![]() ![]() If you start your cookies at room temperature, they will spread out more while cooking, than if you cook them right out of the fridge. When you bake cookies at a lower temperature, they have more of an opportunity to spread out. In this recipe, I added two eggs (and removed the white out of one of them).When egg whites are added to a recipe, they will dry out when cooked, causing the cookie to spread more and dry out quicker.Īccording to The Pastry Chef Online, “The fat in yolks helps to shorten gluten and tenderize the final product.” ![]() ![]() I used more brown sugar than white.Įgg whites tend to dry out cookies.
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