|
Tuscola, IL | I’m not a baker and don’t plan on becoming one. But I do cook often. Just mostly meals and not desserts. Well, I tried my hand at cookies on Christmas Eve. Tasted great but texture was not where I prefer it to be. Looking for some guidance. Santa Claus said they were fine but I think I can do better.
First recipe called for 3 cups of flour, teaspoon of baking soda, teaspoon salt, 2 sticks butter, 1/2 cup sugar, 1-1/4 cups brown sugar, teaspoon vanilla and 2 eggs. These were the best of the batch but turned out very cake like instead of a more classic cookie.
My limited baking knowledge told me it was too much flour.
So recipe 2 called for 2-1/4 cups flour, teaspoon baking soda, teaspoon salt, 2 sticks butter, 3/4 cups sugar, 3/4 cups brown sugar, teaspoon vanilla and 2 eggs. These turned out pretty runny and flattened considerably while baking but didn’t get the cake consistency of the first batch.
I follow directions in an almost militant fashion anytime I cook. So I’m leaning towards one of two mistakes. First mistake is I think I mixed too much after adding the eggs and almost started to stiffen the egg whites. The second mistake, and I’m guessing this is the smoking gun, I didn’t have stick butter, which I didn’t realize until the stores were closed on Christmas Eve. I ended up using country crock spread and I think that was a big mistake.
Can some experts weigh in so I can make some good cookies for me this week now that Santa isn’t going to need any for a while? | |
|
Chocolate chip cookies
