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Hi! I’m in my baking era and I really want to recreate this cookie (1st & 2nd picture). I made the the 3rd to last picture. However, my cookies turn out to be like a perfect dome with no cracks. I followed this recipe
I added 30 grams of flour because the first time I did with only 300 g of flour, it spread and wasn’t chunky (it still looked like a perfect dome). idk if it was wise to add more flour.
How do I create a cracky cookie exterior but a soft chewy interior?
I like how the first 2 pictures were chunky but didn’t had a dome look, it’s like flat but chunky. It’s not like levain that looks like a cracky dome cookie lookin’.
I hope I explained what I wanted to achieve. HELP!
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- 9 months ago
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