Smash Cookies Right After Baking To Achieve The Perfect Thinness

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Arguably the most popular type of cookie out there, the chocolate chip cookie, is the perfect candidate for the smashing method. Not only will they be a perfect consistency, but they’ll become nice and gooey thanks to the chocolate chips spreading out after being pressed. You could even give extra-large chocolate chip cookies a try — after smashing, you’ll have an even bigger cookie to indulge in.

Another great cookie to try smashing is the snickerdoodle — the cinnamony goodness of this classic cookie will taste good in any form, so if you prefer your cookies thin, you’ll definitely want to give this one a nice pressing. Meanwhile, Tasting Table’s 3-ingredient Nutella cookie recipe yields a thicker cookie, but that can easily be fixed with the spatula smashing method. Oatmeal raisin, peanut butter, molasses, and sugar cookies are also fantastic candidates for the smashing method.

On the other side of things, there are a few cookie types that you should avoid smashing: Macaroons, pizzelle cookies, snowball cookies, or any other cookie that requires a specific shape and texture.

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