#american cookies

[coffeelikesbaking]

It's American cookies time!!!!!

yes. another cookie recipe

Now, first 🔥The ingredients 🔥

We need: • 450 grams of flour v • 300 grams of sugar v • 2 eggs v • 200 grams of butter v • 200 grams of chocolate (black) v • 1 teaspoon of sodium bicarbonate v • 1 vanilla extract v • a pinch of salt

Well now... how we do them?

1 The butter cream.

For this we need a bowl. In it we will put the butter that is at the room temperatu, the sugar and the vanilla extract. Easy right? Now mix with a mixer.

I know that for now it wont look like a cream. But trust me, wait for the eggs.

2. Don't be vegan (add the eggs)

For this step you just need to add the eggs and that little pinch of salt. And mix.

And then you can go to step 3.

3 Make it a dough!

Now take the flour. Put the bicarbonate in it and mix a little.

Now you need a spoon. Put the flour in the cream little by little. And be careful with the mixer. I am really sure you dont want flour all over your kitchen.

And now the chocolate chips.

Sorry, i forgot to take a picture! 😪😪😪😪

4. BAKE!!!

Make the dough in little balls and put them on the tray. The tray needs to have baking sheets on. I am sure you dont want a naked tray :)))).

And now put the in the preheated ovet at 180 degrees Celsius for 15 to 18 minutes.

And 💥Boom💥

Some really good cookies!

I hope you will do it too so Enjoy!!!

[krautabout]

Also diese Kekse waren der absolute Hammer.

Ich finde ja die Subway Cookies so endgeil, aber mittlerweile mache ich Dinge eben einfach selber. Gestern (passend zum Sonntag) gab es mal wieder American Cookies und was soll ich sagen? Ich habe noch nie bessere Kekse gebacken. Sie waren so soft und gut. Heute muss ich sie noch Mal machen, aber eine ordentliche Portion mehr.

Zutaten:

250 g Weizenmehl (Type 405)

50 g brauner Rohrohrzucker

50 g weißer Zucker

150 g Margarine

1 Banane

1 Pck Vanillezucker

5 g Backpulver

150 g Schokochunks (Zartbitter)

Zubereitung:

Margarine in der Mikrowelle erwärmen, Banane zermatschen und alles bis auf die Schokchunks mit einem Rührgerät vermengen. Die Chunks werden mit einem Löffel unter den Teig gehoben.

Der Teig ist recht feucht/klebrig - das soll tatsächlich so. Er wird nun in eine Plastikfolie gefüllt und mindestens 1h im Kühlschrank aufbewahrt. (Man kann den Schritt auch überspringen, aber hier wird der Teig fester)

Danach ein Backblech mit Backpapier auslegen und 1 El vom Teig ausschöpfen. Dieser zu einer Kugel formen und die auf dem Backblech platt drücken. Wichtig ist, zwischen den Keksen Abstand zu halten.

Die Kekse werden bei 180 Grad Umluft für 15 Minuten gebacken. Lasst sie danach auf jeden Fall vollständig abkühlen, um das beste Ergebnis zu erzielen. Sie werden in diesem Prozess gut weich.

[gastronominho]

American Cookies apresenta novidade de Halloween

Rede lança o Ice Blood Cookie e combina cookie e sorvete

Rede lança o Ice Blood Cookie e combina cookie e sorvete Já se preparando para o Halloween, a American Cookies lança uma nova sobremesa, o Ice Blood Cookie (R$ 22,00). O doce combina cookie e sorvete e será comercializado apenas até o dia 3 de novembro. A novidade traz cookie, uma bola de sorvete e a finalização com cacos de vidro falsos, feitos e açúcar e calda de frutas vermelhas. Vale dizer…

[hrcookery]

"Delicious Cream Cheese Cookies: A Simple and Tasty Recipe for Your Sweet Tooth!"

[fullcravings]

Chocolate Snickerdoodles Recipe

[likapad]

Here is my sad beige character alignment chart

Let me know of any alterations it needs!

