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Iām planning to bake NY style cookie on weekend. Can you share any tips?
Also, I have some questions hope you can answer them.
- Is it okay to freeze dough for 24 hrs?
- If I put the dough in the fridge before baking it, do I need to thaw the cookie dough? If yes, how many minutes to thaw before baking?
- Suggested time and temperature.
- Do I need to put equal amount of all purpose flour and cake flour? Or which flour should I use more to achieve NY style cookie.
- Can you suggest chocolate brands best for cookies?
- Which nuts is the best for matcha cookie?
Btw, Iām using La germania oven gas operated and Iām from šµš
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