• themeatbridge@lemmy.world
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    3 months ago

    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.

  • Sundial@lemm.ee
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    3 months ago

    Same reason people love raw cookie dough. They just like the taste.

  • heavy@sh.itjust.works
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    3 months ago

    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.

    • Kraven_the_Hunter@lemmy.dbzer0.com
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      3 months ago

      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.

      • heavy@sh.itjust.works
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        3 months ago

        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.

    • kryptonianCodeMonkey@lemmy.world
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      3 months ago

      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.

    • BlameThePeacock@lemmy.ca
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      3 months ago

      You can get eggs from Salmonella vaccinated chickens, it’s just not the norm in north America.

      • athairmor@lemmy.world
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        3 months ago

        It’s in the flour not the eggs. Eating raw flour is riskier than eating raw eggs.

        • LilB0kChoy@lemm.ee
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          3 months ago

          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.

        • blackbelt352@lemmy.world
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          3 months ago

          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

  • Pulptastic@midwest.social
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    3 months ago

    You have your preference, I have mine. An underdone cookie is gooey and melty but still brown around the edges, best of both worlds.

  • Microplasticbrain@lemm.ee
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    3 months ago

    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.

    • nemonic187@lemmy.worldOP
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      3 months ago

      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.

      • Microplasticbrain@lemm.ee
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        3 months ago

        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.

    • Bosht@lemmy.world
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      3 months ago

      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.

      • Ledivin@lemmy.world
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        3 months ago

        I’ve had delicious cookies from Dollar General. Bargain bin at Walmart bakery.

        At least you pointed out your tastes at the end 😂

        • Bosht@lemmy.world
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          3 months ago

          The point was that Crumbl is shit, not the socio-economic choices I make when eating cookies.

  • arefx@lemmy.ml
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    3 months ago

    I love these cookies personally. Soft cookies are so much better than hard crunchy ones.

  • downhomechunk@midwest.social
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    3 months ago

    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!!

    • nova_ad_vitum@lemmy.ca
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      3 months ago

      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.

        • octopus_ink@lemmy.ml
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          3 months ago

          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. (Edited to add - if you haven’t tried basic homemade pie crust dough you haven’t lived. It’s not sweet, it’s just good.)

          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.

            • nova_ad_vitum@lemmy.ca
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              3 months ago

              Flour is flammable and light. If the fan makes a bunch of it fly around in your oven the heating element could ignite it. Search YouTube for “flour fire”.

              Probably not super dangerous at if you’re just baking a sheet pan of flour, but good to be safe.

        • intensely_human@lemm.ee
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          3 months ago

          It tastes like cardboard because you’re eating it refrigerated.

          Cookie dough you make yourself is often warm from the melted butter

  • octopus_ink@lemmy.ml
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    3 months ago

    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. 🤣