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Chocolate Chip Cookies - Vibing Out With the Food Moron (Patreon)

Published:
2024-12-20 17:00:09
Edited:
2025-07-14 15:28:58
Imported:
2024-12
Tags:

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Content

Happy Holidays ya'll! While the Pearlmans are on Season break, they wanted to make sure that everyone knows how to make fresh homemade cookies for Santa Claus!

This episode doesn't have a direct recipe, cause you can find it on the back of ANY chocolate chip cookie bag. Mrs. P walks the food moron through how to follow these instructions, and how to TAKE YOUR TIME when making the sweetest of treats.

Comments

Nikki Ann

My awesome mixing bowls with lids were a gift from my grandma. I definitely don’t have mixing bowl lid money. And now I’m going to make cookies in those bowls in her honor for Christmas. Happy Holidays to you guys!

holly!

if you want safe cookie dough to eat, heat-treat your flour! raw flour can carry salmonella! just a tip ✨🍪

Arlo the Average

Thank you for this episode! Btw Alaskan butter is not that different, it’s just the short fat sticks instead of the long skinny ones, still 1/2 cup

Desantis’s.Sleep.Paralysis.Demon.

I have a bachelors degree in baking and culinary arts with ACF certifications in both and I loveddddd this. (If you're using a kitchen aid scrape your bowl on the sides and bottom because sometimes things just don't mix evenly in them.) Happy Baking!

Chekhov's Dolphin's are Sentient

I have also turned into someone who preps everything and pre-measures all my ingredients when baking and now cooking... I have found myself in situations where I don't have things down the line that I need, and peeved at myself, and this has saved me so many times. Earlier this week it was me searching my kitchen for oyster sauce for garlic noods and I had none.. I may have worked in a restaurant kitchen for too long, but I think that's where I first picked it up. It's such a sanity saver. And I already have my sink filled with hot water for dishes, so not the end of the world for me there.

holly!

you can microwave it in 15 second increments, stir, then do it again. usually a minute is enough! but be careful, as flour gets very hot!

Lauren Jane

I purchased a five mixing bowl with lid set at the Goodwill for $12 earlier this year! Stainless steel bowls in various sizes, each with a lid. It was like the thrifting gods smiled upon me that day

James the Lass (Guldan wears a merkin)

Another technique for room temp butter is to put the butter in a bowl of room temperature water and it’ll get soft in about 10-20 minutes depending on the fat content. A stick of Kerrygold gets soft in 10, Land O Lakes gets soft in 15-20.

James the Lass (Guldan wears a merkin)

Also also! If you’re using butter that isn’t in sticks and you have to scoop it, get a big measuring cup (like 4 cups or more) and fill it up to 1 cup with water. Scoop in butter until it displaces the water up to the 2 cup line. Make sure the butter is fully submerged or the displacement measurement won’t be accurate. There are also telescoping measuring cups that are perfect for measuring butter because it’s easier to scrape the butter out of it than a regular glass measuring cup.

✨Sparkling Misandry✨

Love your little tips! I have discovered similar over the many years of baking and cooking…but I never defer gratification that long 🤣 However…I taught my 14 year old son to make chocolate chip cookies (his fave) by himself, and we always pre-portion them and stick them in the freezer. BEST idea ever, because you always are 15-20 minutes away from awesome cookies (we use a Ninja oven for these, so preheats in about 2 minutes) and you never have AN ENTIRE BATCH OF COOKIES sitting on the counter going “no it’s totally ok, eat me. Eat like five of me. It’s fine”

President of the Fishbein Fan Club

I got a set of mixing bowls with lids AND nonslip bottoms from for Christmas and I have never felt so fancy in my life.

TooPoorToBeATomSeguraFan

I’ve never properly creamed the butter or waited an hour before consuming all of them, this is big for me

Inigo Montoya

I only make like 5 at a time so my pothead ass makes the 5 immediately and the rest of it gets put in the fridge.

Inigo Montoya

I remember my person's mom got me a black kitchenaid for one Christmas and I like to quietly stunt on the rest of my family cause I'm glamorous

AugieLovesPenny

For those of us who forget to set out the eggs: put the still-in-the-shell eggs into a cup of hot tap water for 5 minutes. Boom: room temp eggs.

AugieLovesPenny

Pam and Pam-like sprays also destroy non-stick pans. The aerosol eats off the Teflon.

AugieLovesPenny

Raw flour has far more salmonella than American food system eggs.

Anne N

But I got the snappy top bowl today!

James Duffy

Saying to wait an HOUR on a cooling rack is gonna be divisive as hell. I'm a warm cookie boy. Lucky if they last 5 mins on there.

Cat mafia leader

I am 50 years old, and have been baking and cooking my whole life. How did I JUST learn about mixing molasses and sugar in a pinch? I even knew that's what brown sugar was made of. 🤦‍♀️

CameForBookClub,BookedARoomAtTheHahahacienda

Controversial opinion: sifting all of your dry ingredients is mandatory. If you've ever gotten a lump of baking soda in a bite of cookie, you'll agree 🤢.

Elizabeth Staples

I would say the hour is how long you should leave on cooling racks before trying to put them in a container, (you need the chocolate to fully cool and re-solidify so they don’t glue together. If you double the recipe you have some that survive long enough to share

Jennifer

Baking science with Mrs. P! I can't wait to try this. Quick question, I'm not sure if you mentioned it or not, should I use salted or unsalted butter? Thanks. Love you guys!

Michelpy

I’ve made these twice now and I am so happy. I have portioned out baggies in the freezer for quick desserts. Thank you Mrs P!

SheetzGang

If you really want to get the super chewy, crackly on top cookie, drop the pan onto your stove top from about 2-3 inches the moment you take it out of the oven. They collapse just a little bit before everything cools and crystallizes and the top gets nice and crinkly.

Brianna Kern

Mrs P needs the Souper Cubes cookie dough tray! I make big batches of cookie dough and then freeze it in the tray and it makes these perfect little pucks of dough.

Isthisthingon

At 40 years old, I have never been able to make chocolate chip cookies. Just made these your way and Mrs. P, THESE ARE AMAZING! Thank you! 💗💗💗

Sit n stitch

I was just thinking today that if eggs get expensive enough will we start buying them individually for recipes?

Neckpubes

Please do more VWTFM. I like any excuse to hear you guys banter.

Neckpubes

Bubs! I should've known there would be a TMT and H*R fan crossover.

Chief Executive Team Leader in Charge Pants

I was going to chime in here with this - it's alost never the eggs that make you sick BUT if you are gluten free and using a flour that is made from say a roasted nut you are already safe, because that flour isn't raw.

Kyle K

So if I use iodized salt, that means my cookies are now healthy, right?

Cheyenne & Crystal

Mrs. P I had to come back and let you know that I bought kosher salt for the first time in my life because of you. I didn’t know I needed it???

Ellie G.

I never thought about where chocolate chip cookies originate. So that was a cool lesson! “So they’re actually going to taste good.” 💀 the only gluten free food slander I will accept is gluten free bread. Because lot of that shit is barely edible. Or maybe I’ve just brainwashed myself into liking gluten free baked goods because otherwise I’ll never get to eat another one.