I borrowed this book from the library and liked the recipes I tried. I may purchase a signed copy from "Flour" bakery when I'm back in Boston next year. I liked how all the recipes listed ingredients amount by volume and metric mass units!
Baking is just as much as science as it is an art, and sometimes weighing the ingredients versus volumetrically measuring the ingredients is the difference between a bad versus good recipe or a good versus great recipe.
Oatmeal Raisin Cookies (I made oatmeal cranberry cookies).
Lime Cornmeal Cookies-These cookies were average. I thought they were a bit pasty and dry in texture.
Snickerdoodles. Yum! These were light and crunchy (I overbaked them by mistake).
|Puffy cookies right out of the oven|
This is a picture of the underbaked cookies after sitting on the pan for 10 minutes after pulling the pan out of the oven. I think my favorite cookie recipe that I tried was the chocolate chunk cookies. It may even become my "go to" recipe instead of the traditional Toll house cookie recipe. I have to work on tweaking the recipe a little bit. I'd like the finished cookie to have a little more shape instead of becoming a thin pancake.