A tip for "puffy, cakey cookie" lovers (not moi!)

M

marilynfl

Moderator
Okay. I've made the Jacques Torres chocolate chip cookie several times now and love how they flatten out, even when I use a scoop for consistency.

So--of course--when I made up a batch to give as "thank you for your kindness" gifts, I goofed and added an extra ingredient which completely changed the physical structure of this cookie.

It was powdered buttermilk. You may wonder why? when it's nowhere in the ingredient list. Well, I was making two batches of cookies at the same time and powdered skin milk goes into my whole wheat oatmeal cookies.

Obviously unable to multi-task, I grabbed the wrong glass jar of powdered milk and added a TBL to the wrong mixer. Sadly, unlike math where two negatives make a postive, two wrong steps do not make the right cookie.

What it does is take a flat, dense cookie and turn it into a puffy, perfectly-domed cakey cookie.

Now I don't intend to test this further. As far as I'm concerned, I've just lost a perfectly good batch of flat/dense cookies.

But if there are any folks out there who prefer puffy, cakey cookies (and, again, I would have to ask myself why not just eat cake??), give this a shot.

Note: Be sure your recipe uses baking soda as a rising agent.

 
I hate cakey cookies. Makes total sense that the buttermilk would react with the baking soda! A good

tip for those who want to avoid cakey cookies also. Thanks.

 
Thank you! I love cakey cookies!

Half-moons (black and whites as they are sometimes called - i.e. Seinfeld episode) are an example. Love 'em!

P.S. What did you do with the puffy chocolate chip cookies? Want my address? - lol

 
I love cakey cookies too, sometimes. I dare you naysayers to try my Sugar Softies

and not like them smileys/smile.gif

 
Oh, they still went out as gifts. The recipients don't know what they missed. By the

way, I buy this stuff loose in the spice bulk section of the health food store. We use it in bread machine recipes. It seems stronger than that round can of powdered buttermilk found in the baking aisle...the one with the cartoony chef on the can. That stuff ALWAYS got hard on me as soon as I opened it...even if I stored it in the freezer or frig. Such as waste...I always ended up throwing it out. This stuff is slightly ivory/ecru -colored and has never hardened. I think it's Frontier brand.

 
So you used buttermilk powder instead of powdered milk? Can you give any

specific measurements - and what about the baking soda?

I guess I'm asking you for the recipe for the cookies that you thought you were making ;o) and what you subbed for what (by mistake)! Then I can adapt this to other recipes... thanks.

 
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