Cookie Baking Mistakes to Avoid
Baking cookies is easy, right? Take a few basic ingredients, mix them together in a bowl, and put the dough in the oven. It's that simple! Well, if you've ever had burnt or inadequately baked cookies, you know it's not always that simple. There are dozens of little mistakes that can cause your baking attempts to go awry. Read on to learn more about what not to do in the kitchen the next time you bake a batch of your favorite treats!
1. Mistake: Forgetting to scrape out the bowl
If you've ever baked a batch of cookies where some cookies baked perfectly and others crumbled into oily blobs, it's because your batter was mixed unevenly! It can be easy for some of the ingredients to settle to the bottom of the bowl, just below the mixing attachment, and not be fully incorporated, she explains. How to fix it: Always scrape the bottom and sides of the bowl before adding an ingredient. After you've added and mixed all the ingredients, remove the bowl from the stand mixer and mix by hand, making sure the batter is incorporated at the bottom of the bowl.
2. Mistake: grease the baking sheet.
If you bake your cookies on a greased baking sheet, the cookies won't only be too wide, but too thin and will likely burn. How to fix it: Unless the recipe specifically tells you to grease the baking sheet, leave it ungreased. Even better, line the baking sheet with parchment paper. Parchment paper keeps the cookies from spreading, and cleanup is a breeze.
3. Mistake: not knowing what "room temperature" means
Most cookie recipes state that butter and eggs should be "room temperature" without explaining what that means, Gray says. It turns out that "room temperature" doesn't mean the actual temperature of the room you're in.
In the height of summer, for example, the air temperature in your kitchen may well be 80 degrees Fahrenheit. At that temperature, the butter will be melted and greasy, spreading your cookies all over the pan. In winter, on the other hand, when the air temperature is 60 degrees Celsius, the butter is too solid, so when you frame your cookie dough, it doesn't get enough air and won't rise properly.
Using cold eggs straight from the refrigerator can cause the dough to not rise properly. Room-temperature eggs are supposed to form an emulsion that can trap air, allowing the air to expand during baking, resulting in fluffy and light cookies. Also, room-temperature eggs don't separate as easily as cold ones, so it's easier to mix them evenly into the batter.
How to do it right: So what exactly is room temperature? According to Gray, ingredients should be between 68 and 70 degrees Fahrenheit. In this range, the butter is firm yet pliable. When you take the eggs out of the refrigerator, you can place them in a bowl of warm water for two to three minutes. In this way, they'll reach room temperature quite quickly.
4. Mistake: indiscriminate substitution of ingredients.
PSA: You can't just use bread flour instead of all-purpose flour or oil instead of butter and expect the cookies to turn out the way the recipe says, Gray says. The wrong flour could make the cookies too dry, and oil makes the cookies much softer than butter.
How to solve the problem: "The author of the recipe chose the type of flour, fat, sugar and liquid to create the perfect version of the cookie," Gray says. Read through the recipe and make sure you have all the right ingredients before mixing the dough," she advises.
5. Mistake: using a single baking sheet.
The problem: When you take the first batch of cookies out of the oven, you quickly place them on a cooling rack and start filling the sheet with the next batch. The result is thin cookies because they melt and spread before they start baking.
How to fix it: Keep a few cookie sheets handy so you can let the cookies cool between batches.
6. Mistake: Using an old cookie sheet.
Do your cookies burn all the time? If so, you should point your finger at the old, thin baking sheets you're using.
How to fix the problem: Your best bet is to invest in a new, sturdy baking sheet. But you can also line your old baking sheet with a layer of aluminum foil, which will prevent the cookies from burning, she suggests.
7. Mistake: not using real butter to be "healthier"
When it comes to cookies, indulge. A butter substitute like margarine, which contains less fat, changes the texture and flavor. Cookies baked with margarine tend to be less flavorful and harder.
How to solve the problem: It's simple! Use real butter. However, if you want to be conscientious, use natural, organic butter, she advises.
would love recipes for soft cookies
Thank you for the tutorial on baking cookies because I had no ideal science was involved.