The cookie disaster


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My sister was making some chocolate chip cookies, and in the batch she was making she quadruple all the ingredients. Now the cookies are crispy on the outside and under-cooked in the middle. How
620CA06D-9B77-4C54-89DC-B5ED93A2D84F.jpeg
do we fix this issue?

Please help!
 
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My sister was making some chocolate chip cookies, and in the batch she was making she quadruple all the ingredients. Now the cookies are crispy on the outside and under-cooked in the middle. HowView attachment 2911 do we fix this issue?

Please help!



1) bake by weight not volume. You cannot properly scale a recipe using cups and spoons. You must scale using bakers percentages.

2) You cannot use room temperature butter. This hot mess demonstrates the disaster you get when you use the wrong temperature butter to cream butter and sugar. Friction causes heat. You overheated your butter.


This is the proper way to cream butter and sugar

 
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And if you want a chocolate chip cookie recipe by weight let me know I’ll post one
 
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1) bake by weight not volume. You cannot properly scale a recipe using cups and spoons. You must scale using bakers percentages.

2) You cannot use room temperature butter. This hot mess demonstrates the disaster you get when you use the wrong temperature butter to cream butter and sugar. Friction causes heat. You overheated your butter.


This is the proper way to cream butter and sugar

1) bake by weight not volume. You cannot properly scale a recipe using cups and spoons. You must scale using bakers percentages.

2) You cannot use room temperature butter. This hot mess demonstrates the disaster you get when you use the wrong temperature butter to cream butter and sugar. Friction causes heat. You overheated your butter.


This is the proper way to cream butter and sugar


Thanks for the info i appreciate your help:)
 
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@silvercookie420


Yield: 24 - 3” Chocolate Chip Cookies 48g dough per cookieGRAMSBAKER’S PERCENTAGES
All purpose flour approx 11%, King Arthur or Central Milling Organic Artisan Bakers Craft Plus2851.00
Diamond brand kosher salt60.02
Baking soda40.014
Espresso powder20.007
Light brown cane sugar C&H1000.35
Granulated cane sugar C&H1000.35
Unsalted butter 82% butter fat Plugra 60°F, cut in large cubes2000.70
Dash fresh nutmeg (optional)
Eggs cold, slightly beaten1000.35
Vanilla paste or extract150.052
Semi-sweet or bittersweet chopped chocolate or chocolate chips* I use Callebaut 60% block 3501.23
TOTAL DOUGH WEIGHT1162TOTAL BAKER’S %4.073
Equipment:
  • Stand mixer with paddle attachment
  • Parchment paper
  • Rimmed baking sheets
  • Cooling rack and 4 mugs to elevate rack

Plan ahead: dough is chilled 1 hour and up to 36 hours before baking.

Mise en place: weight all ingredients; set up mixer with paddle attachment

  1. Thoroughly whisk flour, salt, baking soda, and espresso powder. Set aside
  2. Place sugars in mixer bowl and mix to combine
  3. Add butter and nutmeg if using to mixer bowl
  4. Cream butter and sugars on medium speed for 2.5minutes.
  5. Scrape sides AND bottom of bowl
  6. Continue beating additional 2.5 minutes. Do not exceed 68°F.
  7. Add cold eggs and vanilla and mix on medium speed for about 1 minute until egg is incorporated
  8. Scrape down bowl
  9. With mixer on low speed, add flour mixture and mix for about 30 seconds. There will be traces of flour.
  10. Add chocolate and mix to distribute chocolate.
  11. Do not overmix.
  12. Transfer dough to clean bowl. Cover with plastic wrap and chill at least 1 hour.

