Multinational Chocolate Chip Cookies: Results

 

 

 

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After just one more run to find parchment paper, which I had luckily spotted weeks ago in the one Albert Heijn grocery store that is open on Sundays in my neighborhood,  I made my cookies.  They look beautiful but they definitely don't taste the same.  The baking soda is too prominent. They are too dark because the dark brown sugar here is very dark and yet doesn't have the same brown sugary punch  My convection oven requires two extre minutes of baking time. I had to do three test batches to get the timing right. The consistency is there, but the butteriness is not coming through either. I'm going to have to keep trying.

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Cloggie Life
Took me four or five times to get it right. Have to be honest, I had my ingredients shipped over by mom - real American everything - except for the white sugar ( which always requires 1/4 to 1/3 less than an American recipe for baking here - don't ask why, I;ve just found it to be true!) I made amazing cookies last time and plan to make more for my office for next Monday for my brithday. Will let you know how they turn out.
Marcelo

I didn't try to bake chocolate chip cookies in the Netherlands for the same resons you stated, as i thought they too would look the same and would not feel the same either.

I ended up eating (and dinking) chocolate vla and those very flat gaufres!

Amsterbeth
I just read in epicurious that the best cc cookies are made from dough that has rested for 36 hours because the moisture from the wet ingredients soaks into the dry. I bet that is especially necessary with european ingredients since the moisture content in the butter is less. Going to give it another try!

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