1) If you make and freeze your dough ahead of time, do you notice any degradation in taste?
2) What's the best way to bake two trays of cookies at one time in a crappy non-convection oven to prevent some from getting burnt while others don't bake completely? Or do I just have to do one tray at a time?
3) Any tips on getting flat cookies that collapse after cooling that are still a little gooey, kinda like the Sbisa cookies use to be?
4) Do you use baking powder, soda, both? I think soda helps more with flavor and browning,right?
5) I've tried browning my butter, but I can't seem to accomplish it. If I stop stirring for a second it starts to splatter, and if I just keep stirring it never seems to brown. Any tips on how to do this?
6) If I do brown my butter, do I have to add extra moisture to the cookie to account for water from the butter getting vaporized off?
Thanks, possibly more questions to come
Should also add that I'm primarily talking about chocolate chip cookies.
2) What's the best way to bake two trays of cookies at one time in a crappy non-convection oven to prevent some from getting burnt while others don't bake completely? Or do I just have to do one tray at a time?
3) Any tips on getting flat cookies that collapse after cooling that are still a little gooey, kinda like the Sbisa cookies use to be?
4) Do you use baking powder, soda, both? I think soda helps more with flavor and browning,right?
5) I've tried browning my butter, but I can't seem to accomplish it. If I stop stirring for a second it starts to splatter, and if I just keep stirring it never seems to brown. Any tips on how to do this?
6) If I do brown my butter, do I have to add extra moisture to the cookie to account for water from the butter getting vaporized off?
Thanks, possibly more questions to come
Should also add that I'm primarily talking about chocolate chip cookies.