Timeline for Cookies are soft in the middle, even though the edges are browned
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 26, 2016 at 14:42 | comment | added | Catija | @cornjuliox Sounds like you have two indicators for lowering temperature - cold dough and convection oven. Granted, I don't change oven temp for cold dough but I don't also have a convection oven... I also like my cookies soft in the center. | |
| May 26, 2016 at 12:53 | comment | added | Stephie♦ | @cornjuliox - that's what I'm thinking too. | |
| May 26, 2016 at 12:13 | comment | added | Enrico Tuvera Jr | Am I right in thinking that lowering the temperature would allow the cookie to bake more evenly? | |
| May 26, 2016 at 10:57 | comment | added | Stephie♦ | @cornjuliox, chilling influences the way the dough spreads - the fat is harder and takes longer to soften. You probably had a comparatively "thick" center while the edge started to spread. I'm not a cookie pro (more a cake and bread person), but I would probably lower the temp. I'd appreciate the input of other users on that point. | |
| May 26, 2016 at 10:52 | comment | added | Enrico Tuvera Jr | Could you elaborate on the differences between chilled and room temperature dough (in my case, the dough just happened to be chilled in the fridge prior to cooking. I did so to make it easier to shape)? Would lowering the temperature of the oven (for use with a convection oven) still apply if the dough was chilled, and/or would you recommend that I bring the dough up to room temperature prior to cooking in my case? | |
| May 26, 2016 at 10:39 | history | answered | Stephie♦ | CC BY-SA 3.0 |