The splitting that you see is the bad dough, so ignore that. See the seepage on the 10 o'clock position of the lower cookie? That wasn't a good sign. It resulted in some clumped corn meal on the bottom, no flavor enhancement and no textural improvement. Result: Don't waste your time. I did eat them anyway.
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2 comments:
What do you mean by "a bad batch of dough"? What was bad about it?
It was bad because it made me eat the whole damn batch! Ha!
No, actually it was bad because I always do a browned butter CCC, and on this double batch, I over-browned which caused it to not bake in a way that I was comfortable selling...so in actuality, my staff and I have eaten every last one of them.
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