Best dough! Love it

Thank you so for explaining what to do and what not to do- I’ve been looking for a tried and true recipe and this is the one that makes most sense- I’m looking forward to learning more from your videos- 💓

Thank you for this great recipe! I’m going to have to try it, and the plastic wrap trick is brilliant!

I’ve been following you in the cookie group and I really appreciate this video. You do such a great job at breaking it down for us beginners and I’m so excited to try this recipe tonight

Fantastic video. Thank you. Look forward to trying this. Never used brown sugar or 2 entire eggs!

You are a cookie rock star! New here and can’t wait to try my first batch

Thank you so much for this recipe! I'm a hobby baker and have been shying away from making them because I could never get the right texture and hated how long it took to make them. I made two batches this weekend already, one with almond flavoring and one with vanilla. Three people immediately asked for the recipe! Now I can't wait for the end-of-year holidays and have more confidence. Thank you again!!❤❤❤

I made this recipe today. I have struggled for years looking for the perfect one. This is it! I will never use another one again. This makes mixing, rolling and baking a lot fun of. They also taste delicious. Thank you so much for sharing this. 😁👏🏻👏🏻

I appreciate that you explain why you do what you do, thank you!

@pamkennedybakes3649

6 ай бұрын

My pleasure!

Love your explanation of all the steps.

@pamkennedybakes3649

11 ай бұрын

Glad it was helpful!

Thank you so much for this in-depth and very well explained video. I love your process and how you describe why you weigh and mix the way you do. Awesome!!! ❤

@pamkennedybakes3649

Жыл бұрын

You are so welcome!

Hi! Thank you so much for sharing all your hard earned knowledge.....Cant wait to do my first batch

@pamkennedybakes3649

Жыл бұрын

You are so welcome!

Thanks for your videos!

@pamkennedybakes3649

Жыл бұрын

Glad you like them!

love you! Thank you for sharing

@pamkennedybakes3649

Жыл бұрын

You are so welcome!

Can't wait to make these cookies. Just purchased the recipe.

@pamkennedybakes3649

3 ай бұрын

Hope you enjoy

You're awesome. Thank you for this. I am trying your recipe tonight. I need to make like 6 dozen cookies

@pamkennedybakes3649

9 ай бұрын

You got this!

I just made your recipe and my cookies came out fantastic! I made half recipe and still got a good amount of cookies (30 of 2.5 to 3 inches each). Thank you bunches for sharing your recipe! This recipe will be on the top of my list. 😊❤🍪

@pamkennedybakes3649

Жыл бұрын

Thank you for sharing ❤️

Paula, I made these tonight, and they were fantastic! I used salted butter, so I omitted the added salt , but I think next time I might add a smidge more salt, even when using the salted butter, which is what I usually have on hand. If it helps others, I made a half batch, and my egg was 60 grams, and measured 3 3/4 cups flour by fluffing, dipping, and leveling. This half batch made 20 good-sized cookies! Thank you, Paula, your directions are key and spot on!

Hi Pam. Just wanted to say a huge thank you for your recipe. Today, the hottest day of the year so far (UK), I have made 120 cookie crosses for my granddaughters baptism. They turned out perfect. I am freezing them and will decorate nearer the big day. Xx

@pamkennedybakes3649

2 ай бұрын

Wonderful!

Hi, I am an amateur baker. Only bake for family, grandchildren and my adult kids. I have only watched two of your videos, I love your teaching method . How you explain things so well. Thank you for sharing , I will be watching all of your videos!💜💜

@pamkennedybakes3649

6 ай бұрын

Thank you so much! Happy Baking 🌞

Thank you!!!

Hm interesting with the brown sugar! Is that for chew? Wow I’ve never heard of aging cookie dough! I think this might solve my cookie baking issues! Thank you so much for explaining everything- can’t wait to try it!

Hi Paula, just confirming the flour measurement. I see the written recipe says 1010 grams, but in the video you mention 110g. Surely the1010 is the correct measurement for all that flour in the bowl! Great looking recipe! Thank you for sharing, and for all the great tips in this details tutorial! Can’t wait to try it!!

