Full question
The Chocolate Chip cookies were extremely dry. Did exactly as the recipe said, after 15 minutes they remain the height of Mount Everest and denser than my grandson Jacob. How did this happen?
Our answer
Nigella's recipe for Chocolate Chip Cookies (from KITCHEN) is actually extremely popular and we do wonder if you were expecting a larger, thinner cookie with crisp edges? This is not that type of cookie.
Cookies can vary enormpusly, depending on the ratios of leavening, fat, flour and sugar used. In particular the amount of flour and leavening as less flour and leavening will give a thinner, crisper cookie and more flour will give a thicker, more cakey cookie. These cookies are the more cake-like type as they have a high proportion of flour and contain some bicarbonate of soda (baking soda). It means that they don't really spread much during baking but give a satisfyingly fat cookie that has a tender texture with a slighty chewy centre, almost like a blondie to eat. If you like a thinner cookie with crisper edges then we would suggest trying the Flourless Peanut Butter Cookies or the Mine All Mine Sweet And Salty Chocolate Cookies.
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