Questions about preparing, baking and troubleshooting any cookies (also known as biscuits). Cookies are flat baked sweets which are usually small enough to be hand-held.

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0
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1answer
40 views

Runny Cookie Dough

Roasted Peanut Cookies It is raining outside and the water drops are pelting my window.Warmed some milk and gathered some pots to bake some cookies Flour (1 1/2 cups) White & Brown Sugar ...
14
votes
5answers
30k views

Why don't my cookies flatten?

I have baked Betty Crocker's Giant Honey and Oat Cookies three or four times now, and every time, my cookies do not spread out, I just get thick cookies. Is there something I am doing wrong? As far as ...
7
votes
2answers
173 views

How can I make my Oreos crispy again?

Someone1 didn't re-close the Oreo bag properly, and now the remaining cookies are kinda... not-quite-crispy. They're not soft, but they have this chewy side to their crunch. If these were ordinary ...
3
votes
4answers
2k views

Effects of reducing sugar in cookies

If I want to reduce the amount of sugar (to reduce sweetness) in a cookie recipe, how would that affect the end result (mainly with respect to texture) and what can be done to negate it?
7
votes
5answers
8k views

How do I get my chocolate chip cookies to turn out thick and soft?

How can I get my chocolate chip cookies to come out thick and soft? I always use real butter; is this a problem?
3
votes
3answers
94 views

Chocolate chip cookies with whole wheat flour

I don't have all-purpose flour at hand right now, so I'm thinking of making chocolate chip cookies with whole wheat flour. What difference will this make in terms of texture/taste/cooking time? Also, ...
9
votes
7answers
1k views

Is there a way to keep chilled cookie dough from flattening while cutting it?

Whether using a serrated or straight knife, this seems to be a problem. I end up reshaping them by hand on the cookie sheet so they are round instead of oval. Is there a way to slice the dough to ...
19
votes
1answer
8k views

Can you re-use parchment paper when baking batches of cookies?

I just finished making cookies. The dough was enough to make multiple batches. I only have one baking sheet. Every time a batch was ready, I used new parchment paper on the baking sheet. Is this ...
7
votes
3answers
5k views

What is the purpose of baking soda in chocolate-chip cookies?

I thought baked goods which include baking soda should be put into oven immediately, otherwise they won't rise. But some cookie recipes call for cooling the dough in the fridge or even freezing it, ...
0
votes
6answers
5k views

Removing that eggy smell from cakes

I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thing I am just not able to get down right. ...
2
votes
2answers
96 views

My parchment paper soaked in oil after finish baking cookies

Is this normal? I noticed that sometimes it can get really wet and I can even see the yellow liquid on my paper. However, sometimes it isn't wet at all and I can re-use my paper 2-3 times. What could ...
5
votes
7answers
5k views

Can you make pie crust from cookie dough?

I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking ...
4
votes
2answers
115 views

What makes the difference between domed and flat cookies?

I'm baking cookies using recipe from Ruhlman's Ratio, which goes something like this: 100g butter 90g sugar 160g flour 1 tsp baking soda (I use baking powder) 150g chocolate chips I scoop the ...
0
votes
2answers
2k views

My cookies are turning out like cakes

This is the basic recipe I used (taken from http://www.yuppiechef.com/spatula/the-science-behind-chocolate-chip-cookies/): 8 oz (about 225g) unsalted butter 10 oz (about 1.5 cups) sugar 12 oz ...
4
votes
3answers
2k views

What's the origin of the name of the “Chinese Cookie” found in Jewish deli's in the US?

At a classic Los Angeles Deli for lunch yesterday, I snagged my usual take-out guilty pleasure for later: a fresh-baked Chinese Cookie. This is a four or five inch diameter short-bread cookie with a ...
0
votes
1answer
89 views

My dough is too brown

According to this recipe, I did exactly what the author wrote. I ended up with a dough that was too wet and brown. I have several questions about to this recipe. When the recipe calls for both white ...
2
votes
1answer
2k views

Over mixing, when do I have to be aware of it? (Baking cookies)

I'm struggle with making my cookies spread out so I can have thin and chewy cookies. I've tried almost every possible solution but one thing that I can't get my head around is when mixing ingredient ...
1
vote
2answers
190 views

How does your hand/stand mixer's speed effect the texture of your cookies?

