Timeline for Why would a cookie recipe start producing puffier, slightly oily cookies over the past few years?
Current License: CC BY-SA 3.0
15 events
| when toggle format | what | by | license | comment | |
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| Dec 29, 2017 at 20:57 | history | edited | jscs | CC BY-SA 3.0 |
Title that describes the issue.
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| Dec 29, 2017 at 20:12 | answer | added | Marti | timeline score: 1 | |
| Dec 29, 2017 at 19:13 | comment | added | Todd Wilcox | Also I hope you will come back and update us (and even accept an answer if one helps) as to whether you're able to fix the issue and get back to making the cookies you love in the way you love them. | |
| Dec 20, 2017 at 2:53 | history | tweeted | twitter.com/StackCooking/status/943313268927533056 | ||
| Dec 18, 2017 at 22:16 | answer | added | user63835 | timeline score: 2 | |
| Dec 18, 2017 at 21:43 | answer | added | Todd Wilcox | timeline score: 4 | |
| Dec 18, 2017 at 21:25 | comment | added | Todd Wilcox | I agree with Daniel. It might be that something has changed outside of your control and you have to change to compensate. Using two eggs instead of three will shorten the cookies, as will switching to all butter instead of part butter part shortening. I would make sure there is no salt in the butter or shortening. And make sure you're buying what I'm confident should be large eggs and not extra large or jumbo eggs. | |
| Dec 18, 2017 at 13:04 | comment | added | Daniel | Seems a lot of egg. Egg whites can definitely make a puffier cookie. Did you change the size of eggs? | |
| Dec 18, 2017 at 7:02 | comment | added | Vyj | I'm not doing any swaps, just using baking soda as the recipe calls for. I'll have to take a look at those changes though and see if I can figure anything out to work with that, thank you. | |
| Dec 18, 2017 at 4:43 | comment | added | Debbie M. | Crisco also changed in 2007, it was changed to eliminate tran-fats. Many bakers noticed that recipes they used Crisco in were not producing the same results after the change. | |
| Dec 18, 2017 at 3:13 | comment | added | Ecnerwal | One thing that has changed (within the past few years, as far as I know) is that nearly all chocolate chips (in the US market, anyway) now seem to contain butterfat, and that was not the case some years ago. Presumably it's cheaper than cocoa butter...WRT the after taste, you're not swapping baking soda for baking powder? | |
| Dec 18, 2017 at 2:19 | history | edited | Catija | CC BY-SA 3.0 |
deleted 39 characters in body
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| Dec 18, 2017 at 1:45 | answer | added | insidesin | timeline score: 2 | |
| Dec 18, 2017 at 1:43 | review | First posts | |||
| Dec 18, 2017 at 5:18 | |||||
| Dec 18, 2017 at 1:38 | history | asked | Vyj | CC BY-SA 3.0 |