Two baking questions
July 4, 2011 11:37 AM Subscribe
1) All of my chocolate cookie recipes yield cookies that are gooey and soft and wonderful just out of the oven, but not as wonderful once they (inevitably) cool and become crusty and hard. What's the key to keeping cookies soft and moist? 2) A recipe calls for self-raising flour but all I have is all-purpose flour. Is there a way to turn the latter into the former, or do I need to make a run to the store?