Tuesday, April 19, 2011

Cookie Problems & Solutions

Problem: Dough is too Soft.
Solution: Chill the dough until it is firm enough to handle or add addition tbsps of flour at a time.

Problem: Dough is very crumbly and cracks when rolled.
Solution: if dough feels too cold, let it stand at room temperature until workable. Or add a tbps or two of liquid (milk, cream or water).

Problem: Cookies spread too much.
Solution: Make sure butter is not too soft or partially melted. Chill dough briefly and keep dough refrigerated between batches of baking. Avoid placing dough on/next to hot baking sheets & stove top. As last resort, add 2-3 tbsps of flour to dough, then bake several for testing to check texture.

Problem: Uneven baked cookies.
Solution: Drop or Hand-Formed cookies, the dough should be uniform size & shape. Cutout cookies, the dough must be rolled out in even thickness.  For compensating over hot sports, rotate cookie sheets from top to bottom – front to back during baking.

Problem: Cookies are too dry, dark and/or crisp.
Solution: Use an oven thermometer to check the accuracy of your over temperature.  Dry cookies are a result of over-baking.  Dark or too thin of cookie sheets can cause cookies to darken as well.  If baking with dark sheets, reduce over temperature by 25’F.  Too much flour can also make the cookies extra-crisp.

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