On 26/01/2016 8:25 AM, wrote:
> On Tue, 26 Jan 2016 07:03:28 -0800, sf > wrote:
>
>> On Tue, 26 Jan 2016 07:08:28 -0700, graham > wrote:
>>
>>> On 25/01/2016 10:21 PM, Janet B wrote:
>>>> On Mon, 25 Jan 2016 16:22:28 -0700, graham > wrote:
>>>>
>>>>> I made a batch of chocolate chip - hazelnut cookies this afternoon and I
>>>>> reduced the sugar content. They didn't spread as much as I think they
>>>>> should have. Most are domed and are almost an inch thick. I only reduced
>>>>> the brown sugar by about 18% but halved the white sugar.
>>>>> Does brown sugar affect the spreading?
>>>>> Graham
>>>>
>>>> I'm too tired to look it up in Shirley Corriher. Sugar is one of the
>>>> things that is necessary in a ratio with other ingredients. I
>>>> wouldn't mess with sugar, either more or less.
>>>> Janet US
>>>>
>>> I'll have to look at UK recipes where the ratios might be different as
>>> they don't generally have such sweet teeth.
>>> Graham
>>
>> This will be interesting because I think of UK recipes as being more
>> sweet, not less.
>
> Just shows how incorrect you are - I spend the extra to buy UK jams
> and jellies because they actually taste like the fruit, there is far
> less sugar.
>
When M&S had stores in Canada, we bought cookies (biscuits) there as
they were more to our taste. However, when sis-in law visited, she found
them to be sweeter than those at home. It seems that M&S increased the
sweetness somewhat to appeal to N.American taste.
Graham

--
"Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative."
-John Stuart Mill

graham wrote:
>> Of course we like sweet stuff. But generally speaking, UK recipes
>> for fruit cakes, pies, puddings etc use less sugar than US ones.
>>
>>
>> Janet UK
>>
> Absolutely true!

ABSOLUTE bullshit!

ENGLIES DROWN THEMSELVES IN TREACLE!

https://www.dentalhealth.org/uploads...e_your_bad.jpg

graham wrote:
> It seems that M&S increased the sweetness somewhat to appeal to
> N.American taste.
> Graham


Englies scarf sugar like no other sots on the planet:

http://img.photobucket.com/albums/v1...-C10045608.jpg

http://britishteeth.co.uk/

On Tuesday, January 26, 2016 at 11:53:49 AM UTC-6, Cindy Hamilton wrote:
> On Tuesday, January 26, 2016 at 12:00:49 PM UTC-5, sf wrote:
> > On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith
> > > wrote:
> >
> > > The
> > > amount of sugar affects the crispiness of the cookie, and brown sugar
> > > will make them more soft and chewy.
> > >
> > Are you saying that if I use entirely brown sugar, it will be as soft
> > and chewy as possible? How about thin? I like mine thin with only
> > the chocolate chips creating bumps.
>
> Entirely brown sugar will make it taste different. For chewy cookies,
> melt the butter and let its water create some gluten with the flour.
> For soft cookies, underbake them. For thin cookies, have the dough
> be kind of warm before putting it in the oven.
>
> Cindy Hamilton

Everything you vary in a chocolate chip cookie recipe will affect the outcome!

That's the way baking works!

John Kuthe...

graham wrote:
> I made a batch of chocolate chip - hazelnut cookies this afternoon and I
> reduced the sugar content. They didn't spread as much as I think they
> should have. Most are domed and are almost an inch thick. I only reduced
> the brown sugar by about 18% but halved the white sugar.
> Does brown sugar affect the spreading?
> Graham


They didn't turn out like you expected. *How did they taste?* What
kind of shortening did you use? (butter, lard, Crisco, coconut oil, etc)

Maybe make them again and roll-out the dough and cut them, so they don't
have to spread.

Bob

John Kuthe > wrote:
> On Tuesday, January 26, 2016 at 11:53:49 AM UTC-6, Cindy Hamilton wrote:
>> On Tuesday, January 26, 2016 at 12:00:49 PM UTC-5, sf wrote:
>>> On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith
>>> > wrote:
>>>
>>>> The
>>>> amount of sugar affects the crispiness of the cookie, and brown sugar
>>>> will make them more soft and chewy.
>>>>
>>> Are you saying that if I use entirely brown sugar, it will be as soft
>>> and chewy as possible? How about thin? I like mine thin with only
>>> the chocolate chips creating bumps.
>>
>> Entirely brown sugar will make it taste different. For chewy cookies,
>> melt the butter and let its water create some gluten with the flour.
>> For soft cookies, underbake them. For thin cookies, have the dough
>> be kind of warm before putting it in the oven.
>>
>> Cindy Hamilton
>
> Everything you vary in a chocolate chip cookie recipe will affect the outcome!
>
> That's the way baking works!
>
> John Kuthe...
>

Such wisdom!

