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My first ever bake sale order was for 6 dozen cookies and I showed up with 71 misshapen blobs
So back in March my neighbor asked if I'd bake for her church fundraiser in Chesapeake, and I said sure, how hard could 6 dozen chocolate chip cookies be. I tested one batch on a Tuesday and they spread into one giant sheet pan cookie, so I panicked and added extra flour to the next test, which made them taste like chalk. The actual order was due that Saturday at 8am and I was up till 2am Friday rotating trays because my oven runs hot on the right side. I ended up with 71 cookies because I kept over-scooping to make them look fuller, and about 20 of them had burnt bottoms that I tried to hide with a butter knife. She paid me 40 bucks and said they were "rustic" and I still dont know if that was a compliment. Do you all chill your dough overnight for real or is that just something people say online?
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