Today I had grand visions of baking. I have been craving chocolate chip cookies for a few weeks now and decided to pull out the KitchenAid and have at it. Things were looking and smelling quite good until that first buzzer rang. What I saw were Ethiopian cookies. The flattest, skinniest little things with protruding chocolate chips. Why on earth does that happen?! I have chalked it up before to the weather and today would fall in that category (cloudy, moisture in the air). In baking days past, I have added a smidgen of peanut butter and found that it helps the fluffiness factory. However, brace yourself, I have been informed that my better half does not like the combination of peanut butter and chocolate. That almost deserves a blog entry of its own! I could not live in a world without that combination-candy, cookies, pies, the entire baking industry would not survive without it! Oy vey!
Look at that skinny b!
Doesn't look as bad from the front view.
Anyway, dietary update aside, I need to find my error in the cookies. Is it the baking soda? Is it the flour? Can I blame it on the oven? I don't even want to reveal what grade I should have received in chemistry but the proof is in the pudding...err cookies here.
Look at that skinny b!
Doesn't look as bad from the front view.
everytime I make cookies they turn out different. I think it comes down to how you measure your flour, are ingredients room temp, etc. I prefer to cook as it doesn't have to be such a science, but i love to eat what i bake so i forge ahead. I'm going to send you a recipe for cc cookies that were the BEST i ever made, really, you'll love them :)
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