Page 26 - Classic Cookies with Modern Twists
P. 26
S cooped cookies are also called “drop” cookies, a reference to
the way the dough is introduced to the baking sheet. They can
be chewy, crunchy, crispy, or cakey. If you make cookies often—
and even if you don’t—invest in a stainless steel ice-cream scoop
to shape them. Your drop cookies will be more uniform and your
hands less sticky. The scoops I use most often are a #40, the
equivalent of 1 ounce, which produces 2½-inch cookies, and a
#100 (a small scoop), the equivalent of ½ ounce, which produces
1½-inch cookies.
