Speaking of cookies (and all those cookie recipes!), there is a lot of science that goes into making cookies. A lot could go wrong, but here are some things that make cookies…
have a sticky dough:
- not enough flour
- too warm (chill in fridge/freezer briefly)
have a crumbly or dry texture:
- Not enough fat
- Not enough liquid
- Too much flour
- Too cold (before baked)
- Baked too long (after baked)
spread too much:
- greased/overgreased cookie sheet
- too much fat/butter/liquid in proportion to dry ingredients in the dough
- cookie sheet hot when you put the dough on
- cookie dough too warm
have a dark, crispy bottom:
- oven too hot
- pan too close to heat
trouble removing from pan:
- not enough grease/parchment paper
- cookies cooled too long and have “bonded” with the cookie sheet
- (if they break) cookies not cool enough to move
Some other tips:
- Remember, butter makes cookies thinner and crispier while shortening makes them puffier.
- The secret to a good cookie texture is thoroughly creaming the fat with the sugar, causing little pockets when baked, so don’t skip this step!
- Leavening agents in cookies: baking powder, baking soda, and even eggs or milk (milder)
- Milk and buttermilk help moisten a dry cookie crumb (or cookie after they are baked, in fact!) Oil can also do this, although it’s probably not so good to dip your cookie in. 🙂
And last, a review of the cookies you might want to go bake after reading this post:
