FOOD THREAD VOL. GRUB LIFE

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:

0-1.jpg
What’s the benefit of “resting the dough?”
 
What’s the benefit of “resting the dough?”
The sense of validation that you rested the dough because all of the instructional material you found stated that you should let the dough rest for 36-48 hours for best results.

They didn't specify how it made them better, but lord knows I believe them.
 
All you do is pull it from 2 ends lol
That's it.

Do you guys think I unfold each individual fold or something.
 
no.

You just pull it apart and it opens up.

I dip multiple fries so that works well.
 
Last edited:
Back
Top Bottom