I just made the world peace chocolate cookie recipe. I like the texture of those log-rolled cookies that you freeze or refrigerate before slicing and baking, but they always break apart when I'm slicing them (not just this recipe, although this one does warn you that they crumble). Also, they don't rise much, and so they keep the shape they had from the log, which is not usually very pretty when they are hand-rolled and not from an extruder. Any advice on keeping them from crumbling and keeping them looking nice? Using the crumbs to press into a cookie results in a very different texture, almost like gooey raw cookie dough instead of sandy. Is freezing and slicing better than refrigerating and slicing?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)