tzakiel
Cook
- Joined
- Dec 31, 2008
- Messages
- 99
This is going to be hard to put into words but... here goes.
My mother used to make chocolate chip cookies that, for lack of a better description... melted down onto the sheet in a way that the edges were crispy and brittle... and also very thin so that it was basically sharp on the edges. The middle would still be soft and the edges thin, sharp and browner than the middle.
I don't know what she used (and unfortunately she's gone now), so I've just been trying the various "standard" chocolate chip cookie recipes found online. What I get are fine, typical round "rounded" edge chocolate chip cookies. However, the edges are just sort of loafy and rounded, and if I bake extra time they just dry out.
Anyone know what the hell I'm talking about? I must sound like a maniac. If anyone had had similar cookies with a "crunch" (not just just dried out) I'd love to hear techniques.
My mother used to make chocolate chip cookies that, for lack of a better description... melted down onto the sheet in a way that the edges were crispy and brittle... and also very thin so that it was basically sharp on the edges. The middle would still be soft and the edges thin, sharp and browner than the middle.
I don't know what she used (and unfortunately she's gone now), so I've just been trying the various "standard" chocolate chip cookie recipes found online. What I get are fine, typical round "rounded" edge chocolate chip cookies. However, the edges are just sort of loafy and rounded, and if I bake extra time they just dry out.
Anyone know what the hell I'm talking about? I must sound like a maniac. If anyone had had similar cookies with a "crunch" (not just just dried out) I'd love to hear techniques.