this post was submitted on 06 May 2026
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Wanna use this opportunity to shill an awesome cookie recipe by Adam Regusea.
Recipe :
Ingredients
Instructions
The dough should be a little sticky — you can chill it for a few minutes to make it easier to shape.
Divide the dough into six 115g portions and roll each into something like a golf ball.
Space them evenly on a baking sheet — no parchment paper or grease necessary (but you can use parchment paper if wanted).
Flatten each ball into something like a hockey puck and tidy up the circular shape.
Turn the oven off and turn the broiler/grill on maximum.
Give it a minute or two to heat up, then put in the cookies near the top.
Let the broiler brown the tops of the cookies until golden — this should only take a minute, so don't walk away or they'll burn.
If you're doing multiple pans of cookies, brown them each one at a time.
Turn the broiler off and the oven back on to 375ºF/190ºC.
Give the broiler a couple minutes to cool down, then return the cookies to the oven.
Bake until they spread and look done to you — mine take about eight minutes as this stage, but they'll take longer if you don't have a convection fan.
For perfect “chewy” texture, take them out when they just look a hair under-baked.
Let the cookies cool and solidify before scraping them off the baking sheet.
If you’re making chocolate chip cookies, I highly recommend browning half of the butter in a pan. Heat it on medium low, stirring, until it starts to turn brown. Then pour it into a bowl and let it cool a minute before mixing in/melting the rest of the butter (you don’t want the new butter to sizzle when you add it). It really adds a great, distinctive flavor that the best chocolate chip cookies have.
If there's one ingredient where you really don't need to use a specific brand it's salt.
True, but when measuring by volume it IS important to be clear about whether you're using coarse or fine salt. The distinction is not important if you measure ingredients by mass like a civilized person.
Depending on what you're doing with it grain size and texture can also matter. Not sure I can think of how it would matter for salt in a cookie, but using rock sugar for butter cream frosting would work poorly, for example.
Exactly - this is usually why chefs are recommending a specific brand. For volumetric measurements used in backwards countries using a different brand with a different grain size can significantly alter what a teaspoon of salt ends up tasting like. Some salts are also "saltier" than others even at the same mass so brand can make a difference on multiple levels.
Especially true when it's something like flour which can be massively different in density if it's poured or scooped or packed in.
Sorry, just pasted it from my doc. More of a note for myself. Use whatever you want.
This is a classic tollhouse chocolate chip cookie recipe with the exception of the broiler technique and the melted butter. Both of which are pretty great, because they'd increase the outside crunch while leaving the inside soft. Be sure to let your melted butter cool enough that it doesn't prematurely cook your egg. I'm interested that he uses confectioners sugar, which contains cornstarch, which would balance out the heaviness of the bread flour... And then molasses.... I guess he wants the flavor of brown sugar but with a finer grain, and adjusted everything else to make that happen? But then why coarse salt?