Scaled down
I was just about to make the chocolate chocolate chip cookies when I decided to give Martha Stewart’s milk chocolate cookies another chance.
That picture looked so good.
But I didn’t want to make three dozen cookies. I only wanted to make a few in case the problem really was recipe related.
I used a conversion calculator to scale things down. This time I only made enough batter for about 6 cookies. Even then though, I had decided not to put all of my hope in one cookie basket.
I resolved to make another scaled down batch. This one for tweaking. Not much, just one or two changes. Like melting the chocolate by itself and using butter flavored Crisco instead of butter and adding a little water because the batter looked a bit dry.
Small changes.
They both baked at 325 degrees for 10 minutes and cooled for 5.
The first set, the original recipe, were not like the cookies I’d made a few days ago. They were good. Not at all crunchy.
The second batch was also good. Very soft, very fudgey.
Which was better?
I have to be honest and confess that my palette is not yet sophisticated enough to be able to tell the difference. I know which version I’ll be making in the future but other than that, I think they are both good.
I have to say I sure am glad I gave the recipe another chance.