--
jinx the minx

On Tuesday, January 26, 2016 at 10:34:25 AM UTC-5, Janet wrote:

>
> Of course we like sweet stuff. But generally speaking, UK recipes
> for fruit cakes, pies, puddings etc use less sugar than US ones.

As compared to chocolate bars, you mean?

There's a video of a teen UK girl tasting a Hershey bar and grimacing because, IIRC, it wasn't sweet enough for her! Trouble is, I can't seem to find it...it was NOT one of the ones where the candy was cookies-n-cream - that is, mostly white chocolate! The video I remember had a regular Hershey's bar.

John Kuthe wrote:
> On Tuesday, January 26, 2016 at 11:53:49 AM UTC-6, Cindy Hamilton wrote:
>> On Tuesday, January 26, 2016 at 12:00:49 PM UTC-5, sf wrote:
>>> On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith
>>> > wrote:
>>>
>>>> The
>>>> amount of sugar affects the crispiness of the cookie, and brown sugar
>>>> will make them more soft and chewy.
>>>>
>>> Are you saying that if I use entirely brown sugar, it will be as soft
>>> and chewy as possible? How about thin? I like mine thin with only
>>> the chocolate chips creating bumps.
>>
>> Entirely brown sugar will make it taste different. For chewy cookies,
>> melt the butter and let its water create some gluten with the flour.
>> For soft cookies, underbake them. For thin cookies, have the dough
>> be kind of warm before putting it in the oven.
>>
>> Cindy Hamilton
>
> Everything you vary in a chocolate chip cookie recipe will affect the outcome!
>
> That's the way baking works!
>
> John Kuthe...
>
Add some margarine!!!!

https://www.youtube.com/watch?v=qX_4A6d_Q-U

On Tue, 26 Jan 2016 12:33:58 -0600, zxcvbob >
wrote:

>graham wrote:
>> I made a batch of chocolate chip - hazelnut cookies this afternoon and I
>> reduced the sugar content. They didn't spread as much as I think they
>> should have. Most are domed and are almost an inch thick. I only reduced
>> the brown sugar by about 18% but halved the white sugar.
>> Does brown sugar affect the spreading?
>> Graham
>
>
>They didn't turn out like you expected. *How did they taste?* What
>kind of shortening did you use? (butter, lard, Crisco, coconut oil, etc)
>
>Maybe make them again and roll-out the dough and cut them, so they don't
>have to spread.
>
>Bob
butter, lard, Crisco, margarine will all affect the height and width
of a cookie. They also affect crispy/chewy and browning. Corriher
gives 3 or 4 variations of cc cookie to achieve different results. I
'think' Alton Brown gave guidelines for this as well. I experimented
years and years ago, and it is true. I don't remember all the outcome
now as I haven't baked cookies in over 10 years.
Janet US

In article >,
says...
>
> On Tuesday, January 26, 2016 at 10:34:25 AM UTC-5, Janet wrote:
>
> >
> > Of course we like sweet stuff. But generally speaking, UK recipes
> > for fruit cakes, pies, puddings etc use less sugar than US ones.
>
> As compared to chocolate bars, you mean?
>
> There's a video of a teen UK girl tasting a Hershey bar and grimacing because,
IIRC, it wasn't sweet enough for her!

http://www.businessinsider.com.au/wh...can-chocolate-
taste-different-2015-1

British and American chocolate may look similar, but they taste very
different.

American chocolate tastes €œpowdery,€� one British colleague tells me.

Its €œtoo sweet,€� another protests.

British chocolate, on the other hand, is said to be richer and smoother.

The flavour distinctions arent imaginary. They are tied to differences
in recipes and manufacturing, depending on which side of the pond youre
on.

British chocolate tends to have a higher fat and cocoa content.
American-made chocolate typically contains a larger dose of sugar.

According to UK rules, a product must contain no less than 25% cocoa
solids to be considered €œmilk chocolate.€� The US stipulates that milk
chocolate contains no less than 10% chocolate liquor.

The differences between Cadbury Dairy Milk bars made in Britain compared
with the one sold in the US, manufactured in America by Hershey, were
highlighted in a 2007 New York Times article by Kim Severson.

