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?
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.
I love it! I’ve also heard this referred to as “… in freedom units”