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Message: [QUOTE="Norcalbaker59, post: 44333, member: 2340"] [USER=5241]@Emmie[/USER] I have to say your cookies look amazing. Even before I read your write up, I picked #5. IMO it looks better than bakery cookie. If I saw that cookie on a platter next to theirs I‘d pick your cookie. It has all the telltale signs of a great cookie: craggy top, visible Maillard reaction, uniform shape in circumference and even distribution of dough throughout, nice rounded edge, not too thick or thin. Sweetness is always one of my pet peeve‘s with cookies. Air percentage of 102% sugars to flour is very typical of a chocolate chip cookie. I generally drop it down to 95% sugars. I also use semi sweet chocolate or Valrhona 70% rather than milk chocolate. I rarely ever use compound chocolate; if I use a chip it is actually chocolate callets. Semi sweet chocolate and Valrhona 70% are less sweet. They also give more complexity to the cookie. Real chocolate will melt into the dough, so the cookie mouth feel is different, I think much better. I’m not a fan of compound chocolate with the vegetable that in place of cocoa butter and the extra sugar. It is too sweet and it does not melt into the cookie. “[I]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.[/I]” Now you’re thinking like a baker! [/QUOTE]