@pamkennedybakes3649

9 ай бұрын

Yes. In the first line of the description of the video, I state that I misspoke.

I was skeptical, I'll admit, but I just pulled them out of the oven and they did not spread. I halfed the recipe and didn't add all the flour mixture, although most of it. The cookie is also delicious. Definitely my new go to.

I just made this for the first time today. I did not add all of the flour (kept back about half a cup), but my cookies tasted very flour-y. I did use 4tsp of butter vanilla emulsion, which is what I usually use in my other recipes. I’m wondering whether adding more flavoring (maybe 2T total) would be too much liquid. The texture of the cookie was great, and baking time was spot on! Thanks for sharing this recipe and your method for making the dough!

@pamkennedybakes3649

8 ай бұрын

Make sure to add salt. It brings out the flavor. Plus the additional icing

Just a heads up. If you record with your phone horizontal, we’ll get a full screen picture. Thanks for the video, I’ll definitely try this recipe. 😊

Hi Pamela love all your videos. Thank you so much for sharing your delicious recipes. How long will the cookie dough last in refrigerator if you make and don’t use all of it at once?

@pamkennedybakes3649

Жыл бұрын

Thank you! It will last 3 days in the fridge or 3 months frozen.

Hey Pamela! Just gave these a go today, amazing 😍 so easy to work with! Was wondering if it was ok to swap out the brown sugar for white? Thanks!

@pamkennedybakes3649

Жыл бұрын

Yes you can!

Hi there! Could I use salted butter & maybe skip the salt? How long would I bake 3/8?

Pam, good morning. When adding jimmies/sprinkles for a funfetti style cookie, do you adjust the recipe for the change in volume? How many sprinkles would you add (weight?)? Thank you! Side note, I'm just starting my baking "career" and I've tried all the recipes out there and I really appreciate how you go through the process and also your end result. It's by far the best imo. Thanks again!

@pamkennedybakes3649

5 ай бұрын

Hi, I add about a 1/2 a cup BEFORE the flour

Hello Pam! I absolutely love all your recipes!! Have you ever used unbleached AP flour? If so, is the taste any different?

@pamkennedybakes3649

9 ай бұрын

I haven't tried it yet but I plan to let me know if you do

You’ve been SO HELPFUL thank you! I’m a little confused on the “shelf life” of the cookies. How long are they good for at room temp decorated ? If I have cookies needed in 8 days do I need to freeze and wait to decorate or can I decorate and heat seal ? I’m using your rolled buttercream and crusting buttercream also😊

@pamkennedybakes3649

3 ай бұрын

The shelf life depends on the icing. At room temperature, heatsealed: Royal-2-3weeks Buttercream-5-7 days All can be frozen for months

@user-me9ui2kd3z

3 ай бұрын

Thank you! So your rolled buttercream and crusting buttercream can be frozen ?

Pam, is it okay to use dark brown sugar in this recipe if you're out of light brown? Thanks. Love this recipe for dough and appreciate you sharing it.

@pamkennedybakes3649

Жыл бұрын

Yes

I wanted to know if I can freeze dried strawberries

Hi Pam! Thanks for sharing. What emulsions do you prefer?

@pamkennedybakes3649

Жыл бұрын

I use butter vanilla and cake batter

I am excited to try this out. Is there something I can add to make it a little softer, cornstarch maybe?

@pamkennedybakes3649

8 ай бұрын

Please do not use cornstarch in my recipe. It doesn't have the proper structure. Make your cookies thicker, bake JUST until dry on top, and freeze them! It changes the texture beautifully

Hi Pam ... loved your video. Took the plunge and made the dough tonight. My question is do i need to let it sit for an hour and then put it in the fridge if in not rolling them out today? Sorry if that's a dumb question, but like i said it's my 1st time!

@pamkennedybakes3649

8 ай бұрын

It still needs to rest before being refrigerated

@cweber0819

8 ай бұрын

So if I didn't let it sit for an hour before refrigerating how do I proceed? Do I let it sit for a certain amt of time when I take it out before rolling it out? Or did I mess it all up and have to start over.

