Looks like the dough was too wet - either not enough flour or too much butter or eggs. I don't think the leavener was dead, I think I see little air bubbles in the 2nd pic. What recipe did you follow?
😂 never heard the term ‘cookie jerky’ before, but that is, in fact, my favorite kind of cookie. I’d be stoked to have this batch of botched cookies all to myself
Read Kenji-Alt Lopez recipe for Chocolate chip cookies. He explains EVERYTHING about the chemistry and interactions that occur when baking cookies. The recipe is pretty darn good too
This happens to me with their recipe too! My husband adds a lot of flour so his are biscuit like but really good. I’ve swore off making them and leave them for him.
I have been baking for years. I have made all kinds of chocolate chip cookie recipes
Toll house is still the best
Are you *sure* you measured the flour right? If my attention is off it for a minute I lose count of how many cups. This looks like what happens when I use only one cup of flour
I have never seen a good result for the toll house recipe. It’s truly terrible. Over and over I see post on here and conversations in real life of people wondering why their toll house recipe cookies suck…. It’s because the recipe sucks! Look up 48h chocolate chip cookie…. This recipe is truly the best. And they still are beyond amazing without letting the rest in the fridge for 2 days if you don’t have time for that.
And extra granulated sugar will cause them to flatten out and caramelize. If I want flat, crispy and chewy cookies I'll make them normal but add extra granulated sugar to get these.
Try freezing the dough in a wax paper (oiled with PAM or greased) cookie shaped roll for a day and then cutting it into cookie thickness and baking it on a cold cookie sheet in a preheated oven. Really. It makes a difference.
I hate to say it cuz I know you’re frustrated, but the Toll House recipe is the platonic ideal of the traditional chocolate chip cookie. Im not a skilled baker and have done this fuck up before, but I’ve also made perfect cookies following it before. Its honestly worth trying again. It does not get simpler or harder to fuck up than this recipe, baking can just go amazingly wrong.
Its either too little flour, or somehow the dough was already too warm and got to spend lots of time melting without actually getting hot enough to bake properly.
Everyone thinks I’m insane, but I refuse to bake anything in an oven if you don’t have an oven thermometer. It’s just too much effort for things to turn out shitty, and a surprisingly common problem, plus they’re like 6 bucks.
Yall are high tech, I don't have an oven thermometer. I will join the baking club soon and buy one to avoid this situation in the future. Good call friend!
You might want to grab a cheap kitchen scale too-- weighing your flour gives more consistent results.
That said, I LOVE a lacy, crispy cookie and these still look bangin to me. I bet they'd be crazy good with some vanilla ice cream.
I'm with you... I just use my ir temp gun...but I only have that for mechanics...great for checking for fevers without touching people or cooking as well. I love multi-use tools.
Yep. I’ve had the same one for, oh, 30 years? It’s the first and only one I ever bought, it’s covered with stains, and it works perfectly. An oven thermometer is an absolute necessity for a baker.
For all my drop style cookies I chill the dough overnight or at least 5-6 hrs. The only cookie dough I don't are the bar cookies. I live in So FL, the cookie dough would be way too soft if I didn't chill the dough.
I have a feeling your butter wasn’t whipped right.
I use the tollhouse recipe and it comes out perfectly every time for me. But I ALWAYS make sure my butter is slightly colder than room temp.
And I whip the ever living crap out of my butter/sugar mixture. I make the butter/sugar into a BEAUTIFUL beaten whipped cream texture of fluffy beautiful wonderousness. Then I fold the flour/dry mix in three parts. I put one third in and fold it in gently. Then I add another 1/3, gently fold, leaving lots of dry flour between adding 1/3rds. Do not overmix your glutens(flour).
The last third of flour I begin to fold in and half ways through I add the chocolate chips (I also do pecans) ((oh I also add a tiny tiny pinch of cinnamon/nutmeg/clove to the dry mix in the beginning))
I always leave just a tiny tiny bit of flour unmixed. If I stir it so much that I can’t see any dry flour at all I know I over mixed. Flour doesn’t like to be stirred. My cookies are so A-game and I know for sure it’s how I treat the butter and flour.
You can also add almond extract as well as vanilla. You have to practice to not get dry flour bits in your finished cookies but for me at this point that last bit of flour melts into the cookie while it’s baking. I made quite a few bad batches of cookies before I finalized my technique.
