Sigh. So…I learned something today: when measuring flour, you must scoop with a spoon into your dry measuring cup, then lightly level off. If you scoop it straight from the bag, like a dumbass, your baked goods will come out dry af.
I knew it was off as soon as they started cooking. I could smell it. They didn’t smell like chocolate chip cookies, they smelled like bread. I thought maybe it was because I used baking powder instead of soda. No. I got that right. Or maybe I’d used too little butter, or my eggs were too small. Kinda, but no; I’d done those to the recipe. I couldn’t figure it out. Last time I made scratch chocolate chip cookies, like ten years ago, I remember it was the same issue. They just didn’t come out right. I couldn’t figure it out.
Flour.
Me: dumbass. Gonna try to it again this weekend maybe with the adjustment.
Don’t get me wrong, they taste fine. But, they are dry. They didn’t spread out like they were supposed to, or caramelize on the edges. And they didn’t smell right. They still don’t. I’m convinced it was measuring the flour wrong. Compacted the stuff, which gave me too much of it. We’ll see. This recipe promises the perfect chocolate chip cookie, and I believe them. At least I will until I’ve exhausted all the stuff I could be doing wrong with it.
I want the perfect chocolate chip cookie. The kind that’s crispy on the outside, but chewy on the inside. Not raw. Perfectly cooked. Delicious. The holidays in a bite. Or a few bites, I guess. And then maybe another recipe that makes them nice and crispy, too, so people can choose one or the other. I don’t know who these “people” are. I guess I mean me and Liz. And maybe our friends.
Anyway…wish me luck. Night night.