Seasoned Advice Asked on November 27, 2020
I would do it,
BUT
Slowly, 20, 20 seconds at a time, take it out, try to roll it and see how it goes.
If you go all out and nuke the dough, then you will cook it.
Answered by Max on November 27, 2020
I'm going with a tentative "yes, but" here.
First let's have a look at what happens in your dough and why most recipes recommend refrigerating the dough before baking.
A "basic" cookie dough consists of fat, flour and sugar (plus a few extras, obviously) that form a delicious, crumbly substance after baking. The secret to the way the cookie crumbles (pun intended) lies in the way the fat separates the flour and any kind of liquid involved to inhibit gluten formation - which would translate to a tough and rubbery cookie. But the fat must remain in small, yet coherent pieces (even if we don't see them in the cookie dough), which will melt during baking and create tiny "shards" or the delicious buttery crumbs of our cookie. A very extreme example of the mechanism is puff pastry: layers of dough separated by thin layers of fat.
A dough with lots of fat will be soft at room temperature (perhaps even too soft to work with) and firm when cold. So when a dough is too firm, letting it warm up a bit is the obvious and correct choice.
But if you use your microwave, you could easily warm it up too much - making the dough hard to handle and you might have to cool it again. There is another issue if you warm your dough just a bit more: Did you ever heat butter in the microwave? It melts quickly and it does so unevenly. Some parts are still soft, others runny. This can easily happen to the fat in your dough as well. But if you get liquid fat, it can't fulfil the "form pockets and later crumbs" requirement stated above, affecting the cookie texture negatively.
So my conclusion:
Answered by Stephie on November 27, 2020
If I were in your situation I would either place it in the microwave for periods of 10 or 20 seconds, or you could try putting it in a bowl and then placing that bowl in a bigger bowl of hot water.
Answered by Brittany Newsom on November 27, 2020
I always do the metal bowl in a bowl of hot water, it can melt the chocolate chips a bit if your not careful so maybe keep a bit extra on hand.
Answered by Mari on November 27, 2020
Saturday 10 Oct 2020. 10 second intervals worked like a charm to bring the cookie dough to a workable texture. In all, I nuked the dough in three 10 second sets adding up to 30 seconds total for about 3 cups of homemade chocolate chip/walnuts cookie dough. The cookie dough was flawless
Answered by Gourmand on November 27, 2020
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