Three things happen during baking that change the flavor of a cookie.
Maillard reaction, caramelization, and the melting of fats. There are more, but those are the three we’re going to talk about.
The maillard reaction takes raw flour and turns it brown. It absorbs some of the sugar in the process, and creates a more complex, nutty flavor. Caramelization also browns some of the sugar, giving it a smoky, bitter flavor. They also give the cookie a firm or crispy texture.
You also melt any fats, like butter, that are in the dough. Melted butter separates and spreads throughout the cookie.
There’s also often an egg that helps build structure for the baked dough, and sometimes baking soda for fluffiness.
This means uncooked dough is sweeter than a baked cookie. It has a soft, dense, and moist texture that disappears when fully baked. It’s butter and sugar held together with flour and egg, and it’s delicious.
I often prefer slightly undercooked baked goods.
Same, its like a cookie dough flavored cookie
I like my cookies medium rare
Yay, food science!
Same reason people love raw cookie dough. They just like the taste.
I will never understand this.
It’s a ridiculous business model.
I mean, it clearly works if a lot of businesses do it.
You’re a ridiculous business model.
Your mums a
rediculousbusiness modelThat’s not fair at all, his mom’s a savvy small business owner who does absolute numbers on OnlyFans. Have you turned your hobby into a career? Didn’t think so.
I don’t even sell flowers!
Based on what measure?
Millions of dollars in yearly profit by the food industry that makes and sell raw cookie flavors disagree with your business acumen.
Except for the fact that it makes a bunch of money you mean?
We’ve been baking some cakes and cookies like that in the Netherlands for decades.
Not if you make it yourself. Saves baking time, cost of purchasing store-bought cookie dough, and cost of electricity.
Plus, it tastes better, because it doesn’t have to have weird shelf stabilizers.
Salmonella brings people together.
Salmonella is eliminated at 165F. Cookies get to around 190-205F when fully baked. So there’s at least 25 degrees Fahrenheit between completely safe from salmonella and fully baked cookies.
You can get eggs from Salmonella vaccinated chickens, it’s just not the norm in north America.
It’s in the flour not the eggs. Eating raw flour is riskier than eating raw eggs.
Yep. Specifically it’s because the flour is not generally sanitized/processed in any way that removes bacteria from the grain or the finished product.
Flour is traditionally only used as an ingredient and will through the cooking process experience heat high enough to kill any bacteria.
If you want to make safe cookie dough to eat raw at home just spread the flour on a sheet tray and toast it in the oven at ~200 degrees for something like 10 minutes. There’s specific directions online.
Whoa, TIL
TIL
Yup the flour is very likely to contain e coli. The eggs are still a risk with salmonella but the e coli is a much greater and more potent risk
If you ordered a cookie and didn’t get what you want, that sucks and is indeed frustrating.
However I don’t know what that has to do with anyone else. If someone wants to eat an almost raw cookie, or a too soft cookie or whatever, I don’t think that should bother you.
I think what bothers him is that he had something that he liked and can no longer find. It may not be the case here, but companies (in the US) are en masse changing their recipes to be cheaper to manufacture and it’s affecting the end product.
In the case of something like a cookie which can be made 1000 different ways by 1000 different companies, finding what you like took time, luck, or both. When they change the recipe on you, it’s not a simple, “just buy a different cookie, dummy.” It’s a major undertaking. Sometimes you get lucky and this was the push that allowed you to discover a new, even better, favorite. More often than not though, it’s just another part of your day that got a little bit shittier than it was yesterday.
It’s annoying and I totally get it.
I understand your take and mostly agree with you. I just want to emphasize I’m not trying to call anyone a dummy or anything, just that it’s OK to like what you like.
If companies aren’t going to cater to you, yeah that’s annoying in most scenarios.
Give it to me raw
And wriggling!
Ooh baby I like it raw
Bite the cookie, Im going in dry!
Breed Cookies.
I hate crumble cookies as well. Weak unsatisfying texture, and way too sweet before they even add all that syrup shit. Also they’re too big, I take like one bite and the sweetness is already unbearable.
Thank you. That’s the most insulting part. It’s a mediocre cookie at best.
