The cookies came out, looking beautiful, however not sure if they cooked enough. The tops of the cookies look perfect however, the bottoms look slightly undercooked? I agree with the other comments about the measurements for the flour.
I wish this recipe would state what number or diameter cookie scoop/ice cream scoop to use. I thought by this time it would be common since this is a new book. I certainly do not want to weigh out 42 one ounce portions. It is also easier to scoop cookie dough and then chill. A big mound of chilled dough is more difficult to scoop. In addition, the scoop ensures that all cookies are the same size and bake at the same rate.
How can I get a printable copy of the recipe?
The cookies came out, looking beautiful, however not sure if they cooked enough. The tops of the cookies look perfect however, the bottoms look slightly undercooked? I agree with the other comments about the measurements for the flour.
I wish this recipe would state what number or diameter cookie scoop/ice cream scoop to use. I thought by this time it would be common since this is a new book. I certainly do not want to weigh out 42 one ounce portions. It is also easier to scoop cookie dough and then chill. A big mound of chilled dough is more difficult to scoop. In addition, the scoop ensures that all cookies are the same size and bake at the same rate.
The recipe calls for 3 3/4 cups all-purpose flour (17 oz/488 g).
King Arthur Baking's website says 1 cup AP flour = 4 1/4 oz = 120 grams,
That means 3 3/4 cup flour would weigh 16 oz or 450 grams.