I don't know what I did wrong! I followed the recipe on the back of the Nestle bag, using wheat (ground from white wheat) instead of flour and it did NOT work! Isn't it supposed to work just like flour? They taste good but look gross! Has anyone tried this before? What should I do next time?!
9 comments:
I have never made cookies that way so I am no help. (sorry) But as long as they taste good, it is all good, right? LOL
I'm not an expert by any means but I've heard that certain wheat flour doesn't have as much gluten which might have helped the cookies stay more solid? Just a thought.
Also, I always read your blog, Adi. I miss you guys. You rock!
That exact same thing has happened to me... twice. It's the wheat flour, not your cooking skills!
That same thing has happened to me... twice. It's the flour, not your cooking skills!
Did you use Margarine or butter? LOL.. Butter is better! ;) I don't think it was the flour.. I think it's a butter/margarine issue :) Best choco-chip cookie recipe- Google: "Award Winning Soft Chocolate Chip Cookies" :) I'm sure they tasted good though! :)
I'm with Tino, right when I saw these I thought, Margarine. I don't think it's the wheat flour. Though next time I would try half and half and see if they come out any different. This might also sound stupid, but every time I do cookies (with real butter) I never let it get soft. I let it sit out for like 10 min or so and just run with it. That has made a difference for me. GL next time :)
I'll need to stick with my flour theory but also say that butter could be the issue. Margarine is not conducive to baking cookies.
Hmmm...I think it could be the flour. Find a recipe that actually uses the wheat flour. If it was the butter, it looks like your butter was TOO soft, almost melted looking. I suggest chilling your cookie dough before you put it in the oven. Then your butter will be the perfect temp when it goes in the oven.
Oh, and a P.S.
Make sure you're using two cookie sheets. Putting dough on a hot sheet out of the oven melts the butter too fast. Also, try using parchment paper (found next to the foil in the grocery store) under your cookies when they bake. It seriously produces the best cookies!
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