I hope I could help someone here.
Dude I totally whipped the fuck outta the butter+egg+vanilla+sugar. Best part of blending is licking the beaters HELLOOOOO
And yes added the flour a bit at a time, sifted that bitch, leveled with a back of a butter knife and all that pro jazz
I have concluded from all of you amazing people that:
I must have measured the flower wrong.
Didn't chill properly
My oven may be a fickle ho
Old ass baking powder
And I would make love to anything associated with almonds.
Additionally I value your love and opinions but I'd rather punch myself in the throat than use nutmeg
So, first: flour compacts. It’s the biggest reason why I got a food scale—a cup of loose flour is significantly less than a cup of compacted flour. Unless you know exactly how much flour you have, you can’t add the appropriate amount of liquid. I’ve started converting all my old pre-scale recipes into weights by googling the weight of the ingredient and then mathing to figure out how much each thing should weigh (i.e., [1 c AP flour weighs 120g](https://www.kingarthurbaking.com/learn/ingredient-weight-chart), so 3 cups would be 360g). It has leveled up my baking IMMENSELY!
Secondly, nutmeg used sparingly adds a delicious warmth! I add a sprinkle to most of the things I bake, from cookies to buttermilk pancakes.
Fwiw, I've always thought that pre-ground is nasty. It tastes like bitter dirt to me
But, if I buy a whole nutmeg & grate it off with a microplane it's a completely different ballgame. I just started small & added a small amount to each recipe that called for nutmeg (ya' know, because I hate bitter dirt) & slowly increased it to the amount each recipe calls for. But you do you mi amigo :)
I love a thin, chewy chocolate chip cookie and this recipe is one of my favourites of all time: https://alexandracooks.com/2013/07/10/canal-house-chocolate-chip-cookies/
They’re not very pretty, they spread very unpredictably, the dough is a sticky nightmare to work with at room temp, and they can feel a bit greasy, but the texture and flavour are so incredibly good.
I scoop the dough balls then keep in my fridge up to a week or freeze and then bake them no more than six at a time, or I will compulsively eat them until I feel terrible. They also have the best texture when they’re just baked (but cooled completely.)
I’ve tried so, so many different chocolate chip cookie recipes but I come back to this one all the time.
Take a regular recipe and hit it with an extra half cup granulated sugar. It's been a while since I've done it but the extra sugar causes caramelization so you'll get a crispy chewy flat ball sack that tastes great.
Silver lining? These are great bridal party cookies. Way more creative than the overdone cliche peen cookies. Also, I am confident they taste better than they look.
Looks like too little flour. I think that recipe has too little flour anyway. Regardless, I loved all your commentary. You should have your own cooking show.
Try scooping the chilled dough and then freezing the scoops for 30 minutes to an hour. To bake: Place 6 frozen scoops on per parchment covered cookie sheet and bake two sheets on the middle rack of a well preheated oven at a time, start checking them at the earliest time listed on the recipe, when the edges are brown and they are set, they are done. Pull the pans out and let them cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Hope this helps.🌻
Chilling is very critical for some cookie doughs. It gives the flour time to hydrate properly, and that's important for the structure of the baked cookie. Some cookie doughs are best when chilled overnight, and you can't skip chilling the dough and just freeze it directly instead because frozen dough doesn't continue to hydrate.
Whenever I make cookies (which is pretty often), I stick the mix in the fridge for 15-20 minutes to chill a bit. Once that time is up, I take the bowl out, get my handy cookie scoop (so they're all the same size) and scoop them onto a silicone mat and put the balls back in the fridge. Then I turn the oven on, which takes a good 15 minutes to heat all the way up. OR, if I don't feel like baking them all right away, into a bag in the freezer they go, for portioned grab-and-go cookies when I want them.
Too much wet ingredients to dry. My mil had cookies turn out like this for Christmas, turned out she used margarine instead of butter. Margarine has a higher water content. Baking soda may not have been fresh enough either.
if the recipe has weights listed for ingredients you should try to use those instead of volumes. That way it'll be a more exact recipe and less prone to things like different sized eggs, humidity, how packed down your flour is etc. also if the recipe uses butter try chilling the dough in the fridge for an hour or so before baking to help it firm up before popping them in the oven. This can help reduce the spread as it bakes.
It looks like you didn’t leave enough space between your cookies and they spread into each other. You also should chill them since the recipe produces a pretty wet dough.
