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elisia wrote:
Yea, u could also chill the dough balls and put it in while the oven is preheating but I personally dont like that method cause they can get tough
Chilled dough will be bigger and fluffier because the butter has less time to melt thereby adhering better to the starches and sugars
Thank you for putting my pastry school knowledge to use
This is good, I only have cooking school knowledge so every time I bake esp cookies it never turns out how I want (tastes fine but in terms of looks)Maxwell wrote:
How I can cook smthin if the oven is room temp... how in the world does that work...
I realize now u obv mean the COOKIE DOUGH shud b roomtemp when goin in oven......
Pfft 😂elisia wrote:
HIGHER BUTTER/SUGAR RATIO
cooked at room temp usually, so they melt real flat
My dumb ass has been sat here ponderingHIGHER BUTTER/SUGAR RATIO
cooked at room temp usually, so they melt real flat
How I can cook smthin if the oven is room temp... how in the world does that work...
I realize now u obv mean the COOKIE DOUGH shud b roomtemp when goin in oven......
Yea, u could also chill the dough balls and put it in while the oven is preheating but I personally dont like that method cause they can get tough
Chilled dough will be bigger and fluffier because the butter has less time to melt thereby adhering better to the starches and sugars
Thank you for putting my pastry school knowledge to use
Ill try to cook the rest of the dough at room temp tomorrow n see if it changes anything, the ones that had been in the fridge overnight turned out like this, the texture is good but I like the flat wrinkly cookie aesthetic
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