I was just going to ask a sort of related question when I saw yours…
Glancing thru a Cooks Illustrated while standing in a line earlier today – they had a profile of GB cookies and why some are so tasteless. The verdict was that a cookie such as this would be dry if there was less than X tablespoons amount of fat per cup of flour. Rolling thin would make crisp cookies and thick would make chewy. They claimed their recipe (of course) made the ultimate GB cookies w/ the perfect texture. It all had to do w/ ratio of fat to flour.
So now I need someone to please post the CI recipe for GB cookies! It was in the special holiday issue that has the reindeer on the cover. Pretty please so we can do a scientific test of our own?? I promise to do a review, too!
"I can read and write if that's what you mean. I'm not thick or anything just don't ask me where the commas go."
Incendiary by Chris Cleave