Now...who can explain to me what part of a traditional chocolate chip cookie recipe actually makes the cookie ooeygooey and ohsochewy? Given this recipe below...
1) Also, explain why the chewiness would exist.
2) Also, explain why if the cause of chewiness was altered, why it would be crisp.
3) Also, explain what would make a fluffy, dry cookie, if reversed.
4) Explain to me why if not cooked long enough, none of this could happen.
5) Explain to me why if cooked on too low of a degree, why none of this would happen.
2 sticks of butter
2 egg yolks
1/2 cup + 1/8 cup brown sugar
1/3 cup white sugar
2 Tablespoons Light corn syrup
2 tablespoons vanilla extract
1 cup pecans
1 1/2 cup flour
1 cup chocolate chips
1 teaspoon baking soda
1/4 teaspoon baking powder
sugar free maple syrup
I will be waiting...
7/1/2010, 02:20