itbreaks (itbreaks) wrote in equations,
@ 2008-12-09 21:46:00

So my boyfriend was at work and left me home alone, so super bored I watched cheesy t.v. shows and attempted to make cookies :p

see my failed attempt

Back at home I had no problem making good cookies but now in the new place they end up way too liquidy and don't rise and I really don't get it :[ What am I doing wrong?

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	whiskey 2008-12-10 06:58 am UTC (link)
	It probably has to do with the heating element in the oven, it kin of looks like it isn't getting hot enough? Try upping the temperature 25 degrees and see if that makes a different. (Reply to this)(Thread)

	itbreaks 2008-12-10 07:04 am UTC (link)
	Thanks I'll try it :] (Reply to this)(Parent)

	whiskey 2008-12-10 06:41 pm UTC (link)
	+10 (Reply to this)

	smoke 2008-12-10 07:41 pm UTC (link)
	the first picture is really pretty (Reply to this)

	pocahontas 2008-12-11 05:10 am UTC (link)
	I like the 2nd picture a lot (Reply to this)

	roark 2008-12-11 06:34 pm UTC (link)
	You probably didn't scale your recipe correctly or you may have overmixed. What recipe did you use? I'm training to be a pastry chef, so if you let me know what you did, I can tell you how to fix it :) (Reply to this)(Thread)

	itbreaks 2008-12-11 06:44 pm UTC (link)
	Well I've been doing the same thing that I did at home, and they were fine there, the elevation there is 5,240 and here it is 1,650 so I'm thinking that could have something to do with it..but I just used the recipe on the back of the chocolate chip bag like always.. (Reply to this)(Parent)(Thread)

roark
2008-12-11 07:15 pm UTC (link)

Oh yeah. That'll do it.

Here are some things to try:

First off, when creaming your fat (probably butter in this case) and sugar, make sure you don't do this for more than 45 seconds. It shouldn't be too fluffy and pale when ready. It will need to be just combined. If you beat too long, you'll incorporate way too much air and your cookies will spread like crazy.

Speaking of fat, try buying a butter with a higher fat content. Make sure you're using butter and not margarine. Also, if the recipe calls for shortening, replace it with butter. Shortening may be cheaper, but butter gives you great flavor, color, and texture.

Baking on a dark sheet pan will also help with the spread. And don't use pan spray. Parchment paper is the way to go.

I hope this was remotely helpful :)

(Reply to this)(Parent)(Thread)

	itbreaks 2008-12-11 09:05 pm UTC (link)
	It was, thanks :D (Reply to this)(Parent)

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