North Dakota Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZfaq videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

While only baking them 3 at a time

I was bored and wanted to see how sweet martha cookies were made cuz i saw a vid on them once.. i cut the recipe down to like 56 cookies and i dont know if the flour ratio is correct if you want i can watch the video and share what i got

Lmbo

I like how she uses quality ingredients.

Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZfaq videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

You are so welcome!

D Thurmond Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZfaq videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

Bluejeans0701 Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZfaq videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

@@antoniokinsey4041 Hey! Would you like to try my chocolate chip cookie recipe? I've spent months creating it. It's not too flat but still gooey and they have crisp edges. Seriously, they're my whole family's favourite. Here it is: 1/3 cup of butter 3/4 cup of dark brown sugar 1/2 cup granulated sugar 3/4 teaspoon salt 1 egg and 1 egg yolk 1 teaspoon vanilla extract 1 ¼ cups all-purpose flour(155 g) ½ teaspoon baking soda 3/4 cup of chocolate chips Brown your butter and let it cool in the fridge until it becomes room temperature (brown butter is super easy, there's tons of tutorials online.) In a large bowl, whisk together the sugars, and butter until a paste forms with no lumps. Whisk in the egg and vanilla Sift in the flour and baking soda, and salt then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). Fold in the chocolate chips then chill the dough while the oven is preheating. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop cookies in 1 and ½ tablespoon scoops. Shape into mountains to prevent excessive spreading. Bake for 10-13 minutes, or until the edges have started to barely brown (in my oven I bake them for 11 mins) Leave on tray for 3-5 minutes, no more, to prevent over cooking. Enjoy!

Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZfaq videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

Maybe he wants what your bf has!

Why don't you make a video? Just use your phone.

FoodFreak Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZfaq videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

@@antoniokinsey4041 You know what I think? I think you should stop spamming that same reply on every comment.

+FeedusFetusFajitas Tried flat crispy oatmeal cookies before. Not a fan.

+FeedUsFetusFajitas 6 years a trained baker with a tiny business. Ive baked it all. Like I said, I love chocolate chip cookies... Can't stand flat crispy cookies. Period!

+FeedUsFetusFajitas making me want cookies... Or atleast something baked now. Have my heart set on cake for a while!........ Darn you Martha, goddess of baked goods!... Great, now I need ccc's... The original though! Mine come out crispy on the outside and soft in the center, and never flat. Well, good luvk with your cookies. ;)

+FeedusFetusFajitas Great!... although a slight after taste means you added too much baking soda, cut back - recipes usually calls for too much anyhow to ensure desired results... when creaming butter by hand, chop it up and let it sit out covered for a while so that creaming is a delight and so easy because the butter is extra soft... I would definitely cut this recipe in half as it would be way more than what I would need at home. ^_^

I am also not a fan of those large spread out cookies. To counteract those, I'd make the individual dough balls on a cookie sheet then freeze the duugh for at least two hours, or overnight. Then to bake, put the frozen balls directly into a hot oven. Frozen dough will partially cook frozen to hold it's shape, then spread out a lot less. Freeze your dough.

Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZfaq videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

What's it made from? Highly processed palm or canola oil I imagine.

That was a rotten one

she was reffering to baking powder

+PratoFundo because she likes them thin... and flat... no fun...

+momotastic Baking soda is also a rising agent. It activates when it gets mixed with something acidic like buttermilk or sour cream.

Too much sugar

I tried it so so sugary I think it's a mistake only 2 cups is good

+mrses44 BESTbuy

+Catháin Ó Danachair haha best comment ever

go to the grocery store and pick the priciest ones.

mrses44 She always says that. A lot of unnecessary words and commentary most of the time. Every recipe is either "My favourite" or "One of my favourite". And "you're gonna looooove" whatever it is :)

PURE VANILLA, GHIRADELLI MILK CHOCOLATE CHIPS are av available where I live. There are some amazing specialized vanilla.

10-12 minutes at 375 degrees. Here's the full recipe: www.marthastewart.com/350439/alexiss-brown-sugar-chocolate-chip-cookies

@@MarthaStewart Thank you, Martha! I enjoy your recipes.

Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZfaq videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

I would replace 1/4-1/3 cup of the flour with unsweetened cocoa powder.

+ Ruthie, perfect! thank you.

Deedee Guzman It depends on the different amounts of butter. Those thin cookies are for crispy cookies, there are chewy cookies and even cakey cookies. Your preference though, :)

flat and runny and crisp. Bricks in one day. This woman can't cook or bake. She's just marketing. he is very fake.

กันตวัฒน์ ธรรมธนะกฤตานนท์ I think it would be crispy and chewy

Just so we're clear: you didn't follow the recipe and are disappointed by the results?

Yes, you are correct.

baking soda spread the cookie furthermore..

yes, baking soda IS a leavening agent... as is baking powder and also eggs.

Youre such a moron.... You didnt even have a job and u messed it up....

AfkarKarim In chocolate chip cookies the baking soda is a leavening agent. It reacts with the molasses (an acid) in the brown sugar and causes the cookies to puff up.

that's offensive that really was offensive. job well done.

Gustavo Ramos Well of course, it depends on the size of the cookie scoop or how large you roll them! Hope this helped!

+Gustavo Ramos ad a leavening agent

+Empress Jade thxs yes it did

+Desirée Rodríguez well i just kinda did everything she said except i used a smaller scoop which made more

Use a smaller ice cream scoop, or drop using small teaspoons.

Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZfaq videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ? And where can you find that Anna Olsen video ?

@@antoniokinsey4041 I use her recipe just search it up

Michael Hubbard Why is it a big deal, though?

+queenmargot94 and flat...

+Kelissa Revilla my Gram always added an extra 1/2 cup of flour, I love soft chewy cookies too.

Hi i bake a cake and when i cut it the middle had a hole init

What did i do wrong

🤣🤣🤣🤣

Baking soda upsets my stomach

Because they're so big. I don't bake mine in huge batches either.

Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZfaq videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

😂😂😂

you can bake more if you have a bigger tray

But the problem is that they're thin.

My favorite!

Me

lol, I think Martha assumes everybody has at least 3 ovens in the kitchen.

considering one is about the size of her hand.... yeah... i wouldn't call it a stupid recipe just because you're not into it.

nah its fucken stupid. if ur gonna bake, bake properly not like a porkchop

They're huge! Yum!