I love your videos ❤ Thank you Do you use unbleached all purpose flour?

@pamkennedybakes3649

9 ай бұрын

Sometimes

@Shawna795

9 ай бұрын

@@pamkennedybakes3649 so most of the time is it just all purpose flour? 😄

Hello! Thank you so much for the video. Now that I have made the dough and it’s. Aging.. how long do we bake and for what temperature?

@pamkennedybakes3649

11 ай бұрын

Hi there, I use 350° for 8-12 minutes, depending on the thickness and your oven. Happy baking!

I love this recipe, they came out perfect!! Do you have a gluten free recipe? My new daughter in law is gluten free and I want to make her some “just cause” cookies😀

@pamkennedybakes3649

Жыл бұрын

I had someone say King Arthur GF -flour ....just hold back about a cup and gently add .if it gets too dry stop

So I just made two separate batches of your cookie dough. And the first one was way too dry. I used the amount that you had stated, but it just didn't turn out so on the second batch I added an extra egg even though I had extra large eggs. And then backed off on the flour by 2 cups. I don't know if it's just because of the area I live in or what. But the second doe turned out perfect.

@pamkennedybakes3649

8 ай бұрын

You have to use 120g. Of egg It may take 2-3 eggs Weighing will always be successful

@kerrimcintyre6427

8 ай бұрын

@@pamkennedybakes3649 I also took into account that you live in Florida and I live on the West Coast. And humidity is a little different. LOL

In the recipe, I see 120g of egg, but in several replies to comments I see 112 g. Please clarify which is the correct amount. Thank you for sharing your time and talent.

@pamkennedybakes3649

Жыл бұрын

The updated recipe is 120g. Of eggs unshelled

Ms. Pam, can you point me to your video(s) on how to attach decorations (i.e fondant decor like little molded ‘bears’, or ‘flowers’) to the rolled buttercream? Or can you tell me your best method? Thank you. I want to make my Christmas Cookie process much easier.

@pamkennedybakes3649

8 ай бұрын

I attach with cornsyrup

@marieclinton4117

8 ай бұрын

@@pamkennedybakes3649 Thank you.

Hi Pam, Love your recipes. Just wondering what brand and type of flour you use for this cookie recipe. Thank you very much.

@pamkennedybakes3649

3 ай бұрын

I use whatever all purpose flour is on sale!

Do I use caster sugar or normal sugar? Love your baking 🥹

@pamkennedybakes3649

5 ай бұрын

Regular and brown

Hi I know everyone has their own flavor combo I’m sure but I’m new to baking and not ready to experiment just yet so im wandering how much of the vanilla, butter vanilla, and cake batter you use of each to equal the 4tsp ?

@pamkennedybakes3649

6 ай бұрын

I currently do 2tsp butter vanilla, 1tsp. vanilla, 1tsp. cake batter

Hi Pam I have a few questions. When you cut out your cookies do you flour your cutters? Also after baking do you leave on baking sheet until they are completely cool or to you transfer to a cooling rack as soon as they come out? Thanks

@pamkennedybakes3649

Жыл бұрын

No flour. Your rested dough shouldn't be sticky. It should feel like play dough. I removed my cookies from the sheet as soon as they were cool enough not to break.

@glennisussery9757

Жыл бұрын

I know this is silly. But could you do a video of cutting and transferring to baking sheet? This is where I have issues. Also your recipe is delicious. I mad my 2nd batch today

What if I don’t have a convection oven? Can I use a regular and if so how long do you recommend baking and would it be the same temperature?

@pamkennedybakes3649

Жыл бұрын

Same temperature just watch to see timing xo

I love watching your videos, you explain everything to a “T”😊 … but I need a little advice from you all ….please….I made your recipe two times and both times they bake up great texture is on spot perfect….oh but the taste, not so good, so it has to be my ingredients, as I’m a little new to using emulsions, don’t know if it’s this, but the taste is a funny soapy taste, bought fresh flour, sugar and brown sugar, I use a vanilla from the fresh market that I have used for years, butter from sams club, and I purchased the LorAnn butter vanilla bakery emulsion, with the yellow label, expires may 2025 ….any suggestions? Both times I decorated half the batch an put the rest of the cookies in a separate container..tasted the decorated cookies on day 3 after baking and still a slight soapy taste..any and all suggestions are appreciated. Thanks in advance.

