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This recipe shows you how to adapt cookie recipe to get the type of cookie you want whether its thin and crunchy, puffy and cake like, or inbetween , puffed and chewy. It starts with the basic recipe, then tells you what to change for different results. This info can be adapted to almost any cookie recipe. I see so many questions on zaar regarding cookies lately, that i thought that this would be useful. It's from the book "Cookwise" bt Shirley Corriher... aka the food scientist from "Good Eats".. A great cookbook that shares the science behind cooking.
Units: US | Metric
Serving Size: 1 (37 g)
Servings Per Recipe: 24