The Right Way To Scoop Cookie Dough

By Bigger Bolder Baking · 40 min

Ingredients

Instructions

1. Preheat the oven to 325°F (165°C), fan setting. Line 2 baking trays with parchment paper and set aside.
2. In a large bowl, whisk together the flour, oats, baking powder, baking soda and salt.
3. In a large bowl, beat the softened butter, brown sugar and golden syrup by hand until pale and fluffy, about 4 minutes.
4. Add the dry ingredients and mix until just combined. Optionally, cover and chill for 30 minutes to firm the dough before scooping.
5. Scoop 1 tablespoon of dough, roll it into a ball, and place it on a prepared tray about 3 inches (7.5 cm) apart. Flatten each ball to about 2 inches (5 cm) across.
6. Bake for 10 to 12 minutes, until evenly golden brown. Cool on the trays for 5 minutes, then move to a wire rack to cool completely.
7. Melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until fully melted.
8. Put a teaspoon of melted chocolate on each cookie and spread it evenly with the back of a spoon.
9. When the chocolate has slightly set, drag the spoon across it in a figure-eight pattern, working down the cookie.
10. Refrigerate for 10 minutes, or until the chocolate is fully set.
11. Store leftovers in an airtight container at room temperature for up to 3 days.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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