Tried out the King Arthur recipe and it might be my new favorite cookie

King Arthur is an awesome company. Their restaurant/food service flour bags are different Knights of the Round Table for different kinds. They used to pack a KAF dough scraper in random bags. When the shortages from Covid started hurting restaurants, KAF couldn’t get bags, so they told customers if they brought their own they’d fill them.

Their recipes on their website are all tested by their pro staff. They have some great info and tips and the recipes are in metric. I can’t say enough good things about KAF.

ETA: Your cookies look amazing OP

@Aki
And they’re employee-owned, for the last 20 years!

Tatum said:
@Aki
And they’re employee-owned, for the last 20 years!

To add to that:

It is employee-owned and a B Lab-certified benefit corporation.

It’s an employee owned for-profit business certified as using its corporate reach to benefit society.

@Aki
I read the recipe but also watched the video, which I think helped. Oddly the cookies only had a 3.7 rating which I didn’t quite understand because I’ve had great success with them in the past. Glad I decided to trust my gut!

@Asa
Their banana bread recipe is very good too!

Xen said:
@Aki
They also have a helpline that you can call if you’re having issues with a recipe.

I love the helpline!

Caius said:
@Aki
I just this week discovered their website and I love them! Don’t have the brand here in the UK, which is a shame.

Curious if you’ve tried anything from the site? How did you get on?

Caius said:
@Bela
Not yet, I was just enjoying the dough explanations after some apple pie making.

Don’t miss the blogs. This one reaffirmed my suspicions-

Why you should make pie crust in a stand mixer

@Aki
Literally just followed these directions to make crust 1 hour ago.

Caius said:
@Bela
Not yet, I was just enjoying the dough explanations after some apple pie making.

Good luck if you do! I’ve been meaning to myself as well.

@Aki
I’m a big KAF stan- their recipes are always good and they have so much awesome stuff in their store. I live nearby and had my bachelorette in the area so we could take a baking class at their HQ.

That looks so good. They really vet their recipes…can’t remember not liking anything I’ve made from their website.

Pro tip: throw two TEAspoons of corn starch and espresso powder into the flour, mix, and then incorporate into the wet. I’ve been using this modified approach to their recipe for some time. Always get high praise.

Edit: meant teaspoons, not tablespoons.

@Morgan
Thank you, that sounds good. I will give it a shot next time. Are you using 1tbsp of each?

Asa said:
@Morgan
Thank you, that sounds good. I will give it a shot next time. Are you using 1tbsp of each?

Shoot, I meant TEASPOONS. Two teaspoons of each, mixed into the flour before incorporating.

@Morgan
Edit your previous comment! I’m afraid people aren’t going to read past that.

Nevan said:
@Morgan
What does that do to the flavor?

Espresso powder is like a flavor enhancer. Adds some nice depth (browning the butter is also a good idea if you have the time). Cornstarch helps with the texture. It makes chewier cookies.

Nevan said:
@Morgan
What does that do to the flavor?

Espresso (or just ground coffee) also takes even boxed chocolate cake batter to new heights.

@Jensen
It has baking powder in big enough quantities that I’m going to go with soft over chewy. I am a crispy outside/chewy inside kind of guy and I do not include any baking powder in my cookie recipe, only baking soda.