Step 4: Using a 6-ounce cookie scoop or ¾ cup measuring cup, scoop balls of dough onto the prepared baking sheets, leaving about 2 inches between the cookies and at least 1 inch between the ...

6. Bake 12 minutes or until centers ... Chill dough 1 hour. Us a 1-ounce cookie scoop, roll each scoop into a ball then roll in sugar. Use a melon baller or your thumb to press a dent ...

Courtesy Batch 22 Bakery. A pandemic-born bakery pop-up known for its giant 6-ounce cookies has found a permanent home. Opening Thursday, May 14, in Los Gatos, Batch 22’s new brick-and-mortar ...

Rebecca Flint Marx is the editor of Eater at Home. Her areas of expertise include home cooking and popular culture. This is the first recipe in Paola Velez’s cookbook, Bodega Bakes, and it’s ...