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ISO: ISO Bakers of the Meryl's famous Mocha Truffle cookies :)
- Thread starter monj
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Hi Mo, they shouldn't be stored for more than a day or they'll lose their soft centers. If you want
to do them in advance, I think the best way would be to make the dough, shape the cookies, freeze them, then bake the night before serving, and store in an airtight glass canister. The most important thing is NOT to overbake - if anything, underbake them, ie, until they still feel raw to the touch in the centers, as I've noted on the recipe.
to do them in advance, I think the best way would be to make the dough, shape the cookies, freeze them, then bake the night before serving, and store in an airtight glass canister. The most important thing is NOT to overbake - if anything, underbake them, ie, until they still feel raw to the touch in the centers, as I've noted on the recipe.
I just made them Saturday and they really are DEE-licious!
I badly UNDERbaked the first batch and they were like half-set fudge... couldn't pick them up. I just popped them back in the oven for a few minutes and they were perfect. Bake just until they begin to crack on top, but still soft in the middle.
I badly UNDERbaked the first batch and they were like half-set fudge... couldn't pick them up. I just popped them back in the oven for a few minutes and they were perfect. Bake just until they begin to crack on top, but still soft in the middle.