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Message: [QUOTE="Emmie, post: 44332, member: 5241"] Okay, so I was particularly geeky and cooked different batches for different times and at different temperatures. [ATTACH type="full" alt="071B8CD9-A047-4861-83B5-F6B990C38BA1.jpeg"]3715[/ATTACH] No ripple on the top like Norcal’s but, to be fair, cookies in the UK do tend to be sold with the cracked tops. The recipe was meant to emulate a Millie’s Cookies biscuit, which is pretty much the only national cookie chain I can think of here. And they do look very much like them. They come out of the oven slightly puffy then deflate to create the cracks. Cookie 1 was too gooey in the middle and undercooked. Cookie 2 was less gooey but more soft all over, plus it went dark quite quickly, which you can’t really see in the photo. Cookie 3 looks good but took so long to get and colour that it was quite dry and crispy. Cookies 4 and 5 were the best, with 5 just having the edge. For 5, I just repeated cookie 1 but baked for longer. The edges were crisp and the insides gooey. I was generally pretty pleased with the experiment and I got pretty good uniformity from 42g balls, slightly flattened on the bottom. [ATTACH type="full" alt="252F4ECD-1675-4DBE-B6B1-FB24B72F8A90.jpeg"]3716[/ATTACH] But my goodness they’re sweet! I haven’t made choc chip cookies in years and whilst there are many biscuits I could eat a whole packet of in one sitting, I can only manage one of these! I won’t be making these very often as it will take ages for us to get through them all but they are very much like the ones you’d buy here, though maybe not in the US - I have never had a bakery cookie when I’ve been in the US. Oh, edit: I forgot I didn’t use all plain/AP flour as I remember Norcal saying UK plain flour is like US cake flour. I used 140g plain flour and 80g bread flour. These are what Millie’s cookies look like: [ATTACH type="full"]3717[/ATTACH] [/QUOTE]

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