kissthesilence ([info]kissthesilence) wrote in [info]food_porn,
@ 2007-12-01 16:38:00
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 *edited*

So I got this recipe from foodnetwork, but I wanted to use regular flour instead. Can I just switch it out or do I need to change a few other things around as well? 
Has anyone tried this recipe?

1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 teaspoon vanilla
1/2 cup all purpose flour
1/2 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt, optional
1/3 cup dark chocolate (2 ounces) coarsely chopped
1/3 cup milk chocolate (2 ounces) coarsely chopped
2/3 cup chopped pecans, optional

 

Preheat the oven to 350 degrees F.

In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a cooling rack to cool. 

 

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[info]deadlychameleon
2007-12-01 10:45 pm UTC (link)
Um. I could guess, but what does this recipe make, and by what process?

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[info]evildamsel
2007-12-02 03:28 am UTC (link)
I think that's Ellie K-something's triple choc cookies.

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[info]kissthesilence
2007-12-02 05:55 am UTC (link)
yes, they are. sorry I didn't write that in there.

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[info]subarashiine
2007-12-01 11:08 pm UTC (link)
Post the entire recipe please, how can we help if we don't know what the recipe is for or what the process is.

Also, this is a question more suited for [info]cooking

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[info]basiecrazy
2007-12-01 11:11 pm UTC (link)
pastry flour is lower gluten than all purpose. supposedly you can use AP flour if you add a little corn starch, but i'm not sure how well that works.

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[info]_becquerel_
2007-12-01 11:54 pm UTC (link)
What's the recipe for? It's hard to tell whether the type of flour's important or not just looking at the ingredients list.

I would say that if all that fat (butter and chocolate) is worked well into the flour before the flour mixes with any liquids, the flour granules will be coated with fat and won't form gluten. In this case it doesn't matter what flour you use. If that's not true, then it may or may not matter, depending on the recipe.

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