The cookie dough has a slightly metallic taste to it. (I love eating raw cookie dough! lol) any thoughts as to why? I used 1:1 AP Bob’s Red Mill Gluten free flour and the baking soda was brand new- opened it this week. Thanks for your advice in advance!
Amanda, that’s unusual! I’m actually kind of stumped. Are you perhaps using an aluminum bowl? Sometimes stainless steel bowls are actually aluminum. Or did foil come in contact with the dough or any ingredients?
Lol! Yes I found this odd too. I used what I thought was a stainless steel bowl to mix dry ingredients (not sure how to test if it aluminum vs stainless steel? I received as a gift years ago and no labeling on it). I then poured dry ingredients into the wet ingredients which were located in a larger glass bowl.
No foil came into contact.
Any suggestions on how to determine if the mixing bowls are actually stainless steel vs aluminum? Thank you again for your help in figuring this out!
Would this cookie dough benefit in any positive way from a night or two in the refrigerator prior to baking? I see this suggestion more and more in cookie and brownie recipes (perhaps even in muffin recipes?). It will require great self control but if you think it will be worth the wait I will do it!
I will give the dough a 24hrs rest and then 48hrs and will report back if there is a difference worth mentioning (positive or negative). Thank you for your response! Your Substack is pure joy!
Esther, I haven’t tried it, but it’s possible. I’m very impatient when it comes to cookies and prefer a dough that doesn’t require refrigeration, if I can help it!
I made these and they are delicious and gooey! Each sheet pan came out slightly different from the last because, over time, I realized that I needed to flatten them out more than I first thought and I also I needed to give them bigger whacks than I first thought! Don’t be afraid of the whack! Thank you for these!
I think the recipe is missing the part where you add the flour to the wet ingredients. Is it added before or at the same time as the brown sugar? Also, can you provide approximate times & speeds for mixing ingredients together? Thanks!
just made these… YUUUUUUUMMMMMMM
You’re reminding me that I need to make these again!
The cookie dough has a slightly metallic taste to it. (I love eating raw cookie dough! lol) any thoughts as to why? I used 1:1 AP Bob’s Red Mill Gluten free flour and the baking soda was brand new- opened it this week. Thanks for your advice in advance!
Amanda, that’s unusual! I’m actually kind of stumped. Are you perhaps using an aluminum bowl? Sometimes stainless steel bowls are actually aluminum. Or did foil come in contact with the dough or any ingredients?
Lol! Yes I found this odd too. I used what I thought was a stainless steel bowl to mix dry ingredients (not sure how to test if it aluminum vs stainless steel? I received as a gift years ago and no labeling on it). I then poured dry ingredients into the wet ingredients which were located in a larger glass bowl.
No foil came into contact.
Any suggestions on how to determine if the mixing bowls are actually stainless steel vs aluminum? Thank you again for your help in figuring this out!
I just checked the salt and realized I used iodized salt instead kosher salt. Could that be the reason?
Would this cookie dough benefit in any positive way from a night or two in the refrigerator prior to baking? I see this suggestion more and more in cookie and brownie recipes (perhaps even in muffin recipes?). It will require great self control but if you think it will be worth the wait I will do it!
I will give the dough a 24hrs rest and then 48hrs and will report back if there is a difference worth mentioning (positive or negative). Thank you for your response! Your Substack is pure joy!
Any findings???
Love the experiments!
Esther, I haven’t tried it, but it’s possible. I’m very impatient when it comes to cookies and prefer a dough that doesn’t require refrigeration, if I can help it!
What does the whacking do?!
Mairi, the whacking deflates the cookie so you get pronounced hills and valleys
Oh thank you for that and sorry for my delayed thanks!
I made these and they are delicious and gooey! Each sheet pan came out slightly different from the last because, over time, I realized that I needed to flatten them out more than I first thought and I also I needed to give them bigger whacks than I first thought! Don’t be afraid of the whack! Thank you for these!
I think the recipe is missing the part where you add the flour to the wet ingredients. Is it added before or at the same time as the brown sugar? Also, can you provide approximate times & speeds for mixing ingredients together? Thanks!
Just updated - thank you for catching that!