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Cloaca
1906
Dec 16, 2017
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I think the cooking time is the critical thing, preferring crisp on the outside, borderline raw in the middle. To get this you have to pull them out early and let them finish as they cool. I recommend an in-oven thermometer to get the exact temperature you want, and then sacrificing a batch or two to test the timing. Let the temperature rise back up, according to the in-oven thermometer, before quickly opening again and putting in each batch. Once you get the exact temperature and timing down for the batch of cookie dough, all batches will be identical.
Dec 16, 2017
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