I Baked Chocolate Chip Cookies Using 20 Hacks In A Row
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Date: 2020-03-21
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Comments and reviews: 9
Tom
That butter softening hack probably works best on real stone countertops. Smashing the butter increases the surface area where the butter and the countertop meet (through a thin sheet of plastic. The countertop is room temperature and will heat up the butter. A wooden countertop doesn't conduct heat as quickly. Metal is a good conductor, but the actual metal of a stainless steel countertop is usually quite thin, so it has a very small heat capacity. And just for the curious, stone countertops are not colder than wooden countertops. That's an illusion based on the way we perceive hotness and coldness (we're bad at perceiving actual temperature by touching something. Butter doesn't have perception and only responds to actual temperature. To put it another way, I don't think simply smashing butter is going to do much to soften it properly. It might break it up a bit, but the individual pieces won't be softer. Good for biscuits, not great for cookies. True, smashing it will directly increase the temperature (temperature is just internal kinetic energy, but I think it's a very small amount.
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That butter softening hack probably works best on real stone countertops. Smashing the butter increases the surface area where the butter and the countertop meet (through a thin sheet of plastic. The countertop is room temperature and will heat up the butter. A wooden countertop doesn't conduct heat as quickly. Metal is a good conductor, but the actual metal of a stainless steel countertop is usually quite thin, so it has a very small heat capacity. And just for the curious, stone countertops are not colder than wooden countertops. That's an illusion based on the way we perceive hotness and coldness (we're bad at perceiving actual temperature by touching something. Butter doesn't have perception and only responds to actual temperature. To put it another way, I don't think simply smashing butter is going to do much to soften it properly. It might break it up a bit, but the individual pieces won't be softer. Good for biscuits, not great for cookies. True, smashing it will directly increase the temperature (temperature is just internal kinetic energy, but I think it's a very small amount.
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ZM
I tried hack #6 yesterday (before this video was uploaded) to make DIY brown sugar (since brown sugar is not easily available in my country Egypt)for my chocolate chip cookies and it turned out very well and Rie there are lots of countries where molasses is more available than brown sugar so that hack is meant for this
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I tried hack #6 yesterday (before this video was uploaded) to make DIY brown sugar (since brown sugar is not easily available in my country Egypt)for my chocolate chip cookies and it turned out very well and Rie there are lots of countries where molasses is more available than brown sugar so that hack is meant for this
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No
I have a crush on this girl and she kept on putting me down saying get out my roomStop taking pictures of meIm your sisterStop filming me in the showerIm calling the policeWatching this video has taught me to not give up Im going to fulfill my dreams. Much love from Alabama
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I have a crush on this girl and she kept on putting me down saying get out my roomStop taking pictures of meIm your sisterStop filming me in the showerIm calling the policeWatching this video has taught me to not give up Im going to fulfill my dreams. Much love from Alabama
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Rex
I'm so tired of chefs adding salt to the top of desserts. It tastes nasty. Who started this trend. They should burn in hell. If you want to cut the sweetness, add more coffee, use less sugar, or serve it with an unsweetened drink like an espresso.
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I'm so tired of chefs adding salt to the top of desserts. It tastes nasty. Who started this trend. They should burn in hell. If you want to cut the sweetness, add more coffee, use less sugar, or serve it with an unsweetened drink like an espresso.
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Shelby
Perfect, I was going to make chocolate chip cookies today already. Btw I tried Alvins 2 day cookies at Christmas and they took forever to bake because they were so big, and they didnt taste special so I would say not worth it.
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Perfect, I was going to make chocolate chip cookies today already. Btw I tried Alvins 2 day cookies at Christmas and they took forever to bake because they were so big, and they didnt taste special so I would say not worth it.
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stephanie
It drives me absolutely crazy to see people who know about cooking or baking leveling measuring cups with hands or now a freaking spoon How is that making it level? You're supposed to use a straight edge for crying out loud
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It drives me absolutely crazy to see people who know about cooking or baking leveling measuring cups with hands or now a freaking spoon How is that making it level? You're supposed to use a straight edge for crying out loud
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Margaret
I have molasses in my pantry and I sometimes don't have brown sugar. I have used that hack many times. Also, if your recipe calls for dark brown sugar and you only have light, you can add molasses to reach dark brown level.
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I have molasses in my pantry and I sometimes don't have brown sugar. I have used that hack many times. Also, if your recipe calls for dark brown sugar and you only have light, you can add molasses to reach dark brown level.
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blackmownkey
I do the egg in warm water hack all the time. I started doing it in high school, probably making cookies, after I added cold eggs and wound up with cold butter again. I'm 47 now and it's still in my wheel house
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I do the egg in warm water hack all the time. I started doing it in high school, probably making cookies, after I added cold eggs and wound up with cold butter again. I'm 47 now and it's still in my wheel house
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Elsa
Adding a dallop of jelly into the middle of the muffin cookies, makes a great addition in peanut butter cookies or any cookie. The texture of the jelly becomes chewy, and its a great addition to add variety.
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Adding a dallop of jelly into the middle of the muffin cookies, makes a great addition in peanut butter cookies or any cookie. The texture of the jelly becomes chewy, and its a great addition to add variety.
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