I love to play with recipes. I recently made several batches of chocolate chip cookies. I tried changing the ratio of butter & sugar to flour. Then changing the proportions of brown sugar to white sugar. The flavor of the brown sugar reigns supreme but the white sugar is needed to give the cookie a nice crunch. I also played around with the flour, adding several different types (pastry, cake, bread) just to see how that might effect the cookie. I came away with 2 very different cookies, one light thin and super crunchy, and the other more cake-like, old fashioned more room for your teeth to really sink in. Both really yummy. Not sure which one I like better, depends on my mood I think…
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- old fashioned
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- crispy
