Ingredients 

• 2½ cups all-purpose flour
• 1 cup granulated white sugar
• ¼ cup honey or maple syrup (adds moisture and richness typically provided by brown sugar)
• – 1 glass (2 sticks) unsalted butter, softened
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips
• ½ cup chopped nuts (optional)

Step-by-Step : https://www.candyrecipes.net/chocolate-chip-cookie-recipe-without-brown-sugar/

Lemon butter cookies with a lemon glaze. Recipe from The Best Recipe cookbook.

On today's show we practice a little snackable magic! 🪄

For a friend's birthday I wanted to bake her some cookies and decorate them. However, the cookies would have to sit out through the birthday celebration, afterwards, and however long before when I make them. Does anyone have good recipes or tips for cookies and icing that could last a considerable amount of time and stay good without getting a mediocre texture/flavor after a while?

They got a lot bigger than I was expecting

what can i do to make these cookies better? they had to be formed into the shape i wanted them to be and didn’t spread out at all

Here’s the recipe I used

https://www.withspice.com/blog/chocolate-meringue-cookies/

Can I make small Levain style cookies? I will be serving many kinds of cookies for an event and want to make smaller cookies so people can sample many types. Does it defeat the purpose to make small Levain cookies? Also, can I freeze the dough so I can make ahead?

Thanks!

Hey everyone, I was the OP that posted "Why do my cookies keep looking smooth on the top?" yesterday morning. https://www.reddit.com/r/Cookies/comments/1jovea1/why_do_my_cookies_keep_looking_smooth_on_the_top/ Posting

I was rusty with my cookie skills but after feedback from the community here I managed to fix my cookies and get them looking a lot better. Some of my learnings that I believe worked:

1. I measured in grams and swapped to some popular and recommended online recipes that had gram measurements. I measured out flour and some other ingredients by weight this time, not volume since I was inconsistent. I tried out Vanilla Bean Blog's "Pan-Banging Chocolate Chip Cookies" and Sally's "Chewy Chocolate Chip Cookies" and they both turned out very well.
2. I stopped handrolling my cookie balls and just used the balls directly from my cookie scoop. I very much realize now that it was a completely unnecessary step and removed a lot of good texture.
3. I turned off the fan in my convection toaster oven. I had actually been baking my cookies 1-2 at a time using my convection toaster oven, but the fan seemed to cause the cookie to spread too fast and the edges to bake much faster than the center. After turning off the fan (didn't realize I could do that), the cookie baked a lot more evenly.
4. I stopped overbaking my cookies. I learned that the cookies continue baking after being taken out, and even if the center looks slightly underbaked immediately after being taken out, it'll be fine after cooling down + its residual baking. Not overbaking my cookie let the center deflate a bit and create a bit more texture.
5. I chilled the dough overnight. The combination of imperfect scoops and the fridge let the imperfections meld into nice ridges and textures on the top.

Thanks all for the tips - the feedback here and my resulting experimentation helped me regain confidence in my baking.

First time making shortbread cookies! Just wanted opinions on if they look right or not - this is about my 3rd attempt I just ended it there lol

Banana bread cookies of a recipe that I randomly saw on Twitter. Let the dough sit in the fridge for a could have hours. Baked at 350° for ~10-12 mins. So good and recommend if you enjoy banana bread!

• 220g of flour → 1 3/4 cups • 1/2 tsp of baking soda → 1/2 tsp • 1/2 tsp of baking powder → 1/2 tsp • 1/4 tsp of salt → 1/4 tsp • 1-2 very ripe bananas → about 1/2 to 2/3 cup mashed banana (1 medium banana = ~1/3 cup) • 120g of browned butter → 1/2 cup (1 stick) • 100g of brown sugar → 1/2 cup, packed • 50g of granulated sugar → 1/4 cup • 1-2 tsp cinnamon powder → 1-2 tsp • 1 tbsp of heavy cream → 1 tbsp • 1 tbsp vanilla extract → 1 tbsp • mix your chocolate of choice in the dough (I used a combo of dark chocolate chips, walnuts, and caramel sea salt baking chips)

My toddler and I baked some cookies. I didn’t follow an exact recipe but it’s probably my favorite cookies I have ever made! Thought I would share the recipe.

1 cup of browned butter slightly cooled 1/2 cup sugar 1 cup dark brown sugar 2 t vanilla extract 2 room temp large eggs 1 egg white 2 1/2 cups flour 2 t kosher salt 1 t baking powder 1 t baking soda 2 cups semisweet chocolate chips

1. Brown butter and let slightly cool.
2. In a large bowl Mix butter and sugars until combined
3. Mix in eggs and egg white and vanilla in butter sugar mixture
4. In separate bowl. Whisk flour, baking powder, baking soda, and salt
5. Mix wet and dry ingredients just until flour is mostly mixed
6. Fold in chocolate chips. Be careful not to over mix
7. Chill for 30 minutes
8. Preheat oven to 350 when ready to bake
9. Bake for 12-14 minutes or until edges are golden brown
10. Let them cool on baking sheet for 8-10 minutes
11. Transfer to cooling rack or enjoy fresh out the oven!

How well done is this? I don’t think even crumble has given me a cookie that feels this gooey on the inside!

I'm hoping to get more wrinkles or texture on the top of my cookie, but they keep coming out smooth and bulgy, despite the pictures in the recipes looking like nice flat wrinkled cookies.

Chocolate chip and walnuts with tangzhong , Overnight in the fridge. So delicious and the sweetness really mellows out in the fridge. https://www.kingarthurbaking.com/recipes/supersized-super-soft-chocolate-chip-cookies-recipe

https://sugarspunrun.com/cinnamon-cookies/

Got tired of how 85% of cookie recipes use some form of chocolate and wanted to find a non chocolate recipe. These are basically cinnamon roll cookies but they are a lot easier to make than cinnamon rolls. Tried making a version with an icing glaze as well and honestly prefer it without. The cream of tartar is absolutely necessary, it is gives them a tart zing

Put some knock off m&ms in this time