this post was submitted on 16 Jan 2024
287 points (94.4% liked)
Mildly Interesting
17392 readers
19 users here now
This is for strictly mildly interesting material. If it's too interesting, it doesn't belong. If it's not interesting, it doesn't belong.
This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh.. what do we know?
Just post some stuff and don't spam.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
How do I make it so that when they come straight from the freezer, they don’t shatter but can be gnawed on?
I freeze all my cookie dough and just grab a few balls to cook at a time. Doesn't matter if it's choc chips, sugar, whatever and it always bakes great.
More brown sugar to white sugar ratio i think, molasses helps with the chewyness of the cookie. I use 165g of brown sugar with 150g of white sugar and it still comes out chewy after the dough being frozen.
Thanks! I’ll give that a try
I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.
Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
Yep! I only have jaggery and i don't know how to measure those or molasses so i keep brown sugar for that case and jaggery for malaysian dessert
I like to keep a jar of molasses since it's so handy. Oatmeal cookies, pumpkin or banana bread, ginger snaps, etc
Whenever I kept brown sugar, it would always go hard on me.