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Baking is both a science and an art. It is certainly important to follow the recipe as it is written. The measurements must be precise and accurate to bake the perfect recipe.
Fresh Yeast - It is also known as compressed yeast and is sold in moist cakes or blocks and is the type of yeast commercial bakeries tends to use. Active Dry Yeast - It is the result of dehydrated fresh or compressed yeast. It is dry, granular and usually sold in small jars or vacuumed sealed packets. Instant Yeast - Instant yeast can be instantly added to the rest of the dough ingredients and does not need to be hydrated beforehand.
Chilling the cookie dough in the fridge allows the fats in it to cool. As a result, the cookies will expand slowly, holding their texture. If you do not chill it, the cookies will expand like discs on the baking trays.
You need to sift all the dry ingredients of the recipe in the bowl and add in all the dry nuts after sieving the dry ingredients.
Chilling the dough before baking prevents your crust from shrinking too much in the oven.