Ever experience baking in a hurry? I often do in baking cookies, I get impatient in waiting for the cookie dough to chill properly and scoop it out and bake. So in a lazy Sunday morning while watching TV, I experiment with my Chocolate Chocolate Crinkle dough. The recipe is adapted from a locally published book of Ms. Euphemia Estrada entitled Baking Made EC. One batch I baked with a properly chilled cookie dough while the other batch I made with a semi-chilled cookie dough.
The result is two different looking cookies, the one baked with a chilled cookie dough turns out with a big and plump with a hump, while the one made with semi-chilled dough cake out sort of flattish. I tough they would have tasted the same however I was wrong. the Plump tasted a bid dry , while the Flattish tasted moist and soft. The verdict? I like the flattish one better! Its crisp on the outside and moist and chewy in the inside hmmmm....just the way I like it! Which is quite a relieve, I don't have to chill my cookie dough for a loooooong time !