Macrina's Baking Book

[scarlett]

I've also made the Olivia's Chocolate Chip cookies and they turned out nothing like Lorna's. Mine spread quite a lot. I'll have to give them another go. The flavor was very good.

Other recipes I've made:

* Sweet & Spicy Nuts

(I made this type of nuts for the first time with this recipe. It was good but I don't have anything to compare it too. I'm not sure this is my favorite recipe for this type of spicy nut mixture. It was okay...just maybe not a knock out.)

* Orzo Salad with Cucumber, Bell Peppers, Basil & Feta (Yum)

* Lemon Butter Cake with Fresh Strawberries & Lemon Cream (Oh-so-light!)

Note: the Macrina lemon cream is not as tart as the Pierre Herme cream

I'm glad this thread got resurected. Reminds me that I wanted to play with this book a bit more. Thanks!

[scarlett]

I made two more batches of cookies yesterday, but cut the amount of white sugar in half, and it tastes better to me.

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Question: so did you cut out half the white sugar...or substitute it with brown? I'm going to try making these again and would love to take your recommendation.

Thanks!

[Ling]

^I just cut half the white sugar and didn't replace it with anything. You mentioned your cookies spread out a bit more than mine did--I often stick the dough in the fridge until it's cold, then roll it out into balls and barely flatten them. Make sure your oven is pre-heated too so they don't "melt" in an oven that's not hot enough.

I've tried a few other recipes for chocolate chip cookies in the past few months but I've been going back to the Macrina recipe. I like to also use a touch more salt than specified.

[scarlett]

^I just cut half the white sugar and didn't replace it with anything. You mentioned your cookies spread out a bit more than mine did--I often stick the dough in the fridge until it's cold, then roll it out into balls and barely flatten them. Make sure your oven is pre-heated too so they don't "melt" in an oven that's not hot enough.

I've tried a few other recipes for chocolate chip cookies in the past few months but I've been going back to the Macrina recipe. I like to also use a touch more salt than specified.

←

Thanks for the feedback. As I remember the flavor was really good...so it's worth giving it another go. Thanks again!