Comments on: The Chocolate Chip Cookie Debate Part 3 http://www.joythebaker.com/blog/archives/116 Fri, 21 Nov 2008 08:16:28 +0000 http://wordpress.org/?v=2.6.3 By: Sophie http://www.joythebaker.com/blog/archives/116#comment-4654 Sophie Mon, 14 Jul 2008 01:04:38 +0000 http://www.joythebaker.com/blog/?p=116#comment-4654 I like this little series you're doing! I didn't know that about the bread flour, but I will definitely keep it in mind the next time I bake chocolate chip cookies...which pretty much happens every week at my house :D. I like this little series you’re doing! I didn’t know that about the bread flour, but I will definitely keep it in mind the next time I bake chocolate chip cookies…which pretty much happens every week at my house :D.

]]> By: Susan http://www.joythebaker.com/blog/archives/116#comment-4653 Susan Mon, 14 Jul 2008 00:41:49 +0000 http://www.joythebaker.com/blog/?p=116#comment-4653 You have me so intrigued. I love it. I had to try this out myself, you know, so I could eat some cookies. :-) I baked some cookies an hour after the dough chilled, 24 hours and 48 hours. The cookies made from the dough that chilled longer definitely took on a darker color than the others. But, I couldn't discern a difference in the taste. You have me so intrigued. I love it. I had to try this out myself, you know, so I could eat some cookies. :-)
I baked some cookies an hour after the dough chilled, 24 hours and 48 hours. The cookies made from the dough that chilled longer definitely took on a darker color than the others. But, I couldn’t discern a difference in the taste.

]]> By: Mary http://www.joythebaker.com/blog/archives/116#comment-4649 Mary Sun, 13 Jul 2008 22:03:33 +0000 http://www.joythebaker.com/blog/?p=116#comment-4649 I really can't tell the difference and would be happy with either. And your plates area so pretty too. I'm pretty amazed you have been able to keep cookie dough in the fridge that long. I think I would have a problem with snacking on it! I really can’t tell the difference and would be happy with either. And your plates area so pretty too. I’m pretty amazed you have been able to keep cookie dough in the fridge that long. I think I would have a problem with snacking on it!

]]> By: Mari Fontana http://www.joythebaker.com/blog/archives/116#comment-4646 Mari Fontana Sun, 13 Jul 2008 21:12:09 +0000 http://www.joythebaker.com/blog/?p=116#comment-4646 I love reading your posts....and I love to bake. I am definitely going to try the cookies on the debate part 1. And I must say after finding this blog I am going to have a heck of a time losing any of the baby weight. I love reading your posts….and I love to bake. I am definitely going to try the cookies on the debate part 1. And I must say after finding this blog I am going to have a heck of a time losing any of the baby weight.

]]> By: steph (whisk/spoon) http://www.joythebaker.com/blog/archives/116#comment-4627 steph (whisk/spoon) Sun, 13 Jul 2008 06:36:59 +0000 http://www.joythebaker.com/blog/?p=116#comment-4627 this is a great debate/experiment you have going on. i used to work in a bakery and we always chilled the cookie dough, not just because we made ginormous amounts and had to, but also b/c it never baked up "right" straight out of the mixer. i never realized that the amount of time it chilled made any real impact on taste, just that they held their shape better in the oven if they had a least half a day's rest. this is a great debate/experiment you have going on. i used to work in a bakery and we always chilled the cookie dough, not just because we made ginormous amounts and had to, but also b/c it never baked up “right” straight out of the mixer. i never realized that the amount of time it chilled made any real impact on taste, just that they held their shape better in the oven if they had a least half a day’s rest.

]]> By: Holly http://www.joythebaker.com/blog/archives/116#comment-4621 Holly Sun, 13 Jul 2008 03:23:11 +0000 http://www.joythebaker.com/blog/?p=116#comment-4621 Can't wait to see how this turns out. The results so far are really interesting! Great looking cookies no matter what! Can’t wait to see how this turns out. The results so far are really interesting! Great looking cookies no matter what!

]]> By: Stephanie http://www.joythebaker.com/blog/archives/116#comment-4616 Stephanie Sun, 13 Jul 2008 02:44:19 +0000 http://www.joythebaker.com/blog/?p=116#comment-4616 Such scientific terms :) If only I had such experiments in graduate school...can't wait to see what the 36 hour batch looks (and tastes) like! Such scientific terms :)

If only I had such experiments in graduate school…can’t wait to see what the 36 hour batch looks (and tastes) like!

]]> By: Gina http://www.joythebaker.com/blog/archives/116#comment-4614 Gina Sun, 13 Jul 2008 02:17:52 +0000 http://www.joythebaker.com/blog/?p=116#comment-4614 They both look wonderful to me! But then, I love cookies! ;) They both look wonderful to me! But then, I love cookies! ;)

]]> By: Clumbsy Cookie http://www.joythebaker.com/blog/archives/116#comment-4610 Clumbsy Cookie Sat, 12 Jul 2008 22:21:56 +0000 http://www.joythebaker.com/blog/?p=116#comment-4610 Well, the 24h ones do look slighty colored. I've read other people's experiences doing this as well and they say the dough stays drier and drier as time passes... I have my doubts Joy, so... can you pass me one of each please?... I'll check back later for the 36 h. Rita Well, the 24h ones do look slighty colored. I’ve read other people’s experiences doing this as well and they say the dough stays drier and drier as time passes… I have my doubts Joy, so… can you pass me one of each please?… I’ll check back later for the 36 h. Rita

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