Cookie Tip: How to Prevent Underspreading + Overspreading 

HAHAHA

😂😂😂

528 like and 2 comments? Let me change that

Or you seduce them

Lmao

haha to each their own!

no i definitely agree! 😭

Same here 😅

same!!!

Same!!

flax eggs!

Can you please tell me the recipe and how can you bake it when you don't have a oven

@@benishfaisal237/videos For a recipe, just look up any random one on the internet. As for the no oven situation, you can make your cookies in a pan. They won't be exactly the same and you will have to flip them halfway, but this method might be the best for your situation

yes that's a great tip! and if you don't have a scale, I actually have a great blog post on how to measure flour so that you're not adding in too much: ambitiouskitchen.com/how-to-measure-flour

Yes

Me too. First cookie

me too

hahah to each their own!!

Literally me too

FINALLY SOMEONE UNDERSTANDS, I LIVE OVERSPREAD COOKIES

​@@skippyjej samee😊

Same

I like mine underspread.

@@SeymourLolis ngl umderspread chocolate batter cookies are basically brownies

My Pastry teacher told Mr to put it in cold

absolutely, there are so many factors that go into it!! glad you found this helpful :)

oh my god thank you. i tend to reduce sugar for all recipes but still want chewy cookies lol

love this tip!!

I'll try that next time!

Exactly!! And it's so easy to forget to replace it!

Mine has never affected the quality and I’m talking 8-10 years or older 😅

glad it's helpful!! ❤️

Ohh yes sometimes they just don't melt down/spread out enough that way! Glad this is helpful :)

Yes exactly, that's why I recommend chilling your dough! And totally, a scale is ideal but if you don't have one, the scoop & level method for measuring flour is the next best thing :)

yes, stirring it and not packing it into the cup is key!!

I'm so glad!! ❤️

thanks, Shannon!! here's the recipe: www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/

@@ambitiouskitchenthanks for the recipe

oh that's a great idea, thanks!!

@@ambitiouskitchen no problem. I've been trying to solve why my cookies end up looking darker and flatter than ideal and I keep finding different variables that usually aren't covered in most chocolate chip cookie recipes and "chocolate chip cookie science" videos. Other ideas/experiments I had in mind are timing and temperature variances in making browned butter and how that affects the taste, the amount of salt added (also varying the type of salt used, e.g. normal Morton salt vs Diamond Crystal kosher salt) and how that affects the taste and thickness/flatness, using unsalted butter with different fat percentages (e.g. regular vs Kerrygold Irish butter) and how that affects the taste and shape, and finally the effect of letting chilled cookie dough (scooped) come to room temperature before baking vs baking them straight out of the fridge and how that affects the thickness and browning of the cookies. I'm still working on making my cookies look like Tasty's ("How to Make Perfect Chocolate Chip Cookies") and I would appreciate seeing someone test out these variables to help on my quest to create the perfect chocolate chip cookies

lol i don't understand you guys!!! hahaha

Are you using chocolate chips or chocolate bars? Most chocolate chips are meant to hold their shape for the most part through the baking process. If you want nice melted chocolate throughout the cookie, I recommend buying chocolate baking bars in the baking aisle. I use a brand called “bakers”, make sure to get between 56%-70% cacao or the chocolate will be too bitter (in my opinion). Chop the correct amount of chocolate into your recipe and you should get melted chocolate. Hope this helps :)

That's exactly what I'd recommend! Chocolate chips have stabilizers in them to prevent them from melting (so that they hold their shape). A chopped chocolate bar will melt much more easily :)

a year later but nonetheless; it's a great tip to chop up chocolate bars, but you're fine using normal bars. baking bars usually go for more money while the normal 70%+ cacao bar work the same.

*overspread

dark!!

interesting!!

haha yeah it's hard to remember to buy a new one!!

to each their own!! i love how the middle one stays perfectly fudgy in the middle :)

wtf

haha yes definitely, they all taste good!

Hi! Chilling cookie dough allows the cookies to create a smooth caramel flavor, with crispy brown edges, a chewy interior and crackly tops. This happens because the fat in the recipe (butter) is solid and the sugar also absorbs some of it. Trust me, it’s a game-changer!

@ambitiouskitchen I've done it both ways and there is absolutely no difference.

Do you mean like at a bake sale? I'm not an expert on that! I'd Google it haha

@@ambitiouskitchen okay

hahaha it's not ugly!! I just prefer the fudgy-ness of the second one :)

hahaha they'll just be thinner and less fudgy in the middle!

oh i'll have to look him up!

And i baked it right

uh oh! did you use my recipe? also different baking sheets can really affect how they bake up. what kind did you use?

I didn't use yours and i use normal parchment paper but everything i make always overspread do you know why??? I could try your recipe but they are all very similar.

yes chilled dough is important! you can bake them right away after chilling but if the dough is super hard after chilling (and your test cookie isn't flattening properly) you can let the chilled dough balls sit at room temp for a bit to "thaw" to help it flatten out better in the oven (rather than staying tall and puffy!)

🙌🙌🙌

if they've been in the fridge for a while and are really hard, I often let them sit at room temp for about 30 minutes before baking so that they'll spread easier :)

hi! yes, if you alter the amount of any ingredient it's probably going to change the texture. the amount of sugar will definitely affect how much it spreads! I can't say a specific ratio; it really depends on the recipe you use.

I like them chewy and fudgy, too! the middle cookie in this video is still like that :)

THEY ARE OMG!!! here's the recipe: www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/

Ahh I know it's annoying. I have tons of cookie baking tips in my free Ultimate Guide to Cookie Baking if you wanna check it out! www.ambitiouskitchen.com/ultimate-guide-to-cookie-baking/

you're likely leaving them in the oven too long or your sheet pan isn't heating evenly! I definitely recommend taking them out of the oven before they look done (they'll set up when they cool!) and using parchment paper or a silicone baking mat

be sure to follow any cookie recipe the way it's written whether it calls for baking soda or baking powder!

Nah gurl… I researched, baking soda is the leavening agent that causes to spread the cookie. Baking powder does the rising

@@ChloeMercaz That's what I was taught as well: "Soda Spreads, Power Puffs" -- yet, in this video she uses baking soda to reduce spreading, which goes against what I heard. Yet her outcome seems to be successful for her. Very weird.

Hi! They may be overbaked, your pan might conduct too much heat, or the recipe isn't well-tested! I'd recommend an aluminum baking sheet and this recipe: www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/

hi! what recipe did you use? i'd recommend my brown butter chocolate chip cookies: www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/

100%. But in the U.S. a lot of people don't have scales so I've found this way to be the next best thing!

just make sure it's not older than 6 months or so!

I'd recommend about 30 minutes!

feel free to make them that way if you prefer! they'll still be delicious.

flaky sea salt! i use maldon :)

That hard rock

it may depend on the cookie recipe you're using! try these tips, and this is the cookie recipe I used that comes out perfectly every time: www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/

hi! here's the recipe blog post -- if you follow these instructions carefully they should turn out amazing! www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/

@@ambitiouskitchen Thank you 🙏🏻💗💗💗

Sounds like it may not be a perfect recipe! I'd recommend these: www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/

@@ambitiouskitchen thank you