TO BAKE

  1. Place mugs under corners of cooling rack. Circulation around and under the cooling rack is key to proper cooling of all baked goods—cookies, cakes, pies, bread, rolls. I don’t care what you are cooling—-get that rack up off the countertop!!!!
  2. Place the rack in the center of the oven
  3. Preheat oven 350°F at least 25 minutes before baking
  4. Confirm the oven temperature with an oven thermometer before placing a cookie sheet in the oven
  5. Cover rimmed baking sheet with parchment paper. Do Not Use silpat mat. They are terrible for cookies. Do not use a dark metal
  6. Scale 48g dough per cookie. I use a is known as a disher in the food industry, and what home bakers call cookie scoops.
  7. You can scoop all the dough, and refrigerate it while waiting to bake. Dough balls can also be frozen up to 4 months.
  8. Place 3” apart on cookie sheet
  9. Bake about 12 minutes, rotate mid way.
  10. Cool 1 minute on cookie sheet, remove to elevated cooling rack


++++++++++++++++++++++++++++++++
TIPS:

Do Not Use silpat mat. They conduct heat more intensely so the bottoms bake faster. They also cause the cookies to spread more.

Do not use a dark metal, most non stick, or anodized aluminum baking sheet as they conduct heat more intensely. NordicWare Natural rimmed baking sheet or Chicago Metallic Uncoated Commercial II. If using a coated baking sheet, the only one I would recommend is the Chicago Metallica Commercial II.

You may have to adjust the bake time as every oven is unique.

Brand of ingredients effect the outcome because it changes the chemical reaction during baking. When you use different brands you change the molecular composition slightly. Its not to say you cannot use different brands, I just want you to understand why I noted brands and why it’s important. Take flour as an example. Protein levels in flour vary by brand. Bleaching changes flour performance. Gold Medal flour is bleached. The protein is about 10.5%. King Arthur all purpose flour is unbleached. The protein is 11.7%. Gold Medal will produce a cookie that is lighter and more starchy like, for lack of a better description, because it has more starch. The the bleaching changes how the flour performs.

Cane sugar caramelizes, but sugarbeet sugar does not. Caramelization of sugar gives you flavor.

Imperial brand cane brown sugar is very coarse compared to C&H and Dominos. The larger the crystals, the longer to dissolve during baking. If I’m using two sugars in a recipe, then I don’t want the brown sugar that much more significantly coarse than my granulated sugar. C&H and Domino are the same company. Their brown sugars are fine in texture. So I use those two brands.

I never use sugarbeet sugar. It won’t caramelize.

Plugra butter has more butterfat than store brands. Less butterfat means more water. So when you use different brands, it just means less butterfat. LandOLakes will work fine. But I wouldn’t use a store brand.

To freeze dough balls. Place on tray and place in freezer for 30 minutes, until frozen. Transfer to airtight container.

To bake, preheat over 350°F for at least 25 minutes. Line rimmed baking sheet with parchment paper. Place frozen dough balls 3” apart on cookie sheet. Bake about 12 - 14 minutes, rotate mid way.

I will explain baker’s percentages in a separate post later.


This is my cookie from a recipe that I also developed that is pretty close to this one. Not exactly the same, but close. You should get a result that is very close to this cookie.
98C5285B-99AD-4631-B42B-50A86EC4ECF3.jpeg




NOT MY COOKIE, but I wanted you to see the difference when bleached flour is used in a cookie. I cannot remember the website this came from.


130819E9-484E-4680-A734-9DB67E4B26A9.jpeg



NOT MY BRULEE, but I wanted you to see the difference in sugar beet sugar and cane sugar. The cane sugar is on the right. The photo is from an article on sugar from the food section in the San Francisco Chronicle

D9E13625-C326-4710-9B00-535DC704969E.jpeg
 
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Also let me know if something is missing. I don’t write recipes in this format, I use baker’s formula. So I may have missed something
 
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@silvercookie420


Yield: 24 - 3” Chocolate Chip Cookies 48g dough per cookieGRAMSBAKER’S PERCENTAGES
All purpose flour approx 11%, King Arthur or Central Milling Organic Artisan Bakers Craft Plus2851.00
Diamond brand kosher salt60.02
Baking soda40.014
Espresso powder20.007
Light brown cane sugar C&H1000.35
Granulated cane sugar C&H1000.35
Unsalted butter 82% butter fat Plugra 60°F, cut in large cubes2000.70
Dash fresh nutmeg (optional)
Eggs cold, slightly beaten1000.35
Vanilla paste or extract150.052
Semi-sweet or bittersweet chopped chocolate or chocolate chips* I use Callebaut 60% block3501.23
TOTAL DOUGH WEIGHT1162TOTAL BAKER’S %4.073
Equipment:
  • Stand mixer with paddle attachment
  • Parchment paper
  • Rimmed baking sheets
  • Cooling rack and 4 mugs to elevate rack

Plan ahead: dough is chilled 1 hour and up to 36 hours before baking.

