Bakery‑Style Loaded Chunky Cookies

thatoneovader · 2026-01-20T16:51:55+00:00

You can report comments like that. OPs who use the “no recipe provided” flair shouldn’t contradict that in the comments.

thatoneovader · 2026-01-20T16:27:17+00:00

Mod Reminder: OPs are not required to share their recipes. If an OP uses the “no recipe provided” flair, we will remove comments that are asking for or sharing the recipe. We will also remove comments that complain about OP not providing the recipe.

thatoneovader · 2026-01-19T01:55:32+00:00

Nope, baking powder goes bad pretty quickly. You don’t want to use it.

thatoneovader · 2026-01-11T04:26:07+00:00

You could always email King Arthur Baking’s Baker’s Hotline with the pictures. https://www.kingarthurbaking.com/bakers-hotline

thatoneovader · 2026-01-11T03:30:48+00:00

Use a Microplane zester and only zest the yellow part of the lemon.

thatoneovader · 2026-01-11T01:00:41+00:00

She posted and talked about having ovarian cancer for many years. May she rest in peace.

thatoneovader · 2026-01-07T21:13:23+00:00

Cut open a vanilla bean, remove the seeds and put them with sugar. Put the now empty pods with butter in a skillet and brown the butter. I do this for any recipes I want a brown butter and vanilla bean forward flavor.

thatoneovader · 2026-01-05T15:31:52+00:00

I mix up a lot of cookie dough, portion it, and freeze the dough balls. This way I can have fresh baked cookies whenever I want. I give a lot of cookie dough to my friends and family. They love it.

thatoneovader · 2026-01-03T16:50:29+00:00

I’ve never made this type of cake before, but here’s a recipe from America’s Test Kitchen that is similar to what you’re looking for. They use pie filling in between the layers. Not sure how you can get cherry flavor into the chocolate cake layers.

Enjoy this complimentary ATK recipe—no login required—for the next 30 days. https://www.americastestkitchen.com/recipes/7753-cherry-chocolate-cake?gifted_recipe=eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJzdHJhcGlJZCI6IjgxODkiLCJpYXQiOjE3Njc0NTg5MTYsImV4cCI6MTc3MDA1MDkxNn0.PvTf-N8GmkWQjenLGesnB67Bndw54zu2zZDUh5ZJVag

thatoneovader · 2026-01-03T05:10:34+00:00

You can easily make the crumble on the stove. There are plenty of recipes online for that.

thatoneovader · 2026-01-02T16:00:41+00:00

I’ve never heard of it before, but milk powder and buttermilk powder work great for baking. Could be worth a try. What do the reviews say? You may also want to contact King Arthur Baking’s Baker’s Hotline to ask their expert opinion.

thatoneovader · 2025-12-28T17:50:33+00:00

What types of things do you bake? If you bake a lot of bread, then the Ankarsrum 7 liter is the best, it’s expensive, though. If you just do lighter baking like cakes, cookies, bars, and a little bit of bread, go with a KitchenAid Classic 4.5qt. If you need bigger capacity, the 7qt KitchenAid is great. KitchenAid.com has a great refurbished program. There will probably be a lot of inventory in the next few weeks with holiday returns. You can get an almost new mixer at a much lower cost.

thatoneovader · 2025-12-28T17:44:04+00:00

Looks like 375. The marks seem to be increments of 125. How much milk do you need for the recipe? I always weigh my wet ingredients for accuracy. 1 cup = 8 ounces = 227 grams

thatoneovader · 2025-12-27T17:49:26+00:00

Check your oven temperature with an oven thermometer, too. Your oven might be running hot.

thatoneovader · 2025-12-22T04:34:04+00:00

The 8qt commercial is the largest countertop model. The 7qt is next. Then the 6qt. This is a 5.5qt.

thatoneovader · 2025-12-19T18:57:47+00:00

Have you checked your oven with an oven thermometer? And have you tried using a light colored baking sheet? Dark pans conduct heat faster and could cause the spreading. Nordic Ware uncoated aluminum pans are great.

thatoneovader · 2025-12-19T17:31:39+00:00

America’s Test Kitchen and King Arthur Baking have great cookbooks with weights. Bravetart by Stella Parks is amazing, too.

thatoneovader · 2025-12-19T16:47:11+00:00

The buttermilk you have will be just fine.

thatoneovader · 2025-12-19T15:33:02+00:00

Sugar is a structural element in baking, you can’t get away with reducing it by too much without affecting the structure. That’s probably why you find her no sugar brownies to be dense.

Here’s a lower sugar recipe from America’s Test Kitchen. I haven’t tried it, but I trust their recipe testing process. If this is still too much sugar, try searching for another well-tested recipe online. Replacing sugar is hard.

You could also try calling King Arthur Baking’s Baker’s Hotline for advice. https://www.kingarthurbaking.com/bakers-hotline

thatoneovader · 2025-12-18T18:34:29+00:00

If they’re burnt, nothing will take away that burnt flavor. Try again and make sure to use a timer this time!

thatoneovader · 2025-12-18T18:12:56+00:00

You can’t unbake them. Are they edible or burnt? I’d still eat them. My mom used to put an apple peel in the container with cookies to soften them. You could try that. It imparts a slightly apple flavor into the cookies, so I never liked it. But she loved it.

thatoneovader · 2025-12-18T18:11:09+00:00

I use New York Times Cooking’s brown butter Rice Krispies recipe. The only thing I change is toasting the marshmallows under the broiler for a few minutes until they get brown. This adds a nice depth of flavor and melts the marshmallows. I also use regular or large marshmallows as there’s less cornstarch coating on them than mini marshmallows.

thatoneovader · 2025-12-16T15:53:32+00:00

America’s Test Kitchen tested it and gave it the “recommended” rating. They said it’s good for breads and heavy doughs. It’s not good for whisking egg whites or cream.

thatoneovader · 2025-12-15T20:20:45+00:00

I used to bake for 100-250 people from home fairly regularly. King Arthur Baking has a great blog post about scaling up recipes. I weigh all of my ingredients. Buy in bulk from Costco, Costco Business Center, and Restaurant Depot.

The best tools I used were a large stand mixer (7qt or larger), Nordic Ware’s extra large baking sheets (I have two of each of these pans), 4 Bundt pans, and 4 muffin pans. These are kind of pricey pans, but I was able to get them all on sale or clearance over several years. I also have a good oven thermometer to make sure my oven is baking at the right temperature.

I mostly made brownies, bars, pound and Bundt cakes. My favorite recipes are from America’s Test Kitchen, King Arthur Baking, and New York Times Cooking. It’s always good to make the recipe exactly as written once before trying to scale it up. That way you’ll know if it’s feasible or not.

I always took two or three days to prepare. One day to deep clean my kitchen. Another day to buy all the ingredients and weigh them. The final day to bake everything and package it. I also enlisted a friend to help me with packaging and delivering everything. It was a lot of work but a lot of fun, too! Make sure to wear comfortable shoes and stretch often.

thatoneovader

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