Warning: Some posts on this platform may contain adult material intended for mature audiences only. Viewer discretion is advised. By clicking ‘Continue’, you confirm that you are 18 years or older and consent to viewing explicit content.
Probably that the control got some refrigeration. A lot of chocolate chip recipes call for an hour or so of chill time. It lets the flour get hydrated, firms up the fats, and that ends up controlling spread as well as giving improved texture
Probably that the control got some refrigeration. A lot of chocolate chip recipes call for an hour or so of chill time. It lets the flour get hydrated, firms up the fats, and that ends up controlling spread as well as giving improved texture