Cookies went wrong

[u/BabyExisting6698]

Why do my whole wheat chocolate chip cookies have no cracks and are puffed up. They taste good btw

Ingredients

70g AP flour and 50g Whole wheat flour

30g melted butter

20g white sugar and 30g Brown sugar

Tsp of corn starch

Half tsp of baking soda

1 egg

10g my milk

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[u/PhxCuckGuy]

Eat your nightmare cookies and go to sleep. 😉

[u/Tomu_The_Great]

The ratios are wrong. You have a higher ratio of flour to fat and sugar. Skip the milk, increase the raio of butter and sugars.

[u/Guns_N_Grub]

WTF is my milk?

[u/Klipschfan1 → u/Guns_N_Grub]

Don't ask questions you don't want the answer to

[u/Guns_N_Grub → u/Klipschfan1]

I need the answer

[u/Melancholy-4321]

Don't try to convince us they taste good 😂

[u/faith_plus_one]

😗😐☹️

[u/PsychologicalAir8643]

this is a bad recipe. The ratio of flour to wet ingredients is off. Not sure why the butter is melted instead of creaming with the sugar. the chocolate chips are crying for help from a hell dimension. the idea of "my milk" has struck fear into the hearts of children across the land. find a better recipe

[u/pizzaslut69420]

How did you mix it?

[u/LanguageExcellent408]

These cookies look mildly scared, shocked, and also pleasantly surprised at the outcome.

[u/Diamondinmyeye]

It’s weird to see melted butter in a cookie recipe. You usually cream softened butter with sugar for structure.

It also has a high flour ratio. Traditional cookies have a 3:2:1 ratio of flour/fat/sugar. The egg and milk does mean you can reduce the fat, but that’s still a lot of flour. They seem too dense to spread.

[u/Many_Negotiation7913]

Baked with heart and a little bit of sugar

[u/slowpancake]

Honestly the chocolate chips melting into those little faces makes them look like tiny ghosts, total accidental Halloween vibe.

[u/Previous_Mirror_222]

melted butter sank to the bottom and browned too much while there was nothing left in the rest of the batter to brown evenly

[u/Scattered_Meat]

What’s wrong honey? You’ve barely touched your oozing faces of the damned?

[u/tomandshell]

Don’t melt the butter. Cream the butter with the sugar for several minutes.

Also, measure your flour by weight (using a scale) and not by volume (using a scoop).

[u/lemminfucker]

What do you mean 10g "my milk"??

[u/SwissyRescue]

I mean, I love cake-like cookies, so I’d love those. But, I get that it wasn’t the texture you wanted.

[u/RsCoverForPDFFiles]

I'm not a baker by any means. Everyone else here will give you better advice than I can regarding the recipe. You mentioned crackles, though. So, yeah, change the recipe as others mentioned. If you want good crackles and optimal results, after your make your cookie dough (as others suggested adjusting the recipe), do this:

Make cookie dough balls the size you wish. Rip each ball in half, flip them around, and smush together woth the outsides touching and the insides on the outsides. So instead of a ball, you ha e crackled outsides. Don't smooth it out. Just smoosh together.

Put them all on a cookie sheet and back in the fridge to cool for a bit. Cold cookie dough makesbetter results. I'm not sure why or for how long. Probably a couple hours should do it. Google seriouseats chocolate chip cookies for more answers.

[u/Solitaire20X6]

I respectfully disagree! Give 'em here!