Not naming any names, here, but there are some constraints
in the making of cookies that cookie critics need to be aware
of. Below - this came through my Facebook feed - we see that,
for an equivalent amount of flour, the thinner cookie will
have a higher concentration of sugars and butter. The larger
more cake-like cookie might take a frosting for that function.
It's just about what will cook... and rise! 😊
No comments:
Post a Comment