The taste is great and it is soft, a bit chewy and not dry, but it is still too crumbly. When I push it, it is too easy to break apart. Could you please explain
I like to make chocolate chip cookies, and the first batch always turns out great. However I don't use all the dough at once, so I refrigerate the leftovers. Wh
I've got a triple choc biscuit recipe from my British mother. She's noted that it's a dry biscuit as it's meant to be enjoyed with a cup of tea. My partner enjo
When I doubled my last batch of peanutbutter cookie dough I only added one egg instead of two. Now it is crumbly and won't form a ball. Can I add another egg no
While tasting some chocolate chip cookies I made, I noticed a salt taste in one bite and I wondered; if the salt was powdered, could it be incorporated better?
What name is given to the type of cookie that has no icing? Wanted the correct term to find on the internet the type of cookie that receives a mark like the fi
I do a lot of vegan baking and I was wondering what the best substitute is for eggs in cookies? Lately I have been using aquafaba and extra baking soda, but may
I like to do a lot of baking without eggs, and so I realized I should be adding either extra baking powder or baking soda to make up for the leavening that an e
I made cookies from a YouTube recipe but it was too crumble even before baking. The ingredients are: 900g plain flour 300g sugar Half teaspoon salt 1 tables
The cookie recipe calls for 2 large eggs and I only have medium. Is there a way to make up for the egg loss or substitutions?
I have an old family recipe for Chocolate chip cookies 2 ¼ cups flour 1 cup white sugar ½ cup brown sugar 1 tsp salt 1 tsp baking soda 2 eggs 1 c
How much baking powder & baking soda do I need to use for my cocoa cookies? Based on the following recipe that does not contain egg, and makes use of both t
I want to bake cookies and croissant but I don't have baking trays. Can I use the drip pan that is removable and metal? It's shiny coated black metal ( not sure
I am a baking novice trying to make these oatmeal chocolate chip cookies. I'm trying to get them to be cute shapes with cookie cutters but the cookies keep spre
I'm making a batch of candied pecans which require the egg white from a single egg, well that leaves me with an extra yolk. I'm going to make some pecan sandie
This is an old form I got from my German mother-in-law, here in Southern Germany. It is 10 cm (~ 4 in) long and 5 cm (~ 2 in) wide at the widest part. From the
I have made cookies based on this recipe, and we have really liked the taste. The appearance was not ok but not perfect, partly because my make-a-ball-and-flatt
I've made oatmeal cookies twice, and both times they have ended up tasting "soapy" and a touch bitter - the first time really strongly, the second less so, but
I just returned from the store with all the ingredients for baking cookies, and now I notice that I am out of baking paper. Is there some common household item
Recipe for fruitcake cookies calls for soaking candied fruit in bourbon overnight. Does this change the taste? Texture? Why do it?