If you want to read my full post on how butter temperature affects cookies – check that out here! Too warm butter and the sugar will punch right through creating no air pockets so you will end up with very flat cookies. Having properly softened butter is important during the creaming process where sugar gets dissolved and air pockets form and are trapped that will help with the cookies rising in the oven.Ĭold butter means that less air is able to be trapped during the creaming process, which result in flatter cookies that don’t have as much lift. If your finger presses straight through or you see melted spots, like this butter below, it’s too warm. If you can’t make an indent, it’s too cold. You should be able to indent your finger into the butter, but not press it straight through. Room temperature butter should be about 68-70 oF. Room temperature butter is especially important during the creaming process of making your cookie dough in order to trap air. How To Fix? To get those perfect cookies every time that don’t go too flat, you want room temperature butter. You didn’t use room temperature butterĪnother reason causing your cookies to spread, is if your butter is too cold or too warm that it will cause your chocolate chip cookies to go flatter than you want. Then with a flat edge run it across the top to level it off. Just keep spooning the flour into your cup until it’s heaping at the top. This could result in 25% more flour than the recipe calls for. Spoon and Level. Dip a spoon into your flour and fill your measuring cup a spoonful at a time. If you don’t feel like reading that let me sum that up for you… Measuring your flour is so important I also wrote a big old long nerdy post on that too that you can read. Too litte flour can result in flatter cookies.Īnd the exact opposite can happen so instead of asking why are my cookies flat, you might be asking why did my cookies not spread at all? If you add too much flour, then your cookies won’t spread much at all. You can see how much the chocolate chip cookies spread and became big flat cookies when too little flour was used compared to the control cookie. You can see below what happens if you don’t measure your flour correctly. Flour is the #1 ingredient people measure wrong. Using a scale, and weighing your flour will probably solve 50% of your cookie spreading problem. How To Fix? If you want the best chocolate chip cookies, and accuracy every time weighing your flour using a kitchen scale will ensure you get the right amount of flour that the cookie recipe calls for. Too little flour and it may not have enough structure to hold up in the oven, aka flat cookies. If you use t oo much flour you will get cakey cookies. You didn’t use the right amount of flour. Why Are My Cookies Flat? – 10 Reasons Why 1. These are my 10 reasons why you have flat cookies that spread into a big old cookie puddle (and of course followed up with the “what you should do” to help stop cookies from spreading so you end up with perfect cookies every time). I have some quick tips for you to be sure to pay attention to the next time you are baking cookies so you don’t end up asking yourself the question, why are my cookies flat?! Perfect cookies is all in knowing the science of cookies and following some simple baking rules. When it comes to baking chocolate chip cookies, or any kind of drop cookies really, there are quite a few factors that can affect how much your cookies spread from temperature of your baking ingredients, baking ingredients amounts, how long the butter and sugar are creamed for, temperature of your oven, and cooking time. Why were some of my cookies flat, and some were thick and chewy, instead of perfect cookies every time? Now as a kid, I remember thinking how weird it was that one cookie recipe could provide such inconsistent results. Do they have support groups for people like me? Oh right it’s called blogging. Hi, my name is Heather and I’m a baking nerd. Like I love reading about why my cookies failed and the chemical reactions happening in my cakes. And as I got older not just a nerd but a baking nerd. So as a kid I didn’t realize yet what a nerd I was.
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