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Why are my chocolate chip cookies cakey and not dense and chewey?

ProffVampy wrote:
huzzah! as we helped do we get to sample some? :)

im greedy. Want more than just one or two.
Willing to pay shipping on my 3 dozen....

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Hollywood has a double standard where victimization is concerned.

Good news Sherlock. Polanski will ultimately die someday and go to meet his maker. There is no running from THAT judgement.

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The wave might be passing...

How about trying a blunt? Just to take a little of the edge off the anxiety without fear of addiction

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Why are my chocolate chip cookies cakey and not dense and chewey?

Summer wrote:
Guys: I tried another batch because this body isn't gonna feed itself - solution is baking soda not powder, little of it, lower temperatures and not overbaking, and more brown sugar ratio + high gluten ( bread) flour for denser and chewier cookies.

Winner, winner. Chicken dinner!

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Are pit bulls safe to have as a domestic dog?

As long as there is a market and breeders willing to feed it for thousands and thousand of dollars for every pup bred it will continue.
And 90% of the puppies purchased will end up in either a shelter or someone that will use it to make money in fighting clubs. Many of these clubs are linked to Columbian drug cartels.

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Why are my chocolate chip cookies cakey and not dense and chewey?

What is the difference between baking powder and baking soda? Are they the same? Can I sub one for the other without changing anything else?

If there is one thing that you take away from today’s lesson, let it be this: baking powder and baking soda are absolutely not the same.

Baking powder and baking soda are both leaveners, however they are chemically different. Let’s start with baking soda because it’s the most confusing. I’m going to geek out for a sec. First, baking soda is a BASE. Do you remember the science experiment we all did in school? Mixing baking soda with vinegar and watching an eruption of bubbles? Usually we did this in some sort of model volcano contraption. I know you know. When you mix baking soda (BASE) with vinegar (ACID) you get a chemical reaction (an eruption of bubbles!). A product of this reaction is carbon dioxide.

The same exact reaction happens in our cookies, cakes, breads, etc. When a recipe calls for baking soda (BASE), it usually calls for some type of ACID. Like buttermilk, brown sugar, yogurt, lemon juice, vinegar, cream of tartar, molasses, applesauce, natural cocoa powder (not dutch process), or honey. You need this ACID in the recipe to react with the baking soda, which in turn creates carbon dioxide and allows your baked good to rise.

Baking soda is strong. In fact, it is about 3-4x stronger than baking powder. More baking soda in a recipe doesn’t necessarily mean more lift. You want to use just enough to react with the amount of acid in the recipe. Too much baking soda and not enough acid means there will be leftover baking soda in the recipe. You do not want that; it creates a metallic, soapy taste in your baked goods. Ick.

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How on earth do i write a business plan when there are so many unknowns?

https://www.gov.uk/business-finance-support

I would think that the ones loaning you the funding would be willing to help in that endeavor. No?

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How on earth do i write a business plan when there are so many unknowns?

This might help Nixx
[https://www.inc.com/articles/201105/business-pl...]

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The end of a long trip--from the Southern USA to Canada.

HelpBot has your number Sherlock. There is no escaping it, Nexus or not. LOL

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What's your new years resolution and will you really keep it?

aeolian wrote:
Keep up the good work araz

Ditto...

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