Loading…
24
Can we talk about how 150 batches of cookies made me stop chasing perfect browning?
I keep a little notebook for my baking and I just hit batch 150 of chocolate chip cookies since January, which surprised me way more than it should have. Everyone says a golden brown edge is the sign of a great cookie, but around batch 80 I noticed my best ones were the paler, softer ones nobody bragged about online. I still pull them at 10 minutes in my oven in Fresno, not the 12 the recipe claims, because 12 gives me hockey pucks every single time. My sister swears by dark brown crispy edges and we have argued about this at two family dinners now. I think the whole "brown is better" thing comes from people who never tested their own oven against a recipe. So what is your actual pull time, and did you have to learn it the hard way like me?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.