€œAccording to the label, a British Cadbury Dairy Milk bar contains milk,
sugar, cocoa mass, cocoa butter, vegetable fat and emulsifiers,€�
Severson writes. The Hershey version, on the other hand, lists sugar as
its first ingredient. Its list also includes €œlactose and the emulsifier
soy lecithin, which keeps the cocoa butter from separating from the
cocoa.€�

More there to read

Janet UK

On Tue, 26 Jan 2016 10:52:56 -0800 (PST), wrote:

>On Tuesday, January 26, 2016 at 10:34:25 AM UTC-5, Janet wrote:
>
>>
>> Of course we like sweet stuff. But generally speaking, UK recipes
>> for fruit cakes, pies, puddings etc use less sugar than US ones.
>
>As compared to chocolate bars, you mean?
>
>There's a video of a teen UK girl tasting a Hershey bar and grimacing because, IIRC, it wasn't sweet enough for her! Trouble is, I can't seem to find it...it was NOT one of the ones where the candy was cookies-n-cream - that is, mostly white chocolate! The video I remember had a regular Hershey's bar.
>
I'm willing to bet it was the flavour she didn't like, not the
sweetness. Although I seldom eat a candy bar I have learned that
Hershey bars are not my thing, they have a peculiar taste that is
abhorrent! I believe (but haven't checked) they are not really even
75% percent chocolate.

wrote:
> I have learned that
> Hershey bars are not my thing, they have a peculiar taste that is
> abhorrent!


****ing picky-ass rich bitch canucklehead griping.

Go **** yourself with an andiron.

On 26/01/2016 11:10 AM, tert in seattle wrote:
> graham wrote:
>> On 26/01/2016 9:35 AM, sf wrote:
>>> On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote:
>>>
>>>> That said, if this person likes NORMAL cookies but just wants to cut
>>>> down on sugar, I'd suggest making them with a good recipe and rather
>>>> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just
>>>> eat two of them.
>>>
>>> When the taste too sweet, how does cutting back on the number eaten
>>> help? The Toll House cookie recipe on the bag of Nestles is as good
>>> as it gets, I've tried others and hated them for various reasons. All
>>> I want is that Toll House cookie flavor in a thin and chewy (not
>>> crispy) cookie without all the cloying sweetness.
>>>
>> But I consider the Toll House recipe too sweet by far!
>> Graham
>
> well maybe you should be using dark chocolate instead of semisweet
>
It's not the chips but the cookie dough.
Graham

--
"Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative."
-John Stuart Mill

On Tuesday, January 26, 2016 at 1:53:10 PM UTC-5, wrote:
> On Tuesday, January 26, 2016 at 10:34:25 AM UTC-5, Janet wrote:
>
> >
> > Of course we like sweet stuff. But generally speaking, UK recipes
> > for fruit cakes, pies, puddings etc use less sugar than US ones.
>
> As compared to chocolate bars, you mean?
>
> There's a video of a teen UK girl tasting a Hershey bar and grimacing because, IIRC, it wasn't sweet enough for her! Trouble is, I can't seem to find it...it was NOT one of the ones where the candy was cookies-n-cream - that is, mostly white chocolate! The video I remember had a regular Hershey's bar.

Could she have been reacting to the slight cultured milk taste that
is present in a Hershey bar? Frankly, I find all other milk chocolate
dull without that familiar "spoiled milk" flavor.

Cindy Hamilton

On 26/01/2016 11:33 AM, zxcvbob wrote:
> graham wrote:
>> I made a batch of chocolate chip - hazelnut cookies this afternoon and
>> I reduced the sugar content. They didn't spread as much as I think
>> they should have. Most are domed and are almost an inch thick. I only
>> reduced the brown sugar by about 18% but halved the white sugar.
>> Does brown sugar affect the spreading?
>> Graham
>
>
> They didn't turn out like you expected. *How did they taste?* What
> kind of shortening did you use? (butter, lard, Crisco, coconut oil, etc)
>
> Maybe make them again and roll-out the dough and cut them, so they don't
> have to spread.
>
> Bob
The taste is fine IMO. I used butter, which is all I ever use for cakes
and cookies. I use a butter/lard mix for pastry. I have never and will
never use Crisco.
Graham

--
"Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative."
-John Stuart Mill

On Tuesday, January 26, 2016 at 1:39:06 PM UTC-6, Janet B wrote:
> On Tue, 26 Jan 2016 12:33:58 -0600, zxcvbob >
> wrote:
>
> >graham wrote:
> >> I made a batch of chocolate chip - hazelnut cookies this afternoon and I
> >> reduced the sugar content. They didn't spread as much as I think they
> >> should have. Most are domed and are almost an inch thick. I only reduced
> >> the brown sugar by about 18% but halved the white sugar.
> >> Does brown sugar affect the spreading?
> >> Graham
> >
> >
> >They didn't turn out like you expected. *How did they taste?* What
> >kind of shortening did you use? (butter, lard, Crisco, coconut oil, etc)
> >
> >Maybe make them again and roll-out the dough and cut them, so they don't
> >have to spread.
> >
> >Bob
> butter, lard, Crisco, margarine will all affect the height and width
> of a cookie. They also affect crispy/chewy and browning. Corriher
> gives 3 or 4 variations of cc cookie to achieve different results. I
> 'think' Alton Brown gave guidelines for this as well. I experimented
> years and years ago, and it is true. I don't remember all the outcome
> now as I haven't baked cookies in over 10 years.
> Janet US

The thing I rememnber is that Crisco results in a taller crispier CC cookie and butter a little flatter little softer (but better tasting) CC cookie.

I always use only butter! YUM!!!

John Kuthe...

On Tuesday, January 26, 2016 at 2:16:44 PM UTC-6, graham wrote:
> On 26/01/2016 11:33 AM, zxcvbob wrote:
> > graham wrote:
> >> I made a batch of chocolate chip - hazelnut cookies this afternoon and
> >> I reduced the sugar content. They didn't spread as much as I think
> >> they should have. Most are domed and are almost an inch thick. I only
> >> reduced the brown sugar by about 18% but halved the white sugar.
> >> Does brown sugar affect the spreading?
> >> Graham
> >
> >
> > They didn't turn out like you expected. *How did they taste?* What
> > kind of shortening did you use? (butter, lard, Crisco, coconut oil, etc)
> >
> > Maybe make them again and roll-out the dough and cut them, so they don't
> > have to spread.
> >
> > Bob
> The taste is fine IMO. I used butter, which is all I ever use for cakes
> and cookies. I use a butter/lard mix for pastry. I have never and will
> never use Crisco.
> Graham
>
> --
> "Although it is not true that all conservatives are stupid
> people, it is true that most stupid people are conservative."
> -John Stuart Mill

I agree, Crisco is disgusting. Ever spread it on crackers and eat it? No? Why not? Because it's GROSS! ;-)


John Kuthe...

John Kuthe wrote:
> I agree, Crisco is disgusting. Ever spread it on crackers and eat it? No? Why not? Because it's GROSS!;-)
>
>
> John Kuthe...

Dude! Your mind works in very disturbing ways...

%-(

On 2016-01-26 2:52 PM, wrote:

> I'm willing to bet it was the flavour she didn't like, not the
> sweetness. Although I seldom eat a candy bar I have learned that
> Hershey bars are not my thing, they have a peculiar taste that is
> abhorrent! I believe (but haven't checked) they are not really even
> 75% percent chocolate.
>


I agree. I only had a couple Hersey bars when I was a kid and was turned
right off them.

SF, have you tried Martha's recipe? She says it is her daughter's, and she
thinks they are perfect....very thin with bumps of choc. chips. Not how I like
them, I like mine the best, of course. ;-))

N.

On Tue, 26 Jan 2016 11:05:59 -0700, graham > wrote:

> On 26/01/2016 9:35 AM, sf wrote:
> > On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote:
> >
> >> That said, if this person likes NORMAL cookies but just wants to cut
> >> down on sugar, I'd suggest making them with a good recipe and rather
> >> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just
> >> eat two of them.
> >
> > When the taste too sweet, how does cutting back on the number eaten
> > help? The Toll House cookie recipe on the bag of Nestles is as good
> > as it gets, I've tried others and hated them for various reasons. All
> > I want is that Toll House cookie flavor in a thin and chewy (not
> > crispy) cookie without all the cloying sweetness.
> >
> But I consider the Toll House recipe too sweet by far!
> Graham

I am eagerly awaiting a report on how you manage to engineer it so
it's less sweet and still delicious so I can do it too.

