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Post by Deleted on Jan 10, 2023 15:31:20 GMT -5
I use Ghirardelli chocolate chips with the usual Toll House recipe, but I do 1/2c white sugar and 1c brown sugar - it makes them softer. That is good information to have. I was not sure what the consequences of exchanging brown sugar, with its molasses, for white sugar might be. Seems like depending on what you want, they are manageable. Remember also, never put cookie dough on a hot cookie sheet. I put mine in the freezer (or outside!) to cool for 5min before the next batch. Always use parchment paper. My .02 🙂
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Post by ishmael on Jan 11, 2023 9:02:32 GMT -5
That is good information to have. I was not sure what the consequences of exchanging brown sugar, with its molasses, for white sugar might be. Seems like depending on what you want, they are manageable. Remember also, never put cookie dough on a hot cookie sheet. I put mine in the freezer (or outside!) to cool for 5min before the next batch. Always use parchment paper. My .02 🙂 I do the outside cooling, but not the paper. What's that do for you?
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Post by Evil Yoda on Jan 13, 2023 19:50:40 GMT -5
I usually cool cookies on the sheet for a few minutes. Some recipes even specifically instruct the baker to do this. So the sheet may be "warm" when new dough goes on for baking, but is not hot.
Parchment paper can replace silicone baking mats or can substitute for greasing a cookie sheet when the recipe calls for that. I use it or silicone sheets every time I bake. Not only does it ease cleanup, it makes removal of the finished produce easier. But, parchment is only safe to ~425 F or so - check the box and the oven temperature. Most silicone sheets are good for much hotter than that. Silpat, for example, is rated to 480 F or more. (It isn't necessary to get branded mats. Off Security Blvd just inside the Beltway is "The Restaurant Store" which is one of a chain (there's another somewhere on the east side and several in PA). Here you can buy all sorts of cooking and baking tools and ingredients meant for the trade, *usually* for far less than branded versions cost.
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Post by Deleted on Jan 14, 2023 17:05:54 GMT -5
I usually cool cookies on the sheet for a few minutes. Some recipes even specifically instruct the baker to do this. So the sheet may be "warm" when new dough goes on for baking, but is not hot. Parchment paper can replace silicone baking mats or can substitute for greasing a cookie sheet when the recipe calls for that. I use it or silicone sheets every time I bake. Not only does it ease cleanup, it makes removal of the finished produce easier. But, parchment is only safe to ~425 F or so - check the box and the oven temperature. Most silicone sheets are good for much hotter than that. Silpat, for example, is rated to 480 F or more. (It isn't necessary to get branded mats. Off Security Blvd just inside the Beltway is "The Restaurant Store" which is one of a chain (there's another somewhere on the east side and several in PA). Here you can buy all sorts of cooking and baking tools and ingredients meant for the trade, *usually* for far less than branded versions cost. I have a couple silicone mats, but I prefer parchment on non-stick pans. I finally found a combination that make my cookies turn out perfectly.
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