02/27 - Whom Wednesday!

I was thinking a case of dough in a can

 

I feel like the Great Grilled Cheese War is about to be reenacted with cookies...............

 

If you're going to send dough in a can, I want some of your biscuit dough.

 

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I would legit buy this. Please include a William-Sonoma badge on the can so I can feel privileged.

 

@Hummingbirdee biscuits, now available at Williams-Sonoma. Oh shit this forum has come full circle already.

 

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Both! Well, sorta, I was out of powder so I made a jacked up baking powder with a mix of soda/cream of tartar which is FUNCTIONALLY THE SAME.

I like the acidity of the powder ( and I find the combo gives a better texture). It's not uncommon tho and I ain't special here- a ton of recipes like this one use it: https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies

I think it's that the lady not only rested her dough (I did 36 hours in the fridge), but also froze hers after scooping for a full day. The fridge in the house has those narrow doors so it's annoying to freeze things like that (I very much dislike that my beloved fridge is banished to the garage), but I'll have to do a comparison next time and that will probably give me a more stout cookie. Not that these were thin by any means and they were pretty ideal- I just was trying to copy a lady and mine weren't quite the same. I'm pretty sure bish also did some stuff off camera and I made a few guesses as to those things.

 

It's the temp/probably combo of the stone ( I went ahead and nixed doing 350 on the sheet because I was displeased) because it basically melted the pb cups entirely, which super changed the coloring and texture, on top of more crisp (and part of that was probably the sugar in the cups also breaking down more and carmelizing in the cookie).

 

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