I developed a recipe for my chocolate chip cookies which is as followed:
-80g white sugar
-90g brown sugar
-185g AP flour
-1/4 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt
So I browned 2/3 of the butter, mix the rets of the butter in once browned. Mix in sugar and egg and do 30 second stir - 3 minute rest (4 times), then add all the other dry ingredients. I use Cook Illustrated's method of tearing the dough to create the jagged surface of the cookies. I baked the cookies at 165°C for 10 minutes in my sister's 30-liter oven.
I love how it taste and it's gooey and chewy in the middle, the only thing is that the edges of the cookies are quite flat as in the photo. I don't think it's a problem with the recipe because I had a friend tested the recipe for me using the exact same method, and hers turned out thick and round. The only difference is that my friend used a fan-assist oven, and mine is one without a fan and you can see the heat rods. Do you guys think my cookies are flat edge because of the oven? Should I alter the temperature somehow?
Thank you all for your help.
See how the edges are not round?
Thick and round edges
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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