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.
I often prefer slightly undercooked baked goods.
Same, its like a cookie dough flavored cookie
flour and grease smear
Salty, sweet, greasy flour and egg mush. Mmmmm
calorie-dense nutrient paste
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.
Salmonella brings people together.
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.
Because I will eat fistfuls of raw cookie dough. Raw eggs are safe where I’m at anyways.
I think it’s more the risk from the raw flour than eggs.
It’s the flour.
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. 🤣
Mmmmmm… Borderline raw cookies.
I love these cookies personally. Soft cookies are so much better than hard crunchy ones.
Ya but you can make soft cookies that are actually cooked
Soft cookies can be make by changing the recipe slightly and not risk salmonella poisoning or other infections.
Give it to me raw
What’s cookies, precious?
I suppose it’s so you can take them home and cook them the way you like them.
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
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
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
My work here is done!
Hypothesis: Want chewy cookies. Try cookie recipe, they come out crunchy. Bake for less time. Cookies chewy now!
That looks so tasty
Must be a local thing.