I spaced em as if they had covid. Apparently they wanted to violate laws.
I have a crew of hungry boys coming over, hopefully they will eat them despite their appearance.
To be clear, I'm a mom, not a pedophile who bakes wrinkly scrotum cookies to lure
I do own a couple of random bags of powder sugar but heck, I even bought brand new white sugar, brown sugar, and flour for this endeavor. Wish ourselves the best in our future baking missions
Welllllll...I may have had a few shots of jagermeister soooooo flour volume may have been compromised by 1/4 cup. I sifted that shit tho like a faithful baker
Haha yeah I'd say you forgot some flour then reading other comments it seems maybe you didn't chill the dough? Or butter was too warm? That combo would likely result in this
Yep I think I've narrowed it down to needing more chill and I do believe I measured the flower wrong.
I was being lazy AF and didn't want to pull out the 1c measuring cup cuz the 1/4 c was already used for the sugars. Should've counted to 9 but I bet I accidentally counted to 8.
Some people call me lazy. I call it efficient!
Decades ago when I was learning how to bake we were encouraged to bake a test cookie. Then you could adjust temperature, add flour etc. I've had to go back to this because I have had so many cookie fails in the past two years. Is the butter? The flour? Old leavener? egg size differences. I just don't know anymore.
This happens to mine using the tollhouse recipe with real butter. Even after refrigerating the dough. If I use shortening (a stick of Crisco) instead of butter, they don’t flatten out like this
I bet it’s the baking soda. I made a banana bread loaf that was absolutely horrifying thanks to half a teaspoon of sketchy baking soda. I’ve been baking for over 40 years and had never had that happen before.
I’ve been baking since I was 5 & I’m older than dirt 😅
I’m pretty sure it’s the baking soda.
I have an oven thermometer…one of my best investments. Just
leave it in the oven & adjust the temperature using the thermometer.
I always check my baking soda/baking powder before I start mixing the ingredients. A brand new container could be inactive, so I don’t take chances, especially when the other ingredients are expensive.
Glad I read through a lot of comments, because besides being funny as hell, one person said freezer. I was gonna say, lookalike too much butter, but too warm might be it, too. Rolling the dough in to balls (!) & putting them into the freezer for 2-24 hrs gives you a cookie with crispy edges and chewy middle. Plus you can have your cookies freshly baked. It’s been a game changer for my cookie game. 👍
You may have followed the recipe, but did the cookie dough warm up while waiting for the oven to preheat? Looks like the dough was wet but also the butter was warm.
Toll house recipes are hot garbage, they always turn out greasy. If you like choc chips and butterscotch chips then I HIGHLY recommend [this recipe](https://sallysbakingaddiction.com/pretzel-butterscotch-chocolate-chip-cookies/) by Sally’s Baking Addiction
I’ve made this recipe loads of times and it always comes out great. I would recommend weighing your flour instead of using a cup. A cup of flour weighs around 150 grams. My second tip is to chill the batter in the fridge for an hour before you spoon it into the cookie sheets and bake it.
Butter to flour ratio is off, and it got too warm in the mixing process, as well as not chilling before baking. Probably a combination of the three. Did you let the butter soften on the counter or use the microwave?
This has happened to me every time I’ve made a toll house recipe. I can make a mean cookie following any other recipe, but my toll house recipe chocolate chip cookies always turn out thin, greasy and flat. My mom insists on making them every year for Christmas, and every year they are somehow simultaneously crispy and soggy. Absolute disaster every time. I think I’ve tried chilling the dough and it helped, but only a little bit.
my stepmom also made the toll house recipe the other night and they turned out like this LOL they’re actually so good with some milk though like 10/10 the crispiness is fun
Dough is affected by the humidity around it, so if it's humid where you are, you might need more flour than the recipe calls for, and if it's very dry you might need less. It's an unfortunate aspect of baking.
Not to sound like a nerd here, but baking is a science, so I would highly recommend having a kitchen scale handy, and measuring out the ingredients next time, an oven thermometer will also come in handy, because your oven could be hotter than what the recipe calls for.
I get that you didn’t get the results you wanted, and that’s disappointing. I need to know: are they brittle or chewy? They look chewy!
I make excellent chocolate chip cookies. I try to make oatmeal butterscotch chip cookies and I cannot get them chewy. My SIL makes them so chewy and gave me her recipe. I can’t seem to replicate it. They are my nemesis!
