Just two kids in love who decided to hop, skip, and jet away to this rock we call Big Island ♥ ♥ ♥

Monday, March 4, 2013

cookies. we has them.

Have I mentioned that Tim makes the BEST chocolate chip cookies in the whole entire world??! He does. He's worked for over a year trying to perfect that cookie. About two months ago he succeeded and our house has cookies around the clock now. I eat two every night. Happy.

BUT SOMETIMES.... a batch goes awry... and Tim gets sad and wonders what happened... (he usually knows..) So when I found this picture the other day on Pinterest, I was excited. Probably way more excited than I needed to be.


1.  This cookie is done just right. It is pictured to compare with the rest.
2.  This dough was not refrigerated.  It is still good but a little flatter than it should be.
3.  This dough contained too much flour and did not spread much at all. It is interesting to note that the dough looked identical to the correct dough, but was much stiffer and drier.
4.  This dough had too little flour.  It spread too much and didn’t bake evenly.
5.  This dough was over-mixed.  It had a poor color, baked flat and had a strange consistency.
6.  This dough was formed too small.  It was overcooked at eight minutes. It is fine to make smaller cookies, just bake them for less time.
7.  This dough was formed too large.  The outsides were done while the middle was too high and underdone.
8.  This dough was baked in an oven 25 degrees too hot.  The outside was overdone and the inside was slightly underdone.
9.  This dough was baked in an oven 25 degrees too cool.  It fell flat and became too crisp without much of an inside.
10.  This dough was frozen when baked.  It took longer to bake and didn't cook as evenly.  To use frozen dough, set on cookie sheet at room temperature while oven is preheating, 15-20 minutes.  It takes the frost off and bakes perfectly.

you're welcome.


  1. I was thinking about you guys when I was making pizzas tonight. You know those cardboard rounds they use to decorate cakes? In pizza class we use them to make pizza. You use them as a template to stretch your pizza into a perfect round, assemble the pizza on it, then slide it on to the stone or pan. And when its done cooking you get it off the stone (as fast as you can to minimize sogginess/moisture absorption from the stone) slide it back onto the round, then cut it on there. They're also awesome for taking pizzas to someone's house. ANYWAY, I was thinking about you guys tonight because I buy those rounds in packs of 50 and I was like, "I should send Nicole and Tim some of these," but didn't want to if you didn't want to use them. But if you do want to try some, I'll drop them in the mail. They really do make a big difference.


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