tag:blogger.com,1999:blog-31689883.post8598718001943157131..comments2024-03-23T18:10:00.517-05:00Comments on Lactose-Free Girl: Another big showdown of chocolate chip cookiesAméliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-31689883.post-84697347216236484002018-12-19T17:13:48.417-06:002018-12-19T17:13:48.417-06:00That's a good question about the butter! I rem...That's a good question about the butter! I remember that when we had done a cookie taste test in 2014 (http://www.lactosefreegirl.com/2014/09/summerfest-2014.html), I had assumed that the cookies made with browned butter would win, because for the others we had used margarine, and really, how can you pit that against brown butter? But the majority of tasters preferred the 36-hour cookie made with margarine anyway. I can't really compare brands of butter, because my choices for lactose-free butter are very limited (I think I only have a brand in Canada, at this point).<br /><br />I noticed that in this round-up, I liked the cookies with browned butter, but the two cookie recipes that just had either melted butter (not browned) or olive oil were not to my liking. Hopefully that'll same me time if I ever try more recipes in the future!<br /><br />I also want to recipe-test chocoalte cakes. That's the cool thing about cookies, though, is that it's easy to make a batch, freeze dough for later, give some cookies away for the holidays, and not get sick of it. Brownies and chocolate cake, that's harder to test once you have moe than two recipes. My husband said I was welcome to send chocolate cake to his students, so I might just take him up on that next semester! The other options would be to do brackets and compare only two cakes at a time, or maybe (and this is compatible with feeding students) to freeze a piece of each cake for comparison at a later date. Maybe you can do the same with brownies?Améliehttps://www.blogger.com/profile/05979366182990756619noreply@blogger.comtag:blogger.com,1999:blog-31689883.post-33991854724833111192018-12-19T14:32:34.092-06:002018-12-19T14:32:34.092-06:00I am so tickled that you've done all of the wo...I am so tickled that you've done all of the work for a side-to-side cookie comparison and shared the work with us! (I keep having vague plans of doing that for the dozen or so brownie recipes that I rotate among, but haven't gotten around to it yet, either).<br /><br />The 36 hour cookie is my favorite too, but I've had great luck with the Cook's Illustrated recipe when I want to bake something on shorter notice and don't want to have to run to the store for special baking bits or whatever. They're quite a different texture from the 36 hour cookie because of all the butter, but they've always gone over very well. I wonder how much of a difference butter brand / type might make in the flavor?Katienoreply@blogger.com