This was supposed to be a blog about extracting every ounce of pleasure from life, but it seems to be, in fact, largely a dream journal with notes on baking, Trader Joe's, and celebrity chefs.
Soft, supple and warm. Mmmmmmmmm....
Both! Crispy crusty outside giving way to soft silky inside. Best of all worlds.
Chewy. Which is why I'm experimenting with using honey in my cookies.word verification: occultio
I like soft, but with a sort of crumbly buttery texture. The dough should be hardly sweet, with bursts of rich sweetness coming from the chips.
I've heard that if you add vanilla pudding powder to the recipe, it makes them super-soft. Haven't tried it myself, though.
Also, I prefer a large dough to chip ratio. I like just a few bits of chocolate that marry rather than engulf the dough flavor.I think I'll make cookies today...
Ann, report back and tell us how your cookies turn out, especially if you use the vanilla pudding!
AC-DC on this question.
Soft, supple and warm. Mmmmmmmmm....
ReplyDeleteBoth! Crispy crusty outside giving way to soft silky inside. Best of all worlds.
ReplyDeleteChewy. Which is why I'm experimenting with using honey in my cookies.
ReplyDeleteword verification: occultio
I like soft, but with a sort of crumbly buttery texture. The dough should be hardly sweet, with bursts of rich sweetness coming from the chips.
ReplyDeleteI've heard that if you add vanilla pudding powder to the recipe, it makes them super-soft. Haven't tried it myself, though.
ReplyDeleteAlso, I prefer a large dough to chip ratio. I like just a few bits of chocolate that marry rather than engulf the dough flavor.
ReplyDeleteI think I'll make cookies today...
Ann, report back and tell us how your cookies turn out, especially if you use the vanilla pudding!
ReplyDeleteAC-DC on this question.
ReplyDelete