THE CLAIM
C is for Cookie, but is it good enough for me? Foodgawker recently featured these lovelies from Sally's Baking Addiction. Click the link in the photo caption for photo and recipe source.
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| Click here for photo and recipe source. |
THE TEST
We made these for a group gathering, and they were among the first desserts to disappear! These cookies are pretty good, but there's some important things you need to know when making them.
This recipe asks that you refrigerate the dough for a short while before shaping and baking. One of the recipe notes suggests that the dough can be made a day ahead of time and refrigerated. Oddly, when you only refrigerate it overnight, the instructions indicate you should then let it warm to room temperature before using. It doesn't say this when refrigerating for a few hours. We really didn't understand why there's a difference, especially since the notes also say you can put frozen dough balls in the oven without thawing or drastically increasing the baking time. So we didn't let the dough return to room temperature before shaping. The dough was a little stiff, but still malleable. If making the dough ahead of time, you don't need to wait until it's room temperature, but maybe 30-60 minutes would make it easier to work with.
We found that 10-11 minutes was not nearly enough baking time. (We don't think this is attributed to the overnight refrigeration because the notes indicate frozen dough only needs one additional minute of baking.) Upon opening the oven, the dough balls were not nearly flattened and still very doughy. We had to increase baking time to 15 minutes, plus the 5 recommended minutes of cooling on the cookie sheet.
Cookies are more rounded than flat. But they taste pretty good. Nothing to swoon over, but a good cookie is a good cookie.
CONCLUSION
A decent cookie, but expect to increase the baking time.
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| Photo courtesy of Guinea Pig Karen |
