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???
Look below the mint-infused cookies to the roasted strawberries
A Cobbler Topped with COOKIES
18 Snacks (and 6 Podcasts) for Memorial Day
You May Have Heard About This Nationwide Hot Dog Recall
10 Grilling Myths That Must Go Away
What Went Wrong? The Hard-Boiled Eggs Edition
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.)