“The Lord is not slow in keeping his promise, as some understand slowness. Instead he is patient with you, not wanting anyone to perish, but everyone to come to repentance.” 2 Peter 3:9 NIV Matthew 11:28-30 “Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls. For my yoke is easy and my burden is light.” ROMANS 10:9-11 “If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved. As Scripture says, “Anyone who believes in him will never be put to shame” “For the Son of Man came to seek and to save the lost.”” Luke 19:10 God wants us to believe in His One and Only Son, Jesus Christ our Lord and Savior, who died for our sins :D When we truly believe in our hearts that Jesus is the Son of God, who died for our sins so we could have eternal life with God, we are saved, and have life in Jesus Christ 💗 Jesus genuinely loves you, and always waits for you to come to Him 💞😊
@@xa-xii1617that's what i keep hearing. Brown the butter, maybe a bit more because some evaporates. Then mix the dough and refrigerate overnight. If you can stand waiting. It's supposed to make them so much better
@@xa-xii1617omg YES!!!! I only make cookies with browned butter and without vanilla (overkill, in my opinion) and its THE BEST cookie in the entire planet
one thing i have to say i appreciate is how you dont say things like "you have been doing xx wrong". i love that you provide us with the info unbiased and let us know of the outcome so that we decide which is the correct one for ourselves 😋
YOU'VE BEEN WRITING COMMENTS WRONG THIS WHOLE TIME! You should be issuing judgemental strawman comments to keep your interlocutors angry allowing you to win the argument! Oh, wait, wrong comment thread, my bad!
Me and my mom love your videos. I have learned so much about baking from them!!!! It gives us a chance to spend time together and make up for time we didn’t have when I was little. Thank you so much!
I like how in these comparison videos, you never say one is "better than" the other, but you rather compare the results in a factual, comprehensible way that allows the viewer to feel more in control when they bake. Ur shorts r especially helpful for beginner home bakers like me who don't wanna take a class per se but just find quick tips like these useful to leave it to me to tailor my own baking to my personal preferences. Good job and keep it up
I forget this all the time. Something I do is take the butter, cut it into at least 8-16 pieces on a plate, and microwave for 5 second intervals until it just barely starts to melt a teensy bit. Then by the time I need to cream it with the sugar, it’s settled to a good temperature
How bout this: could you brown your butter, cool it, then aerate it with the softened/creaming method? I’m almost sure I’ve seen that in some recipe video, sounds like best of both worlds
This is really helpful, thanks for sharing! Also, I was wondering if you could show how to keep your cakes (specifically pineapple upside down cake) from baking too long, and how to make sure they are moist.
My first time making oatmeal cookies, I accidentally melted the butter - the recipe calls for soften. Thought I ruined it. Turned out that it's the best oatmeal cookies ever! Cause I had never made them that good again! 😂😭 The texture was exactly the same as you showed in the vid!
They both look delicious in their own way 😍🤩😍🤩😍🤩🧈🧈🧈 I used to make cookies with melted butter (it was easier than cold butter Lol), but I've used softened butter for a while now. I may have to mix it up sometime and try out melted butter again, just to see what it's like Lol probably will go back to softened butter sooner rather than later tbh
I save everyone of your videos because they are so helpful. Now, I need to actually start baking again. Any tips on using a metal stand mixer bowl? Last time I made cookies, my room temperature butter became ice cold while attempting to whip it. The bowl wasn't cold when I added the butter. The paddle wasn't either. Or should I just invest in another bowl for the stand mixer? I haven't looked into it. It's a Kitchenaid mixer and a few years old. Hopefully, it's not expensive 🙈.
@@yayaskids9619something with a mild flavour I think? So not virgin olive oil or coconut oil, as their flavours would potentially ruin the bake. Sunflower or rapeseed oil would be good choices instead as they have no taste, i.e. "neutral".
I’m loving your videos and learning so much! Do you have a video on how the ratio of sugar to butter to flour might affect a cookie? If not, would you be able to test this please ?
I prefer using melted in my cookies. The past 2 times I used softened my cookies spread alot, and crumbled easily. When i was using melted almost all of them stayed together. Next time I bake them I'm going to see if butter was the difference (I also scooped my flour and stuck to the recipe almost exactly every time
I only cream my butter for double chocolate chip or snickerdoodles. I melt my butter for every other cookie. I also stopped making chocolate chip cookies and instead make exclusively double chocolate chip cookies just because you get way better chocolate flavor and holds on to more milk when you dip it.
I'm not sure which way looks better this time 🤔 I assumed soften butter would be better, but the melted looks awful good. Can you send me a sample, so I can make sure!?
I love the taste of the browned butter. As an alternate option, try toasting some milk powder (300F for 10 minutes or until golden) and adding a few tablespoons to your cookie recipe. Gives a similar taste and saves you from the process of browning the butter
Recently I’ve been browning my butter bc IMO it gives good results with very little extra effort. Would putting it in the fridge to re-solidify a bit make it so it functions as “softened butter”?
Yeah! Melted butter supremacy! I remember that I started baking cookies because those that are commercially available are too brittle for me. Homemade cookies are the best!
If I want a snickerdoodle that’s in between chewy and cakey could I use half melted butter and half softened ? Do you think that would do anything? Has anyone tried it ? I’m going nuts attempting to recreate a cookie I had from a bakery
In Las Vegas, the room temperature butter is in between soft and melted. Why are my cookies flat like flying saucers with the chocolate chips sticking up like mountains? Also, I'd like to know what chocolate chips taste the best! Hershey and Nestlé are both garbage, IMO.
If you let the butter solidify and then cream with the sugar you will get a result similar to the one with softened butter. It will be a little different, though, because browning the butter drives off the water content from the butter. This will give a slightly chewier cookie
Im sorry, how does air give itmore weight? We live on a planet where air is the substance we're measuring the weight in. Its like saying that inflated baloon is heavier than a not inflated baloon
He said the opposite, the melted butter ones (which don't aerate as much) are 26% heavier/denser which results in more cookie per cookie but less cookies overall. Watch the video again because I thought the same on my first watch.
what if you use half soft half melted? would it be chewy and soft? What if we use tapioca flour? what if you only use yolk? what if i put a bunch of pencil shavings in there?
