Hailey Bieber’s trick to make cookies better

• Hailey Bieber (née Baldwin) shared an unconventional hack for baking chocolate-chip cookies.
• She topped her cookies with extra butter in a Facebook Watch video.
• I tried the trick which promised crisp edges with a chewy middle and was not impressed.

The perfect chocolate-chip cookie is hard to come by, but Hailey Bieber (née Baldwin) thinks she cracked the code.

Their May episode aired on Facebook Watch series, “The Biebers on Watch,”Hailey and Justin were married. They shared a unique trick. “perfect” cookies.

“One thing I like to do with cookies — don’t critique me you people who are bakers — is I like to put butter on the tops so that the butter bakes into it,”She said.

I was intrigued by her simple hack and decided to try it.

You can read the rest of this article to learn how it ended.

I began by making my favorite cookies.

Although the Biebers presented gluten-free cookies on their TV show, I chose to use my favorite recipe. Duff Goldman. It could work with any chocolate-chip cookie if this was a real hack.

I divided the dough in half once it was done. Then, I prepared the cookies on two separate trays.

I was concerned that the butter cookies might burn. Hailey took the cookies out of the oven and I was horrified. “Wow, those cookies look overdone.”

However, she explained that her cookies are not edible. “chewy in the middle, crunchy on the edges.”

Butter is a delicious butter Low smoke point between 200 and 250 degrees FahrenheitThis is when the fat will start to dissolve and then become smokey at those temperatures.

I thought that if the oven was set at 375 degrees Fahrenheit, the butter on the top would burn leaving the cookies with a bitter, bitter taste.

If they didn’t burn, I thought the cookies would be moist and slightly greasy.

The butter cookies bake faster than the traditional ones

The cookies without the butter added took about one minute longer to bake.

The butter had left a lace-like appearance to the edges of the cookies. It also started to melt along the sides.

It was easy to see where butter had settled onto tops of cookies. Some of them looked slightly underdoned, while others were sunken in center. They were just a touch too brown around the edges.

Because the butter made the cookies spread faster, they also became larger and thinner.

Although neither of the cookies were burnt, I was happy to note that the butter added definitely affected the baking.

I turned each cookie over to ensure the bottoms were not burned.

It was fascinating to note that the original cookie had uniform colors across its underside, and seemed to have a tighter crumb. It had small dimples along the bottom and ridges.

The bottoms of the buttered cookies had a lighter center than the edges and were darker towards the edges. Similar to the other cookies, the crumb was looser around the edges and tighter in center.

My hands almost broke the buttered cookie

To see the center, I took the original cookie apart and cut it in half. I didn’t lose a crumb when I broke the cookie apart.

The cookie’s center was firm but fully cooked. I felt a little greasy when it was put back down.

It seemed as though just looking at the second cookie made it cave inwards more. It was almost impossible to separate the cookie when I pulled it out of my hand.

Although the center was wet and gooey looking, the edges were crispy. Although I was certain it wasn’t undercooked it certainly looked that way due to the additional butter.

When I put the cookie down, butter started to drip from my fingers. This was not something I liked.

The taste didn’t change that much by adding butter.

I don’t care if the cookie is broken, I just want it to taste good.

I enjoyed one of the original cookies, and was pleased with the familiar, comforting taste. The soft center was slightly chewy and chocolatey with a hint of salt.

The buttered cookie was much chewier — especially in the center — and greasier. Although the center was richer, the overall flavor was almost the same as that of the original cookie.

This hack is not something I would use again.

The cookies tasted pretty much the same for most of them, so it came down to texture.

Although the butter did not cause the cookies to go a little brown, it had an interesting effect on the structure of the cookies.

I didn’t like the super-chewy and drooping middles. I also didn’t enjoy having grease drip off my fingers.

The Biebers seem very happy with their extra butter, but I think I will stick to my regular method of baking cookies.

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