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11/26/2013

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Janice (@KtchnHealsSoul)

So interesting! I've been wondering how the higher fat content would affect cookie texture, but hadn't had a chance to experiment to see the difference! I love baking experiments ;)
P.S. These cookies look sinful! I'll take 2 please!

Stephanie

I am so relieved that you are willing to conduct these serious investigations in the name of science.

And your description of the cookies' texture is seriously winning me over to the side of team 84% butterfat. Now I just need to find it in Edmonton . . .

Amanda @ Once Upon a Recipe

Thank you for the sacrifice you made in the name of science! I would gladly do the same if these cookies were involved. I must try baking with that Stirling butter. I've seen it at one of the local grocery stores. Also, can I please bring some attention to the cuteness of that mini table and chairs in the first photo?! SO adorable!

Stephanie @ Girl Versus Dough

PUDDLES OF MELTED TOFFEE? YES. And that first photo with the mini table and chairs? I kind of wish it was life-size so those cookies were giant and I could spend all day eating one.

Mallory @ Because I Like Chocolate

I have always been obsessed with chocolate but it is crazy how quickly your tastes can change. Welcome to the world of chocolate though!

Julie

This is my very favourite kind of research. And I LOVE Stirling butter! the cookies look fab!

Abbie @ Needs Salt

Your photo styling techniques are SO brilliant. BRI-LI-ANT. Awesome awesome cookies. Awesome photos.
Pinning this!

erin @ yummy supper

Stephanie, you are killing me with your cookies today. They look incredible. And as someone firmly on the chocolate team, I can't resist:)
xoxo
E

Sharon

What kind of toffee did you use? Do you mean like Kraft caramels? Or something else? Can't wait to try these!

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