The cookie recipe asks for:
1½ cups plus 1 tablespoon all-purpose flour 1¼ teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon freshly grated nutmeg 1 tablespoon unsweetened Dutch-process cocoa powder ¼ pound (1 stick) unsalted butter, room temperature 1 tablespoon freshly grated peeled ginger ½ cup packed dark brown sugar ½ cup unsulfured molasses 1 teaspoon baking soda 1½ teaspoons boiling water 7 ounces best-quality semisweet chocolate, cut into ¼-inch chunks ¼ cup granulated sugar
then, it asks us to combine all these ingredients and
; turn onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.
How do you define "firm" here? Something which is not melting, or something which we'll have to crack with our hands?
There is a great difference between 2 hours and overnight. So, what temperature should be set of the fridge that'll result in fast firmness in less time? Will that be counter productive? Can I use the freezer?