An Oddball Technique for Thin, Crispy, Chewy Cookies

A little over a month ago, I wrote an article about pressed chocolate cake. And by pressed, I mean just that: stacking some plates on top of a just-baked cake, and waiting for them to weigh down the layer into its densest, fudgiest, happiest mood. I first read about this method in River Cafe London. But the most surprising part of the article was a comment from a reader:

“I like to do this with cookies that puff up too much,” Cyanpineapple wrote. “Squishing them while they’re warm with a mug takes some of that air out so they get more chewy rather than dry.”


Source link