I've read many recipes asking to mix sugar and butter at medium speed for about 5 minutes. Can I use slower speed and mix it a little bit longer? Will it make any different in the end? One more ...
2
votes
2answers
121 views

Why did my cookies come out like this?

Here is the recipe. http://www.handletheheat.com/2013/10/ultimate-chocolate-chip-cookies.html It looks completely different from the web-site.What could be the cause of this mistake? too much eggs? ...
7
votes
2answers
25k views

How does the number of eggs affect a cookie recipe?

If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies? Likewise if it calls for two eggs and I only put in one egg what will the effect be?
1
vote
2answers
178 views

Why add in the eggs last when making chocolate chip cookies?

In this video about making chocolate chip cookies, eggs are the last ingredient added. This is different from what I've learned so far; what's good about this method?
2
votes
1answer
88 views

Same recipe but sometimes white chocolate cookies come out strange

I always use the same recipe (weight everything including eggs) but occasionally the white chocolate cookies come out funny. When baking in the oven I can see them making bubbles constantly, they ...
1
vote
2answers
146 views

Is there any reason to use fake white chocolate chips instead of the good stuff?

I'm making funny cookies for a friend. They're no-bake refrigerator cookies made with (get this) Capt Crunch cereal, peanut butter, nuts and the aforementioned "chocolate". The recipe specifically ...
-1
votes
2answers
94 views

How can I make cookies without any sugar?

I'd like to try making some sugar-free cookies, which means no refined or "natural" sugar (honey, came syrup, etc.). I'll be trying to use stevia instead. The obvious problem is that sugar is very ...
0
votes
0answers
159 views

What should a good cookie dough look like?

I've been trying to make a good, chewy cookie recipe for the last 4-5 months but nothing good ever shown up. I've tried countless recipes on the internet with no success. One thing that I noticed was ...
3
votes
2answers
57 views

Can I leave butter cookies in the fridge?

I've just baked a batch of chocolate butter cookies. They're nice an gooey, a couple of them so gooey that they fell apart, but I'm happy with the consistency for the most part. I'm bringing them into ...
1
vote
2answers
314 views

Why are my cookies falling apart?

I tried making this recipe: http://kirbiecravings.com/2012/01/nutella-cookie-crisps.html However, since I am not in the USA, I had to convert cups to grams. It ended up being about 300g Nutella, 200g ...
20
votes
4answers
4k views

How does one invent a cookie recipe?

My cookbook has dozens of cookie recipes and I can find hundreds more online. But... If I want to invent my own cookie recipes how can I go about doing it, without wasting tons of ingredients on ...
1
vote
1answer
87 views

Why do some ingredients in baking recipes need to be at room temperature?

I've been starting to bake more cakes and cookies recently, and many recipes say to have some ingredients that are usually stored cold, like milk or eggs, to be added at room temperature. Why is this? ...
1
vote
1answer
94 views

What is instant pudding mix used for in baking cookies?

In some recipes instant pudding mix/cornstarch are called. What is the main point of adding these two ingredients in your dough. Thank you
1
vote
0answers
902 views

Cookie recipe without milk [closed]

I am craving cookies or something, but I don't have any milk around. Other ingredients I have is whipping cream (38% fat), sugar, flour, icing sugar, cocoa, butter (running low on that though), eggs, ...
1
vote
1answer
479 views

Undercooked cookies

I made chocolate-chip cookies from a store-bought mix. I followed all of the directions and added the ingredients as directed. All I had to add was one egg and a 1/2 cup of softened butter. I put ...
0
votes
1answer
166 views

What is the substitute for pastry blender in cookie making?

I'm going to do this recipe and it says in the recipe that I need to use pastry blender. I have a question that can I use this one instead of pastry blender? Or this one
1
vote
1answer
246 views

Could I substitute peanut butter in place of butter or crisco for cookies?