--

sf

On Tue, 26 Jan 2016 18:09:28 +0000 (UTC), tert in seattle
> wrote:

> sf wrote:
> > On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith
> > wrote:
> >
> >> The
> >> amount of sugar affects the crispiness of the cookie, and brown sugar
> >> will make them more soft and chewy.
> >>
> > Are you saying that if I use entirely brown sugar, it will be as soft
> > and chewy as possible? How about thin? I like mine thin with only
> > the chocolate chips creating bumps.
>
> more fat, less flour

I'll try that. How much do you think I should increase it on a first
try?

--

sf

On Tue, 26 Jan 2016 14:19:02 -0800 (PST), Nancy2
> wrote:

> SF, have you tried Martha's recipe? She says it is her daughter's, and she
> thinks they are perfect....very thin with bumps of choc. chips. Not how I like
> them, I like mine the best, of course. ;-))
>
No, I haven't. Not a big baker and haven't make chocolate chip
cookies in years, but I'm in the mood.


--

sf

On 2016-01-26 12:01 PM, sf wrote:
> On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith
> > wrote:
>
>> The
>> amount of sugar affects the crispiness of the cookie, and brown sugar
>> will make them more soft and chewy.
>>
> Are you saying that if I use entirely brown sugar, it will be as soft
> and chewy as possible? How about thin? I like mine thin with only
> the chocolate chips creating bumps.
>


I read over what I wrote (see above), and no, I did not say that.

FWIW, my recipe for shortbread uses only flour, butter and brown sugar,
and they are not soft and chewy.

On 26/01/2016 3:51 PM, sf wrote:
> On Tue, 26 Jan 2016 11:05:59 -0700, graham > wrote:
>
>> On 26/01/2016 9:35 AM, sf wrote:
>>> On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote:
>>>
>>>> That said, if this person likes NORMAL cookies but just wants to cut
>>>> down on sugar, I'd suggest making them with a good recipe and rather
>>>> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just
>>>> eat two of them.
>>>
>>> When the taste too sweet, how does cutting back on the number eaten
>>> help? The Toll House cookie recipe on the bag of Nestles is as good
>>> as it gets, I've tried others and hated them for various reasons. All
>>> I want is that Toll House cookie flavor in a thin and chewy (not
>>> crispy) cookie without all the cloying sweetness.
>>>
>> But I consider the Toll House recipe too sweet by far!
>> Graham
>
> I am eagerly awaiting a report on how you manage to engineer it so
> it's less sweet and still delicious so I can do it too.
>
When it works out, I will post the recipe. However, I must limit my
experiments as I'm trying to lose the xmas bulge:-(

I have just taken a batch out of the oven. The recipe for the Ultimate
CC cookies from the Model Bakery in the Napa Valley, called for all
brown sugar. I partially flattened half of the scoops and left the
others, mixing them on each tray. The partially flattened ones obviously
spread nicely whereas only half of the rounded scoops spread, the others
spread but are a bit domed, but not as much as yesterday's batch. None
look anywhere near as thin as the ones in the book!
I used convection but also turned the pans half-way through.
I’ll taste one later when it cools.

Graham

On Tuesday, January 26, 2016 at 3:20:34 PM UTC-6, cibola de oro wrote:
> John Kuthe wrote:
> > I agree, Crisco is disgusting. Ever spread it on crackers and eat it? No? Why not? Because it's GROSS!;-)
> >
> >
> > John Kuthe...
>
> Dude! Your mind works in very disturbing ways...
>
> %-(

You didn't answer my question. Would you eat Crisco smpeared on a cracker? If not, why not?

SOCK PUPPET!!! Get a real name.

John Kuthe...

John Kuthe wrote:
> On Tuesday, January 26, 2016 at 3:20:34 PM UTC-6, cibola de oro wrote:
>> John Kuthe wrote:
>>> I agree, Crisco is disgusting. Ever spread it on crackers and eat it? No? Why not? Because it's GROSS!;-)
>>>
>>>
>>> John Kuthe...
>>
>> Dude! Your mind works in very disturbing ways...
>>
>> %-(
>
> You didn't answer my question.

You are correct.

I didn't.

;-)

> Would you eat Crisco smpeared on a cracker? If not, why not?

If I was in a survival situation yes, I would.

CARBS AND FAT GIVE ENERGY.

> SOCK PUPPET!!! Get a real name.
>
> John Kuthe...

Masturbater, buy some more Vaseline.

On Tuesday, January 26, 2016 at 5:53:15 PM UTC-6, cibola de oro wrote:
> John Kuthe wrote:
> > On Tuesday, January 26, 2016 at 3:20:34 PM UTC-6, cibola de oro wrote:
> >> John Kuthe wrote:
> >>> I agree, Crisco is disgusting. Ever spread it on crackers and eat it? No? Why not? Because it's GROSS!;-)
> >>>
> >>>
> >>> John Kuthe...
> >>
> >> Dude! Your mind works in very disturbing ways...
> >>
> >> %-(
> >
> > You didn't answer my question.
>
> You are correct.
>
> I didn't.
>
> ;-)
>
> > Would you eat Crisco smpeared on a cracker? If not, why not?
>
> If I was in a survival situation yes, I would.
>
> CARBS AND FAT GIVE ENERGY.
>
> > SOCK PUPPET!!! Get a real name.
> >
> > John Kuthe...
>
> Masturbater, buy some more Vaseline.

Maybe I should rephrase my question: Would you CHOOSE to eat a cracker on which Crisco was smeared?

SOCK PUPPET!!

John Kuthe...

John Kuthe wrote:
> On Tuesday, January 26, 2016 at 5:53:15 PM UTC-6, cibola de oro wrote:
>> John Kuthe wrote:
>>> On Tuesday, January 26, 2016 at 3:20:34 PM UTC-6, cibola de oro wrote:
>>>> John Kuthe wrote:
>>>>> I agree, Crisco is disgusting. Ever spread it on crackers and eat it? No? Why not? Because it's GROSS!;-)
>>>>>
>>>>>
>>>>> John Kuthe...
>>>>
>>>> Dude! Your mind works in very disturbing ways...
>>>>
>>>> %-(
>>>
>>> You didn't answer my question.
>>
>> You are correct.
>>
>> I didn't.
>>
>> ;-)
>>
>>> Would you eat Crisco smpeared on a cracker? If not, why not?
>>
>> If I was in a survival situation yes, I would.
>>
>> CARBS AND FAT GIVE ENERGY.
>>
>>> SOCK PUPPET!!! Get a real name.
>>>
>>> John Kuthe...
>>
>> Masturbater, buy some more Vaseline.
>
> Maybe I should rephrase my question: Would you CHOOSE to eat a cracker on which Crisco was smeared?

Yes, in a survival situation I would choose to.

> SOCK PUPPET!!
>
> John Kuthe...


Chicom WHORE!

On 26/01/2016 4:22 PM, graham wrote:
> On 26/01/2016 3:51 PM, sf wrote:
>> On Tue, 26 Jan 2016 11:05:59 -0700, graham > wrote:
>>
>>> On 26/01/2016 9:35 AM, sf wrote:
>>>> On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote:
>>>>
>>>>> That said, if this person likes NORMAL cookies but just wants to cut
>>>>> down on sugar, I'd suggest making them with a good recipe and rather
>>>>> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just
>>>>> eat two of them.
>>>>
>>>> When the taste too sweet, how does cutting back on the number eaten
>>>> help? The Toll House cookie recipe on the bag of Nestles is as good
>>>> as it gets, I've tried others and hated them for various reasons. All
>>>> I want is that Toll House cookie flavor in a thin and chewy (not
>>>> crispy) cookie without all the cloying sweetness.
>>>>
>>> But I consider the Toll House recipe too sweet by far!
>>> Graham
>>
>> I am eagerly awaiting a report on how you manage to engineer it so
>> it's less sweet and still delicious so I can do it too.
>>
> When it works out, I will post the recipe. However, I must limit my
> experiments as I'm trying to lose the xmas bulge:-(
>
> I have just taken a batch out of the oven. The recipe for the Ultimate
> CC cookies from the Model Bakery in the Napa Valley, called for all
> brown sugar. I partially flattened half of the scoops and left the
> others, mixing them on each tray. The partially flattened ones obviously
> spread nicely whereas only half of the rounded scoops spread, the others
> spread but are a bit domed, but not as much as yesterday's batch. None
> look anywhere near as thin as the ones in the book!
> I used convection but also turned the pans half-way through.
> I’ll taste one later when it cools.
>
> Graham
Still too sweet but difficult to judge due to the large quantity of
chocolate chips in this recipe compared with the first one, also from
Model Bakery. In bakers'% quantities:
1st recipe (as written) 2nd recipe
Butter 47% 64%
Sugar 88% (b+w) 95% (brown only)
Chips 100% 155%

Will try another recipe soon.
Graham

On Tue, 26 Jan 2016 19:12:11 -0700, graham > wrote:

> On 26/01/2016 4:22 PM, graham wrote:
> > On 26/01/2016 3:51 PM, sf wrote:
> >> On Tue, 26 Jan 2016 11:05:59 -0700, graham > wrote:
> >>
> >>> On 26/01/2016 9:35 AM, sf wrote:
> >>>> On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote:
> >>>>
> >>>>> That said, if this person likes NORMAL cookies but just wants to cut
> >>>>> down on sugar, I'd suggest making them with a good recipe and rather
> >>>>> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just
> >>>>> eat two of them.
> >>>>
> >>>> When the taste too sweet, how does cutting back on the number eaten
> >>>> help? The Toll House cookie recipe on the bag of Nestles is as good
> >>>> as it gets, I've tried others and hated them for various reasons. All
> >>>> I want is that Toll House cookie flavor in a thin and chewy (not
> >>>> crispy) cookie without all the cloying sweetness.
> >>>>
> >>> But I consider the Toll House recipe too sweet by far!
> >>> Graham
> >>
> >> I am eagerly awaiting a report on how you manage to engineer it so
> >> it's less sweet and still delicious so I can do it too.
> >>
> > When it works out, I will post the recipe. However, I must limit my
> > experiments as I'm trying to lose the xmas bulge:-(
> >
> > I have just taken a batch out of the oven. The recipe for the Ultimate
> > CC cookies from the Model Bakery in the Napa Valley, called for all
> > brown sugar. I partially flattened half of the scoops and left the
> > others, mixing them on each tray. The partially flattened ones obviously
> > spread nicely whereas only half of the rounded scoops spread, the others
> > spread but are a bit domed, but not as much as yesterday's batch. None
> > look anywhere near as thin as the ones in the book!
> > I used convection but also turned the pans half-way through.
> > I’ll taste one later when it cools.
> >
> > Graham
> Still too sweet but difficult to judge due to the large quantity of
> chocolate chips in this recipe compared with the first one, also from
> Model Bakery. In bakers'% quantities:
> 1st recipe (as written) 2nd recipe
> Butter 47% 64%
> Sugar 88% (b+w) 95% (brown only)
> Chips 100% 155%
>
> Will try another recipe soon.
> Graham

Thanks!

--

sf

On Tue, 26 Jan 2016 18:19:04 -0500, Dave Smith
> wrote:

> On 2016-01-26 12:01 PM, sf wrote:
> > On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith
> > > wrote:
> >
> >> The
> >> amount of sugar affects the crispiness of the cookie, and brown sugar
> >> will make them more soft and chewy.
> >>
> > Are you saying that if I use entirely brown sugar, it will be as soft
> > and chewy as possible? How about thin? I like mine thin with only
> > the chocolate chips creating bumps.
> >
>
>
> I read over what I wrote (see above), and no, I did not say that.
>
> FWIW, my recipe for shortbread uses only flour, butter and brown sugar,
> and they are not soft and chewy.

They'd better not be!

--

sf

On Tuesday, January 26, 2016 at 9:15:09 AM UTC-6, John Kuthe wrote:
>
> On Tuesday, January 26, 2016 at 5:20:54 AM UTC-6, Cindy Hamilton wrote:
>
> > In baking, sugar is a "wet" ingredient. You decreased the ratio
> > of wet-to-dry in your cookie, so it was effectively the same as
> > increasing the flour. As a thought experiment, consider what
> > cookies would look like if you followed the recipe, but increased
> > the amount of flour.
> >
> > Cindy Hamilton
>
> Well, as a professional baker I've never heard of that!! Sugar being considered a wet ingredient, I mean!
>
>
I've heard it dozens of times. When adding extra sugar to
a recipe the liquid should be decreased a bit. But don't
ask me exactly how much it should be decreased.

sf wrote:
> On Tue, 26 Jan 2016 18:09:28 +0000 (UTC), tert in seattle
> wrote:
>
>> sf wrote:
>> > On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith
>> > wrote:
>> >
>> >> The
>> >> amount of sugar affects the crispiness of the cookie, and brown sugar
>> >> will make them more soft and chewy.
>> >>
>> > Are you saying that if I use entirely brown sugar, it will be as soft
>> > and chewy as possible? How about thin? I like mine thin with only
>> > the chocolate chips creating bumps.
>>
>> more fat, less flour
>
> I'll try that. How much do you think I should increase it on a first
> try?

depends how non-thin they are now

I would try something like, instead of for example 1 cup of butter,
start with 1-1/4 cups, and observe how close it got me to what I wanted,
then adjust accordingly

someone mentioned using melted butter instead of creamed/softened - I
think that might also get what you want but without increasing the fat