@pamkennedybakes3649

Жыл бұрын

Soapy taste is more likely your meringue powder in royal icing. I won't knock the brand but I had to switch. I use Chefmaster or Genies Dream I use butter vanilla emulsion. You just need to read each bottle for instruction on the strength.

@stephanismith3978

Жыл бұрын

Thank you …. I am going to purchase all ingredients again, I didn’t use meringue so I will change brands and see how it goes…thanks again 😊

This was fascinating, and I can't wait to try it! However, you didn't say what to do with the dough if you are NOT going to be able to bake within 3 hours. Should you not even make it if you're not going to be baking in that timeframe?

@pamkennedybakes3649

Жыл бұрын

I can't recommend it. The results vary.

@rhondatom2010

8 ай бұрын

⁠yet in your written recipe you state it can be in the fridge up to 3 days 🤷‍♀️

Hello! Thank you so much for this! Curious, is it 110 grams of flour or 1,010 grams like the recipe above says?

@pamkennedybakes3649

7 ай бұрын

If you open up the description of the video, the first thing in the written recipe is that I misspoke. It's 1010g. Flour and 120g. Of egg

Hi Pam - egg question for you. Say your two eggs come short of 112 g, but adding a 3rd would bring it over 112 g. Do you recommend going over 112 and adding the whole egg, or are you supposed to somehow split the egg and get to exactly 112? Sorry if this is a silly question, I’ve never weighed eggs before!

@pamkennedybakes3649

Жыл бұрын

Go to at least 120g. I believe I updated the recipe

@pamkennedybakes3649

Жыл бұрын

120g. Of egg

I made these today and the taste amazing. I have a question though, I baked my MINI 2.5” cookies at 350 F for 13 min and they STILL never browned on the bottom?? The inside seemed baked properly and they’re delicious and soft but I’m so confused! Do yours brown a tiny bit on the bottom or not at all? I use a baking sheet with a silicone mat. I usually make my cookies like this and they usually brown a tiny bit and that’s when I know they’re done. These I couldn’t figure out when they were done lol. Just curious if I’m the only one experiencing this

@pamkennedybakes3649

Жыл бұрын

I bake on parchment and they do brown. But we like it that way.

Can you post the flavorings and emulsions you used and the amounts in this one? Just because I need to have a base so that I know how much to start with.

@pamkennedybakes3649

9 ай бұрын

2 tsp. Butter Vanilla 2 tsp vanilla

What do you do if you can't roll your dough the same day you make it? Refrigerate? Bring to room temp again before rolling?

@pamkennedybakes3649

Ай бұрын

If you HAVE to, flatten it out so when you pull it out it will come to room temp faster

I just made this dough recipe, followed recipe amounts from FB post, and followed the steps with you on this video... and my dough is crumbly. I'm sure it has to do with brand of ingredients, climate, altitude, etc. I ended up adding around 1/2 cup liquid and did use the mixer to incorporate. It was still dryer than what yours looks to be, but is sitting in plastic wrap now. What would you use in a case like this to add moisture to the dough? Should I still let it sit for over an hour since it already seems set up? ... and one more 😁 ... what speed do you use to cream the butter and sugars?

@pamkennedybakes3649

Жыл бұрын

When this happens it is usually because of the measurements being off. Four or eggs are usually the culprit

@buffibrumett9286

Жыл бұрын

Wanted to clarify that I did weigh the flour, and I even weighed my eggs to see how they compared with yours. My eggs together weighed 110, a little short of your total.

@stephaniemartin9553

Жыл бұрын

Wrap it up and spank it’s butt. It’ll be fine!! Hands down this is the best recipe! Made several and paid for a couple. There isn’t a better recipe.

