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Chocolate Chip Cookie variation



Ingredients: Directions: Thin cookie: 1. baking soda is increased to make flatter batter 2. replace egg with milk and batter spreads 3. white sugar for brown sugar creates crispness Puffy cookie: 1. shortening melts at a higher temperature; stays solid longer = tender cookie 2. cake flour - less moisture - allows steam create 3. baking powder creates fluffiness with acid 4. chilled batter; cold dough spreads slowly 5. smaller scoop makes a puffier cookie Chewy cookie: 1. butter and bread flour produces gluten at the creaming stage 2. darker sugar is coated with mollasses which creates moisture and a chewy cookie 3. made with egg yolk because whites dry out baked goods NOTE: Cooked cookies can last in the freezer for 3 months or in a ziploc on the counter for 1 week.
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