I don’t order these and I can’t talk shit about them at home cuz I trying to be a better partner, so I do what normal people do and go vent on the internets.
I apologize to those who I have upset.
Personally I think the most insulting part is the price.
They make them big to try to justify it, but its still a bullshit high profit margin food.
I think people just like them because they are very fresh. Most places just sell you some cookie in a box made a couple weeks ago in a factory somewhere by robots so it is marginally better than that in theory.
Not to mention the fact that a single cookie is nearly half your daily caloric needs
That’s basically every cookie
I’m of the opinion that Crumble is only successful due to marketing and viral advertising from insta models. Just to double down on what you stated already: Their cookies are shitty, crumby, over sweet garbage that tastes like something out of the bargain bin at Dollar General. Actually, no. I’ve had delicious cookies from Dollar General. Bargain bin at Walmart bakery.
This is a trend? Then why all of the sudden can’t I find any cookies in my local grocery stores that aren’t hard as tits? This has been my cookie preference for my whole life!!
These look like Crumbl cookies which are sold in their own stores for ridiculous prices. One cookie can legitimately feed 4 people since they’re so rich (and delicious)
my man if the tits you’ve been running into are hard, there’s something wrong
They work at a mannequin warehouse
Read that one right the second time
$50/hour ain’t a bad deal
You’re fondling the wrong tits
You need some gingernuts.
This isn’t a tits pun.
Because I will eat fistfuls of raw cookie dough. Raw eggs are safe where I’m at anyways.
I think it’s more the risk from the raw flour than eggs.
It’s both in the US, uncooked eggs can give salmonella. But most places that have “edible cookie dough” use non-raw flour and no eggs so you can actually eat the dough raw safely.
It’s the flour.
Everybody knows that. Duh
You can make safe edible cookie dough pretty easily . The eggs aren’t the only issue, it’s the flour itself. If you bake it at like 275F for 30 mins in a sheet pan it’ll sterilize it. For edible cookie dough that won’t be baked you don’t even need eggs.
Having said that, I too have eaten my share of regular cookie dough.
Had no idea raw flour wasn’t safe. The store bought safe cookie dough always tastes like cardboard to me
Starting with my grandmother, I’ve been warned by the various bakers in my life for about 50 years that the various kinds of raw dough I have wheedled them into giving me or snuck off of their work area will give me a stomach ache or cause other issues. The most recent time I was warned in this way was surely less than 2 months ago.
So far so good, not a single problem, and I never pass up a chance to eat uncooked batter or dough.
I am absolutely not saying the risk doesn’t exist, but the chance of it seems so minuscule (based on my anecdotal lifelong experience) that I only ever think about it when someone brings it up.
If I bought something prepackaged on a grocery store shelf, like from nabisco or whatever, that was undercooked, I wouldn’t eat it. From the kitchen of a relative or right from a bakery - has never given me pause.
If you bake dry flour , remember to NOT use convection.
It tastes like cardboard because you’re eating it refrigerated.
Cookie dough you make yourself is often warm from the melted butter
This is how I’ve loved cookies for my entire life. I’m just happy they are easier to find now.
Edit: I’m sincerely amused that someone downvoted me for expressing my opinion on the kinds of cookies I like. I didn’t know this was a “ketchup on steak” level issue. 🤣
I love these cookies personally. Soft cookies are so much better than hard crunchy ones.
Ya but you can make soft cookies that are actually cooked
Mmmmmm… Borderline raw cookies.
Mmmmmm… Borderline raw.
you can buy raw cookie dough thats meant to be eaten uncooked. and not some niche thing, its at all the big box grocery stores. its no stretch to imagine why a half-baked cookie might be a thing
One thing to consider is that delivery and takeout are significantly more popular than they were 4 years ago. Some of these chains either anticipate or encourage you to heat your cookies just before you eat them and halfway cooking them gives the best results. A place just down the road from me encourages 1 minute on high in the air fryer or 3 in a toaster oven before eating
I don’t think it’s the raw part that’s the trend so much as big cookies are, and big cookies tend to be less cooked in the center.
But then again, raw cookie dough is delicious. 🤤
That looks so tasty
