Now that I have the Most Beautiful Wife in the Universe (tm), I am not allowed in the kitchen, and the dinner table thanks me for it. However, I do admit that I have wanted to do something like this for a long time, but never had the patience or discipline.
Have you ever wondered why chocolate chip cookies can be chewy, crisp, soft, flat, thick, cakey, greasy, bland, flavorful, moist, or crumbly?
In this post I’m going to share with you how various ingredients and techniques can affect the taste, texture, and appearance of your chocolate chip cookies. This will hopefully help you understand how chocolate chip cookies work so you can make the PERFECT batch every time, whatever you consider to be perfect.
...And mouser alerted me part 2! Enjoy!
Keep reading to find out how dark nonstick baking pans, cornstarch, egg yolks, cake flour, bread flour, and shortening affect chocolate chip cookies.
HandleTheHeat.com's Ultimate Guide to Chocolate Chip Cookies, PART 2
from somebody's post on my facebook 
