July-August DESSERT COTM - THE PERFECT SCOOP - Basics, Resources and Vessels
Here's where you post comments about the chapters in The Perfect Scoop entitled BASICS, RESOURCES, and VESSELS. I don't have the book yet, but I figure that "vessels" are various holders for ice cream....don't know if it includes cones. I'm sure someone will clarify.
As usual, please don't hesitate to describe flops, changes, innovations, sources for unusual ingredients....or even for usual ingredients.
I think it'd also be great to mention other posts in this thread that were helpful or of particular interest.
Four months late, but here goes.
I'm really struggling with the chocolate chip cookie recipe, meant for ice cream sandwiches. Mine look nothing like in the picture - the dough is super soft and sticky, difficult to form, and regardless of whether I flatten it into a circle or just put balls of dough on the baking sheet, I end up with spongy cookies, reminiscent of low fat cookies (although I'm certainly not skimping on the butter here!).
I had problems with the cookie dough chunks recipe in this book too, and had to add more flour to them, so I tried that here, but they're still spongy and way to flat.
Anyone have any suggestions?