Content warning baking
Someone #onHere shared the substack "At Heart Panderia" because they release "cookbook zines". I'm not used to substack and got auto-subscribed to recommended substacks including "Concha Emoji" by Channey.
One of the recent recipes was for a "caramel-forward" chocolate chip cookie. I was drawn by their call for "melted-but-not-browned" butter and milk powder (which I've never used in cooking before). Since I have been very ill for a week, I have been trying to dote on myself with nice treats and splurged on eggs.
I think my results came out looking a little different because:
- I used two eggs with both the yolk and the white, instead of just the yolk for the second one
- I was not able to get the milk powder to dissolve
- I used unsalted butter instead of salted
At the end of the day, the cookies are still impressive and delicious. They might look smooth and dry on top, but inside they're gooey. In comparison to my usual recipe, their elegance makes me feel that they would make more worthy gifts (I love to share with my neighbors). Thanks to whoever had recommended that zine!
https://open.substack.com/pub/conchaemoji/p/chocolate-chip-cookies
My usual Martha Stewart recipe, which is not as caramel forward. It tends to get cookies that look a little inconsistent, but still taste great. https://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies
