"Dave Smith" > wrote in message
...
> On 2015-12-24 11:31 AM, graham wrote:
>> On 24/12/2015 8:56 AM, John Kuthe wrote:
>>> On Thursday, December 24, 2015 at 9:45:18 AM UTC-6, Dave Smith wrote:
>>>> On 2015-12-23 11:52 PM, Nancy Young wrote:
>>>>> I made my cookies today, the first ones were some chocolate chips
>>>>> for my nephew.
>>>>>
>>>>> I really don't know what I did wrong, but I hope no one minds
>>>>> bendy limp cookies. Maybe I can serve them with a spoon.
>>>>>
>>>>> http://tinypic.com/r/30x7k45/9
>>>>>
>>>>
>>>> It looks to me like there was a little too much fat, or perhaps sugar.
>>>> A
>>>> little extra flour might have made them perfect. I used to make
>>>> chocolate chip cookies frequently and I even though I followed the
>>>> recipe closely, as I always do when baking, I learned to tell from the
>>>> raw batter if they were going to turn out properly.
>>>
>>> Baking is weird like that. Very touchy when it comes to amounts of
>>> which ingredients, handling, temp and humidity conditions, etc.
>>> Especially when you seek a particular outcome in the finished product.
>>>
>>> John Kuthe...
>>>
>> You rarely get problems if you weigh the ingredients. It's a crapshoot
>> if you use cups.
>> Graham
>
>
>
> You can still run into problems when you weigh things. If the relative
> humidity is high there will be more moisture in the flour and sugar. The
> size of an egg can vary. I learned from making a lot of cookies what the
> batter will look like when it is going to make a good batch and to adjust
> it for that consistency.

I never weigh for baking and I have had very few baking flops. Now candy
making is another matter. I have yet to master caramels or taffy. I wind
up with caramel sauce and something that could break a tooth.