only flour in their cookies. I can't even remotely get the texture to come out properly while using vital wheat gluten. It comes out stretchy / spongy in the wrong way. I've played around with the amount of liquid, temperature, but am not sure what will help. Any suggestions? Help!
When I make cookies, I add extra chocolate chips so it's soft and chocolatey
How about the other ingredients...? What's wrong with them?
All three where still delicious though
the best cookie here? the raw. gimme that dough.
Over looks good to me 😂
but how do you get rid of the flour after taste cookies have? i dont know what i'm doing wrong?!
I have most definitely been using to much flower
Imma make sure I don’t add enough then
Informative, but 130 grams seems heavy, I normally see it as 120 grams for all purpose flour (according to King Arthur flour) and 114 grams for cake flour.
130 is best. ive seen it range from 120 - 140 for AP, which is nuts
I used to teach 120 when I taught home-ec
Thank you ❤
Not using enough looks the best
I like over perfect to dip in milk
i put 401 instead of 400. now it's 1/400 worse 😓
The 'under' recipe looks delicious
I hate a crispy cookie. Even the edges. I was a soft cookie all the way through. And I want it soft the next day as well. So over flour for me. I also undercook my cookies to make them even softer.
So I think I need to start using less flour, cuz I love me a crunchy cookie.