My JennAir oven burned the cookies in the lower part of the oven after just five minutes. If you accidentally get them too hard, when storing put in a piece of white bread over night.your bread will be hard as a rock the next day but cookies softer! ThankĮverything looked promising and was going fine, but following this advice ruined most of my batch: "Put oven racks in upper and lower thirds of oven and preheat oven to 375☏. You can slide your whole piece of parchment to cooling rack if you choose. Baked on parchment lined cookie sheets at 350 for 12-15 minutes and let sit on cookie sheet for about another 3 minutes. Because all I had on hand was Hershey’s special dark, I added 1 T more sugar, and 1 T more butter. This week, I did again and replaced 1/3 c of flour with 1/3 c of 100% natural cocoa powder (do not used Dutch process). I made these last week, came out perfect. Like another review if you want it to be chewier make it a thicker slice! Really yummy and everyone loved it. I tried it out and it was really tasty and nice. not knowing what to do with this point and having zero help I dumped it out! Note I have also found so superb butter from Australia and New Zealand.įinished dough was consistency of pancake batter. Using the good stuff, especially when making holiday goodies, is worth the cost of the higher end butter. Also Belgian, French, or Italian are more than acceptable, if not better.
Highly Recommend going for GOOD butter, Kerrygold in a pinch, or other Irish or UK butter. *Available at specialty foods shops and New York Cake & Baking Distributor (80). Make more cookies with remaining dough on cooled baking sheets. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Step 6īake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. If garnishing with coarse sugar, sprinkle slices with it. Step 5Ĭut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). Put oven racks in upper and lower thirds of oven and preheat oven to 375☏. (To roll cookies into balls, see cooks' note, below.) Step 4 Chill dough on a baking sheet until firm, at least 4 hours. Step 3įorm dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Reduce speed to low, then add flour mixture and mix until just combined. Step 2īeat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Whisk together flour, baking powder, and salt in a small bowl.
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