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| Professional Pastry Chefs Forum A forum for professional pastry chefs and bakers. |
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#2
06-18-2004, 05:38 AM
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 I don't have a specific recipe in mind but... Shirley Corriher's book CookWise has great info on the balance of soft and chewy v. thin and crispy. Here are some of her suggestions: Using all butter, as opposed to margarine, vegetable shortening or a combination, will cause the cookies to spread more in the oven. This should allow for more crispness. If a recipes uses a combination of baking soda and baking powder, using a higher ratio of baking soda to baking powder will also aid in promoting spread. Baking soda is more potent, 1/4 tsp soda has about the leavening power of 1 tsp powder. Try using a higher protien flour (bread).
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net  |
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#3
06-18-2004, 06:44 AM
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| Alton Brown had an episode of Good Eats about thin, puffy and chewy cookies. Have a look at his comparative recipes: http://www.foodnetwork.com/food/show..._17114,00.html |
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