Zzinged
Assistant Cook
- Joined
- Jun 18, 2007
- Messages
- 29
Hellos all! I've recently been trying to add my touch to a recipe by changing some dark chocolate to white chocolate. The recipe is a cookie recipe, and the chocolate is the main flavouring ingredient. The recipe calls for 200g chocolate, 90g butter, 20g cocoa powder (I'm replacing this with flour) and 200g flour. My question is this: If I change dark chocolate to white chocolate, should I reduce the butter by a significant amount? I'm thinking that the fat content in white chocolate would make the cookie dough too soft and runny, which isn't what I want (my current result atm). The idea was to roll the chilled dough in some cocoa powder to give it contrast since it expands and cracks in the oven. If it's too runny, it won't hold a ball shape. If I add flour, the flavour disappears and the cookie turns out with a scone like texture. Any ideas? :P