| More consistent cookies No Images? Click here   The Secret to More Consistent Cookies For those who bake cookies on the regular, it's not uncommon to encounter the occasional oddball—one or more cookies from the same batch of dough, scooped out with all the rest, yet inexplicably larger, thinner, and browner than the rest. Sometimes these differences characterize the entire cookie; other times they affect one section alone. There might only be a few such cookies in an entire batch, so it's easy to dismiss them as a fluke or some hot spot in the oven. But this sort of irregularity doesn't come from uneven heat, it comes from uneven textures within the dough. Cookies to test out your new tricks  These oatmeal cookies are thick and chewy, thanks to a resting period that lets the oats soak up moisture from the dough.  Chewy cookies with just-crisp edges, loaded with melted chopped bar chocolate for a bolder flavor.  These soft, tender white chocolate macadamia nut cookies are loaded with vanilla flavor, thanks to white chocolate melted directly into the dough.  Peanut butter cookies with that signature soft, chewy texture, plus crunch from whole roasted nuts. The little-known stand mixer setting that’s killing your game  Noticing a dense layer of butter and sugar that always seems to lurk at the bottom of the bowl, a thick coating of syrup leftover after making marshmallows or nougat, a dough that takes eons to knead, or cream that never seems to whip? We may have the solution to your woes. 
Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. |