Mise en place: weight all ingredients; set up mixer with paddle attachment

  1. Thoroughly whisk flour, salt, baking soda, and espresso powder. Set aside
  2. Place sugars in mixer bowl and mix to combine
  3. Add butter and nutmeg if using to mixer bowl
  4. Cream butter and sugars on medium speed for 2.5minutes.
  5. Scrape sides AND bottom of bowl
  6. Continue beating additional 2.5 minutes. Do not exceed 68°F.
  7. Add cold eggs and vanilla and mix on medium speed for about 1 minute until egg is incorporated
  8. Scrape down bowl
  9. With mixer on low speed, add flour mixture and mix for about 30 seconds. There will be traces of flour.
  10. Add chocolate and mix to distribute chocolate.
  11. Do not overmix.
  12. Transfer dough to clean bowl. Cover with plastic wrap and chill at least 1 hour.

TO BAKE

  1. Place mugs under corners of cooling rack. Circulation around and under the cooling rack is key to proper cooling of all baked goods—cookies, cakes, pies, bread, rolls. I don’t care what you are cooling—-get that rack up off the countertop!!!!
  2. Place the rack in the center of the oven
  3. Preheat oven 350°F at least 25 minutes before baking
  4. Confirm the oven temperature with an oven thermometer before placing a cookie sheet in the oven
  5. Cover rimmed baking sheet with parchment paper. Do Not Use silpat mat. They are terrible for cookies. Do not use a dark metal
  6. Scale 48g dough per cookie. I use a is known as a disher in the food industry, and what home bakers call cookie scoops.
  7. You can scoop all the dough, and refrigerate it while waiting to bake. Dough balls can also be frozen up to 4 months.
  8. Place 3” apart on cookie sheet
  9. Bake about 12 minutes, rotate mid way.
  10. Cool 1 minute on cookie sheet, remove to elevated cooling rack


++++++++++++++++++++++++++++++++
TIPS:

Do Not Use silpat mat. They conduct heat more intensely so the bottoms bake faster. They also cause the cookies to spread more.

Do not use a dark metal, most non stick, or anodized aluminum baking sheet as they conduct heat more intensely. NordicWare Natural rimmed baking sheet or Chicago Metallic Uncoated Commercial II. If using a coated baking sheet, the only one I would recommend is the Chicago Metallica Commercial II.

You may have to adjust the bake time as every oven is unique.

Brand of ingredients effect the outcome because it changes the chemical reaction during baking. When you use different brands you change the molecular composition slightly. Its not to say you cannot use different brands, I just want you to understand why I noted brands and why it’s important. Take flour as an example. Protein levels in flour vary by brand. Bleaching changes flour performance. Gold Medal flour is bleached. The protein is about 10.5%. King Arthur all purpose flour is unbleached. The protein is 11.7%. Gold Medal will produce a cookie that is lighter and more starchy like, for lack of a better description, because it has more starch. The the bleaching changes how the flour performs.

Cane sugar caramelizes, but sugarbeet sugar does not. Caramelization of sugar gives you flavor.

Imperial brand cane brown sugar is very coarse compared to C&H and Dominos. The larger the crystals, the longer to dissolve during baking. If I’m using two sugars in a recipe, then I don’t want the brown sugar that much more significantly coarse than my granulated sugar. C&H and Domino are the same company. Their brown sugars are fine in texture. So I use those two brands.

I never use sugarbeet sugar. It won’t caramelize.

Plugra butter has more butterfat than store brands. Less butterfat means more water. So when you use different brands, it just means less butterfat. LandOLakes will work fine. But I wouldn’t use a store brand.

To freeze dough balls. Place on tray and place in freezer for 30 minutes, until frozen. Transfer to airtight container.

To bake, preheat over 350°F for at least 25 minutes. Line rimmed baking sheet with parchment paper. Place frozen dough balls 3” apart on cookie sheet. Bake about 12 - 14 minutes, rotate mid way.

I will explain baker’s percentages in a separate post later.


This is my cookie from a recipe that I also developed that is pretty close to this one. Not exactly the same, but close. You should get a result that is very close to this cookie.
View attachment 2921



NOT MY COOKIE, but I wanted you to see the difference when bleached flour is used in a cookie. I cannot remember the website this came from.


View attachment 2920


NOT MY BRULEE, but I wanted you to see the difference in sugar beet sugar and cane sugar. The cane sugar is on the right. The photo is from an article on sugar from the food section in the San Francisco Chronicle

View attachment 2919
I was just doing the baker’s percentages and I just realize that there‘s an error. This recipe was revised for a business project, and I didn’t revise the base dough back to it’s original base. So I need to make an adjustment to the sugar in this recipe.
 
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CORRECTED RECIPE

24 - 3” Chocolate Chip Cookies 52g per cookie
by Cate Gallagher
GRAMSBAKER’S PERCENTAGES
All purpose flour approx 11% King Arthur or Central Milling Organic Artisan Bakers Craft Plus2851.00100
Diamond Crystal kosher salt60.022
Baking soda40.0141.4
Espresso powder20.0070.7
Light brown cane sugar C&H1500.5353
Granulated cane sugar C&H1500.5353
Unsalted butter 82% butter fat Plugra 65°F2000.7070
Dash fresh nutmeg (optional)
Eggs. cold, slightly beaten1000.3535
Vanilla extract150.0525.2
Semi-sweet or bittersweet chopped chocolate or chocolate chips*3501.23123
TOTAL DOUGH WEIGHT12624.433443.3


Equipment:

  • Stand mixer with paddle attachment
  • Parchment paper
  • Rimmed baking sheets
  • Cooling rack and 4 mugs to elevate rack


Plan ahead: dough is chilled 1 hour and up to 36 hours before baking.
Mise en place: weight all ingredients; set up mixer with paddle attachment



Thoroughly whisk flour, salt, baking soda, and espresso powder. Set aside

Place sugars in mixer bowl and mix to combine

Add butter to mixer bowl

Cream butter and sugars on medium speed for 2.5minutes.

Scrape sides AND bottom of bowl

Continue beating additional 2.5 minutes. Do not exceed 68°F.

Add cold eggs and vanilla and mix on medium speed for about 1 minute until egg is incorporated

Scrape down bowl

With mixer on low speed, add flour mixture and mix for about 30 seconds. There will be traces of flour.


Add chocolate and mix to distribute chocolate.

Do not overmix.

Transfer dough to clean bowl. Cover with plastic wrap and chill at least 1 hour.


TO BAKE


Place mugs under corners of cooling rack. Circulation around and under the cooling rack is key to proper cooling of all baked goods—cookies, cakes, pies, bread, rolls. I don’t care what you are cooling—-get that rack up off the countertop!!!!


Place the rack in the center of the oven


Preheat oven 350°F at least 25 minutes before baking


Confirm the oven temperature with an oven thermometer before placing a cookie sheet in the oven


Cover rimmed baking sheet with parchment paper. Do Not Use silpat mat. They are terrible for cookies. Do not use a dark metal


Scale 52g dough per cookie. I use a is known as a disher in the food industry, and what home bakers call cookie scoops.


You can scoop all the dough, and refrigerate it while waiting to bake. Dough balls can also be frozen up to 4 months.


Place 3” apart on cookie sheet


Bake about 12 minutes, rotate mid way.


Cool 1 minute on cookie sheet, remove to elevated cooling rack
 

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