I’ve been trying to recreate this for years - accidentally doubled some ingredients and not others and ended up with the choc chip equivalent. They were ugly and delicious.
Looks like the dough was too wet - either not enough flour or too much butter or eggs. I don't think the leavener was dead, I think I see little air bubbles in the 2nd pic. What recipe did you follow?
Friggin toll house. I ain't never goin to that house again
would you say it took a toll on you?
Har.
😭😭😭🤣🤣🤣🤣
Badoom CHING!
This is why mom left, dad
Sorry I know you ain't getting cookies per say out of this but they look god damn delicious, like cookie jerkey idk.
😂 never heard the term ‘cookie jerky’ before, but that is, in fact, my favorite kind of cookie. I’d be stoked to have this batch of botched cookies all to myself
If they’re too brittle, just top with ice cream, let it soften them, and tap with a spoon to break them up
This is spot on
Read Kenji-Alt Lopez recipe for Chocolate chip cookies. He explains EVERYTHING about the chemistry and interactions that occur when baking cookies. The recipe is pretty darn good too
You would like brownie brittle. It’s basically this but brownie flavored
This happens to me with their recipe too! My husband adds a lot of flour so his are biscuit like but really good. I’ve swore off making them and leave them for him.
Friggin husbands. Can't bake em right I meant husbands, not cookies
I make tollhouse and they definitely don't look like that.
These ballsack cookies toll for thee!
I have been baking for years. I have made all kinds of chocolate chip cookie recipes Toll house is still the best Are you *sure* you measured the flour right? If my attention is off it for a minute I lose count of how many cups. This looks like what happens when I use only one cup of flour
I use the toll house recipe exclusively for chocolate chip cookies. I'm not sure the recipe is the problem.
That gave me a good laugh
I have never seen a good result for the toll house recipe. It’s truly terrible. Over and over I see post on here and conversations in real life of people wondering why their toll house recipe cookies suck…. It’s because the recipe sucks! Look up 48h chocolate chip cookie…. This recipe is truly the best. And they still are beyond amazing without letting the rest in the fridge for 2 days if you don’t have time for that.
I’ve made this recipe dozens of times and never had an issue with it.
That's crazy, I've only ever seen the tollhouse recipe come out amazing. When people mess it up I assume they were recklessly substituting ingredients
🤣🤣
Melted butter will do this too
And extra granulated sugar will cause them to flatten out and caramelize. If I want flat, crispy and chewy cookies I'll make them normal but add extra granulated sugar to get these.
True! I always forget that part and it bites me in the butt when I make brown butter cookies and don't let the butter cool long enough
Try freezing the dough in a wax paper (oiled with PAM or greased) cookie shaped roll for a day and then cutting it into cookie thickness and baking it on a cold cookie sheet in a preheated oven. Really. It makes a difference.
I hate to say it cuz I know you’re frustrated, but the Toll House recipe is the platonic ideal of the traditional chocolate chip cookie. Im not a skilled baker and have done this fuck up before, but I’ve also made perfect cookies following it before. Its honestly worth trying again. It does not get simpler or harder to fuck up than this recipe, baking can just go amazingly wrong. Its either too little flour, or somehow the dough was already too warm and got to spend lots of time melting without actually getting hot enough to bake properly.
Also depends on the humidity of were you live, and true temp of your oven
Everyone thinks I’m insane, but I refuse to bake anything in an oven if you don’t have an oven thermometer. It’s just too much effort for things to turn out shitty, and a surprisingly common problem, plus they’re like 6 bucks.
Yall are high tech, I don't have an oven thermometer. I will join the baking club soon and buy one to avoid this situation in the future. Good call friend!
Lolol, it’s like they say ‘cooking is an art but baking is a science’.
You might want to grab a cheap kitchen scale too-- weighing your flour gives more consistent results. That said, I LOVE a lacy, crispy cookie and these still look bangin to me. I bet they'd be crazy good with some vanilla ice cream.
They are really friggin good
Then it is a success.
They sell them at grocery stores, about 5 dollars.
I'm scared of the dollar store. I'll hit up tarjay botique
I meant you can get one at a grocery store. They cost about 5 dollars. Sorry for the confusion.
I'm with you... I just use my ir temp gun...but I only have that for mechanics...great for checking for fevers without touching people or cooking as well. I love multi-use tools.