@suegendron2260

Жыл бұрын

I'm think some people are discouraged when they see how crumbly it is at first, but if you keep the mixer going, it magically comes together. Just when you think it can't possibly, lol.

@bullmamadelano8370

Жыл бұрын

Mine is always crumbly because I have never watched this video but have made this amazing recipe. Even crumbly it will be the perfect cookie, I just pack it together and then it grabs, it reminds me sooooo much of kinetic sand when I am kneeding it. The cookie is perfect in the end!

I just have one more question. If you are someone who doesn't keep cling wrap around, can you add the dry ingredients in thirds?

@pamkennedybakes3649

9 ай бұрын

If you are careful

I am wondering what brand of emulsion you prefer, I have never used them so not sure what is what.

@pamkennedybakes3649

Жыл бұрын

LorAnn is awesome. Just read the bottles....some are stronger than others

Hi, I just came across your page and enjoy your videos. I tried your cookie recipe, my cookies spread and rose a little. Do you maybe have any ideas of why that would happen. I followed recipe.

@pamkennedybakes3649

Жыл бұрын

Too much egg? Humidity? Be sure not to crowd your cookies on the tray. If your first tray spreads a tad just kneed your dough just a couple of times before rolling it out again to strengthen

@Mikkeyv22

Жыл бұрын

@@pamkennedybakes3649 will try that thank you. Ya my eggs I guess weren’t quite Large even though the package said they were. So I cracked another egg in separate dish and mixed it and then added that to the two other eggs till I got the right weight. Not sure if that was the right way, is there a way to get the exact weight if my two eggs don’t meet the weight.

Do you chill before cutting and baking ? How many cookies does this make ?

@pamkennedybakes3649

Жыл бұрын

No chill recipe Makes about 32-36

Can I add cornstarch to this recipe for a little bit crisper edges? And if so how much would you suggest?

@pamkennedybakes3649

8 ай бұрын

I don't recommend it. If you try it, let us know how it went.

I have a quick question about the flavoring. I have all those brands and how many of each are you using? Thank you

@pamkennedybakes3649

Жыл бұрын

Whatever you decide

I use your recipe. I love it & so do my customers. But my dough still spreads some. I’ve started chilling the cutouts but they spread some too. What should I do differently?

@pamkennedybakes3649

2 ай бұрын

Knead it more to develop more gluten

Is it 110 grams or 1010 grams for flour. Great video!

@pamkennedybakes3649

Жыл бұрын

I corrected it in the written instructions: 1010g

Can I freeze any unrolled cookie dough or do you recommend using it all then freezing?

@pamkennedybakes3649

Жыл бұрын

I freeze rested, rolled dough in zip locks

@susangarcia3036

10 ай бұрын

Hi Pam, so can i make dough in advance? Would i let it rest for 1-2 hours before freezing it? Then what is the procedure when you take it out of freezer?

Will my cookies become less dry as they rest? (I’m not sure where to ask my question). They didn’t seem as sticky as they probably should have.

@pamkennedybakes3649

Ай бұрын

I'm not sure I understand

@karenvanraden9912

Ай бұрын

@@pamkennedybakes3649 oh they were a little dry when they came out of the mixer, but after they rested they rolled out ok. Thank you so much! They’re delicious, even unfrosted!

Different flour weighs differently. I use King Arthur Flour and their website says it weighs 120g per cup which is 900g total. If I use 1010g like you did I think my cookies will be tough. Is your dough sweeter using brown sugar? I have been asked for a sweeter dough but I think too much sugar will cause the dough to spread.

@pamkennedybakes3649

Жыл бұрын

Thanks for sharing!

@anneharriman7662

Жыл бұрын

@@pamkennedybakes3649 is your dough sweeter using brown sugar?

@italiagrlCH

Жыл бұрын

Anne did you use 900 g? If so, how did it turn out? I had the same thought as I was looking at the recipe because I use KAF too.

Do you split the emulsion and vanilla equally? 2tsp of butter emulsion, 2tsp of vanilla?

