NEW! Google Custom Search

Loading

wrong result from chilled cookie dough

legalbeagle's picture

Since I have a very painful back situation but I love to bake, I find it much easier for me to make the cookie dough, refrigerate it and then bake the dough the next day.  Most of the time, it seems, the cookies come out flat and too crispy instead of crispy around the edges and soft and chewy in the middle.  One of my favorite fine cooking recipes is the one for chocolate chunk cookies.  They are scrumptious. Can you assist me in improving my result?  I am a devoted fan of the magazine.

ADodge's picture

(post #67364, reply #1 of 1)

Hi legalbeagle.. So sorry to hear about your back.
If you're breaking up your baking into stages (which I'm a BIG fan of!!), I'd suggest you shape your dough into balls as directed in the recipe and then refrigerate (or freeze) until you are ready to bake. When you're ready to go, take out as many dough balls as you'll need and set them on the counter and allow them to come to room temp while the oven preheats (about 15 to 20 minutes depending on your oven) and then bake as directed using the doneness test as your guide.

Is this helpful? If you'd like to let me know which FC choco chipper your fond of, I'll look it up and see if I spy anything unusual in the recipe that might cause problems using this method.