When pepperidge farms removed tropical oils from their recipes i was so disappointed that i wrote them and complained. That is, i bought a bag without reading the ingredients, ate a cookie, and said, “what’s wrong with this cookie?” Then i looked at the ingredients, and then i complained. I think I’d notice.
Yes, but it’s not a huge difference. I once made a pie crust with all coconut oil. THAT was hard to work with.
That’s just silly, as you can tell by looking at them that Tates cookies are crunchy, not soft. Mistaking raisins for chocolate visually is an unpleasant surprise in the mouth.
And they seem to sell well–so i can’t be that weird to like them. I guess I’m not surprised you don’t. They are the only commercial chocolate chip cookie I’ve found that’s actually worth eating.
You can tell by looking at them that they’re going to be crunchier than, say, Soft Batch.
But as DTNF keeps saying, there’s a sweet spot in the middle where there’s a little crunch but a little chewiness and that sweet spot is just perfection. And Tate’s look like they might hit pretty close to perfection. But boy they very much do NOT.
But my mother likes them, and they seem to be a going concern, so you and my mother must not be the only ones.
But biting into one was a far bigger disappointment than biting into an oatmeal raisin cookie that was mistaken for chocolate chip.
And too soft is WWWWWWWAAAAAAAAYYYYYYYYYY better than too hard.
Huh. While a cookie that’s a little chewy in the middle can certainly be good (if it’s not undercooked, which they too-often are), I glanced at the packaging for Tates, and knew that wasn’t what they promised. I’m surprised that fooled you. I bought my first batch knowing they’d be crispy-crunchy throughout, but not knowing if they would taste good. They taste stellar, with a strong butter flavor and a lot of caramelization, as well as good chocolate. So I don’t buy them too often, because it’s not good for me to eat a whole package of cookies.
I suppose the fact that they’re so crispy to start with would make them a good addition to cookies & cream ice cream. Or they might be good cookies to use in making ice cream sandwiches where their hardness would be an asset and not a liability.
The outside of the steak should have some crisp bits.
I can’t believe so many people like to eat undercooked cookies. I mean, fully cooked home made cookies that are still warm and soft in the middle are excellent. But after they’ve cooled most cookies should be crisp, with maybe a little bit of chewy in the center. I do make a gingersnap that is better if you let it “mellow” for a few days, during which time it absorbs humidity and softens. And I like my meringue cookies to have a pronounced chewy center. (yes, that’s undercooked, too. But it’s undercooked egg white, not undercooked flour, which tastes… like undercooked flour.)
But hey, if you want the perfect cookie, with a crisp, browned edge and a chewy center, complex flavor, and bursts of chocolate, (or, if you like a soft and completely uniform cookie. Or if you want any of several other variations) here’s a detailed guide to how to adjust the recipe to suit your preferences. It’s not the 20 minute prep of the regular recipe, but you might find the extra time to be worth it:
or, for pretty much the same thing, but with less theory:
Yeah, I can’t eat the professionally made ones, because they have the texture of concrete. I intentionally cook them “too hot” so the outside caramelizes just a bit, and I remove them from the oven before they are cooked all the way through. I also add chocolate chips, which give them a hell of a lot more flavor.
I understand if you don’t like them, but when I put these out at parties they disappear quickly, so I think you are in a minority here.
Yeah, chocolate chip meringue cookie are better than plain.
Trader Joe’s sells plain vanilla, which are ok but would be better with chocolate chips. And they sell chocolate chocolate chip. But the chocolate meringue isn’t very good.
If only Trader Joe’s sold vanilla meringue cookies with chocolate chips then those would probably be perfect.
I add a little vanilla to the meringue base. My sister, who likes vanilla more than I do, adds a lot of vanilla to the base. Hers also have a higher ratio of sugar-to-eggwhite than mine, and she cooks them a little cooler, so they come out drier with fewer brown bits. You’d probably like hers.
The funny thing is that we started by imitating the same cookies that our grandmother’s maid used to make. But we never got a written recipe, so we both winged it, and adjusted to our tastes. Meringue cookies are dead easy, and a good way to use up the egg whites if you make something that uses a lot of yolks. The only thing you need to be careful of is that once you break the eggs, the whites don’t keep all that well, so you need to make the cookies somewhat quickly after using the yolks, you can’t leave the whites sitting in the fridge. Also, for similar reasons, they come out best if you bake them all in one batch.