@pamkennedybakes3649

Жыл бұрын

Yes

I tried your recipe , after I allowed it to sit for 2 hrs due to timing I had to keep in the fridge for 2 days, is it okay to roll out now and bake. Thank yo7

@pamkennedybakes3649

Жыл бұрын

Yes, definitely

I have a question about the eggs, if two eggs gets me to ~105g and i need 120g the third egg will put me close to 160g is that ok? Or am I dividing that third egg to get the difference? I just want to confirm being that many grams over is ok. Thank you!!

@pamkennedybakes3649

7 ай бұрын

Scramble all three eggs, weigh out 120g.

@ashgoreas

7 ай бұрын

@@pamkennedybakes3649 ahh ok! Makes sense, thank you so much 😊

My dough was very crumbly I made sure to weigh my flour and made sure my eggs were very cold and made sure to measure out my egg weight because I didn’t have xl eggs just L I used 134g of egg. Please help anything I can do to help make sure they turn out?

@pamkennedybakes3649

Жыл бұрын

Wow, i can't say that I have had someone have crumbly dough if they were sure to measure the egg to 120g. To the 1010g. Flour. I would double-check that your scale is correct. Other than that I am stumped. Please try it one more time. I use this recipe several times a week EXACTLY written in the description.

@evelynandreoli5429

Жыл бұрын

@@pamkennedybakes3649 thank you for replying. I am stumped as well. Will definitely try again.

Can I make this ahead and keep it for about a week?

@pamkennedybakes3649

Жыл бұрын

Roll flat and freeze

So if we decide that we're not going to use it that day and we refrigerate it, how long do we pull it out of the refrigerator or freezer? before we use it

@pamkennedybakes3649

8 ай бұрын

I prefer not to but if you need to just let it soften on the counter. Takes about an hour

@kerrimcintyre6427

8 ай бұрын

@@pamkennedybakes3649 ty

Is there a video of you rolling and cutting this dough?

@pamkennedybakes3649

Жыл бұрын

Not yet but soon

If I freeze the cookies after baking, and then take them out to decorate, can I refreeze again?

@pamkennedybakes3649

4 ай бұрын

Absolutely kzread.info/dash/bejne/nIBkzLeGdLmeaLw.htmlsi=R3TDuVgmGWQDNEMk

Do you have measurements in grams?

Does it matter what temperature is in my kitchen? During the summer it is very hot.

@pamkennedybakes3649

11 ай бұрын

Yes of course it will. The warmer your kitchen the more spread you may have

I could swear you shared a rolled chocolate cookie recipe on one of the cookie pages I follow but I can't seem to find it.

@pamkennedybakes3649

Жыл бұрын

Lol, Monday. That was a teaser....subscribe, and you will get it first!

Hi Pam! How long in the oven for these beauties???

@pamkennedybakes3649

8 ай бұрын

I do 11 mins

@debbieeggiman6761

8 ай бұрын

@@pamkennedybakes3649 Ty so much!!

You say "350°f (i have convection/fan and bake 11mins.)" . Is it the same temperature / bake time for a regular oven?

@pamkennedybakes3649

Жыл бұрын

Yes same temperature just watch your time

I f I make these today, what is the best way to store them till I decorate them 4 days later?

@pamkennedybakes3649

8 ай бұрын

I would stack them in an airtight container and FREEZE them until the morning you want to decorate. It IMPROVES the texture!!!!!!!! They thaw quickly especially if layed out.

How long should refrigerated cookie dough sit before rolling out?

@pamkennedybakes3649

8 ай бұрын

I don't recommend refrigerating it but if you have to, let it set out until it is soft enough to work with. If you are in a hurry, cut it up and cover with plastic wrap until soft

@barbarasullivan2120

8 ай бұрын

Thank you!@@pamkennedybakes3649

What if 2 xl eggs don’t equal 120g? Do I need to add 3eggs?

@pamkennedybakes3649

2 ай бұрын

Scramble 3 and weigh out 120g.

How far in advance can i make cookie dough and keep in refrigerator

@pamkennedybakes3649

2 ай бұрын

3days

Do you shift your flour after you weigh it

@pamkennedybakes3649

Жыл бұрын

No i don't

Where can I file the file to print your cookie dough and RI recipe?

