![]() This dough was baked in an oven 25 degrees too cool. The outside was overdone and the inside was slightly underdone.ĩ. This dough was baked in an oven 25 degrees too hot. The outsides were done while the middle was too high and underdone.Ĩ. It is fine to make smaller cookies, just bake them for less time.ħ. It had a poor color, baked flat and had a strange consistency.Ħ. It spread too much and didn’t bake evenly.ĥ. It is interesting to note that the dough looked identical to the correct dough, but was much stiffer and drier.Ĥ. This dough contained too much flour and did not spread much at all. It is still good but a little flatter than it should be.ģ. It is pictured to compare with the rest.Ģ. Pictured are cookies with various problems using the same dough (with flour adjustments in numbers 3 &4).ġ. Remove them to a cooling rack and cool completely. Remove from oven and let cool on sheet for 2 minutes. (See problem cookie #7.)īake 6 cookies per sheet for 10 minutes. It is very important to flatten the top and bottom or it will not bake evenly. Each dough ball was 2.5 oz compared to 1.5 oz in the smaller cookies. Roll a large piece of dough into a ball, then gently flatten the top and bottom into a thick disc shape about 1.5 inches tall. The texture and consistency are just about the same as the smaller ones, but they look quite different. They exterior was cracked like in problem cookie #9 below, but they had a perfect interior. It was interesting to make the cookies bigger. Wait ten minutes, then serve your Perfect Chocolate Chip Cookie!Ĭookies are great served with creamy vanilla ice Also, they will hold together betterĪnd be less likely to fall in the middle if you wait. They continue to bake from the heat of the sheet without being ![]() It is important to wait 2 minutes before transferring them. If they take longer than 10 minutes the oven is too cool or the cookies are too big. Than 8 minutes the oven is too hot or the cookies are too small. Overdone- flat, many brown spots, may break when Not shiny on the top, hold together during transfer Puffy, show a few signs of browning, look a bit underdone but are The middle, pale in color, fall apart when transfered, I have to turn it to 385 degrees for it to actually be 375 degrees. The cookies to bake them at the incorrect temperature. When my oven beeps, it’s usually 50-100 degrees too low. Longer to preheat than when it beeps to tell you it's ready. Leave the cookies on the cookie sheet for 2 They are ready to come out of the oven when theyĪre domed and puffy, show a few signs of browning and look a bit Remove the dough from the refrigerator and bakeĨ-10 minutes. You can then bag themĪnd they won't be stuck together when you take them out.ġ5-20 minutes before baking, position the oven To freeze, place the dough balls on a plate sideīy side, cover and freeze at least an hour. Handle the dough as little as possible while still shaping them Problems occur when over-handling the dough as over-mixing it. Just right- won't stick to your hands, but just barely,įorced into a ball, crumbly dough, rough looking ball It will stick to your hands, forms a messy looking ball Will know if you have the fat/flour ratio right. You can hold the dough up to two days in the refrigerator or up to six Place on an ungreased cookie sheet 3 inches apart.Ĭover and refrigerate 30 minutes or until firm. Using your hands, roll the dough into balls 1.5 inches tall If it is very sticky add flour 2T (.5 oz) at a time. It should feel slightly sticky, but not much should stick to your finger. Problem section for a picture of a very over-mixed cookie. Do not overmix! Over-mixing will ruin theĬookies. The flour to be just incorporated, is the point when you no longer see white spots The chocolate chips before adding the flour evenly distributes them without Macadamia Nut- 3/4 c white chocolate chips, 3/4 c chopped Variations- replace chocolate chips with:Ĭhocolate- 1 T citric acid, 1 T lemon extract, 1 1/2 c white Do not overmix!ġ 1/2 c (10 oz) semi-sweet chocolate chips (Hershey's brand is best) Beat until fully incorporated.Īdd the flour mixture and mix until just incorporated. Butter is good for taste and shortening is good toĪdd both sugars and beat on high 1-2 minutes. Mixing the flour allows the final dough to have an evenĭistribution of ingredients without over-mixing it.īutter and shortening gives the dough a better rise in the oven, making Mixer, cream the butter and shortening on high until light and fluffy,ġ/2 c (4 oz) unsalted butter at room temperatureġ/2 c (4 oz) Crisco (plain or butter flavored, I prefer plain) Using the wire whisk attachment of a stand
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