Cookies tend to be the biggest purveyors of “oh no I can’t bake” mostly I feel since theirs little added steps that don’t get really played attention to… mostly from a lack of explanation. There’s sugars, moisture, gluten, and all sorts of interactions inbetween as well as structural components like eggs and leavening. Resting for long periods allows flute. To build in separate but semi connect areas and the fast and sugars interrupt them creating tenderness but also that gluten is chew. This is a cookie that is soft but not over baked and thought it’s golden it is not crispy.
Other factors include your ovens. I recommend doing a recipe and taking notes base on how your oven interacts as a smaller faster airflow oven allows for faster cooking which helps set edges while a giant behemoth slow oven is better off as a broiler or slow cookie because inbetween isn’t as efficient ❤️
#cookies #baking #treat #aesthetic #dot #snickerdoodle #sugar
