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There are several ingredients and procedures that work together to determine the structure and texture of a cookie. At the end of this recipe on ChefSteps, there is a very detailed explanation. I am sure it is possible to make a savory version, you are just going to have to be creative in your approach. If you search their site, they also have tips for ...


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For baking the gas burners should be at the bottom. You should not be able to see them. There should be a piece of metal over them. For broiling the gas is at the top. You can see the flames. Broiling is for things like meat or toasting cheese where you put them close under the flames. Your oven should have a dial that says Bake Broil Clean and ...


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It all depends on what you want the whipped egg whites to accomplish. Generally you use the wipped-egg-white-method in order to incorporate more air into the batter, which is mostly used for cakes. In this case you definitely want to add them at the end, so the air stays in the batter. For cookies, this is probably not necessary, because you can't ...


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Do you have a recipe? I'd follow that.. That said, this sounds like a lot of cakes I've made. Usually you cream the butter and sugar, then add the eggs to that. Finally you add the flour mixed with leavening, not mixing too much, and toss it quickly into the oven. That gives the best use of leavening.


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You're starting from the same ingredient list as Nestle Toll House Cookies but are rolling it out? Please add more information to your recipe: how are you preparing and mixing the ingredients? Do you let the mixture sit for a time at one or multiple stages? How are you doing the rolling? How big are the portions? The baking? What is the final product? How ...


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