Baking Tips & Secrets
I love the original toll house chocolate chip cookie recipe but over the years of trying different recipes I have come up with some tweaking to that recipe.
Adjust the brown sugar to white sugar
Instead of 3/4 c of both white and brown sugar I do 1 cup brown sugar and 1/2 c white
Light brown sugar has more flavor than white sugar with a touch of molasses flavor.
Brown sugar gives the cookie a more chewy texture
Add a tsp of cream of tartar
This only changes the appearance of the cookie giving them those beautiful cracks and it activates the baking soda
I mix the baking soda with a tsp of hit water before adding it to the batter
It ensures the baking soda is distributed equally
Baking soda is heat activated so doing this gives it a jump start
I find it improves the texture
What are some tricks you have learned to improve your childhood favorites?