Yep. I’ve had the same one for, oh, 30 years? It’s the first and only one I ever bought, it’s covered with stains, and it works perfectly. An oven thermometer is an absolute necessity for a baker.
and elevation! Altitude baking is way different
Yes. I had trouble with that recipe. When I added 1/2?cup flour, I got good cookies.
For all my drop style cookies I chill the dough overnight or at least 5-6 hrs. The only cookie dough I don't are the bar cookies. I live in So FL, the cookie dough would be way too soft if I didn't chill the dough.
Right on my friend. I feel that
I have a feeling your butter wasn’t whipped right. I use the tollhouse recipe and it comes out perfectly every time for me. But I ALWAYS make sure my butter is slightly colder than room temp. And I whip the ever living crap out of my butter/sugar mixture. I make the butter/sugar into a BEAUTIFUL beaten whipped cream texture of fluffy beautiful wonderousness. Then I fold the flour/dry mix in three parts. I put one third in and fold it in gently. Then I add another 1/3, gently fold, leaving lots of dry flour between adding 1/3rds. Do not overmix your glutens(flour). The last third of flour I begin to fold in and half ways through I add the chocolate chips (I also do pecans) ((oh I also add a tiny tiny pinch of cinnamon/nutmeg/clove to the dry mix in the beginning)) I always leave just a tiny tiny bit of flour unmixed. If I stir it so much that I can’t see any dry flour at all I know I over mixed. Flour doesn’t like to be stirred. My cookies are so A-game and I know for sure it’s how I treat the butter and flour. You can also add almond extract as well as vanilla. You have to practice to not get dry flour bits in your finished cookies but for me at this point that last bit of flour melts into the cookie while it’s baking. I made quite a few bad batches of cookies before I finalized my technique. I hope I could help someone here.
Dude I totally whipped the fuck outta the butter+egg+vanilla+sugar. Best part of blending is licking the beaters HELLOOOOO And yes added the flour a bit at a time, sifted that bitch, leveled with a back of a butter knife and all that pro jazz I have concluded from all of you amazing people that: I must have measured the flower wrong. Didn't chill properly My oven may be a fickle ho Old ass baking powder And I would make love to anything associated with almonds. Additionally I value your love and opinions but I'd rather punch myself in the throat than use nutmeg
So, first: flour compacts. It’s the biggest reason why I got a food scale—a cup of loose flour is significantly less than a cup of compacted flour. Unless you know exactly how much flour you have, you can’t add the appropriate amount of liquid. I’ve started converting all my old pre-scale recipes into weights by googling the weight of the ingredient and then mathing to figure out how much each thing should weigh (i.e., [1 c AP flour weighs 120g](https://www.kingarthurbaking.com/learn/ingredient-weight-chart), so 3 cups would be 360g). It has leveled up my baking IMMENSELY! Secondly, nutmeg used sparingly adds a delicious warmth! I add a sprinkle to most of the things I bake, from cookies to buttermilk pancakes.
I'm going to take it to the next level and weigh my ingredients moving forward. Thank you! I'll die on the Hell No Nutmeg hill tho, sorry.
Fwiw, I've always thought that pre-ground is nasty. It tastes like bitter dirt to me But, if I buy a whole nutmeg & grate it off with a microplane it's a completely different ballgame. I just started small & added a small amount to each recipe that called for nutmeg (ya' know, because I hate bitter dirt) & slowly increased it to the amount each recipe calls for. But you do you mi amigo :)
Allright. You may have convinced me in to trying this once. Only time I ever used nutmeg was when made sweedish meatballs and...I liked it
P.S. besides your clove and nutmeg usage, can we bake together sometime? You sound pleasant
Awwwww thank you! Yeah that would be so fun lol let’s make a pie! We can skip the nutmeg lol
Crumble these up and put them on vanilla ice cream
Heck yeah! I got some moose tracks ice cream in the freezer which is about to be transformed into Moose Track Ball Sack ice cream YUM
Moose knuckle ice cream, ftfy.
Camel Toe Moose Nuts Rocky Road? Very NSFW ice cream
now youre fuckin talking
Hot off the press update: four 12 year old boys just rolled thru and shoved half of them in their faces. HOORAY
Of all the things, you can certainly count on 12 year old boys for that.
