Thread replies: 12
Thread images: 1
Thread images: 1
File: 6088993.jpg (49KB, 454x720px) Image search:
[Google]
49KB, 454x720px
What's the secret to soft chocolate chip cookies? People in house say they aren't done when I take them out early but are fine when cool. Their way is to let them stay in longer but they are hard later. What's the right way?
>>
>>7174848
cake flour
don't melt your butter
chill your dough
>>
Half margarine half butter
>>
>>7174861
>cake flour
>not pastry flour
stay pleb
>>
pastry flour, butter, sugar, chocolate chips
cream the butter and sugar together
add the flower, mix them, form them, bake them, done
>>
>>7174848
dont overbeat the flour.
doesnt matter what flour it is.
chilling the dought will only make them spread less.
dont really know what melted vs unmelted butter does but since i brown mine its always melted.
>>
>>7174848
On top of what everyone else, toss in a packet of instant pudding mix.
>>
Cookies and biscuits are like scrambled eggs - if you let them cook until it looks like they are done, they are overcooked.
375 for 13 minutes
>>
>>7174848
UNDERBAKE
Can't stress this enough.
If a recipe calls for 10 mins at 350, turn the oven off at minute 7, and open the oven door at minute 9. Cookies continue to bake for a while even outside the oven.
>>
Use Brown sugar with white sugar. Also if you under baking the cookies
>>
>>7174848
>overcooked eggs
eww
Thread posts: 12
Thread images: 1
Thread images: 1