![]() This shows me, this recipe is perfectly suitable to prepare in advance and chill until needed. I found that they spread a tad less, but are more even, and are a tiny bit softer with less crispiness around the edges. The results are very similar to the ones which are chilled for 1 hour. Chill + rest: the dough has been chilled for 8 hours and then rested at room temperature for 30 minutes until it was a soft and spoonable dough.My favorite and the standard method used in this recipe. The taste is well balanced, and the sweetness is perfectly regulated. Results in lightly browned, chewy cookies with soft centers and crispy edges, which stay soft for days. Chill: make the cookie dough and refrigerate for 1 hour.Bang: this has nothing to do with chilling, but I included it because I wanted to try if my recipe is also suitable for the banging method.Also, I find them a bit too sweet, and I would suggest increasing the salt to ½ teaspoon in this case. The texture is chewy with crispy edges, the browning is lighter, and they spread a tad less than those baked right away. Let rest: after making the dough, let it rest at room temperature until the liquid is absorbed and the dough isn't sticky to the touch anymore.I would increase the salt to ½ teaspoon if you don't chill the dough. ![]() If you prefer thin and crispy cookies, feel free to skip the dough chilling. Resulted in thinner, crispier cookies with darker edges. Since the cookie dough is sticky, you can only scoop the dough onto the baking sheet.
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