Made more cookies

[mtbc]

Experimenting a little with the previous recipe, I made more of the mint dark chocolate cookies and the macadamia white chocolate cookies, this time in somewhat larger and adjusted quantity. Both batches got an egg, 360g flour, 240g sugar, 150g finely chopped chocolate, and ½tsp baking soda. With the 85% cocoa dark chocolate I included 4½ half-sticks of butter and the contents of 4 peppermint tisane teabags; whereas the white chocolate got only 3½ half-sticks of butter along with chopped macadamia nuts. I baked each batch for half an hour at 325°F, swapping the trays around at five minutes before the end. They turned out well, maybe a little overbaked, that's easily adjusted for.

Comments

[mtbc]

Ha, I hadn't known of Pie in the Sky, thank you. (-: Yes, with baking, great to keep a detailed log of what one tried and how it turned out, and yeast adds more variables still. Even with my simple cookies, I faced questions like, if to bother separating the batches and add the baking soda just before putting in the oven, or let later batches sit at room temperature with it, or chill them too until their time.

Yes, we still have so very much to learn about microbiology and, the more we learn, the more we find out it's more complicated than we thought.

[thewayne]

Pie In The Sky is a brilliant book.  She took a number of recipes then travelled around the country baking them, adjusting the recipe until it came out the same at every elevation then shows a grid of what adjustments were needed.  It's pretty amazing to see that sometimes it was adding things, on occasion subtracting!  Quite an interesting read.