In the ever-present attempt to be healthier, I've started using peanut butter in place of crisco to keep the sugars together for my cookie dough snack (sans egg.) How would the same substitute hold ...
5
votes
4answers
464 views

How to create fruity or grassy shortbread cookies?

I saw a recipe for green tea shortbread cookies with white ganache filling and fell in love with it. But here, it is quite hard to get any matcha, the few Amazon marketplace sellers have very high ...
2
votes
1answer
56 views

Cookies sticking to plate

After I bake cookies I let them cool on the pan for 3-5 minutes then move them to a plate. However I have noticed the next day the cookies on the bottom stick to the plate, then break into small ...
53
votes
9answers
7k views

How can I get chewy chocolate chip cookies?

My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks? Thank you to everyone who has answered. So far the tip that had the biggest impact was to ...
4
votes
2answers
331 views

Crispy Lembas Bread Recipe

I've been taking a crack at a few variations of the Elven Lembas bread recipe from Lord of the Rings, because I'm a nerd and like to make random things. A common recipe I see linked in various blogs ...
0
votes
2answers
171 views

Convert chocolate chip cookie recipe to chocolate chocolate chip cookie

I have a really good chocolate chip cookie recipe. I'd like to convert this recipe to have a chocolate dough (ie make chocolate chocolate chip cookies). How can I convert it without losing the texture ...
0
votes
1answer
70 views

Squashing cookie balls vs slicing them

I have two cookie recipes that I plan to enter into a competition. Both of them call for dropping balls of cookie dough onto the sheet pan and then squashing them to 1/4". If I want to make the ...
1
vote
2answers
211 views

What could possibly happen if I overmix the butter and sugar in a cookie recipe?

I knew that the point of the creaming method for cookies is to use granulated sugar to create small air pockets in butter. But what happens if I overdo it. I usually use melted butter and there's no ...
2
votes
2answers
178 views

Cookie dough between batches - Refrigerate? Or no?

I'm making a bunch of cookies, but I only have one cookie sheet that I like and I'd just assume do it it one tray at a time anyway, so I'll be baking the cookies in several batches. They're just ...
0
votes
1answer
134 views

Subs for baking mix/ eggs and condensed milk?

I am trying to make my own protein cookies/bars. This way I know what is in them. I have a good idea on what I can replace oil and eggs with. What I am still unsure of is what to replace the biscuit ...
1
vote
2answers
102 views

How am I supposed to heat a pie-iron-style pizzelle iron?

I found an old pizzelle iron in one of my cabinets. It looks like this: Most of the pizzelle recipes I found — for example this one — are for a "George Foreman"-style pizzelle iron, and are self ...
19
votes
6answers
4k views

What is this Italian Cookie called?

I'm looking for a recipe for an Italian cookie that I remember having as a child. The cookie is shaped like a gnocchi or cavatelli but is much bigger, about 1.5 inches long and slightly larger than a ...
7
votes
3answers
72k views

How can I fix my dry crumbly cookie dough?

After following the recipe for sugar cookies, I chilled the dough wrapped in plastic for 2 days (recipe specified that I could chill anywhere from 2 hours to 2 days). As I'm trying to kneed/roll the ...
3
votes
4answers
4k views

How long can I refrigerate cookie dough?

I made the made the mistake of making my neighbors these cookies peanut-butter-oatmeal-chocolate-chip-cookies. Every time I see either neighbor they thank me again for the wonderful cookies, "Oh they ...
7
votes
2answers
2k views

How to dry royal icing fast?

I'm going to lead a workshop for kids about decorating gingerbread cookies with royal icing. It will take place at a cafe, so I need the icing to be as dry as possible as fast as possible, otherwise ...
8
votes
1answer
192 views

Calculating Nutrition Information for Commercial Food Labeling

I'm working on starting a small home-based bakery that will ship food products sold on a website directly to consumers. (Specifically, cookies.) As part of this work, I am designing packaging and am ...
4
votes
3answers
21k views

Replacing egg whites with whole eggs when baking cookies

I want to make the recipe here: http://www.shutterbean.com/2012/flourless-coconut-chocolate-drops/ This recipe states that you should just use four egg whites. I really, really don't want to waste 4 ...