Let’s discuss cookie crumb…not the kind you wipe off the table onto the floor, but the texture of the interior of a cookie. The picture shows two cookies with very different textures. The chocolate cookie on the left is very dense, soft and rich. I like cookies soft, so I always use the minimal amount of cooking time; just enough to make sure it is cooked through but will remain soft because it is still moist. The cookie on the right is called a ‘black and white’ and is common in East Coast deli’s. The crumb is very light and airy. A bite melts away on the tongue. We get this by using cake flour instead of all purpose flour, and beating air into the batter. It is typically frosted with chocolate on half and vanilla on half. I love them, but alas, they love to hang out on my thighs!

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