Active Users:447 Time:04/04/2025 10:20:26 PM
Butter/egg yolk to keep the dough intact and very little moisture (water) kHz1000 Send a noteboard - 21/10/2011 08:11:12 AM
Water evaporates to create fluffiness. Generally that's good (in cakes, in puffed snacks, etc.) but cookies are supposed to be dense.
Reply to message
What ingredients do cookies require to be a cookie? - 20/10/2011 10:59:31 PM 862 Views
Baking is more generally a study of proportion. - 20/10/2011 11:08:04 PM 638 Views
so I'm missing - 20/10/2011 11:12:22 PM 756 Views
Cookie dough is one part sugar, two parts fat, and 3 parts flour. - 21/10/2011 12:49:32 AM 707 Views
truth. right there. - 21/10/2011 04:35:16 AM 638 Views
Mmmmmmmmmmmmmmmm. Butter *NM* - 21/10/2011 03:34:44 PM 316 Views
The Internet is more generally a study of double posts. - 20/10/2011 11:08:50 PM 604 Views
*NM* - 21/10/2011 12:44:18 AM 283 Views
mahahahaha - 21/10/2011 04:35:47 AM 557 Views
Butter/egg yolk to keep the dough intact and very little moisture (water) - 21/10/2011 08:11:12 AM 586 Views
Yes, it has to have baking soda. - 21/10/2011 02:30:16 PM 538 Views
C is for Cookie, that's good enough for me. *NM* - 21/10/2011 05:34:37 PM 288 Views
Cookie dough *NM* - 21/10/2011 07:06:11 PM 282 Views
Oh! I've figured out the riddle now. - 21/10/2011 07:29:54 PM 711 Views
You've got a problem... - 22/10/2011 10:49:57 AM 679 Views
You can use yogurt in cookies in place of eggs - 22/10/2011 02:00:42 PM 563 Views
This. But! - 23/10/2011 11:45:44 PM 530 Views
Oh, that sounds delicious. *NM* - 24/10/2011 01:19:36 PM 329 Views

Reply to Message