bignosemousie says: Hmmm, bread flour, melted butter? I'm going to try this and see. I'll let you know. I'm tempted to make these right now. Man those look good! I've got a good chocolate chip cookie recipe that calls for corn starch. The cookies hold their shape real well and don't flatten out to much. It doesn't say how long to chill the dough. I'd think at least an hour, but I've heard of people chilling this dough for over 24 hours. Willhelm, if you make these, let me know how they turned out. I wonder what "chilling" does for the cookie batter. I was all ready about 4 hours ago... no eggs. I wonder what "chilling" does for the cookie batter.It has something to do with the distrubution of liquids or something. Supposedly makes for a more caramel-ish cookie. Oh, no eggs! Bummer. Willhelm, I was all set to make these this morning to take to the new neighbors and I only had one egg! D'oh! Eggs are always the culprit for me. These are fantastic! The last batch is in the oven. I highly recommend. The outside is crispy, the inside chewy. I let them chill for about 4 hours. I think longer would be even better! They are almost caramel-y. Oh, I also used dark brown sugar, because that is what I had. Plus, they are pretty too. Get baking! |
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