Michael Wallace, culinary director at Kinder's Premium Quality Seasonings & Sauces, emphasizes the importance of resting cookie dough. He advises letting it rest for at least two hours before baking. 'Next would be to allow the cookies to cool after baking for five minutes before transferring from the baking sheet,' Wallace explains. This crucial step allows the cookie to 'set up,' improving texture and flavor.
Chef Tricia Brennan Nally recommends that bakers scoop and freeze their dough prior to baking. 'Chilled dough is always best, but it's difficult to scoop when it's cold,' she notes. This process ensures the dough remains firm, aiding in easier handling and better baking results.
Nally also highlights the value of focusing on quality. 'I'm a fan of quality over quantity... I'd rather give people one or two of the same kind of cookie – or any pastry – and have them be really good than give them 10 subpar cookies,' she says. This approach ensures that baked goods are memorable and enjoyed.
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