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Some recipes will normally leach the fat in the recipe. Some recipes just do it some of the time, other recipes are notorious for doing it all the time. Generally, it's nothing you have done wrong, fats just do that sometimes.


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Yes, you can dump both sugars in together. This recipe is not based on the creaming method. Instead, the butter is melted for a chewy cookie. You want the butter melted, but not browned (although that may add flavor it is not called for in this recipe). The chilling and resting are essential for success. During this time the starches will hydrate, ...


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The exact reason depends on the particular ingredient and recipe. Some common ones include: General temperature. By having all of the ingredients at room temperature, the time it takes to bake the overall item(s) is easier to predict, leading to better, more consistent outcomes. Egg whites Egg whites form the protein network that creates the foam when ...


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Flour is basically a mix of gluten and starch (about 10% gluten to 90% starch for all purpose flour, the ratio varies for other types). Whenever a baked good asks for the addition of pure starch, it is made under the assumption that you have no easy access to low-gluten flour types. Its purpose is to reduce the gluten-to-starch ratio. Gluten makes dough ...


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Undercooked cookies are still edible, don't toss them! Some people prefer chocolate chip cookies underdone, but you can't know for sure that the egg has fully cooked (although that wouldn't bother me one bit unless the source was shaky). If you must have them crisper, or if the remote possibility that the egg is unsafe concerns you, then yes, go ahead and ...


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No, the device called for, a pastry blender, is not what you have linked in either picture. The first is a simple hand mixer with standard beaters. The second is the paddle attachment for a stand mixer. A pastry blender is used to cut butter into flour and looks something like this: (Image from crate and barrel) It is used to cut butter into flour, ...


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I don't see why not I mean its the same as using it for cherry pie bars . Just pat dough for the bottom of pie Pan or cake pan bake it for about 15 minutes add pie filling (use 2 pie filling cans if using 9 X 13 cake pan ) and add pieces of cookie dough like you would crumbles evenly on top and bake for about an hour watch so it doesn't brown too quick at ...



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