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Home Cooking

how to change cookie recipes


Home Cooking 2

how to change cookie recipes

kate | Nov 17, 2004 03:09 AM

I'm not that experienced with baking, and I want to alter some recipes to suit my tastes. Basically, I want moister, fudgier or cakier cookies, but I find a lot of butter too oily. Can I substitute something like buttermilk?

Aside from binding dough, what do eggs do to cookies? Do they make them denser, moister?

How do I lower sugar levels? Should I up the vanilla essence slightly, or add fruit juice/pulp? Does applesauce (which everyone seems to use) work better than, let's say, raspberry pulp? Would ground almonds help a bit?

Any advice would be appreciated. At the moment I am working with cookies made from unsweetened cocoa to get a really intense, not sugary, chocolate flavour.

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