Reply to thread

Message: [QUOTE="Cahoot, post: 44428, member: 3784"] A [URL='https://www.youtube.com/watch?v=qpF5B_jHZrw']video[/URL] that might be relevant to this discussion. The summary is that the person who made the video conducted a set of experiments and found out what caused the crackly skin on brownies: [LIST=1] [*]Ensuring the sugar is well dissolved [*]Ensuring the sugar is in the form of sucrose, and not glucose or fructose (e.g. invert sugar syrups) [*]Minimizing the amount of water [/LIST] This would also apply to cookies, and I realized that point #2 and maybe #3 explain why cookies made with an invert sugar like corn syrup have a smooth surface instead of a crackly or rippled surface. So in the efforts to get a more crinkled surface, one idea is to ensure that you're using cane sugar and not beet sugar. Beet sugar contains a miniscule amount of impurities, which includes invert sugar, so that would affect the "skin" on the cookie (although to what degree, I've no idea). And of course ensuring the sugar is well dissolved, so caster sugar would be better for that end, along with proper and thorough creaming. [/QUOTE]