Which is why I would recommend if you are baking then let the dough thaw a little bit, it shouldn’t be rock hard. Note: When you bake the frozen dough, the baking time will change. Then take the frozen dough and add it to a zip lock bag, try to squeeze as much air out of the bag as possible and freeze for upto 1-2 months depending on your freezer’s temperature. Place it on a tray and put the tray in your freezer for about one hour till the dough freezes. Once you use the ice cream scoop to portion out the dough. I don’t want to bake all the cookies at the same time! TIP- Bake one cookie first and see how long it is taking and how you want to adjust the time according to the texture and then bake all the others. PLEASE NOTE THE SIZE OF YOUR COOKIE DOUGH BALLS, if yours is smaller the baking time will be less and if your cookie scoop is larger and you make larger cookies then the baking time will increase. At 12 minutes the cookie is JUSSTT set and is gooey and the longer I bake it gets crispier. This is why my cookies take roughly 12-17 minutes of baking time. 55-70 gram of cookie dough in each scoop. I use an icecream scoop that takes roughly. I am working on a version with unrefined sugar as well. There is no problem in using all these but the final cookie will look different and might taste different as well. When the cookies are freshly out of the oven, bang the cookie tray on your counter (not too strongly and not too lightly) this way, the cookies will get those beautiful cracks Can I use unrefined sugar? Like palm sugar or coconut sugar? Or even jaggery powder? This way when it bakes, the chocolate on top will become those melted choose poolsĢ. Once you scoop out the cookie dough, place some more chocolate chunks or chips on the dough. So, cookies on demand! Plus, the dough comes together in a matter of minutes, so really, there’s no reason not to make these.1. They can easily be stored at room temperature in an airtight tin and they’ll last quite a few days. The cookies are buttery, packed with chips and just the perfect amount of sweet. The cookies are now PERFECT! The crispy edges contrast beautifully with the soft and chewy centers and I swear I can’t even tell the difference between these and my favourite with-egg cookies. So, I reduced the milk, used a smaller amount of light brown sugar and didn’t even need to chill the dough. As a result, though the cookies tasted great, they lacked structure and went soft too soon after baking. I also used dark brown sugar which adds extra moisture from the larger amount of molasses it contains. Win win! The first time I tried swapping the egg here for milk, I used more milk than needed which added too much moisture. The other reason I love it, is it’s a one-bowl recipe and doesn’t require a hand mixer. It produces softer, chewier cookies because it uses melted butter. This Sally’s Baking Addiction recipe contains eggs and is one I’ve tried and loved before. But it turns out, whole milk as a substitute is a hunch I should have tried out a long time ago. An egg provides moisture, richness and flavour and I rely on eggs heavily for cookies. I’ve either been eating the wrong kind of eggless cookies all this while, or there just happen to be too many of the extra crunchy, kinda dry cookies out there without eggs. This one happens to be made without eggs, because really, everyone should be able to eat chocolate chip cookies! Soft, chewy, crispy-edged with no compromise on the number of chips per bite. Does the world really need another chocolate chip cookie? Yes, always, always, yes.
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