r/LetsCookie

Good day! It's my first time baking Chocolate Chip Cookies and I need advice on how to make chewy and chunky cookies. I used the recipe from AllRecipes. I tried it on both Anchor butter and Buttercup Premium Margarine just to see of there are differences in terms of taste. I am hoping to use the Buttercup Premium Margarine only because it is cheaper.

More information that may help:

* I baked them for 20 mins at 175 degrees celsius. Then I pre-heated the oven for 10 mins, with same temperature.

* I froze the cookies overnight. After mixing the dough, I refrigerated it for 1 hour. Then shaped into balls before freezing.

* I also baked them straight from the freezer.

* I poked some holes because I saw a tip that it creates more ridges...

* As per the taste, the cookie made with Anchor tastes like the EggNog biscuit by Nissin, And it’s more creamy and milk tasting; while the Buttercup one tastes more like pancake and a bit buttery.

* With the sizes, I used an ice cream scooper then I put two on top of each other to make a bigger cookie.

Honestly, I am not really sure what to expect because the cookies I have tasted are mainly store bought cookies. None much with home-baled and cafes. If they have recommendations about best tasting cookies I can base the taste off on, they can kindly comment it^^. Do you also have recipe suggestions? I also attached some pictures. Thank you in advance!

These were delish and people really liked them. Thanks for the recipe u/letscookie it’s a nice departure from chocolate chip cookies. I thought nurses would be picky about the flavor but they went over well!!

They all were solid. The s’mores were the most popular until I rolled out the chocolate lava ones today.

All have been amazing. More pics soon.

Followed the recipe but tweaked the cream cheese filling. I added key lime juice to complement the cherry and blue raspberry. Delicious.

Brown sugar cinnamon used to be my absolute favorite poptart flavor before getting diagnosed with Celiac disease a few years ago and these FINALLY filled the void left by them. Even my gluten eating fiancé can’t stop eating these.

The only change made was substituting the cake flour for Bob’s Red Mill 1:1 GF Flour!!

I was nervous when these came out because they spread more than I expected, but they are PERFECT!

I grew up eating Little Debbie OCP, bug because of the endless enshitification of everything, I refused to buy them for my kids.

These are absolutely delightful treats! Maybe see if you can recreate the Nutty Butter next!!!!

I used half butter half marshmallow cream for the filling. My kids could taste the root beer before I told them what they were!

I’m gonna use half the frosting to make oatmeal cream pies next!

Recipe by u/LetsCookie

Got to try it out. I had to use milk chocolate instead of dark chocolate cuz that's what I had on hand, but good nonetheless. The orange flavor is quite strong!

I decided to used chocolate and PB chips. I also baked for 22 min instead of 20

Here are the ingredients, and I will give metric weights as well as U.S. standard volumes where applicable: 2 1/4 cups (270 g) all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups (260 g) creamy peanut butter, 1 cup (226 g) softened unsalted butter, 3/4 cup (200 g) packed light brown sugar(I suggest that you weigh this; packing can lead to wrong volumes), 2/3 cup(135 g) granulated sugar, 2 teaspoons vanilla extract, 2 large eggs at room temperature, and 1 1/2 cups (265 g) chocolate chips.

Preheat the oven to 350F and line two baking sheets with parchment. In a large mixing bowl, combine the flour, baking soda, and salt. Mix well. Set aside. In another large mixing bowl, combine the butter, peanut butter, brown sugar, and granulated sugar. Using an electric mixer, beat until the mixture is fluffy, beige, and the sugar is evenly distributed. Add one egg at a time and beat in completely before adding the second. Add the vanilla and mix until evenly distributed. Add the dry ingredients in three portions at low speed, making sure that each portion is completely incorporated before adding more. Add the chips and fold in with a spatula until they're evenly distributed. Scoop the dough out in approximately 2 tablespoon measures and roll them into balls. Place on the baking sheets and bake for 12-15 minutes; they're perfect when the edges become golden-brown. Remove from the oven and let rest on the pan 5-10 minutes before transferring to a cooling rack. Eat and enjoy!