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Always on the hunt for new chocolate chip possibilities, so thank you for the recipes! Ashley Capps' recipe caught my eye with the sour cream, milk, and honey...I'm curious what these ingredients bring to the texture and spread. Any guidance as to where this recipe falls on the crispy/chewy/cakey cookie continuum?

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Jack - these are used in such small quantities that I can't say how much they contribute to the final texture. But I can say that these straddle the chewy/cakey line and have a pleasantly coarse texture, thanks to the whole wheat flour. The spelt version of Roxana's cookies are straight-up chewy.

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