mmlstarr

So, they ended up being a big hit. Hard for over 1lb of chopped chocolate NOT to be a hit I guess. It really did take double the baking time for them to resemble the photos in Dorie's Cookies. Ah well.... At least they got there! Thanks @FrogPrincesse for your help!

So, maybe double the baking time later and then a good chill in the fridge, I think they'll be ok. lol They're just such a weird texture for a cookie. People said they were more like brownies, and I suppose that's true. I mean, the taste is GREAT, so there's that. And I'm glad they taste good, because the cost of the chocolate in these cookies alone is small mortgage. 🤪

Chunkers. Hmmm. Anyone have any difficulty with these "firming up to perfection on the rack"? I'm pretty sure I did everything as directed - and Dorie's implores the reader to "not second guess yourself" even though the cookies will look "seriously underdone." I cooked them 11 minutes (as directed) but 2 hours later they're still VERY bendy. Should I put them back in the oven for a few minutes? Does anyone know what the final texture should be?

Thank you! I may have had my first outright fail tonight making Chunkers. I think I did everything as directed, down to "going by time" - 11 minutes - and "not second guessing myself" even though the cookies looked "seriously underbaked" lol. I'm having my doubts that they're going to "firm up to perfection" on the rack, lol.

Getting obsessed with Dorie Greenspan. In particular, her cookies. So far have made Vanilla Bean Sablés, World Peace Cookies, Swedish Dream Cookies, and Chocolate Crème Sandwich Cookies (fake oreos). All were successes to varying degrees. I find her recipes so specific (when she uses weights!) and easy to follow. Everything pretty much happens just as she says it will, which is novel, I must say. I do have to occasionally adjust my oven temp or baking time, but that's my oven, not Dorie. I found my way to her cookies through her carrot cake, which is the go-to birthday cake for my husband. Anyway - just a shout out to Dorie, I guess. I don't have bakers in my life to geek out with, lol.

@blue_dolphin Thank you!

Does anyone know how Fleur de Sel compares weight-wise?

Question about inverted sugars: I have a recipe for ganache: 200g chocolate, 300g cream, and a tbsp of inverted sugar (maple syrup, honey, etc.) THe ganache is poured over the cake when slightly cooled (15 or so minutes) and then, after about 20 mins refrigeration, is scooped up and used to frost the sides of the cake. If I were to substitute a tbsp of white sugar for the inverted sugar, would it drastically affect the consistency? Thanks all!

The recipe also suddenly changed from ml to g for liquids: the buttermilk and oil were given in ml and the cream for the ganache was given in g

And another thing, lol. A recipe I just used called for 1 tsp/5g of baking powder. I measured a level tsp of bp and it was 3 grams. Is this because the recipe was using british tsps and I'm using american? In general, I'm guessing it's better to use the weight measurement for these things when possible rather than dry volume?

Thank you!

ah, good to know. Thanks!

Hi all! I've been baking some recipes lately that call for liquids in ml. 175 ml of milk; 170 ml of oil, etc. I mean, 175 ml is just about 3/4 cup, so that's easy enough, but my pyrex liquid measure doesn't have a line for every possible number of ml, so... I thought of converting to grams and weighing it out. I know water is 1:1 ml to grams. Everything else I use an online conversion tool that I'm hoping is right, lol. Thoughts?

@Honkman Thank you!

@gfweb I don't, but that's a great idea. Maybe I'll get one!