On Wed, 27 Jan 2016 05:44:22 +0000 (UTC), tert in seattle
> wrote:

> sf wrote:
> > On Tue, 26 Jan 2016 18:09:28 +0000 (UTC), tert in seattle
> > wrote:
> >
> >> sf wrote:
> >> > On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith
> >> > wrote:
> >> >
> >> >> The
> >> >> amount of sugar affects the crispiness of the cookie, and brown sugar
> >> >> will make them more soft and chewy.
> >> >>
> >> > Are you saying that if I use entirely brown sugar, it will be as soft
> >> > and chewy as possible? How about thin? I like mine thin with only
> >> > the chocolate chips creating bumps.
> >>
> >> more fat, less flour
> >
> > I'll try that. How much do you think I should increase it on a first
> > try?
>
> depends how non-thin they are now
>
> I would try something like, instead of for example 1 cup of butter,
> start with 1-1/4 cups, and observe how close it got me to what I wanted,
> then adjust accordingly
>
> someone mentioned using melted butter instead of creamed/softened - I
> think that might also get what you want but without increasing the fat

Think Toll House Cookie recipe.

--

sf

On Mon, 25 Jan 2016 16:22:28 -0700, graham wrote:

> I made a batch of chocolate chip - hazelnut cookies this afternoon and I
> reduced the sugar content. They didn't spread as much as I think they
> should have. Most are domed and are almost an inch thick. I only reduced
> the brown sugar by about 18% but halved the white sugar.
> Does brown sugar affect the spreading?
> Graham

A lot has been said, but the only thing that really matters is whether or
not you (or who you were making them for) liked the flavor of them.

The "spreading problem" could be soved by either pressing them down with
something like a drinking glass or a spatula, or perhaps you could make
them as refrigerator cookies, and slice them however thin you like, or
roll out the dough to whatever thickness you like and cut them with a
round cookie cutter.

Brian Christiansen

graham wrote:

> I made a batch of chocolate chip - hazelnut cookies this afternoon
> and I reduced the sugar content. They didn't spread as much as I
> think they should have. Most are domed and are almost an inch thick.
> I only reduced the brown sugar by about 18% but halved the white
> sugar. Does brown sugar affect the spreading?
> Graham

It would be prudent to change only one ingredient at a time and note the
results.

A Google on "reduced sugar chocolate chip - hazelnut cookies" brings up
a number of interesting recipes. Here's one interesting read -
http://foodbabe.com/2013/04/18/does-...ll-that-sugar/

-S-

tert in seattle wrote:

> sugar melts when heated, but flour doesn't


Sure it does, if it gets close enuf to the sun...


--
Best
Greg

On 27/01/2016 12:08 AM, Brian wrote:
> On Mon, 25 Jan 2016 16:22:28 -0700, graham wrote:
>
>> I made a batch of chocolate chip - hazelnut cookies this afternoon and I
>> reduced the sugar content. They didn't spread as much as I think they
>> should have. Most are domed and are almost an inch thick. I only reduced
>> the brown sugar by about 18% but halved the white sugar.
>> Does brown sugar affect the spreading?
>> Graham
>
> A lot has been said, but the only thing that really matters is whether or
> not you (or who you were making them for) liked the flavor of them.
>
> The "spreading problem" could be soved by either pressing them down with
> something like a drinking glass or a spatula, or perhaps you could make
> them as refrigerator cookies, and slice them however thin you like, or
> roll out the dough to whatever thickness you like and cut them with a
> round cookie cutter.
>
> Brian Christiansen
>
Yes, that is a logical method and I made a different recipe yesterday,
flattened half and compared results.
Even the flattened ones were not as thin as those in the book from where
I got the recipe.
Graham

On 27/01/2016 6:51 AM, Steve Freides wrote:
> graham wrote:
>
>> I made a batch of chocolate chip - hazelnut cookies this afternoon
>> and I reduced the sugar content. They didn't spread as much as I
>> think they should have. Most are domed and are almost an inch thick.
>> I only reduced the brown sugar by about 18% but halved the white
>> sugar. Does brown sugar affect the spreading?
>> Graham
>
> It would be prudent to change only one ingredient at a time and note the
> results.
>
> A Google on "reduced sugar chocolate chip - hazelnut cookies" brings up
> a number of interesting recipes. Here's one interesting read -
> http://foodbabe.com/2013/04/18/does-...ll-that-sugar/
>
> -S-
>
>
Thanks for that link! I agree with everything he says in the 1st paragraph.
Graham