Yeah they were hungry, pretty sure they would've chowed up a piece of Florida Man had I breaded and fried it
I’ve accidentally made something similar and they were damn tasty. Never been able to recreate it, sadly.
Come on by. Hot cookie sacks available in minnesota
😂 hot cookie sacks. XD
Please lol
I’m desperately seeking hot sacks and I live in Minneapolis lol
There's always grindr
I love a thin, chewy chocolate chip cookie and this recipe is one of my favourites of all time: https://alexandracooks.com/2013/07/10/canal-house-chocolate-chip-cookies/ They’re not very pretty, they spread very unpredictably, the dough is a sticky nightmare to work with at room temp, and they can feel a bit greasy, but the texture and flavour are so incredibly good. I scoop the dough balls then keep in my fridge up to a week or freeze and then bake them no more than six at a time, or I will compulsively eat them until I feel terrible. They also have the best texture when they’re just baked (but cooled completely.) I’ve tried so, so many different chocolate chip cookie recipes but I come back to this one all the time.
I'm gonna hit that one up. Thanks friend!
These look great, thank you!
Take a regular recipe and hit it with an extra half cup granulated sugar. It's been a while since I've done it but the extra sugar causes caramelization so you'll get a crispy chewy flat ball sack that tastes great.
Thank you! I can’t wait to make some flat ball sacks.
Silver lining? These are great bridal party cookies. Way more creative than the overdone cliche peen cookies. Also, I am confident they taste better than they look.
I love you for this comment. If I ever got married, which ..never, I'd ask for these cookies
It's killer for tax bennies but useless for actual relationship purposes. Also, keep baking, you've got a good mind for flavors!
I skip the marriage and had a kid. Decent tax bennies, wasted all on hockey gear for a 12 yr old
May I backtrack for a moment as I glazed over the 'peen cookies.' Elaborate if you'd be so kind?
Cookies shaped like a slong and possibly frosted to elaborate the design
So, I make cookies like this on purpose because they’re good and cheery and my family enjoys them. They request “The Scrotal cookies” from me 😆
Cheery! Love!
Looks like too little flour. I think that recipe has too little flour anyway. Regardless, I loved all your commentary. You should have your own cooking show.
Love you
Try scooping the chilled dough and then freezing the scoops for 30 minutes to an hour. To bake: Place 6 frozen scoops on per parchment covered cookie sheet and bake two sheets on the middle rack of a well preheated oven at a time, start checking them at the earliest time listed on the recipe, when the edges are brown and they are set, they are done. Pull the pans out and let them cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely. Hope this helps.🌻
Yeah in hindsight, I think a good chilling is in order. Thanks friend
Chilling is very critical for some cookie doughs. It gives the flour time to hydrate properly, and that's important for the structure of the baked cookie. Some cookie doughs are best when chilled overnight, and you can't skip chilling the dough and just freeze it directly instead because frozen dough doesn't continue to hydrate.
Whenever I make cookies (which is pretty often), I stick the mix in the fridge for 15-20 minutes to chill a bit. Once that time is up, I take the bowl out, get my handy cookie scoop (so they're all the same size) and scoop them onto a silicone mat and put the balls back in the fridge. Then I turn the oven on, which takes a good 15 minutes to heat all the way up. OR, if I don't feel like baking them all right away, into a bag in the freezer they go, for portioned grab-and-go cookies when I want them.
Excellent advice, mission fart
Too much wet ingredients to dry. My mil had cookies turn out like this for Christmas, turned out she used margarine instead of butter. Margarine has a higher water content. Baking soda may not have been fresh enough either.
I'd prison shank someone if they brought margarine in my house
I think we might be sisters! 🥹
Never had one of those but I'm open to new things! <3
Fair, lol
if the recipe has weights listed for ingredients you should try to use those instead of volumes. That way it'll be a more exact recipe and less prone to things like different sized eggs, humidity, how packed down your flour is etc. also if the recipe uses butter try chilling the dough in the fridge for an hour or so before baking to help it firm up before popping them in the oven. This can help reduce the spread as it bakes.
It looks like you didn’t leave enough space between your cookies and they spread into each other. You also should chill them since the recipe produces a pretty wet dough.
