I have a question about the recipe "Triple Chocolate Madness Cookies" from kapnic. 1/2 cup cake flour?
Barbara is a trusted source on General Cooking.
I can't edit the question, so I'll post the details here. I'm making these now. I refrigerated the dough. After 10 minutes they are kind of a soft (delicious chocolate) mess. I'm thinking there is not enough flour relative to the amount of fat in this recipe. I baked off the first dozen (put a melted glob in vanilla ice cream-- delicious-- but not what I was going for,) and have a bowl of dough in the fridge. I'm thinking of adding more flour and baking powder. What do you think? Thanks.
Ok, here's an update. I ended up baking them for about 15 minutes. They are puffier than the photos, and probably not as wet. Still delicious.
I would think more flour is the answer
Thanks. I ended up just baking them longer. They taste good but they don't look like the picture.
This is a bit late, but I had the same question recently and found this helpful: http://www.pastryaffair...
Thanks. I wasn't asking for that reason; it just seemed like the fat to flour ratio was off--lots of fat, very little flour--and the cookies were very runny.
Please enter a valid email address.
Well played. You deserve a cookie.
Amanda & Merrill are going head-to-head & need your help
The Food52 Cookie Truck!
The perfect bird.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.