This is the first week in a while that I feel really good about. A lot of people liked this batch, and it's the first recipe I've used outside of my cookbook. The recipe can be found here !
This week used a different method of making chocolate flavored batter than the pinwheel cookies, which was interesting to experiment with. This recipe used cocoa powder. Many people said that the chocolate taste was good this week, so the cocoa powder seems to have worked better. There was also a lot of butter, which would cause trouble later on. The recipe also called for salt, but I've chosen to exclude that ingredient.
The recipe called for me to cream the butter and sugar, which I have never heard of before. Creaming is when you mix the sugar slowly into the butter, adding air with the sugar. I then mixed together all of the other ingredients with the creamed sugar and butter. This recipe didn't call for the dough to be chilled, but I ended up having to store it in the fridge for a short amount of time. That doesn't seem to have had an affect on the dough.
A major issue that I saw with my test cookie is that it spread a lot and went flat. In the oven the cookies would spread really far, puff up, and then deflate. That will be the main issue I'll attempt to fix this week, since the taste seemed good. I baked them for about 9 minutes a batch.
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About the AuthorI'm Kai Page and I'm just trying to get better at baking cookies! ArchivesCategories |