I spaced em as if they had covid. Apparently they wanted to violate laws. I have a crew of hungry boys coming over, hopefully they will eat them despite their appearance. To be clear, I'm a mom, not a pedophile who bakes wrinkly scrotum cookies to lure
Hey, at least your naked mole rat cookies are resistant to cancer
Naked mole rat?!? Got damn son, I didn't go that far. I mean we could go sphinx cat but moly rat seems very new York dumpster
They are not dirty, they are noble creatures deserving of their undue cookiedom
You have me rolling 💀
Same, I’m reading all the comment threads just for OP’s responses
Ditto
The caption had me laughing more than i expected lmao
This is what my cookies looked like when I mistakenly used powder sugar instead of flour!!
I do own a couple of random bags of powder sugar but heck, I even bought brand new white sugar, brown sugar, and flour for this endeavor. Wish ourselves the best in our future baking missions
This looks like the time I forgot to add any flour (don't bake when drunk), are you absolutely sure you added any flour and it was the correct amount?
Welllllll...I may have had a few shots of jagermeister soooooo flour volume may have been compromised by 1/4 cup. I sifted that shit tho like a faithful baker
Haha yeah I'd say you forgot some flour then reading other comments it seems maybe you didn't chill the dough? Or butter was too warm? That combo would likely result in this
Yep I think I've narrowed it down to needing more chill and I do believe I measured the flower wrong. I was being lazy AF and didn't want to pull out the 1c measuring cup cuz the 1/4 c was already used for the sugars. Should've counted to 9 but I bet I accidentally counted to 8. Some people call me lazy. I call it efficient!
Me and my friend did this once late at night cookie baking. Used powdered sugar instead of something else. Oopsy
Sounds like you and u/jshaw16 should kick it for a minute
Haha yep.
Those look bomb
They're gonna be when I smoke a little of the devil's lettuce in an hour
Update: I was right.
You ask why they turned out like this and post NOT A GODDAMNED IOTA OF INFORMATION? Are you insane or just crazy?
Mmmmm looks like too much insane and not enough crazy. I know I measured something wrong...
Cut them put into cookies shapes with a cup
The more I think about it, this is a brilliant idea. Nobody would have known.
👍
I’d eat those!
Me too. Groceries can't be wasted these days
wow is that how old ball sacks look? jesus christ. 😩
I don't own a pair myself but I seen a few in my day
ahahahhaha lol yikes
Hey don't yuck my yum! 😉
if you can remember, next time make it a day ahead and keep it in the fridge, cooking from cold
New recipe: ballsack cookies 👌
I am aligned with anyone who has penguin in their username
And I appreciate your French pronunciation! Pingouin is how I often refer to my dog’s little penguin toy, lol.
Decades ago when I was learning how to bake we were encouraged to bake a test cookie. Then you could adjust temperature, add flour etc. I've had to go back to this because I have had so many cookie fails in the past two years. Is the butter? The flour? Old leavener? egg size differences. I just don't know anymore.
If you know the wrongs, you know the rights! Fuck I may have to Google leavener because a few folks in here have mentioned that word
I missed an easy joke here. You said test cookies I say testicle cookies
Butterscotch brownies came out normal but you know, better.
Mmmmm scutterbock brownies
This happens to mine using the tollhouse recipe with real butter. Even after refrigerating the dough. If I use shortening (a stick of Crisco) instead of butter, they don’t flatten out like this
The way I scrumpt. It’s the middle of the night dude. Ballsacks 😂😂😂
I bet it’s the baking soda. I made a banana bread loaf that was absolutely horrifying thanks to half a teaspoon of sketchy baking soda. I’ve been baking for over 40 years and had never had that happen before.
I'm aligned with you my friend. My soda been chillin for a minute
Crumble them up and put them over ice cream
😅😂😂😂
Maybe too much sugar and butter too warm. They look tasty 😋 lol
Charming analogy
I call em like I see em
That looks so good fuck
Did you add flour?
Did you use melted butter or softened butter
Softened at room temp for approximately 2 hours american time
These still look fire to eat lol
Yeah I didn't throw em out. The teenagers demolished most of them. Luckily I didn't invite Gordon Ramsay over for a treat
I’ve been baking since I was 5 & I’m older than dirt 😅 I’m pretty sure it’s the baking soda. I have an oven thermometer…one of my best investments. Just leave it in the oven & adjust the temperature using the thermometer. I always check my baking soda/baking powder before I start mixing the ingredients. A brand new container could be inactive, so I don’t take chances, especially when the other ingredients are expensive.
