| beeheck |
| I like to make cookies but have one flaw that always stands out with almost every cookie I bake. I never can get the center of the cookies moist and chewy without having the center simply under cooked and almost wet. I have tried making my cookies smaller thinking they would bake out more in the center, but they don't. I want to make large cookies, the size where you only have six to a cookie sheet, that are chewy and cooked through in the middle. A little input from me at his point will possibly help eliminate area's I've already worked on. I have a good recipe (I think) that is intended to make chewy cookies asking for egg yolks and not the entire eggs and uses bread flour, and besides ALL my cookies turn out this way. I use an oven thermometer and I preheat my over for 15 min, I also use parchment paper. I have tried hotter and cooler oven temps and to be honest I can't say I've noticed any difference between the two except a hotter oven tends to burn the edges faster. Any thoughts, ideas would be appreciated. |
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