Remember those chocolate chip cookies I wrote about a few weeks ago? The "perfection" recipe that required both cake flour and bread flour and that needed to rest for a few days in the fridge before baking? Well, we made them and I was completely underwhelmed. Even just out of the oven they were flatter than I was hoping and after 24 hours they were hard enough to hurt your jaws while chewing. What's up with that?
A perfect chocolate chip cookie in my book is soft and generous with a crisp outer crust. The texture should be almost cakey,not doughy, not greasy or flat or hard. My hunt for the perfect recipe goes on.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment