11 common cookie mistakes we’ll never make again.
, or muffins before, you know that inevitably, some butter, all-purpose flour, cocoa powder, and even some stray chocolate chips tend to settle and stick to the bottom of the bowl.
Quillen says that rolled cookies—particularly gingerbread—tend to be overworked. Think about it: You roll out a portion of dough, cut out Christmas trees or stars, and then knead the dough some more to re-form a ball. Rinse and repeat. Doing so is a necessary part of the process if you don’t want any dough to go to waste, but know that it will affect the final product. “The more you work the dough, you’ll notice that the color fades each time you roll it out.
The trick to preventing too-tough cookies is not overworking the dough initially in the mixing bowl. “The way to make sure the cookie has enough structure, but isn't tough, is to mix just until everything is combined, but not beyond,” adds François.There are two major traps home bakers tend to fall into. The first is not knowing your oven temperature.
The other faux paux that bakers make is opening the oven door repeatedly while something is baking in the oven. I know it’s tempting—believe me, I know. You want to know how things are going in there! Has the cake risen properly? Are the cookies done? The best way to ensure that your cake rises probably and your cookies become a lovely golden brown is to leave the oven door shut. I was once told that every time you open the oven door, the temperature drops by about 25℉.
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