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Mastering the Chocolate Chip Cookie
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In order to prevent steaming your cookies, make sure you use a ____ pan.
flat, with low sides
If you don't have a scoop, you can use ______ to put the dough on the trays.
spoons
What kind of nuts can you use?
walnuts, pecans
What kind of chips did Michele say you can use?
chocolate, butterscotch, white
What colour should the edges of the cookies be when they are finished baking?
Brown
What kind of container should you pack them in after they have baked and cooled?
an airtight one
Michele measured very carefully. Why did she do that?
Baking is a science.
What did Michele put on top of the cookies before she baked them?
More chips
How many inches should you leave between cookies on the baking tray? 1 " 2" 5"?
2"
Michele prefers the quality of using a whole nut rather than buying nuts already chopped. True or False?
True
Why did Michele tap the cookie tray when the cookies came out of the oven?
To make them chewier
Mixing the mixture too long, might give you ____ cookies.
hard
What two kinds of sugar did Michele use?
brown and white
Is wax paper and parchment paper the same?
No - only use parchment in the oven
This recipe was for a drop or rolled cookie?
drop
Did Michele use the paddle attachment or a whisk attachment?
paddle
After the cookies come out of the oven, put them on a ____.
cooling rack
Michele suggested using what kind of paper on the tray?
parchment or silpat pad
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