Thank you so much sharing, I will try these . I really loved your version of Double tree chocolate chip cookies, amazing,, Thank you Happy Holidays 🎄 do you have a soft sugar cookie recipe 😊
Please help! The cookies come out in a darker color and are too stiff. I followed this recipe 100% and froze the dough overnight and let them sit in room temperature before baking but I keep getting different results than yours :(
So if they're SUPER cold you might want to press them with the palm of your hand to start them flattening. Did they not flatten? There's no reason to freeze the dough overnight - just chill in the fridge. Darker in color usually means they're overdone on the outside, which will happen if they don't flatten.
You may want to purchase a kitchen scale & weigh the flour before adding it. Weigh the flour in grams, & it will make a huge difference when baking cookies, cakes, breads, pie crusts. If the flour has been sitting for a while, or there is allot of humidity, it can be more compacted than normal. If you stir with a whisk before measuring to incorporate more air & then spoon the mixture into a measuring cup & level it off with a knife. The size of the egg & also the brand of butter can make a difference. Some butter has a higher fat content than other brands. I use Land O Lakes, Kerry Gold or Tillamook & have great results. If your brown sugar is older & dried out, you may want to switch & store in glass jars as soon as you purchase it. If it is too dry, I make a little well in the middle of the brown sugar & set a shot glass with about a quarter of an inch of water then put the lid on the jar & by morning it will be nice & moist again. I recently just started making my brown sugar at home. I put a cup or two of granulated sugar in a glass jar & add 1- 3 tablespoons of “Grandma’s”brand molasses, depending if you want light or dark brown sugar. Stir the molasses until mixed in. If there are any clumps of molasses, just press with the back of a spoon. It only takes a minute or two, to stir the molasses in, & then store in a glass jar. It tastes so much better than the bagged brown sugar.
Just made these and they were sooooo good. I’ve been looking for recipes online and didn’t like any of them but, this one is a winner 🎉
Glad you like them!
I did this recipe and now my family is asking me to take it to the Christmas Eve party thanks for this delicious recipe
Me and my family thank these cookies were bomb thank you
Delicious cookies.
BEST chocolate chip cookies for sure! My whole family agrees! Love this recipe 💯❤️
so glad you liked them!
Thank you so much sharing, I will try these . I really loved your version of Double tree chocolate chip cookies, amazing,, Thank you Happy Holidays 🎄 do you have a soft sugar cookie recipe 😊
You are so welcome!
Wow, looks so Good !😂, I must try this, Thankyou for your recipe 😂😂😂❤❤❤
Hope you enjoy
Just made a batch they came out delicious 🤤🍪🤗👍🏾
So glad!
Just made these thank you for putting the Ingredients in grams aswell on the site your a life saver!! 🙏best cookies by far!!
You are so welcome!
Thx🎉🎉🎉
Wow, looks amazing! ❤
Yummy 🤤
Will there be a difference using margarine instead of butter ?.... I made this with margarine and and my dough was a lil runny l
Delicious😋
Yum yum
A palm tree is now president
If you were to sell those cookies, a dozen, how much would you charge?
Brown your butter will be much tastier
I didn’t have vanilla so I replaced with Honey 🍯 let you know how they turn out
Still waiting😭
Great really couldn’t taste the difference
@@RyanJones-rg4ly thanks!!
Question, is there gluten in these? 😊
Yes
@ thanks!
Please help! The cookies come out in a darker color and are too stiff. I followed this recipe 100% and froze the dough overnight and let them sit in room temperature before baking but I keep getting different results than yours :(
So if they're SUPER cold you might want to press them with the palm of your hand to start them flattening. Did they not flatten? There's no reason to freeze the dough overnight - just chill in the fridge. Darker in color usually means they're overdone on the outside, which will happen if they don't flatten.
You may want to purchase a kitchen scale & weigh the flour before adding it. Weigh the flour in grams, & it will make a huge difference when baking cookies, cakes, breads, pie crusts.
If the flour has been sitting for a while, or there is allot of humidity, it can be more compacted than normal.
If you stir with a whisk before measuring to incorporate more air & then spoon the mixture into a measuring cup & level it off with a knife. The size of the egg & also the brand of butter can make a difference. Some butter has a higher fat content than other brands.
I use Land O Lakes, Kerry Gold or Tillamook & have great results.
If your brown sugar is older & dried out, you may want to switch & store in glass jars as soon as you purchase it.
If it is too dry, I make a little well in the middle of the brown sugar & set a shot glass with about a quarter of an inch of water then put the lid on the jar & by morning it will be nice & moist again. I recently just started making my brown sugar at home.
I put a cup or two of granulated sugar in a glass jar & add 1- 3 tablespoons of “Grandma’s”brand molasses, depending if you want light or dark brown sugar. Stir the molasses until mixed in. If there are any clumps of molasses, just press with the back of a spoon. It only takes a minute or two, to stir the molasses in, & then store in a glass jar. It tastes so much better than the bagged brown sugar.
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I tried this recipe but the cookies didn't spread properly.
Wat could've possibly gone wrong?
I did too and it didn't come out well
Recipe seems off consistency was not right had to add 2/3 cup more flour??
You shouldn't have had to - it's soft dough, which is why it needs chilled - what kind of butter did you use
I did .. the dough was runny at first