![]() Make sure to read the tips above before making the cookies. I’ve had a couple of comments from bakers saying their cookies came out dry and did not spread. If I were baking big fat cookies, I wouldn’t thaw them at all, but I want these to be thin. When I get a hankering for a chocolate chip cookie, I simply remove how many I want, allow them to thaw for about 15 minutes and bake them. I place the cookie sheet in the freezer for about 2 hours, until the balls are frozen enough to not stick together. I scoop balls of dough onto a lined baking sheet. Place in a freezer safe airtight container with waxed paper between each layer. Once they’re set, place them in an airtight container with waxed paper between the layers.
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