I used to make this recipe ten years ago in a different oven and the cookies were incredible. They were just like millies cookies.
Ive made 2 batches last week one turned out cakey and one turned out part raw. Today I’ve done 6 cookies baked one at a time with various timings and I can’t get it right! If they’re not cakey they’re raw.
Does 180C mean in a fan or non fan oven? And I’m using dark brown sugar does that change things?
too cakey == too much flour. too thin == not enough flour. pull the cookies 1 minute before their full time on your first run because cookies are better slightly under than slightly over.
tell the doneness by looking at the bottom of the cookie - that is the color that will tell uou the most about their doneness <3
Great tips! how much should I reduce the flour by?
Not enough information for an exact answer, but if you have plenty of ingredients I would go 5% less and keep everything else the same. If it isn’t enough then keep lowering it until you hit the right balance and if you overshoot then bump it up halfway to your prior one and and kind of work your way to the right spot from there.
Definitely write down everything you try each time if you aren’t already as when you get it right that will be your recipe from here on out.
Nice one thanks. I’m using plain flour with baking powder should I reduce the baking powder?
oh, saw another problem here. use baking soda for regular choco chip cookies.
baking soda == baking powder without the rising element. the acidity of the cookie will bring less fluffiness/cakiness than the full rise from powder. for a reference on amount (sorry, i am american so i use cheeseburger measurements…), i use 2-1/3c flour to 1 teaspoon baking soda; not cut with baking powder
edit: i think i said that wrong. baking soda has the rising agent, but not the activator for the rising agent. baking powder has the activator.
cheeseburger measurements
I love it! I’ve also heard this referred to as “… in freedom units”
