Thank you so much for trying my recipe, Lu! I’m so glad you enjoyed them so much! 🙂

I just want to clarify, it sounds like you made them 2 other times with success, correct? It sounds like something may have just gone wrong this time. 🙁

I didn’t measure the flour. I didn’t measure the flour the previous two times that I’ve made these either. No substitutions.

Hi Nicole! That’s disappointing to hear. Did you weigh your flour? Did you make any substitutions or omissions?

WAY too expensive and time consuming to end up with nothing in the end. So disappointing.

Hi Kimberly! It has a lot to do with how the recipe is put together. The cornstarch may be the secret ingredient you are thinking of, but really the entire recipe is just structured for these results. 🙂

Absolutely! Enjoy 😊

Hi. Can I halve the measurements used in this recipe to yield 8 cookies instead of 16? Thanks!

I’m so glad you enjoy them so much, Matthew! 🙂

Thank you so much for such a nice comment, Matthew! I truly appreciate comments like this and they make everything worth while. It’s so nice to know that people truly appreciate the hard work I put into my recipes. Thank you so, so, so much for your support and I hope you continue to love everything you try, especially that naan and butter chicken. 🙂

For those of you who are new to SSR: Sam and the team are not testing the recipes dozens of times strictly for kicks, they are doing it for precision. For our benefit. If they say 53 grams of unsalted butter or cook at 432 degrees for 18 minutes, it is because THAT is the best variation of the recipe. I suggest you try it their way.

What we love and appreciate:
1. Worthwhile advice. The videos describe how the batter/dough/meal should look, feel, smell, and taste during the trickiest moments. Other websites say: “mix until combined.” No no no. Your videos are so helpful. They have made me a much better baker/cook just watching the videos over and over again.
2. Precise measurements – in grams – inside the directions. Thank you! Such a great idea.
3. Winks to the fans. I feel the loneliness of the stand-mixer. I snicker at the wiping of the butter wrapper. Solidarity with the humorous whoops moments when the mid-Atlantic (Maryland?) accent comes on strong. There are probably others I have missed but I will find them.

Personal and family faves (imagine each one has an exclamation point after it): Vodka sauce, chocolate mousse (yes, I am still alive – don’t worry about the egg temp, just try it), second best cookie, peanut-butter-chocolate chip brookies, strawberry brownie (every year son’s birthday), cheesecake-stuffed chocolate chip cookie (son’s birthday), French silk pie (my birthday), banana cream pie, bundt cake (every year wife’s birthday), peanut butter blossoms, chicken and dumplings. xmas sugar cookies, Russian tea cakes – snowballs, chicken and wild rice, and more.

And now you have Butter Chicken and Naan. YES! Next week.

There is much darkness out there. But every night you give us a little bit of light and hope. You help us improve our skills. You make our lives better and you don’t even know me. Your passion shows through. Thank you thank you thank you.

I’m so glad you enjoyed them so much, Katie! 🙂

Hi Heather! I have since standardized my flour to weigh 125g per cup. (You will find slight variations from site to site.) This one I actually weighed as I did it so that’s the reason for the discrepancy between the recipe and my standard. 380g is the correct weight here. 🙂

Hi Curtis! I’m sorry for any confusion. The written part is correct. I’m not sure how you would make them crunchier as I have developed this to ultimately be a soft cookie.

in the video you say 1/2 tsp of salt but twice in the written part you have 3/4 tsp. Which is it? Also, is there a way to make them a little crunchier?

Hi Donna! You shouldn’t have any issues freezing these! 🙂

I never saw her hair hanging out in the bowl. She looks great for the video

We were visiting family who had a friend that introduced us to stuffed cookies. Wanted to make our own when we got home and found this recipe. It did not disappoint. We used Reese thin cups (all the store had) and they didn’t pack as much punch as I’m betting regular cups do. Can’t wait to make them again with regular size reeses cups. Make sure you have a glass of milk on hand. These cookies are decadent!