PA Baker
Master Chef
I want to make half a batch of a cookie recipe. The whole recipe calls for one large egg. How do I halve that? I've read that it's OK to still use one whole egg, but I worry that's too much moisture. Any ideas?
Alix said:I say make the whole recipe worth of dough and freeze the stuff you don't want to cook right away. That way you won't have to worry about halving anything and you will have another pile of dough for your next craving or emergency.
Alix said:LOL! My DH is always complaining I am trying to make him fat when I bake. I keep telling him it isn't my hands that are stuffing his face!