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.
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.