Cookie Lesson Learned

My department at work held its annual Thanksgiving potluck lunch. I decided I’d make some of my chocolate chip cookies for this event and set to work.

I’ve been tailoring this recipe for years now. When I found I was going to be a little light on the flour I rationalized that the original recipe had actually only called for exactly as much flour as I had available so I would just go with what I had.

Unfortunately, it seems some of the other “tweaks” I’ve made to the recipe over the years depend on the right proportion of flour and the dough melted rapidly and spread out on the cookie sheets. There it browned rather nicely and became somewhat crispy such that, when I tried to pull up the cookies with a spatula, the outer, crisped edges broke away. Leaving me with a bunch of soft “cookie hearts” that, while still tasting great, looked absolutely wretched.

I *was* able to salvage some cookies (they turned out OK due, presumably, to temperature differences between the upper and lower oven racks) but the vast majority I didn’t think looked very appealing (they’re in the foreground below)…


So I ended up buying some pastries and will next time go out and get the flour when I’m low!

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