[cuppajj]

i have a song stuck in my head

[timetraveltasting]

ORIGINAL TOLL HOUSE CHOCOLATE CHIP COOKIES (1938)

Since I won't be home for the holidays this Christmas (we are going to Australia to spend a summery Christmas with my in-laws), I went home to Canada a little early for a quick trip - most importantly to meet my new, adorable niece! Surrounded by childhood favourites and nostalgia, I thought it would be a great idea to make a classic Tasting History treat with my mom: the Original Toll House Chocolate Chip Cookies. This first ever chocolate chip cookie recipe, originally called Chocolate Crunch Cookies (a later newspaper typo created its now-common name), was created by Ruth Wakefield and her head pastry chef Sue Brides at The Toll House Inn in Whittman, MA in 1938. The restaurant was already quite popular among locals and food critics, and Ruth finally decided to share the recipe for these star cookies with the public. It was printed in newspapers, and the popularity of the chocolate chip cookie grew even further when Nestlé printed it on the back of their packaging. In the original recipe, Nestlé's chocolate is mentioned by name, and the growing popularity of the cookie recipe led to a 500% increase in profits for the company. Their chocolate bars originally had to be chopped up into 'pea-sized' pieces by hand until Nestlé began selling scored bars with the correct size, and eventually chocolate chips - created especially for making chocolate chip cookies. Interestingly enough, the original chocolate chip cookie recipe is very close to the one that is still on packages today. I have very fond memories of making chocolate chip cookies with my mother as I was growing up, and I thought, what better way to compare the two recipes than to also make this original chocolate chip cookie recipe with her! See Max’s video on how to make this dish here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

Finally in my natural element in Canada, with easier to find ingredients that I recognized and could more predictably bake with, I was able to follow the recipe exactly. The one major change I made was to omit the chopped nuts completely, mostly because I'm not a fan of nuts in baked goods.

Because this recipe requires an overnight element, my mom and I began preparing the cookie dough the day before we wanted to bake and eat them. My mom began by beating the eggs, then creaming the butter with a hand mixer while I portioned out the other ingredients. She added in the sugars, eggs, baking soda dissolved in water, and vanilla and mixed them until combined. I then slowly sprinkled in the flour and salt mixture into the mixing bowl while she mixed, until that, too, was combined. I was worried the dough was looking a little too dry and dense, but my mom assured me it still looked right - I totally trust her baking instincts! We then folded the chocolate chips into the dough with a spatula, then covered it with Saran wrap and let it sit in the fridge overnight. The next evening, we preheated the oven, took our dough out (which had really hardened up!), and began portioning it out into little balls of dough. My mom had to use a fork and a bit of force to portion it, since it was so cold and solid! We used a weigh scale to determine the 14 oz. size of ball, but honestly, we did end up going up to 20 oz. or so at some points - it would have taken a long time to weigh every ball. On a lined baking sheet, we fit about 14 balls of dough, spaced about 2 inches apart. After pressing down on each just a little bit, we tossed the first batch in the oven. It smelled so good, and the bits of raw cookie dough I snuck while waiting for the cookies to bake were heavenly! When we took them out, we transferred them onto cooling racks. I think we baked about 5 trays of cookies overall, leaving us with an absolute plethora of chocolate chip cookies by the end! They looked small, but classic - almost like the chocolate chip cookies you can buy in a store. Very photogenic, in my opinion.

My experience tasting it:

Of course, our patience got the best of us, and we did not wait for the cookies to cool before trying them. No regrets! They tasted wonderful - crisp on the bottom and edges, but soft and a little melty in the middle. Really ideal, this kind of cookie could please everyone. My mom likes her cookies on the crispier side, and I like mine on the soft and gooey side, yet we both were very happy with how this recipe turned out. So was my dad, sister, my brother-in-law, and my aunt! In fact, these cookies didn't taste much different from my mom's chocolate chip cookie recipe (as I remembered it). She claims she also got her recipe from a newspaper, so it may have also had the same origin as this one. The flavour of these cookies was sweet, but balanced by the salt and rich brown sugar. They were so tasty, I think this could even become my main chocolate chip cookie recipe, although I will probably make each cookie even bigger in order to get a large volume of soft gooeyness. And I will definitely halve the recipe! 100 cookies or so, as tasty as they are, is an awful lot to get through and would definitely become noticeable on the waist. Otherwise, I agree with Max that there is a reason this recipe has lasted so many decades in its nearly-original form - it really is a crowd-pleaser. I was happy I was able to take some cookies with me back to Germany so I can share some with my husband! If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Original Toll House Chocolate Chip Cookies original recipe (1938)

