I've got a triple choc biscuit recipe from my British mother. She's noted that it's a dry biscuit as it's meant to be enjoyed with a cup of tea.
My partner enjoys American style moist cookies. She prefers the gooey texture it provides.
I was wondering how I would convert the recipe to make my dry biscuits into gooey cookies?
The dry ingredients are cocoa, Sr flour, sugar, choc chips.
The wet ones are eggs, vanilla extract, butter, cooking chocolate melted.
Cookies – How to convert a British biscuit recipe to a moister American style cookie
biscuitscookiesmoisturetexture
Related Topic
- Cookies – How long after baking do American chewy cookies get their normal texture
- Baking – How to recognize when American style chewy cookies are done
- Baking – How to save crumbly cookie dough
- Baking – How to substitute butter with combination of butter and shortening in cookie/biscuit making
- Cookies – Convert chocolate chip cookie recipe to chocolate chocolate chip cookie
- Baking – Incorporate oreo bits in cookie recipe
- Cookies – Reformulating a rolled cookie recipe to reduce distortion of design
Best Answer
You will need to make some experiments if you need to add something or to change an igredients.
Cookies are chewy because they are moist. Easiest trick in the book - bake the cake for the first 1/10 of cooking time with temp 20% higher than in recipe WITH a bowl of water.
Other methods: