New answers tagged recipe-scaling
2
I did an experiment with chocolate chip cookies at one point very similar to this, have you tried subbing out the butter for margarine? If you want a crispier cookie, butter is the way to go, however, margarine leads to a softer, chewier cookie in my experience. I agree with Onyz that you’ll most likely need to increase either the butter/margarine or other ...
5
I believe that by cooking the dry strawberry powder in your cookie mixture, you are inadvertently rehydrating the strawberry substance with the small amount of liquid available within your mixture, primarily from the butter. This isn't necessarily an issue, but like you noticed it does mean that you have less liquid for the rest of the cookie to make use of, ...
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