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by Mary
(Portland, Or USA)
Q. I couldn't remember whether or not to sift the flour so I tried it even though the recipe didn't specify. The cookies were very flat, almost paper thin around the edges and basically burned. I NEVER had this problem before and admittedly it has been a very long time since I've baked cookies from scratch, but what do you think? My oven temp was accurate, the ingredients were correct. What could have gone wrong?
I ended up throwing out the rest of the dough and just figured I'd be more careful next time and maybe NOT sift the flour and maybe chill the dough? The cookie sheet isn't really dark but it's about medium.
Any tips would be great and thanks so much! I am a little embarrassed actually....:-)
Also don't have any photos but my cookies looked A LOT like the one that was featured that you said sort of turned your stomach??? :-)
Hope that helps. Thanks again.
A. I won't even tell you the nickname my family and I have for that cookie. ;o)
I am hard pressed to consider that sifting is the problem. I'm a sifter. Sift...sift...sift. I sift in EVERYTHING I bake. It really is a great little technique that can only improve the quality of your cookie.
You don't have high altitude issues and if you used the right ingredients, then I assume you used butter and not margarine.
Yes! Chill the dough. I recommend at least one hour in your fridge but three hours or even overnight is ideal. I am baking some cookies tomorrow morning for someone, but will be making the cookie dough today.
But if you are like most people you just had a "not happenin" moment in your head because you want those cookies now. Try 30 min in the freezer at the very least just for kicks. Chilled dough makes a world of difference with your cookie edges.
For the flattening out part I have two more recommendations but prepare yourself for another "nuh uh" moment. Substitute 1/4-1/2 of your butter with butter flavored shortening. If you are a food purist and just recoiled at your computer screen because of the very mention of shortening, I understand. I use shortening when I want a thick cookie. When I am feeling like a die hard foodie, I stick with all butter but I will use baking powder instead of soda, add up to 1/4 cup more flour, and chill the dough. I get a pretty decent cookie but never as thick and moist as a cookie with a touch of shortening in it.
Good luck and PLEASE come back and post a picture of some real beautiful cookies! ;o)
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