07-28-21, 03:08 AM | |
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Join Date: Feb 2013
Location: Illinois
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I updated my first recipe post with some additional info, including this:
*The smaller cookies are just smaller versions of the bigger cookie. Same taste/texture except after cooling completely, the smaller size was slightly less soft/dough-like in the center. I've only done the smaller size this once, so I could decrease baking time by a minute or two but some people may prefer the slightly more fully-cooked centers of the smaller cookies. They're still soft and chewy with crisp outside, just less doughy center. I also added a few details in a couple of the steps in the "Directions" section that I thought might be helpful. I uploaded a bunch of photos to a "Chocolate chip cookie" album in my google photos account (never used the photos section of my google account before). The photos progress in chronological order from the completed browned butter step to completed first batch. Then there are some pics of the smaller cookie batch pre- and post-baking. I placed a wooden ruler and a walmart brand sandwich baggie for size reference in some of the photos. For both batches, I tried to take photos right when the cookies first came out of the oven and were puffiest and then after they had cooled for 10 minutes or so and deflated a bit (so that's why all the photos staring at the cookie sheets--you might be able to detect the deflation as the photos progress?). Link to google chocolate chip cookie photo album which I will leave up for approx 24 hours: https://photos.app.goo.gl/qKmpp9cqrhuAQaV59 Disclaimer: I am not a food blogger or even a very good baker (except for a few kinds of easy cookies). I also don't take especially good photos. And I didn't clean my kitchen or anything special other than what I normally do to prep for cookie-making. And I realized as I was taking photos that I was using my rather misshapen whisk at one point (I have a better whisk but it's in the drawer and I kind of like using the misshapen whisk that's in the countertop utensil holder for this recipe, not sure why.) Also, my designated butter-browning pan is ancient and was not exactly top of the line even when it was new. I think it could be from my dad's first marriage? And my mom was his second marriage in 1976. And yet I still use a lot of the pots from this set. I have a few nicer pieces but not in a size that's right for browning a stick or two of butter. Did I mention I'm not a food blogger? |
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chocolate chip cookies, recipe, recipes |
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