>Last week >Live in country where the population is known

Do they taste okay? You need bigger baking sheets. The cookie dough spreads out a lot when its baking, so read about how big they say to make the balls of dough and how far to space them away from each other. Cookies regardless of nationality general have a ridiculous amount of sugar / butter. Maybe half the recipe or join the amerilard masterrace

>>9007611
Agreed, looks like spacing is the issue (as long as they tasted okay)

>>9007584
Just get a set of imperial measuring cups.

But yeah, each dough ball should be about an inch across, and they need to be like three inches from each other.

1 cup all-purpose flour = 120 grams
1 stick unsalted butter = 8 tablespoons = 113 grams

softened butter means it's at room temperature (~21 degrees C). creaming the butter and sugar should take a few minutes at medium speed. it should be smooth and look like soft cake icing.

chilling the dough in the fridge for an hour before spooning it onto the cookie sheet will prevent it from spreading.

>>9007611
>>9007638
>>9007657
They tasted okay. They were spaced out pretty well, I think.
>>9007672
>chilling the dough in the fridge for an hour before spooning it onto the cookie sheet will prevent it from spreading.
Will definitely try this.

Thanks!

>>9007704
They look spaced out poorly desu, but yeah, chill the dough ,if the recipe is still very liquidy add small incriments of flour until more thick.

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>>9007717
Forgot my pic

>>9007704
>They were spaced out pretty well
Obviously fucking not.

It looks like you were trying to bake a cake.

Try 2.5 cm balls of dough spaced roughly 10 cm apart. Also decrease your cooking time as they look like they were left in the oven too long.

>>9007584
I don't like that recipe (burger here) because it's so runny. Add more flour until you have a very, very stiff dough. Maybe 1/2 to 1 cup, I never measure my extra. I like using almond flour in addition to regular flour, white whole grain is also a good add in

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I spaced them out the same way as before, but this time I used half the butter and added another cup of flour.

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Pic related is the end result, I put the dough in the fridge before baking and decreased the baking time.

Thanks for the tips (>>9007717 >>9007730 >>9007958). They're fucking delicious.

>>9008575
those are way too close desu

File: one delícia.png (89KB, 1328x1140px) Image search: [Google]

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>>9007723
Not as delicious as sopa de macaco though!

>>9008598
They look good. A little THICC but good.

>>9008603
I don't have bigger trays and even if I did, they wouldn't fit my oven.
I suppose I could bring down the measurements of the recipe but I would probably mess them up.

I've been using this cookie recipe and it's delish

https://youtu.be/ogCZ8eZtcnY

>>9008626
Do you live in a favela? Do you have AC? Is Max Payne 3 realistic?

You either over-creamed the butter, or they were too hot when you put them in the oven. Try popping them into the freezer for ten minutes before you bake them.

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>>9008682
No, Yes, I don't know, never played it.

I live in the south, our reality is a bit better than the rest of the country. I also live in a very small city so there's no favelas.

>>9008739
>South

SUR

ES

BLANC

>>9007584
1. Use a bigger baking sheet
2. Spread out the dough and/or make smaller cookies (so they don't all melt together)
3. Refrigerate the dough after it is fully mixed (chips and all) before baking
4. Bake for a little less time (take them out when they look golden and just a sliver underbaked and let cool before trying to transport).

The the best recipe I've ever tried for the same cookie but nearly fool proof to get soft cookies that don't melt into a puddle is to use the same recipe with a bit more brown sugar and maybe more white sugar and then just more flour. More flour takes the dough from a messy scoopable dough to a dough you can ball up and press out with your fingers. More sugar is (and salt for that matter) is just because the cookies will taste bland if you add more flour and keep all other ingredients the same. And if you chill that dough and don't overcook it (they will come out looking slightly pale compared to what you might anticipate but they are done) - they will be perfect soft cookies that look pretty and are good for show but taste a smidgen less interesting than the original recipe. You can also replace half or all the butter with shortening but that alters the flavor negatively in my opinion.

>>9008817
I already did pretty much everything you said see >>9008575 >>9008598
>More sugar is (and salt for that matter) is just because the cookies will taste bland if you add more flour and keep all other ingredients the same.
I didn't do this and you're right, they do taste a bit bland.

>>9008606
How do you make sopa de macaco?

>>9007584
one of the biggest things aboot this recipe is if it is meant to be cookies baked on a sheet or made in a casserole dish to make cookie bars

this recipe looks nearly identical to one i have and its to make cookie bars (in a glass casserole type dish)

>>9007723
that's not chilled-a-monkey brain