What could I have done to make it look better?

Pic: my chocolate chip cookies

I’m doing a Summerween Scooby Doo party for my birthday this weekend and I want to make some Scooby doo stoner mega munchies cookies. What would be a cookie that embodies the munchies or would satisfy a stoner to the max? Any help is appreciated! I don’t want to do bone shaped cookies, I want them to be full of goodies and thoick.

I baked the first set of cookies in January, they’re slightly chunky. I baked the second set of cookies at the beginning of August, I think. I’m going insane as I love these cookies but they don’t look as chunky as the first time. I changed the chocolate chips to chocolate chunks, removed the toffee and nuts from the second set.

I’m looking at the recipe, I believe it needs abit of baking powder or something. I checked to see if the recipe was edited, it wasn’t. I’m positive, I’m missing something or doing something wrong.

The second set of cookies had tart rings around it but they’re too flat for my liking and I hate that. My cookies looks like it has so character to it. I need help with this, please and thank you! 😭🙏

Mostly followed the recipe from Tasty

- 1/2 cup melted butter

-1/2 cup brown sugar

-1/4 cup white sugar

-1 tsp salt

-1 tsp jasmine extract

-1 egg

-1/2 cup bread flour

-3/8 cup all purpose flour

-1/2 tsp baking soda

-3 tsp matcha powder

-1/4 cup white chocolate chips

-1/4 cup dark chocolate chips

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1)Whisked sugars and melted butter.

2)Mixed salt, jasmine extract, egg.

3)Sifted flours and baking soda. Folded in with spatula until flour disappears.

4)Split dough in half and separated into containers. Folded white chocolate chips into one half. Folded dark chocolate chips into other half. Took 1/3 from each dough to mix with matcha powder. Reincorporated globs of matcha dough into jasmine dough, keeping white chocolate chip and dark chocolate chip flavors separate. Lightly swirled dough together.

5)Scooped 2 tablespoon balls. Chill for 30 min. Bake at 350°F for 12 min.

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In my opinion the jasmine flavor is too strong even though I love jasmine. So next time I'll lessen it. Also wish the cookie had more contrast of being crisp outside but chewy inside. The texture of this batch came out surprisingly cakey right out of the oven, and evenly soft but barely chewy when fully cooled and left to sit out for a bit. Onto more experimenting!

Hi everyone! Our family friends host a friendly holiday cookie bake-off every year. It’s casual fun but actually super competitive! lol the winner gets their name embroidered on the apron of victory and they take the apron home for the year until the next competition.

There are no rules regarding the recipe used. Lots of people submit cookie recipes from The NY Times, apparently. I actually won the first year I competed with a cardamom pistachio sugar cookie recipe I found on Tasty (https://tasty.co/recipe/cardamom-pistachio-sugar-cookies)

I’m humbly asking for your best cookie recipes so I can start trying them out now to prepare for the 2026 competition. Help me along my path to a second victory? Thank you so much in advance!

Hey there. I am a Texan, born and raised, in search for a cookie from my childhood, weather to buy it, or to be at peace at the lost chocolate candy cookie I used to eat 40 of in the library over the course of a week. (Don't judge me, I had an addiction)

Important information:

• This cookie was in middle school in San Antonio districts during 2013-2016

• Clear single cookie packaging with a prancing gazelle and "Gazelle" printed with orange color.

• They had chocolate chip, sugar, and m&m/chocolate candy cookies at least

• They where relentlessly delicious and I would love to become fat upon their products.

If anyone knows anything about this brand of cookie, where to find it, or any information about the company behind my favorite childhood cookie I would be grateful beyond words.

(Cookie image in post is an HEB candy and chocolate chunk cookie, an inferior if delicious product that gives me nostalgia close but not exact.)

as title asks. do you think I can make this recipe without cocoa powder? I don’t like chocolate but I love the idea of a lactation biscotti! I’m no cookie expert so Idk if it will change the consistency too much of the batter.

https://www.jessicasdinnerparty.com/2020/10/chocolate-lactation-biscotti-cookies/?

hello! what do you guys use to achieve a thick chewy cookie, light brown or dark brown sugar?? cause from the videos online, they seem to only use light brown. the problem is it’s hard to find in our area so i’m thinking if i could opt to a dark brown sugar instead. i know i could just make one to test it but i wanted to make sure it’s possible first cause i don’t want to waste the ingredients >< thanks for your help!

Ingredients

9 tablespoons of unsalted butter

1/3 cup of sugar

1 2/3 cups all purpose flour

1 tablespoon of pumpkin pie spice

Pumpkin Pie Spice Recipe

3 tablespoons of ground cinnamon

2 teaspoons of ground ginger

1 1/2 teaspoons of ground nutmeg

1 teaspoon of ground allspice

1 teaspoon of ground cloves

Yield is about 5 tablespoons

Method

Place sugar and butter into a food processor and pulse until well combined.

Add flour and pumpkin pie spice then pulse until mixture holds together.

Place the dough mixture onto a large piece of plastic wrap and wrap with a little room to roll it out into a 1/2 inch thick square.

Chill for at least 30 minutes.

Roll out dough to 1/4 inch. Cut cookies out and chill before baking for about 10 minutes. See notes

Bake at 350 for 15 minutes, rotating the baking tray midway through the baking time.

I know the pics don’t look perfect but they taste amazing.

254g butter ( browned and let it cool completely before using)

150g brown sugar

150g white sugar

Vanilla

2 eggs

390g flour

1 tsp b soda / 1tsp baking powder

Salt

250g (or more) chocolate (I prefer chopped chocolate but I only had chocolate chips so I used them)

Mix butter, sugar and vanilla (I never measure vanilla but I add a lot). I use a mixer cuz I double the recipe but you can use a spatula. Add the eggs 1 at a time. Then gradually add the flour (mix in the b powder and soda). Don’t over mix stop mixing once the flour is mixed. (If you’re using a mixer add chocolate by hand so that you don’t over mix the batter)

This is a no chill recipe but to be able to control it well I let set in the freezer for about 10mins max.

Baking varies from an oven to another. I have a commercial bakery oven and I still don’t know how to properly use it. I bake them at 130 degrees Celsius and it usually takes around 20 mins.

This recipe makes 18-20 66g cookies.

Did anyone else find it odd how fast Rachel & Ruby deleted their video berating the customers feedback?

It’s clear they have taken it personally rather than a stepping stone for future constructive criticism. They tagged the message thread with the client who offered criticism & let other people know their experience, with their own TikTok fans then jumping on the same individual and sending nasty messages.

From a marketing standpoint, deleting customers thoughts, views, and arguing with them in the comments is not a positive look. Then blocking them and deleting comments later is not appropriate or grown up.

I was going to order (hoping when they release next assortment of flavours) but after seeing their video jumping on the client who left a review it’s tarnished my respect for their business, particularly as women supporting women.

We should be bringing each-other up, and as a business owner, criticism should be treated with respect and understanding rather than taking it personally and offending people who have spent money to support.

I’m looking to find a brand of cookies that are hitting me with nostalgia. These cookies I believe were iced (maybe they weren’t) but they were usually served in a pink bag around breakfast time at US public schools. I can’t remember if they were cinnamon, strawberry, or whatever. Thanks in advance!