... of those cookies! I thought I would try my hand at some big coffee house style cookies so I went to the library and found a fun little book entitled bigfatcookies which has some fabulous looking indulgences. It instructs to use a 1/4 cup ice cream scoop to shape the dough to create that big bakery style treat. I opted to attempt the chocolate chip stuffed cookies on page 25. Bingo I thought, but this is what I got:
First I'll tell you what I did right, because my baking pride requires it. I did follow the recipe exactly. I did use a cool pan for each batch. I did use a uniform scoop to ration the goodness.
Next I'll tell you what I learned. If I don't have yummy cookies, at the very least I better have learned how to avoid it in the future. I learned that brown sugar is used to make big soft cookies because it spreads a lot, especially when combined in a recipe calling for a little less flour than usual. So in the future I will chill the dough of any cookies calling for a lot of butter and brown sugar.