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Richard in Cincy

I've been doing that for a couple years now and it works

Veteran Member
5083 posts
Joined: Dec 12, 2005


Posted to Thread #14226 at 2:20 pm on Mar 24, 2009

beautifully. I originally did it because I was on a freaking dessert death march, making 10 cakes and tortes, a large assortment of cookies, and some other desserts for a party for 80 people, and I needed to do things in advance. So I decided to make all of the cookie doughs weeks in advance and freeze so that I could do slice and bake production. They work just like the article and Shirley says, that deep, dark, rich, even baked, buttery, and caramelly flavor. One thing I do though, is I use mini chips or grate the chocolate to make slicing easier. The regulation-sized chips make slicing difficult.

PS: Also nice to see people finally doubling the vanilla from the traditional recipe. I've been doing this for 40 years, except I use 1 tablespoon.

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