They do bake straight from the fridge or freezer, but the texture will be a little different due to the chill/freeze of the dough (the cookies stay a little taller and be a little less chewy). The scooped dough balls will keep for 1 month in the freezer or 3 days in the fridge. However, if the timing just doesn't work out, you can make these cookies ahead of time. My personal favorite version of these cookies is mixed and baked fresh, as I find that chewy center and crips edge combo is optimized with a fresh bake. Don't overbake! We want these cookies to have just a hint of color on the edge so they keep a little doughy-ness that ultimately translates to chewiness in the final cooled cookies.Ĭan you make these cookies ahead of time? What about freezing them?.Knock it when it's hot: hitting the cookies on the counter fresh out of the oven helps collapse their puffy domes and settle the molten batter to give you that nice chewy texture in the centers.If you scoop all the dough, then go back to coat it, the surface can dry out a little bit which makes the sugar less likely to stick. I highly recommend rolling your dough balls immediately after you scoop one. Roll in sugar immediately:because this is a stiff dough to give our cookies their nice texture, you may find it's not super sticky.Whipping this batter well at the early stages traps air bubbles in your dough that heat up and expand in the oven to help the baking soda, and give you that crackly top.
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