What went wrong with my cookie dough?
This is my latest attempt at making chewy cookies.
I used:
- 220 g butter, melted
- 200 g brown sugar
- 100 g white sugar
- 320 g all-purpose flour 320g
- 1 whole egg + 1 yolk
I don't understand why it turned to a dark color. Is it because of the brown sugar? Chewy cookies need a high brown to white ratio, don't they?
One more thing I noticed while mixing was that the sugar (both white and brown) didn't mix easily with the melted butter.
Also, are chewy cookie and softbaked cookie the same thing?
Here's the result after baking for 12 minutes
form the look of its bottom i think there might be something wrong during beating sugar in melted butter,isn't it?
Best Answer
Your egg and butter mix has curdled/split you need to put it in a fresh floured bowl and keep mixing till smooth.
The brown is, as you mentioned, the brown sugar. Nothing to worry about.
Personally I wouldn't use melted butter at all. Rather I would use soft butter. Creaming sugar and butter with melted butter is impossible, especially if the butter is melted to the extent where the fat and milk have separated.
Soft bake is soft, like cake. Chewy bake is ... Chewy, like brownies.
Pictures about "What went wrong with my cookie dough?"
How do you fix cookie dough that failed?
Start by adding just a \xbc cup additional to your recipe. Melting the butter before adding it to the sugar will also up the chew factor. Overmixing your dough. Roll or mix your dough as little, and as gently, as you can.What are the 15 common mistakes in making cookie dough?
Why did my cookie dough turn out runny?
If your cookie dough is runny, consider whether or not you've added in enough flour. Flour absorbs moisture and is what gives cookie dough structure. Not putting in enough flour will result in a runny, too wet to handle cookie dough.What happens when you overmix cookie dough?
"Overmixing your dough will result in flatter, crispier cookies," Cowan said. If you overmix, you will end up aerating the dough (adding air) which causes the cookies to rise and then fall, leaving you with flat cookies.The Real Reason You Should Never Eat Raw Cookie Dough
More answers regarding what went wrong with my cookie dough?
Answer 2
The Cooks Country recipe for Chewy Chocolate Chip Cookies is very similar to the one you're using. For the purpose of method comparison and ratios I'm putting it here. I've adjusted what measurements I can to metric.
It's behind a paywall, unfortunately but I'll put it here for now... If I should remove it, please let me know.
As you may notice everything is pretty much the same except the butter is 50% greater than in yours 340 grams instead of 220 grams.
Hopefully, seeing the method here along with adding some extra butter should help you be more successful the next time.
- 300 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 340 g unsalted butter, melted and cooled
- 200 g light brown sugar
- 100 g granulated sugar
- 1 large egg plus 1 large yolk
- 2 teaspoons vanilla extract
- 250 g semisweet chocolate chips
Instructions
Adjust oven rack to lower-middle position and heat oven to 160 degrees C. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and salt in bowl.
Using stand mixer fitted with paddle, beat melted butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes. Add egg and yolk and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed. Stir in chocolate chips by hand.
Working with 2 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 15 to 20 minutes, rotating sheet halfway through baking. Let cookies cool on sheets for 10 minutes before serving.
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Images: JÉSHOOTS, JÉSHOOTS, Klaus Nielsen, SHVETS production