Ok... so I have a house full of leftovers (meatloaf, beans, bisque... the refrigerator is getting heaaavy) so I have to wait a few more days before going back to entrees. So, I'll finally turn to the dessert section, which I said I'd wait for (b/c this is the one area I kinda thought I knew a little about). Well, what did I know.
I started with the cookies.. figured I would be able to slap some yummy chocolate chip cookies together and take them to work (look Mom, no leftovers!) Well... I should have know some trouble would start when I couldn't find Pastry Flour and decided on Cake Flour instead. Apparently, Pastry flour has more protein (although not much) but is an ok use for cookies. However, pastry flour wasn't on the shelf, so cake flour was the flour of choice.
The recipe called for 5 POUNDS of cookie dough, which I could not make (I would gain all the weight back I've lost!) - so I divided it up, and matched it with one bag of Tollhouse chips.
Here's the kicker about cookies - too much sugar makes them spread. I think I (oopsy) added a little too much brown sugar (freakin' conversion - you try multiplying everything by 0.6 in your head... yes, I may like numbers, but come on).
Long story short - each batch DID get better - the more flour I added. If it runs on the cookie sheet, it WILL run when baking. Even the professional cookies. When in doubt, use more flour. My first batch was a lost cause.. but by the time I got to the last batch... the only match for them was a good glass of milk. :)
Oh yeah.. and thanks to Brooke for being my taste tester. :)
Source: http://www.thekitchn.com/thekitchn/good-questions/good-question-pastry-flour-vs-cake-flour-008151
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