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Monte Fiasco_Main
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Date: April 29, 2018
Where’s the recipe??
please, what are those tiny glass bowls where ingredients are put in and where can I purchase them? thank you, anyone who will answer.
Video: try not to eat it all
Me: Challenge Rejected!
2:50
This is pretty good. I use the ratio of brown sugar to white to change my consistency. Thin crispy 1 1/4 cup white to 1/2 cup brown or reverse it for chewy version. Two flours type is spot on and i use two fats shortening and butter or add a little milk. The theme of 2 types of each gives the best result.
For anyone that reads my comment. I personally have found that when the butter is cooled down to room temp, it tends to give the cookies a more cake texture that can actually be a bit dry. If you mix the butter into the sugar mixture while it is still a bit warm it gives the cookies a more fudgey texture and usually a crispy kind of ring also develops around the edges of the cookie. The dough is just a little more messy to work with but it is well worth it in the end in my opinion. I would recommend doing it that way. Also this recipe calls for too much salt only use about half of what it says.