We make a large amount of chocolate chip cookies, and the recipe is your basic one. Sometimes, they turn out like death valley; all cracked and pale on top. Other times they are perfect in color and texture. I make them and freeze them already scooped , then they are pulled and put on trays in the walk-in for the morning baker. So something happens in between that time, and randomly too. ANY ideas???
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.