Wednesday, June 17, 2009

Still tweaking my chocolate chip cookies

I realize now that my recipes are not set in stone. They can always be improved upon. My soft whole wheat chocolate chip cookies were actually a bit gritty and hard. Now that I've substituted whole wheat pastry flour for regular whole wheat (and even white whole wheat flour), my world is a little brighter. What awesome stuff! It's the best healthy substitute for all-purpose flour. I've also changed the baking time and temperature to achieve the perfect look for my cookies. Still playing around with the amounts for vanilla and salt -- almost there!

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