32
votes
Accepted
I accidentally added butter into flour/cocoa powder/baking soda without beating first
Think shortbread / pie dough:
If you have a food processor, dump the butter & dry ingredients in, pulse until you have a coarse crumble. Add some liquid - either your egg (beaten!) or, even ...
- 58.6k
30
votes
Why doesn't my cookie recipe work in the US?
I can't tell you exact differences, but it is known that differences do exist.
US flour is frequently bleached. This is illegal in the EU, I don't know how it is in Israel.
I don't know what flour ...
- 136k
28
votes
How to replace large eggs for medium in a recipe?
There’s a good chance that the difference of what will be perhaps half a tablespoon just won’t matter in the final product. You don’t say what exactly you are going to make, but if your recipe was so ...
- 58.6k
26
votes
Accepted
Can I bake cookies without baking paper?
First of all, if your baking sheet is nonstick you may not need baking paper at all. If it is not, then either directly greasing the baking sheet, or putting tinfoil on it and greasing that works ...
- 10.6k
26
votes
Chocolate won’t harden up on my cookies
The problem is the “small amount of oil”. If you measured wrong or just eyeballed it, you now have a chocolate spread instead of a solid coating.
Storing the cookies in the fridge may or may not be ...
- 58.6k
23
votes
Accepted
If cookies are made with enough sugar, will they just be chewy caramel?
There are no similarities between the process of making caramel and making cookies.
Pure caramel has one ingredient, sugar. This sugar is cooked on the stove and brought to a high temperature until ...
- 16.5k
21
votes
Accepted
What size disher makes "1 inch balls of dough?"
Well, a one-inch diameter sphere has a volume of 1.74 teaspoons, or 0.58 tablespoons.
It looks like the numbered sizes are in fractions of a quart, so if you could have any size you wanted, that'd be ...
- 58.2k
21
votes
Accepted
What other cookies/biscuits were traditionally baked in shell shaped forms like this one?
It’s not a perfect match1, but considering the region and that you apparently have just one or a few, I would assume that this is a slightly unusual mold for “Bärentatzen“ („bear paws“), a classic ...
- 58.6k
21
votes
Can I bake cookies without baking paper?
In Spain it's very common to "grease and flour coating" to any baking mold or tray!
It is quite easy! Get some butter, apply it to the tray evenly, add some flour (regular flour works) and ...
- 1,431
20
votes
Accepted
What went wrong with my choco-chip cookies?
Adding molasses shouldn't be a problem, it's a common addition when brown sugar isn't available. It sounds like your oven's broken, and not heating up properly. Cookies spreading out too much is a ...
- 75.4k
19
votes
How can I save wet cookie dough
You could go ahead and add each of the other ingredients (other than the milk) again, doubling the recipe.
If you really want to get fussy, you probably should follow the recipe instructions ...
- 7,082
17
votes
Accepted
What's the benefit of chilling my cookie dough before baking?
Anecdotally, the difference is in the spread.
When tested, this is confirmed, along with it affecting the browning and the texture.
When you start with cold dough, the outer edges of the cookie ...
- 16.5k
16
votes
Eating cookie dough
To make cookie dough to eat raw you have a couple of choices:
Leave the eggs out
Use pasteurized eggs
I'm not sure how Ben and Jerry's make theirs, but I suspect it is by pasteurizing at some point ...
- 5,468
16
votes
If cookies are made with enough sugar, will they just be chewy caramel?
Yes and no.
There isn't a point at which they will ever be pure caramel - the flour would alter the texture enough to prevent it from being "pure", not to mention the chocolate would burn before that ...
- 11.8k
15
votes
Do I have to change the baking time when I convert fahrenheit to Celsius?
No. 350F is exactly the same as 176.66...C
Follow the recipe in exactly the same way
- 2,414
15
votes
How can I portion out frozen cookie dough?
Thaw in refrigerator until soft enough to portion. Portion total batch, then re-freeze. Ideally, it should have been portioned before initial freeze. At this point, unless you want to bake them all, ...
- 73.8k
12
votes
How can I portion out frozen cookie dough?
You can dip a knife in hot water between each slice you cut. The hot knife will make it easier to cut the dough, without thawing it.
You can also do this with an ice cream scoop, but as dough is more ...
- 229
11
votes
Dicing Hot Tamales (candy)
Freeze them. After they are frozen, put them in the food processor and you should no longer have the issue of them sticking to the blades. As Dougal mentions below, you can also freeze the blade to ...
- 2,838
11
votes
How can I portion out frozen cookie dough?
I have no idea how many cookies a 3# tub of dough would make, but I'm so curious! My best suggestion is to thaw out 1 tub, bake all of the cookies and freeze them after they have cooled.
I freeze ...
- 1,391
11
votes
Accepted
Replacing quick-cooking oatmeal in a two-ingredient cookie recipe with cooked steel-cut oats - why doesn't it work?
If you want to use steel-cut oats/oatmeal, you'll probably want to start with a recipe that calls for it. You can substitute old fashioned oats instead of quick-cook oatmeal in most (possibly all) ...
- 16.5k
11
votes
What is the history of the white chocolate macadamia nut cookie?
The Blue Chip Cookie Company (now known as "Blue Chip Cookies") claims to have invented the cookie in 1983. Circumstantial evidence suggests that the cookie may have also been popularized ...
- 32.1k
11
votes
Why doesn't my cookie recipe work in the US?
With cookies you need to be aware of ALL the things that can be different.
First of all the flour, which can be enriched, bleached etc., and which rarely has a grade that tells you how finely milled ...
- 4,121
10
votes
Accepted
Bakers percentage for cookies
Not in the same sense as in bread, no.
First, in bread, there is one main ratio: liquid to flour. You can conveniently express any "additions" such as fat etc. as a percentage of the flour too, but ...
- 136k
10
votes
Accepted
What differences will happen if you use a rectangular baker to bake cookies instead of a tray?
They should be fine.
It's possible that they'll be a bit gooey, or just a touch underdone. The high sides of the pan may shield the cookies from the heat, just a little bit. The glass pans will ...
- 11.8k
10
votes
Accepted
Can I bake Nutella?
I have no experience with cookies, but I DID bake Nutella as a filling in bread-dough, and a friend of mine made nutella-cupcakes.
In neither case was there any issue, and both versions extend the 10-...
- 1,377
10
votes
Butter and Butter Flavored Shortening
Butter and shortening behave differently in the cookie dough, so unless you are planning to do more adjustments, I recommend you stick to the given butter-to-shortening ratio. If a recipe uses both, ...
- 58.6k
10
votes
Accepted
How can I substitute dutch chocolate cocoa for flour and maintain proper recipe PH in this cookie recipe?
I doubt this is an acidity issue. Most flour is pretty neutral, the reason your cookies seem dry is that they are dryer. Cocoa powder is about 7% moisture, source doc here, whereas flour is about 14% ...
- 75.4k
10
votes
How can I make a really gingery cookie?
I often find that fresh ginger tends to lose its freshness over time when heated, and this might happen here. So I suggest ginger powder. Similar to garlic powder, this is a very fine powder made ...
- 720
9
votes
What can I bake for my nut allergic friend?
Step 1 should always be to ask which ingredients exactly you need to stay clear of, just in case it's more than nuts.
My - possibly naïve - assumption would be that basic recipes that stick to flour,...
- 58.6k
9
votes
Using dried cranberries instead of chocolate chips in cookies
Of course it won't be the same, it will be different. If the cranberries are sweetened, which dried cranberries often are, then just a straight substitution should work. The cookies will be a bit ...
- 58.5k
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