Why You are supposed to let your cookie dough chill in the fridge and the proof that you should be doing it.
I found the link above through a blog I follow which I love called One Good Thing. Keep in mind this is not just for cookies made from scratch, you can use it for instant as well as those ‘drop’ type.
I love Chocolate Chip Cookies and Sugar cookies. I hate when a sugar cookie is called such and its only called so because the top is covered in it. That’s not a sugar cookie.
I think this might be one of the reasons I can’t stand store bought cookies. They have no flavor and don’t even look appetizing to me.
I think when i make any cookies next Ii’ll do this myself. Though we have a small fridge so likely I’ll only chill them for the 30 minutes to an hour. I wonder how they would do if I baked them in the air fryer as well. (That’s a post idea for another time)
You can also use this image I came across as a reference.
I think the All Brown Sugar and the Refrigerated over night are the most appetizing looking.
Every year for the last maybe 10 years I’ve Kitty and House sat for my
Aunt. She usually leaves me few goodies like a Starbucks gift card and a few other things (like a Shower gel & Lotion set from Bath & Body Works, chocolates and anything else in the past that I don’t recall. This year I came in to find my gift of a small pitcher (like she has) as well as a gift bag with this Cast Iron Skillet Brownie set and of course a Gift Card for Starbucks along with a Hot Cocoa mix and 2 on the go instant Coffee packets…or at least I think they are. (though I’m not a coffee drinker. few and far between)
If for some reason you want a sweet snack and its hot out. This is something good to keep on hand. My aunt always seems to be away that part of the month (or summer) that is really bad, either super humid , super hot or both.
I made this July 16th sadly I already had my mind set on it for desert, and sadly My aunt only had corn oil (the box called for Vegetable) but hey Corn to me is a vegetable so I gave it a shot. Also instead of using the little bit of water I used milk in its place. (it just makes stuff more moist as well as creamier tasting)
Now the skillet I don’t think it more than a 1/4 inch deep (1/2 inch might be generous to say) That is not enough depth for a proper brownie. Now although It came out good, I wonder how it would have been with the proper ingredients.