Cookies For Newbies

Baking By EmAle Updated 27 May 2017 , 10:38pm by leah_s

EmAle Cake Central Cake Decorator Profile
EmAle Posted 27 May 2017 , 10:32am
post #1 of 2

Hello all,

First of all congratulations for your lovely website.

After being in NYC and tried Levain's cookies I have the obsession to try to do them by myself but so far results are far to be cosidered acceptable. I tried 2 different recepies but the result it's always disppointing.

As you can see from the images instead of an expected mountain I'm getting a Dutch landscape..... In my opinion the amount of butter is the fellon but I'm always using the indicated amount, 1 cup (250 g). I tried to chill it for a couple of hours but nothing change, while baking cookies look like Judge Doom dissoling in the dip (who framed Roger Rabbit).

Please, I need for your help.

Recepies & Pictures: https://1drv.ms/f/s!AkZ-OX8gKRbxt0zQjM3eRS3w-NWX

1 reply
leah_s Cake Central Cake Decorator Profile
leah_s Posted 27 May 2017 , 10:38pm
post #2 of 2

Try substituting veg shortening for half the butter.  Butter has a fairly low melting point.  It melts before the starches in the flour have a chance to glutenize and give the cookie structure.  Veg shortening has a higher melting point, so that the starches will have provided some structure before the fat melts, but you'll still taste butter.

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