Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Saturday, December 10
Baking Soda ScrewUp
"Large and spread-y chewy cookies!"
Hmmph. Well, I just made my 2nd batch of chewy cookies. The first batch was already baked yesterday, the second dough is just now resting. After baking the first set, they ended up nice and chewy, but spread out and flat (see above). I'd rather have "straight" edges on a 1/3" to 1/2" tall cookie, but that didn't happen.
To mitigate the flatness of that first batch I ended using all the helpful info that exists on the web on how to cream the butter & sugar, how to chill the dough, how to mix so as not to develop gluten, et cetera...
...and then I look at the recipe again and realize that for both batches I have used baking POWDER instead of baking SODA. Um, oops. According to the experts, too much baking powder will cause baked items to over-rise and then fall, AND make the finished product a little bitter. Bingo. Sigh.
Since I cannot add baking soda to the already mixed dough, I will just see how the 2nd batch turns out when baked and move forward from there.
*UPDATE (since I started writing this post I have actually baked the second batch of dough...): I made these cookies much smaller than the first batch after chilling overnight and they did not spread AT ALL. So that problem seems to be solved. Unfortunately I had other issues - I left them in about a minute too long so they were fully cooked and not very chewy/moist after cooling, and they do taste just a wee bit bitter. At least I know how to fix both of those problems....
Time posted: 10:32 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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