Mastering the Chocolate Chip Cookie | Baamboozle - Baamboozle

0%

0 0 0

What two kinds of sugar did Michele use?

brown and white

If you don't have a scoop, you can use ______ to put the dough on the trays.

spoons

Mixing the mixture too long, might give you ____ cookies.

hard

This recipe was for a drop or rolled cookie?

drop

What did Michele put on top of the cookies before she baked them?

More chips

What colour should the edges of the cookies be when they are finished baking?

Brown

Michele prefers the quality of using a whole nut rather than buying nuts already chopped. True or False?

True

How many inches should you leave between cookies on the baking tray? 1 " 2" 5"?

2"

After the cookies come out of the oven, put them on a ____.

cooling rack

In order to prevent steaming your cookies, make sure you use a ____ pan.

flat, with low sides

What kind of nuts can you use?

walnuts, pecans

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 kind of chips did Michele say you can use?

chocolate, butterscotch, white

Michele suggested using what kind of paper on the tray?

parchment or silpat pad

Why did Michele tap the cookie tray when the cookies came out of the oven?

To make them chewier

Did Michele use the paddle attachment or a whisk attachment?

paddle

Is wax paper and parchment paper the same?

No - only use parchment in the oven