Mildly Interesting

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Cookie experiments (i.pinimg.com)

submitted 7 months ago by [email protected] to c/[email protected]

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[–] [email protected] 4 points 7 months ago (2 children)

How do I make it so that when they come straight from the freezer, they don’t shatter but can be gnawed on?

[–] [email protected] 4 points 7 months ago

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.

[–] [email protected] 3 points 7 months ago (2 children)

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.

[–] [email protected] 1 points 7 months ago

Thanks! I’ll give that a try

[–] altima_neo 1 points 7 months ago (1 children)

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!

[–] [email protected] 1 points 7 months ago (1 children)

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

[–] altima_neo 1 points 7 months ago

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.