RecipeMuncher

Yesterday on a long drive from Baltimore, I listened to scientist and baker Shirley Corriher explain the chemistry of baking on NRP.   Several things she said piqued my interest, but I raised the volume when she explained how chocolate chip cookies sometimes flatten and spread, making that unwanted crepe-like cookie.  She said to do two things to keep those cookies thick like one sees in bakeries. Use bread or unbleached flour since they have a higher protein content. Make the dough an (...)