Sourced from Ruth Wakefield’s Toll House Tried and True Recipes by Ruth Wakefield (1938).

Toll House Chocolate Crunch Cookies Cream 1 cup butter, add 3/4 cup brown sugar, 3/4 cup granulated sugar, and 2 eggs beaten whole. Dissolve 1 tsp soda in 1 tsp hot water, and mix alternately with 2 1/4 cups flour sifted with 1 tsp salt. Lastly add 1 cup chopped nuts and 2 bars (7 oz.) Nestle’s yellow label chocolate, semi-sweet, which has been cut in pieces the size of a pea. Flavor with 1 tsp. vanilla and drop half teaspoons on a greased cookie sheet. Bake 10 to 12 minutes in 375° oven. Makes 100 cookies. 

Modern Recipe

Based on the recipe from Ruth Wakefield’s Toll House Tried and True Recipes by Ruth Wakefield (1938) and Max Miller’s version in his Tasting History video.

Ingredients:

1 cup butter

3/4 cup brown sugar

3/4 cup granulated sugar

2 beaten eggs

1 tsp baking soda, dissolved in 1 tsp hot water

1 tsp vanilla

2 1/4 cups flour

1 tsp salt

1 cup chopped nuts

14 oz. chocolate chips

Method:

Cream the butter until smooth. Mix in the brown sugar, granulated sugar, eggs, baking soda water, and vanilla until combined.

Whisk together the flour and salt. Add this to the butter mixture and mix until just combined.

Stir in the nuts and chocolate chips just until evenly distributed.

Cover and chill the dough overnight.

Preheat the oven to 375°F (190° C).

Scoop dough into balls, about 14 grams each. A half a teaspoon is way too small of a measurement, so I found weighing the dough to be the best way. Place them on lined baking sheets, leaving about 2 inches between each cookie. Press the cookie dough down a bit.

Bake for about 8 minutes, or until golden brown.

Take them out of the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serve them forth!

[disease]

“COOKIE MUELLER” (NYC) ROBERT MAPPLETHORPE // 1978 [gelatin silver print | 13 7/8 × 13 3/4”]

[hadesknockedupintheunderworld]

The world if people stopped applying their understanding of "conservatism" and "religion/christianity" through a very modern, deeply American view onto Death Note (a manga from the Early-mid 2000s which is very much set in the cultural and societal context of early-mid 2000s Japan and all that entails):

[krautabout]

Keks-Experiment geglückt.

[skunkes]

timelapse ^_^

[gastronominho]

American Cookies apresentam o Crookie

Sobremesa viral das redes sociais ganha versão na rede paulista de doces

Sobremesa viral das redes sociais ganha versão na rede paulista de doces Recentemente, as redes virtuais foram tomadas por uma nova sobremesa, que logo viralizou: o Crookie. O doce é um croissant recheado com massa de cookie, criado pelo francês Stéphane Louvard na boulangerie Maison Louvard, em Paris. Mas para que mais pessoas conheçam o Crookie, a American Cookies apresenta a sua versão do…

[raineandsky]

#136

Not many villains are brave enough—or stupid enough—to come straight through the front doors of the agency, so the agency never thought to put up anything more secure than a barrier for heroes to scan through on their way in.

The villain saunters in, hops straight over the barrier, and loudly demands, “Which of you assholes is meant to be [Hero]’s boss?”

The heroes leap on them, of course, and twenty against one is barely a fight. The hero’s boss, it turns out, is just the guy they wanted to see anyway.

“Why are you just strolling through my agency?” the superhero asks incredulously.

