keithgabryelski: StainedGlassRuby: StainedGlassRuby: standard tollhouse choc chip recipe with walnuts and dried cherries. 1/2 or all white choc if you prefer, but semi-sweet good, too.PS ALWAYS real butter and REAL vanilla extractyou should certainly use real butter and it should be unsalted.but fake vanilla is actually better tasting according to the people at Cook's Illustrated (they taste test these things with thousands of people). The reasoning: It's more intense and is probably (for Americans) what you are used to./just saying
freetomato: bratface: CreativeFarkHandle: LardNo, lard is for pie crust.No, butteresque Crisco is for pie crusts.I followed recipes for pie crust, and it was never quite right till I had the METHOD shown to me.....gently working the ice water in, patting it in, proper rolling method. My mother in law is an amazing Southern little old lady cook. I am a damn good cook myself but seeing a pie crust done in action made the difference. I'm a pie crust making monster. Will never buy a frozen one again./shortbread with Skor and pecans...I'm telling you....
DGS: Ponzholio: Walker: Mirrorz: Not being filled with goddamned raisins.This has happened to me so many times and I rank these among the worst experiences of my entire life. HATE raisins.[www.chronicle.su image 500x664]People who put raisins instead of chocolate chips in cookies should be arrested for fraud...It's how I get your grubby hands off my cookies.
Blushing Wall Flower: Walker: DGS: Blushing Wall Flower: When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.Clearly we can no longer be best friends.THIS!Soft and gooey warm chocolate chip cookies for the win!If your face isn't covered in chocolate after eating them they suck.FINE.I didn't want to make you cookies anyway.
DGS: Mind elaborating? I usually hear chefs/cooks/bakers say the exact opposite.. to stay away from margarine.
Mirrorz: Not being filled with goddamned raisins.
Bathia_Mapes: This is fark's official weekly food thread that's posted to the main page.
DGS: Yay! Cookies! I always seem to end up with cookies that get crunchy even when I pull them early and get them off the sheet, and that pretty much kills most cookies for me. HAILP!
Anne.Uumellmahaye: professorkowalski: I want Christmas cookies. The spritz ones, that are like 60 percent butter.Not many things drive me to profanity, butF*CK YES, THIS./butter drives me to profanity
DGS: Oh ok. It's back on.What is it about crispy cookies that works for you? Dunkability with milk? The tooth-shattering crunch? I mean, are those things not dry as a brick?
Blushing Wall Flower: When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.
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