Anyong! You never explained why you used cold, chopped butter instead of melting it first. I would use cold butter to make more crumbly things like pie crust. Care to enlighten me?
Anyong! It's to prevent the creaming of the butter and sugar, which can cause too much aeration in the dough, which can cause the cookies to rise-and then fall-in the oven, resulting in a flat cookie. Therefore, using cold butter in this recipe (and not overmixing) will help you maintain the fatness of this cookie as well the crispy outer shell and gooey molten center. I hope this helps!
@@a.j.9727 These are general principles that have been dialed in for this recipe. There are many components that can change the texture and shape of your cookie.
I think it’s worth a shot making those substitutions. Can’t guarantee exact results because any ingredient swap can change a baking recipe, but I think you will be able to attain something close to the desired result…
I'm not sure if cornflour will be a good substitute. Tapioca starch is fantastic when you want vegan cookies to bind well and give that chewy & crispy texture. I highly recommend it. I use tapioca starch for all my vegan cookie recipes, which is something I learned working with many top vegan pastry chefs.
Hi! I've never tried it wit flax egg. I honestly won't know until i try it since baking is such a science. I know a mashed ripe banana would work as a substitution if you want to try that.
It will have to be a different recipe because changing one ingredient in baking changes everything. I will post a gluten free chocolate chip cookie recipe in the future!
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
I have to try this. Cookies are my absolute favorite!
I made the banana bread from last week a couple days ago and it was awesome!
Thanks Atulya!
Hey Nick! Yes, you gotta try this!! It's especially so good if you underbake the middle. So glad to hear that you enjoyed the banana bread recipe!
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Like the way you explain in detail... sounds & looks yummy! Have to try them out for sure...
Thank you!! Please do try them!
omg Atulya you've done it again with the cookie recipes!!! these look amazing, thank you for sharing:)
Thank you Chelsea!
These cookies are perfect! Thank you!!
Aw so glad you like them! 😊🫰
Good idea of storing the cookie dough!!
The cookie looks delicious!!!
Thank you! Yes, nothing beats a freshly baked cookie on the fly!
that looks very tasty and yummy and delicious
Thank you!!
Cookie heaven!
The best cookies 👏👏
Thank you!!
Looks DELICIOUS 😍😍😍😍
Thank you!!
I made them all the time they’re delicious everybody ask me fir the recipe
Yay! Happy to hear that everyone loved the cookies. You must have baked them really well. 😊
Nice
Can eye use tapioca flour
Anyong! You never explained why you used cold, chopped butter instead of melting it first. I would use cold butter to make more crumbly things like pie crust. Care to enlighten me?
Anyong! It's to prevent the creaming of the butter and sugar, which can cause too much aeration in the dough, which can cause the cookies to rise-and then fall-in the oven, resulting in a flat cookie. Therefore, using cold butter in this recipe (and not overmixing) will help you maintain the fatness of this cookie as well the crispy outer shell and gooey molten center. I hope this helps!
@@chefatulya Gotcha, but are you speaking in the context of this particular recipe, or in general?
@@a.j.9727 These are general principles that have been dialed in for this recipe. There are many components that can change the texture and shape of your cookie.
Can we use flex eggs instead of apple sauce
Thn for the recipe..Can I use chia egg instead of apple sauce and potato starch instead of tapioca?? Kindly advise
I think it’s worth a shot making those substitutions. Can’t guarantee exact results because any ingredient swap can change a baking recipe, but I think you will be able to attain something close to the desired result…
@@chefatulya thank you dear. Am gonna try it and will let you know .
Hello there thank you for the recipe. Can I use cornflour instead of tapioca starch
I'm not sure if cornflour will be a good substitute. Tapioca starch is fantastic when you want vegan cookies to bind well and give that chewy & crispy texture. I highly recommend it. I use tapioca starch for all my vegan cookie recipes, which is something I learned working with many top vegan pastry chefs.
@@chefatulya thank you so much
YW!! Goodluck making the cookies!!
How do you store these cookies?
can i use corn starch instead tapioca starch?
I think it will work, but tapioca starch is best for vegan baking. It's a bit more binding than cornstarch and gives cookies a really great texture
Can i use flax egg instead of apple sauce?
Hi! I've never tried it wit flax egg. I honestly won't know until i try it since baking is such a science. I know a mashed ripe banana would work as a substitution if you want to try that.
Hi, can this be made to be gluten free as well? If yes, how can I do it? Thank you!
It will have to be a different recipe because changing one ingredient in baking changes everything. I will post a gluten free chocolate chip cookie recipe in the future!
Why does it look so big
Levain bakery is known for their giant cookies!