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Message: [QUOTE="ShuBunny, post: 44135, member: 4675"] [USER=5241]@Emmie[/USER] have fun baking and let us know the results please! [USER=2340]@Norcalbaker59[/USER] wow! Thank you! Now I get it! :D I've copied and pasted the above as notes. please use this in the chapter of your book on cookies. It's very clear information. I'm creaming the butter the way you wrote out, using the minimum speed or lower speeds. It's always the DDT that kills me. But I've taken to chilling [B]every[/B] ingredient. :cool: and sometimes DDT is correct. Sorry, I should have written out my percentage. Looking at it now, I probably messed up by using too much invert sugar. my total sugar was 93% [TABLE] [TR] [TD]100.0%[/TD] [TD]13% flour[/TD] [/TR] [TR] [TD]70.2%[/TD] [TD]Butter[/TD] [/TR] [TR] [TD]36.7%[/TD] [TD]granulated sugar[/TD] [/TR] [TR] [TD]36.7%[/TD] [TD]light brown sugar[/TD] [/TR] [TR] [TD]21.3%[/TD] [TD]golden syrup[/TD] [/TR] [TR] [TD]1.4%[/TD] [TD]baking soda[/TD] [/TR] [TR] [TD]2.1%[/TD] [TD]salt[/TD] [/TR] [TR] [TD]28.0%[/TD] [TD]eggs[/TD] [/TR] [TR] [TD]108.8%[/TD] [TD]choc chip[/TD] [/TR] [TR] [TD]0.7%[/TD] [TD]expresso powder[/TD] [/TR] [TR] [TD]5.3%[/TD] [TD]vanilla extract[/TD] [/TR] [/TABLE] Going to make a batch with yours. Thank you for making a percentage for me. And another with 85% total sugar [LIST] [*]70% unsalted butter, 83% butterfat [*]35% granulated cane sugar [*]50% light brown cane sugar [*]30% whole egg [*]3% vanilla paste or extract [*]100% unbleached flour 11.5% protein [*]1.5% baking soda [*]2% salt [*]125% chopped dark chocolate (or to preference) [/LIST] Again, thanks for sharing your knowledge [USER=2340]@Norcalbaker59[/USER] ! [/QUOTE]

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