Active Users:878 Time:21/03/2026 03:40:23 AM
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.
Reply to message
What ingredients do cookies require to be a cookie? - 20/10/2011 10:59:31 PM 1097 Views
Baking is more generally a study of proportion. - 20/10/2011 11:08:04 PM 765 Views
so I'm missing - 20/10/2011 11:12:22 PM 991 Views
Cookie dough is one part sugar, two parts fat, and 3 parts flour. - 21/10/2011 12:49:32 AM 853 Views
truth. right there. - 21/10/2011 04:35:16 AM 760 Views
Mmmmmmmmmmmmmmmm. Butter *NM* - 21/10/2011 03:34:44 PM 384 Views
The Internet is more generally a study of double posts. - 20/10/2011 11:08:50 PM 735 Views
*NM* - 21/10/2011 12:44:18 AM 335 Views
mahahahaha - 21/10/2011 04:35:47 AM 710 Views
Butter/egg yolk to keep the dough intact and very little moisture (water) - 21/10/2011 08:11:12 AM 723 Views
Yes, it has to have baking soda. - 21/10/2011 02:30:16 PM 674 Views
C is for Cookie, that's good enough for me. *NM* - 21/10/2011 05:34:37 PM 348 Views
Cookie dough *NM* - 21/10/2011 07:06:11 PM 376 Views
Oh! I've figured out the riddle now. - 21/10/2011 07:29:54 PM 881 Views
You've got a problem... - 22/10/2011 10:49:57 AM 836 Views
You can use yogurt in cookies in place of eggs - 22/10/2011 02:00:42 PM 726 Views
This. But! - 23/10/2011 11:45:44 PM 675 Views
Oh, that sounds delicious. *NM* - 24/10/2011 01:19:36 PM 394 Views

Reply to Message