@pamkennedybakes3649

Жыл бұрын

It's in the description of the video.

I made a batch of this and realized I didn’t add salt. Should I throw it back in the mixer and add salt or just go ahead bake without the salt?

@pamkennedybakes3649

8 ай бұрын

Bake without this round....it will be ok

@swingingmonkeysinspiration3583

8 ай бұрын

How long can it sit out on the counter (room temp)? I was letting it “age” and forgot about it. It stayed on my counter all night wrapped up.

Has anyone tried cookie butter for the imulsion? And vanilla.

@pamkennedybakes3649

Жыл бұрын

I use butter Vanilla emulsion and real vanilla

@stephaniemartin9553

Жыл бұрын

@@pamkennedybakes3649 thank you for sharing your emulsions. I was afraid this was your secret part. 😂 I was like can I zoom in and see that. 🙈 You are an absolute rockstar and greatly appreciated!!❤ Thank you!!

Also, what if you do not like brown sugar?

@pamkennedybakes3649

Жыл бұрын

Then i would find a recipe without

Can I use regular brown sugar

@pamkennedybakes3649

5 ай бұрын

Yes

I weighed my flour and eggs and it came out very dry and crumbly. I tested my scale with other ingredients and it checked out. I always check the temperature of my butter with a thermometer to make sure it’s at room temperature and followed every detail of the recipe. What could be wrong?

@pamkennedybakes3649

Жыл бұрын

Did you use 120g. Of egg

Do u have the recipe posted somewhere

@pamkennedybakes3649

Жыл бұрын

In the description of the video

Mine came out crumbly. Do you use large eggs or extra large eggs? Is there anyway to fix crumbly batter or did I just waste a whole bunch of ingredients? 😩

@pamkennedybakes3649

Жыл бұрын

The eggs have been smaller at the stores due to the egg crisis. Either and a bit more of an egg . Unshelled you need 112g

@shoniabailey7739

Жыл бұрын

@@pamkennedybakes3649 I see 120g of egg in the recipe, but 112g in several comments. Please clarify. Thank you for your effort and time in sharing.

What is the purpose of the brown sugar in the dough? I have usually only seen white sugar in these kinds of cookies.

@pamkennedybakes3649

6 ай бұрын

It add a depth of flavor and texture

@vivi-uz7qq

6 ай бұрын

@@pamkennedybakes3649 - thank you so much !

Video calls for 110 grams of flour or 7 1/2 cups of flour. The conversion table, converting grams of flour to cups shows 7 1/2 cups as being 940 g whereas 110 g is 3/4 of a cup. I’m a little confused.

@pamkennedybakes3649

Жыл бұрын

I misspoke. I corrected it in the written description 1010g. Of flour or 7.5 cups approximately.

@teresaadams9692

Жыл бұрын

Thank you!

Are these soft cookies or more crunchy cookies?

@pamkennedybakes3649

8 ай бұрын

Depending on how thick and how long you bake them

@rociovasquez-holtz6654

8 ай бұрын

@@pamkennedybakes3649 thicker would be softer?

The printed recipe states 1010g, but the video mentions 110g; which may I ask is it?

@pamkennedybakes3649

7 ай бұрын

In the written description of the video I make note of the mistake it's 1010g.

How long can I leave it on the counter?

@pamkennedybakes3649

8 ай бұрын

3 hours

7 1/2 cups of flour is 900 grams, I’m just putting it out there because I was following along and thought that 110 grams of flour doesn’t make sense. Not being rude, just bringing it to your attention 🙂 thank you for this recipe

@pamkennedybakes3649

2 ай бұрын

In the description below, I mention that I miss spoke on the video. The recipe requires 1010g. Of flour.

How much do your eggs weigh? Have to settle for whatever sz I can get at the store 🤣 nowadays.

@pamkennedybakes3649

Жыл бұрын

112g no shell. Because of the egg issues in the country I will be trying the liquid egg product to see if they work well.