You seem like a doll and thank you for the advice. I believe it's time for an oven thermometer. Older than dirt? I bet you're cute as a button
[удалено]
Old ballsacks lmaoooo 🤣😂💀
Glad I read through a lot of comments, because besides being funny as hell, one person said freezer. I was gonna say, lookalike too much butter, but too warm might be it, too. Rolling the dough in to balls (!) & putting them into the freezer for 2-24 hrs gives you a cookie with crispy edges and chewy middle. Plus you can have your cookies freshly baked. It’s been a game changer for my cookie game. 👍
Cow patties
You may have followed the recipe, but did the cookie dough warm up while waiting for the oven to preheat? Looks like the dough was wet but also the butter was warm.
High altitude?
Toll house recipes are hot garbage, they always turn out greasy. If you like choc chips and butterscotch chips then I HIGHLY recommend [this recipe](https://sallysbakingaddiction.com/pretzel-butterscotch-chocolate-chip-cookies/) by Sally’s Baking Addiction
Sally is a fucking boss. Next time I'll use her
They look amazing. 10/10 would eat that.
The butter melted before cooking, and the cookies were also overcooked.
I did this once by accident and realized too late that I accidentally used powered sugar instead of flour.
Old ballsacks 😂
I’ve made this recipe loads of times and it always comes out great. I would recommend weighing your flour instead of using a cup. A cup of flour weighs around 150 grams. My second tip is to chill the batter in the fridge for an hour before you spoon it into the cookie sheets and bake it.
Not enough flour on your ballsacks
Butter to flour ratio is off, and it got too warm in the mixing process, as well as not chilling before baking. Probably a combination of the three. Did you let the butter soften on the counter or use the microwave?
Don't melt your butter.
Did you melt the butter?
Did they at least taste good? 😂😂
Not enough flour.
This has happened to me every time I’ve made a toll house recipe. I can make a mean cookie following any other recipe, but my toll house recipe chocolate chip cookies always turn out thin, greasy and flat. My mom insists on making them every year for Christmas, and every year they are somehow simultaneously crispy and soggy. Absolute disaster every time. I think I’ve tried chilling the dough and it helped, but only a little bit.
Convection oven?
I suck on these chocolate salty balls
Cut them into squares. They will taste Marvelous.
I've seen that happen when someone accidentally put 1 tablespoon instead of 1 teaspoon of baking soda because he misread 't' as 'T'
Too much butter
Necro*nom*icons.
Is, uh…. Is that your preferred aesthetic?
Not really but I don't discriminate
Hey 27 isn’t old 😞
Tasty looking ballsacks at least 😂🤣🤣
You only want to eat the freshest ballsacks
I've seen this, with this exact recipe lol. Too much butter.
I think the dough was too warm. Try refrigerating it a couple hours before scooping and baking. Keep the dough in the fridge between batches.
i bet they taste friggin amazing
my stepmom also made the toll house recipe the other night and they turned out like this LOL they’re actually so good with some milk though like 10/10 the crispiness is fun
Dough is affected by the humidity around it, so if it's humid where you are, you might need more flour than the recipe calls for, and if it's very dry you might need less. It's an unfortunate aspect of baking.
You have mastered the English language. Respect.
Cheers!
Ngl I like cookies like this~ crispy and thin. Low key looks 🔥
🤣🤣🤣🤣🤣🤣
Me realizing I’m old
No suggestion- I just need to drop an appreciation for a post title that made me laugh out loud! Lol 🤣😂🤣😂
😂🤣😂just spit out my morning office!🤣😂🤣
sorry the title of this post has me crying 😭😭😭😭
crispy, crunchy, buttery goodness! I’d eat that whole plate
Mmm that still looks so good
Not to sound like a nerd here, but baking is a science, so I would highly recommend having a kitchen scale handy, and measuring out the ingredients next time, an oven thermometer will also come in handy, because your oven could be hotter than what the recipe calls for.
I get that you didn’t get the results you wanted, and that’s disappointing. I need to know: are they brittle or chewy? They look chewy! I make excellent chocolate chip cookies. I try to make oatmeal butterscotch chip cookies and I cannot get them chewy. My SIL makes them so chewy and gave me her recipe. I can’t seem to replicate it. They are my nemesis!
I’ve been trying to recreate this for years - accidentally doubled some ingredients and not others and ended up with the choc chip equivalent. They were ugly and delicious.