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1. Cover the bowl with plastic wrap or transfer the batter to an airtight container and place it in the refrigerator for about 15 minutes.
2. Chilling the batter allows it to thicken slightly, resembling a rich brownie batter. This step is critical because it helps the cookies maintain their shape during baking and contributes to the formation of that shiny, crinkly top that is so characteristic of this recipe.
Step 8: Portion and Bake the Cookies
1. Remove the batter from the refrigerator. Using a medium cookie scoop or a tablespoon, evenly portion the batter onto your prepared baking trays. Ensure that each portion is spaced sufficiently apart so that they have room to spread and bake evenly.
2. For best results, scoop all the dough at once onto the trays; this practice helps ensure that each cookie develops a uniform, glossy top.
3. Place one tray in the oven and bake for 10-12 minutes. The cookies are done when their tops are shiny and have developed a slight crack along the surface, and the edges have a gentle dome. If you are baking more than one tray, bake them one at a time to maintain the optimal oven temperature for even cooking.
Step 9: Cooling and Final Touches
1. Once baked, remove the tray from the oven and allow the cookies to cool on the tray for 15-20 minutes. This cooling period is important because the cookies will be very soft and delicate immediately out of the oven. As they cool, they will firm up to the ideal fudgy texture that is both chewy and tender.
2. After cooling, transfer the cookies carefully to a wire rack to cool completely. Enjoy them as they are, or consider dusting a light sprinkling of powdered sugar over the top for an extra touch of sweetness and elegance.
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