Serves: 5
1. Chocolate Chip Cookies are flat and spread. Causes: Butter or margarine was too soft or partially melted, under-measurement of flour, dough placed on hot or warm cookie sheet.
2. Chocolate Chip Cookies are slightly rounded. There are no problems with this cookie.
3. Chocolate Chip Cookies don’t change shape and are hard. Causes: Over-measurement of flour (see Measuring Ingredients on page 5 for measuring flour, baking mix and sugar).
Frosting Bars
There’s a handy little tool for frosting bars called an "offset spatula" (or spreader). The spreader part has a bend in it, making it ergonomically friendly and very easy to frost bars in pans. This little gem is inexpensive and can be found in large department stores or specialty cookware stores.
Cookie Scoops
A trick we use in the Betty Crocker Kitchens to make drop cookies the same size and shape is to use a spring-handled cookie or ice-cream scoop. Scoops come in various sizes and are referred to by number. (The number corresponds to the number of level scoops per quart of ice cream the larger the number, the smaller the scoop.)
Because not all manufacturers’ sizes are the same, be sure to measure the volume of the scoop with water first. Use the size of scoop that drops the amount of dough called for in a recipe. Some common scoop sizes are:
1 level tablespoon = #70 scoop
1/4 cup = #16 scoop
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This LEARN WITH BETTY--DIFFERENCES IN CHOCOLATE CHIP COOKIES recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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