I love making chocolate chip cookies, and have refined my technique so a batch of dough fills my two baking sheets perfectly without them smooshing together. The two tricks are using a little more flour and baking soda than the recipe says, so they’re a little fluffier and don’t spread out so much, and consistent ball size.
Can also put the tray with cookies on it in the freezer, that can help keep them from spreading as much! Then throw it in the oven from frozen like. Or…firmed up like.
I love making chocolate chip cookies, and have refined my technique so a batch of dough fills my two baking sheets perfectly without them smooshing together. The two tricks are using a little more flour and baking soda than the recipe says, so they’re a little fluffier and don’t spread out so much, and consistent ball size.
I just fill the pan and use cookie cutters after they’re baked.
I eat the scraps.
btw anyone know what the onset signs of diabetes is?
Can also put the tray with cookies on it in the freezer, that can help keep them from spreading as much! Then throw it in the oven from frozen like. Or…firmed up like.
Interesting, but just using a little more flour and baking soda seems simpler.
I do both! I like very thick cookies though.