Good day,
This is hard to describe, where I used to work they had chocolate chip cookies in the cafeteria which to me were the best I ever had. I dream to recreate these treats but only have my memory to go on. Here goes nothing...
1. They were about 1/4" thick.
2. Flat on the top, not domed, no cracks or crevices, somewhat smooth top.
3. Soft all around, sides, top and bottom.
4. Not crumbly.
5. Color was evenly light brown all around.
6. Flavor, hmmm, not overly sweet, maybe a little heavy on the vanilla side or some other ingredient similar to that.
7. I think they had milk chocolate chips, not semi-sweet.
Like is said a distance memory. So I was thinking maybe it was a combination of flours like APF with about 25% almond flour? No baking powder just baking soda so it doesn't dome. And probably use light brown sugar and a little extra vanilla.
In any event it should be a fun experiment and who knows maybe I will stumble on something close.
Thank you your time and any suggestions,
MJ
This is hard to describe, where I used to work they had chocolate chip cookies in the cafeteria which to me were the best I ever had. I dream to recreate these treats but only have my memory to go on. Here goes nothing...
1. They were about 1/4" thick.
2. Flat on the top, not domed, no cracks or crevices, somewhat smooth top.
3. Soft all around, sides, top and bottom.
4. Not crumbly.
5. Color was evenly light brown all around.
6. Flavor, hmmm, not overly sweet, maybe a little heavy on the vanilla side or some other ingredient similar to that.
7. I think they had milk chocolate chips, not semi-sweet.
Like is said a distance memory. So I was thinking maybe it was a combination of flours like APF with about 25% almond flour? No baking powder just baking soda so it doesn't dome. And probably use light brown sugar and a little extra vanilla.
In any event it should be a fun experiment and who knows maybe I will stumble on something close.
Thank you your time and any suggestions,
MJ