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3

Don't use the pizza stone for cookies. Stones absorb a ton of your oven's heat and will really mess up your baking times. They're designed to be preheated in your oven before you ever put a pizza (or other item) on them. I have never tried it before but you might be able to use the pizza stone if you preheated it but then you have to put your cookies on a ...


1

I wouldn't do it. One of the hardest things about macarons is to stop just when everything is perfectly mixed together, not a stroke earlier or later. When you have a small blob of gel color just before you start the macaronage, you will know when everything is mixed well: at the point at which your color is dispersed evenly, you are ready. It is a good ...


2

If you are worried about the freshness of the cookie dough, why not just place the dry ingredients layered into a mason jar with a card on the side with instructions on what wet ingredients to add and how to complete the recipe. That way, you have a cute presentation, and you won't have to worry about when they are going to make the cookies.


3

I suspect the cookies are baked now, but still: If you increase the amount of dough, will you be in trouble? You could just add the sugar now, but that will most likely mess up the texture (still, they are chocolate chip cookies, they are always good ^^) Get the sugar you missed the first time. Calculate your recipe down to the smallest amount you can make ...


0

You can add the sugar now, what the issue is and will be is that the chocolate will get pulverized some. That's why chips or fruit is added last or folded in.


1

I don't really TRY to bake soft cookies, but in my experience the easiest way to get them is to use margarine or shortening instead of (or in addition to) butter, which is consistent with the package label. Additionally, putting them in an airtight container while they're still warm will have the effect of steaming them, which will result in a softer ...


1

What you really need is "in the middle". Shortbread cookies are not very different from shortbread pie crust, they use the same principle, but a different shape. So the optimal flour would be pastry flour, at 6-7% gluten, which is between cake flour (4-5%) and AP (7-8%). If you are not aiming for five-star-perfection according to century-old traditional ...


0

shosrtbread cookies are meant to be somewhat crumbly because they have a high butter (fat) content. If you use AP flour they will be a little more sturdy than the ones made with cake flour. Cake flour is meant for cakes and other breads that have to be light and not chewy. That is the basic difference. However, I have made shortbread cookies with totally non ...


5

Lots of people bake very good cookies without convection ovens, so it's certainly possible. :) If the bottoms of your cookies are burning/overbaking, the first thing to try is a lighter-colored cookie sheet. Sometimes, even just using some white parchment paper on a dark cookie sheet can help, but the best is to invest in a shiny, light-colored metal cookie ...



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