Nevada and I are baking cookies together -- remotely. We plan to make a different cookie every week from this book.
The first cookie was a chocolate sugar cookie. This is what they were supposed to look like:
Here are Nevada's:
Here are mine:
They tasted good, but were definitely too flat (not a cookie you can take to the office to share).
I believe the problem was one of three things:
- Old baking soda / baking powder;
- Oven too hot;
- Cookie dough too warm.
I am going to get new baking soda and powder this week which I'll use going forward to eliminate that as an issue.
I should get an oven thermometer -- I may do that, we'll see.
As for the third potential issue, I searched online and someone suggested baking one cookie first, a kind of test run. Then, if the cookie spreads too much, put the dough in the fridge for a bit (not sure how long). It's certainly worth trying.
Next week's cookie is the Coffee Toffee. Let's hope for better results.
No comments:
Post a Comment