I have is trouble finding the right doneness for cookies. I usually end up underbaking. Most of the time I cool them on racks. Is there a general rule on doneness? As well, what makes a rolled cookie more likely to bubble up? I do a lot of decorating and I need a smooth surface. I watch my leaveners, I chill the dough, bake in the middle of the oven, etc. Any ideas?
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Hi there, fellow home and pro baker and fan of great recipes….