Cooking & Baking
In reply to the discussion: For people whose cookies turn brick hard after a day or so. [View all]Blue_true
(31,261 posts)When I took the dough out of the fridge and scooped out some I was really surprised that it had not set any. That made me think that it would be overly runny during baking, which they did.
I baked for the time reced and watched as they baked some more. The cookies looked delicate so I allowed them to cool before trying one.
The cookies are much softer than mine-which tend to be crunchy on the edges and across the shell of the cookie and softer inside. Your cookies had a very gooey mouth feel, which should be great for people that like that, but I suggest that they add 1/2 cup flour and a couple tablespoons of sugar to the dough recipe.
The flavor of the cookies was very good, rich decadent chocolate chip nut cookies. I likely will add some cinnamon and nutmeg to my adaptation of the recipe.
In all, it seems that at my elevation, adding a bit more flour and sugar is advisable. The rest of what I would do is simply a matter of how I value smell and taste when compared to you.
Thanks for the recipe, I will adapt it as a butter-free recipe, some people prefer that.
I will let some cookies sit around in a closed container to see how they age.