this post was submitted on 23 Sep 2024
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Mildly Infuriating

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[–] themeatbridge 159 points 3 months ago (5 children)

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.

[–] kryptonianCodeMonkey 23 points 3 months ago (2 children)

I often prefer slightly undercooked baked goods.

[–] [email protected] 9 points 3 months ago (1 children)

I like my cookies medium rare

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[–] [email protected] 14 points 3 months ago

Yay, food science!

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[–] [email protected] 112 points 3 months ago (12 children)

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

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[–] [email protected] 33 points 3 months ago (2 children)

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.

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[–] [email protected] 33 points 3 months ago* (last edited 3 months ago)
[–] [email protected] 29 points 3 months ago (2 children)

Salmonella brings people together.

[–] kryptonianCodeMonkey 16 points 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.

[–] [email protected] 8 points 3 months ago (1 children)

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

[–] athairmor 41 points 3 months ago (3 children)

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

[–] [email protected] 28 points 3 months ago (1 children)

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.

[–] [email protected] 8 points 3 months ago
[–] blackbelt352 9 points 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

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[–] [email protected] 26 points 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.

[–] [email protected] 22 points 3 months ago (6 children)

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 22 points 3 months ago* (last edited 3 months ago) (1 children)

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.

[–] [email protected] 14 points 3 months ago* (last edited 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.

[–] [email protected] 9 points 3 months ago (1 children)

Not to mention the fact that a single cookie is nearly half your daily caloric needs

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[–] [email protected] 22 points 3 months ago

Because they are yummy?

[–] [email protected] 21 points 3 months ago (7 children)

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!!

[–] [email protected] 8 points 3 months ago (1 children)

You’re fondling the wrong tits

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[–] [email protected] 21 points 3 months ago (2 children)

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

[–] MycelialMass 29 points 3 months ago

Ya but you can make soft cookies that are actually cooked

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[–] [email protected] 18 points 3 months ago* (last edited 3 months ago) (1 children)

Because the chocolate chip cookie recipe they put on the back of the chocolate chip bag is already the scientifically best possible recipe. It can no longer be improved. That's why cookie influencers have to resort to stupid shit like this. All the good ideas have already been figured out so the best they can do is play pretend with the stupid ideas.

[–] MedicPigBabySaver 9 points 3 months ago

Reminds me of the idiots at a recent brewery that had an awful tasting Porter. When I complained, they mentioned using an IPA base. I literally laughed.

[–] PappyWappy 18 points 3 months ago (6 children)
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[–] jewbacca117 15 points 3 months ago (2 children)

Because I will eat fistfuls of raw cookie dough. Raw eggs are safe where I'm at anyways.

[–] [email protected] 26 points 3 months ago (2 children)

I think it's more the risk from the raw flour than eggs.

[–] [email protected] 13 points 3 months ago* (last edited 3 months ago)

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.

[–] nemonic187 9 points 3 months ago (1 children)
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[–] [email protected] 12 points 3 months ago* (last edited 3 months ago) (7 children)

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.

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[–] [email protected] 14 points 3 months ago* (last edited 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. 🤣

[–] Donkter 11 points 3 months ago (1 children)

Mmmmmm... Borderline raw cookies.

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[–] [email protected] 10 points 3 months ago

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

[–] [email protected] 9 points 3 months ago (2 children)

When you say trend, is it only on TikTok?

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[–] makeshiftreaper 8 points 3 months ago

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

[–] [email protected] 7 points 3 months ago

The raw dough makes me slightly uncomfortable, so I’m entirely certain that I should violently impose my preferences on everyone who does not agree.

~/s~

[–] [email protected] 7 points 3 months ago* (last edited 3 months ago)

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. 🤤

[–] AA5B 7 points 3 months ago* (last edited 3 months ago)

When you say trends, is it among people not baking long enough? I love gooey cookies as well, but that looks raw.

Recently I used store made cookie dough (because “safe to eat raw”!) in a cast iron pan to make it more like a brownie, maybe like this. Surprise, it’s much thicker than a standard cookie so needs to be cooked longer than the directions say

[–] Faildini 7 points 3 months ago (5 children)

First of all, that cookie looks absolutely baller. Secondly, damn you I'm going to get crumbl cookies now and fucking up my diet lol

[–] nemonic187 7 points 3 months ago

My work here is done!

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