“Someone's clearly dramatised my entrance. I didn’t get past reception,” the villain corrects with a scowl. “And it’s not my fault you lot have the same amount of security as a train station. Anyway, that’s not why I’m here. I’m here to tear you a new one.”

The hero standing behind them makes a noise dangerously resembling laugh. Even the superhero quirks an eyebrow disbelievingly. The villain is sitting in his office in cuffs, sure, but this is only the beginning of what will be an ass kicking.

“You villains are so violent.” The superhero tuts, opening a tin box next to him with a shake of his head. “Has anything happened to warrant this so-called new one tearing, or is this just routine?”

“I’m glad you asked. Did you not notice [Hero] was missing?”

“Oh, yeah I did.” A biscuit comes out of the tin and promptly disappears into the superhero’s mouth. “Are they with you then?”

The disgusted silence the villain leaves is a second too long. “… Yes.”

The superhero nods mindlessly. “Cool.”

This silence is even longer. The villain can hear the hero behind them shuffle awkwardly. “You don’t care,” they say flatly.

“[Hero]’s a rookie,” the superhero offers with a shrug. “Catch one of my best, and I’ll consider coming to visit sometime. I don’t send rescue parties for just anyone.”

The villain can only stare at him in disbelief as he nonchalantly fishes about for another biscuit. Villains would never do that. Villains leave no man behind. The idea that they could be trapped somewhere, in enemy territory, with no promise of at least someone coming for them, is a horror enough to haunt their nightmares.

The villain really thought they’d done something when they’d managed to catch the hero. The hero was scared, of course, but the villain had put that down to the usual. A hero in a villain’s grasp won’t be without injury for long. But the hero had had a certain defeated look in their eye as well, and it’s only now that the villain is realising that that was probably because someone like them disappearing into a villain’s lair means they aren’t getting out.

The cuffs rattle slightly, and the villain heaves a deep breath to stop their hands from shaking. “I've heard them crying every night, knowing you’re not coming for them,” they snap coldly. “You’re heartless.”

The superhero can just about be bothered to meet their eye for a second before his interest diverts back to the food in his hand. “You don’t become a superhero by loving everyone, [Villain]. Do we have a cell set up?”

The hero behind the villain clears their throat. “We do.”

The superhero waves them off, and that’s the end of the conversation. The hero shoves the villain into a cell, and several hours later finds the back of that cell blown clean out with the villain’s friends at the detonator.

The villain never had a doubt they would be set free—they always are. Villains may not be looked upon favourably, but having a posse of like-minded outcasts can make some real ride-or-dies.

-

The hero wipes their eyes when they hear the door at the end of the corridor opening, rubbing their sleeve against their nose in an attempt to look a little less pathetic. They glance up to realise it’s not just the villain, but several of their friends too, all watching them with curiosity. Their stomach drops.

“You got it bad, huh?” the villain says lightly.

The hero doesn’t know what to say to that. They turn their gaze down at their hands to avoid everyone’s burning stares.

There’s a heavy clunk, and out the corner of their eye they can see the cell door swinging open. The villain shoots them a smile as they look up confusedly.

“We were wondering if you’d like to come with us,” the villain continues. “I mean, you’re welcome to stay in here, in the cold and the damp, like a hero. But, y’know…”

The villain shrugs. “We don’t leave people behind, I’ll say that much.”

A hero should never consider an offer from a villain. It’s a trap, the superhero always said. It’s common sense, it’s the right thing to do, it’s what a hero would do.

They didn’t think heroes were left at the mercy of their enemies by their own either, but here they are.

The hero wipes at their face again and clears their throat, painfully aware of how much they’ve been crying. “Um,” they say, their voice a horrible rasp. “O-Okay.”

They all cheer as the villain reaches in to pull them out. Someone hands them a thick jacket. “Put it on,” someone else says. “You’re in the gang now!”

It almost feels like they’re happy to see the hero as one of them. It’s a new feeling, and one the hero finds they like.

[shaadowmilkcookie]

In honour of whatever the fuck is going on in America

[oh-bother-stickers]