I’m not altogether sure I want to go to the effort of browning the butter then whisk an ice cube back in to rehydrate it, but if it gives me better flavor…

I learned a long time ago that white sugar gives me crispier cookies, but because I tend to use only brown sugar, and less sugar than the recipe suggests, I also end up with denser cookies, an effect which has been frustrating me for years now. I like the flavor of brown sugar in my cookies, but I wonder what will happen if I use a mix, or only white sugar spiked with corn syrup?

In either case, good to see that my preference for hand-chopping my chocolate is “justified” – you do get a better chocolatey flavor – even though it’s a pain in the butt with the knife and to clean up.

Investigations here.

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