Sentences with phrase «texture of the cookie»

Should these work out to be the texture of cookies?

You can use almond meal but it will change the texture of the cookies.

These cookies with butter and chocolate chips sound fantastic, I like the size and texture of the cookies, super one!

The shape kept fairly nicely domed however I'm curious about the inner texture of your cookie.

The texture of the cookie is similar to a peanut butter blossom, and the sunflower seed butter lends an interesting flavor.

They work perfectly in the cookies because they're already dehydrated so they are nice and chewy and the texture of the cookie is not compromised.

Will that greatly affect the texture of the cookies?

The texture of the cookie is dense and chewy with a crispy exterior, and the toffee flavor runs deep.

A perfectly satisfying pick - me - up with the texture of a cookie, and only pure, whole food ingredients, we guarantee these portable bites will keep your bellies full and your taste buds happy while you take the great outdoors by storm.

etc), but the texture of the cookie right out of the oven has a macaron - like texture that is kind of raised, shiny, and structured, but still soft.

I make my own with just almonds in a food processor but was afraid that might alter the sugar amount and change the texture of the cookie.

I like nuts as crusts for tarts, see my rhubarb custard tart as an example, or cookies where the nuts are ground so the texture of the cookie remains consistent.

I like the subtle caramelly flavor it adds to snickerdoodles, and I personally think it improves the texture of the cookies over an all - white sugar recipe as well.

Or, as in U.S. Patent No. 4,344,969, you may discover an ingredient that maintains the crisp and chewy texture of the cookie.

I baked one cookie after chilling the dough for only 30 minutes, and the rest of the dough after chilling for 36 hours — you're right that the flavor is much better with rest (the caramel notes are much stronger), but the texture of the cookies is fine after only a quick chill.

On a foundational level, sugar helps define the texture of cookies and candies.

The texture of this cookie is amazing..

Cutting back on the butter in our sable recipe helped, but the breakthrough was using a traditional French ingredient — hard - cooked egg yolk — which eliminated excess moisture and perfected the texture of the cookies.»

The texture of these cookies looks absolutely PERFECT!!

I was pretty floored with the texture of those cookies but then I tried using almond flour instead of almond meal, and whipped coconut oil instead of vegan butter.

The texture of the cookie is super soft from the coconut oil, with bits of crunchy quinoa and dotted throughout are dark chocolate chunks.

That will change the texture of the cookies quite a bit.

The texture of the cookies is terrific, even the gluten - free ones!

Most gluten free cookies do not have a texture of a cookie, or taste good like a cookie for that matter.

Also it is quite remarkable how the flavor / texture of these cookies evolves from the time they come out of the oven through the day after... really interesting.

i had never baked with large amounts of dates as the sugar before, and although I liked the texture of these cookies fine, i wasn't a huge fan of the flavor.

I loved the delicate, sweet flavor and interesting texture of these cookies.

The little dimple of chocolate - and - butter ganache topped with chopped hazelnuts goes beautifully with the texture of the cookie — just a bit crispy on the outside and lightly chewy inside.

There was very little difference between the taste and texture of those cookies and yours, but still no cracks on top.

My only complaint is that the texture of the cookies become sticky when they are left for any period of time.

However, this will change the texture of the cookies.

The texture of these cookies is slightly soft and chewy.

The texture of these cookies is a great combination of slightly crispy on the outside and little soft on the inside.

If you scoop with the measuring cup, the flour will be too packed and will affect the texture of the cookies.

You don't want to over-mix after the flour has been added, because that will alter the tender texture of the cookies.

Dried cranberries yield the perfect balance to the creamy texture of the cookie base.

The texture of these cookies makes them great for dunking!

I really love the taste & texture of these cookies.

(If you're familiar with Quest Bars, IMO syrup is one of the main ingredients, so the texture of the cookies is very similar to these bars.)

As simple as it may sound (just egg whites + sugar + walnuts), it's been tricky for me to make them, mostly because I've been trying to recreate the exact taste and texture of the cookies I remember from my childhood.

The oatmeal primarily provides the chewy texture of the cookie but the actual oatmeal flavor isn't really noticeable.

The texture of these cookies is a great combination of slightly crispy on the outside and little soft on the inside.

At this point it should have the texture of cookie dough.

The texture of these cookies is slightly soft and -LSB-...]

I make my own with just almonds in a food processor but was afraid that might alter the sugar amount and change the texture of the cookie.

As I've mentioned, I'm all about the gooey texture of cookies but I found these taste better baking a bit longer.

The type of almond butter you use will change the texture of the cookie.

The texture of these cookies are really fun to play with.

The texture of this cookie looks divine.

Cushioned pans and silicone liners make the texture of the cookies too uniform for my taste.