A Baking Question.
Dec. 14th, 2004 10:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fingsI decided to try making one of my holiday favorites tonight: Cream Cheese Chocolate Chip Cookies.
And they came out good, but not as supercalorificexpealidoecious as my Uncle George's.
I have noticed before in my chocolate chip cookies, too often the chips come out soft (after the cookies have cooled), unlike the hard little bits of chocolate they were going in. I want them to remain hard/crunchy, not become tender/flakey. These cookies I baked 15 minutes at 350F.
What should I try next time, to get them to come out the way I like? Bake slower at lower temperature? Faster at higher? Freeze the semi-sweet morsels ahead of time? Try a different brand of chocolate (these are Nestle Toll House)?
(I'll be bringing most of these in to work, but not to worry![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
yolen, I'll save a few in the refrigerator for you.)
And they came out good, but not as supercalorificexpealidoecious as my Uncle George's.
I have noticed before in my chocolate chip cookies, too often the chips come out soft (after the cookies have cooled), unlike the hard little bits of chocolate they were going in. I want them to remain hard/crunchy, not become tender/flakey. These cookies I baked 15 minutes at 350F.
What should I try next time, to get them to come out the way I like? Bake slower at lower temperature? Faster at higher? Freeze the semi-sweet morsels ahead of time? Try a different brand of chocolate (these are Nestle Toll House)?
(I'll be bringing most of these in to work, but not to worry
yolen, I'll save a few in the refrigerator for you.)
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Date: 2004-12-15 05:11 pm (UTC)You know, when I replied to this, your user avatar and
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Date: 2004-12-16 04:32 am (UTC)