My Signature Cookie for my business has a combo of MMF and RBC. I didn't like how the MMF was chewy and I didn't like how the RBC was greasy, but together, they are perfect. They balance each other out. I also use popcorn salt to cut the sweetness. I am not a fan of RI on cookies. Don't like the crunch. I like the icing to be soft, but with a nice bite. I put the icing on while the cookies are hot, and I also give the icing cutouts a spritz of vanilla before they go on to help it stick. I put the iced cookies back in the oven for a minute to soften the edges.
post #31 of 49
5/19/09 at 10:20pm