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Butter/egg yolk to keep the dough intact and very little moisture (water) kHz1000 Send a noteboard - 21/10/2011 08:11:12 AM
Water evaporates to create fluffiness. Generally that's good (in cakes, in puffed snacks, etc.) but cookies are supposed to be dense.
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What ingredients do cookies require to be a cookie? - 20/10/2011 10:59:31 PM 1099 Views
Baking is more generally a study of proportion. - 20/10/2011 11:08:04 PM 766 Views
so I'm missing - 20/10/2011 11:12:22 PM 993 Views
Cookie dough is one part sugar, two parts fat, and 3 parts flour. - 21/10/2011 12:49:32 AM 854 Views
truth. right there. - 21/10/2011 04:35:16 AM 761 Views
Mmmmmmmmmmmmmmmm. Butter *NM* - 21/10/2011 03:34:44 PM 385 Views
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Butter/egg yolk to keep the dough intact and very little moisture (water) - 21/10/2011 08:11:12 AM 724 Views
Yes, it has to have baking soda. - 21/10/2011 02:30:16 PM 677 Views
C is for Cookie, that's good enough for me. *NM* - 21/10/2011 05:34:37 PM 348 Views
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Oh! I've figured out the riddle now. - 21/10/2011 07:29:54 PM 883 Views
You've got a problem... - 22/10/2011 10:49:57 AM 837 Views
You can use yogurt in cookies in place of eggs - 22/10/2011 02:00:42 PM 727 Views
This. But! - 23/10/2011 11:45:44 PM 676 Views
Oh, that sounds delicious. *NM* - 24/10/2011 01:19:36 PM 394 Views

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