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- Jul 20, 2013
What’s the benefit of “resting the dough?”Never made cookies, but I decided it's time to get over my aversion to baking. This batch is dark brown and cane sugar (66/33) with all purpose and cake flour (75/25), with brown butter, toffee crumbles, and semi-sweet chocolate. Resting the dough for 48 hours. Will be ready by tomorrow night: