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S Dec 29, 2020 at 18:30 history suggested Anastasia Zendaya CC BY-SA 4.0
Improved readability
Dec 29, 2020 at 2:09 answer added Miarau timeline score: 1
Dec 28, 2020 at 20:07 comment added Amazon Dies In Darkness Cookies with gooey chocolate on top? I'm not seeing the problem... but I would be happy to taste it!
Dec 28, 2020 at 17:06 answer added aswine timeline score: 6
Dec 28, 2020 at 17:04 answer added nick012000 timeline score: 0
Dec 27, 2020 at 22:56 comment added njzk2 why did you add oil to the chocolate? oil (what oil, btw?) is liquid at room temperature, so it would lower the melting point of the mixture.
Dec 27, 2020 at 19:07 answer added Anastasia Zendaya timeline score: 6
Dec 27, 2020 at 18:00 history tweeted twitter.com/StackCooking/status/1343255331368005632
Dec 27, 2020 at 16:43 comment added Makyen Well, you could melt more chocolate, without the oil, and try over-coating the cookies. Basically, trying to encapsulate the still liquid spread. You could also try serving them frozen, or re-coating while frozen/cooled. What happens, or what would be a good idea, other than just eating the cookies, will largely depend on what you really did. You haven't described it in enough detail for us to know. Other than being able to say that the current coating isn't ever going to be hard at room temperature, there's really not much we're going to be able to say without more detailed information.
Dec 27, 2020 at 16:28 review Suggested edits
S Dec 29, 2020 at 18:30
Dec 27, 2020 at 15:58 comment added Richard The best part about making a mistake with cookies is that you've now got an excuse to eat them all and start again.
Dec 27, 2020 at 12:45 history became hot network question
Dec 27, 2020 at 6:02 history edited Stephie CC BY-SA 4.0
Swapped tags, removed slang in q.
Dec 27, 2020 at 6:00 answer added Stephie timeline score: 26
Dec 27, 2020 at 4:40 review First posts
Dec 27, 2020 at 13:01
Dec 27, 2020 at 4:39 history asked Catherine CC BY-SA 4.0