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Karo K
@serendipity
Chocolate Chip Cookie Testing🍪 This month, I’m diving deep into cookie science to answer 3 questions 1. How much of a difference does dough resting time (24 vs. 72 hours) make for less liquid batters? 2. Which style cookie wins: thick and fluffy or thin and gooey? 3. What is the best possible chocolate chip cookie recipe I can make? This week’s Dough Breakdown! the base dough is a bit unconventional, featuring: 🍪 2 flours: Cake flour for tenderness + bread flour for structure 🍪 2 sugars: Light brown sugar for molasses depth + turbinado sugar for caramel notes 🍪 2 chocolates: Semi-sweet baking bar + 100% cacao chips for balanced sweetness and bold flavor Why Resting Matters? Resting cookie dough is known to hydrate the flour, deepen flavors, and enhance texture. While I’ve confirmed that 72 hours beats 24 in most cases, I want to quantify *just* how much of a difference it makes with this specific dough. First pic 24 hour rested dough Second pic 48 hour rested dough Part 2 👇
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Karo K
@serendipity
Current Observations • Turning the tray at the 7-minute mark ensures an even bake—this has been universal across tests. • The current cookie batter is noticeably fluffier and thicker, while other 72-hour recipes I’ve made result in thinner, gooier cookies. This experiment will help me determine which style works best. The End Goal Beyond perfecting flavor and texture, I’m thinking about giftability, ease of transport, and whether I can eventually create a healthier version that rivals the sugary, buttery classics. Let the tests (and taste tests) continue!
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