I made a chocolate chip and snicker cookie batter. But I added double the butter not realizing what I had done I chilled the dough until the next day. The next day when I took the dough out of fridge it was hard like solid hard and I realized I had put to much butter in it. So my question is can I double the rest of the ingredients and add to already mixed mixture after the mixture softens? please help
The hoighty-toighty pastry chef answer would be of course not. Any practical cook's answer is of course.
It will be a bit different, which is why the pastry chef rejects it - everything must always be perfect and waste/cost are irrelevant.
It won't be a waste of ingredients, which is why practical cooks accept it.
You should probably add the sugars to the softened dough, then add egg, then the dry ingredients (previously sifted together) roughly matching the SOP of cream butter and sugar, add egg, add dry. But don't overdo the mixing, since the currently over-buttered dough already has the flour in it. That is the main reason why it's dead to the pastry chef.