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Why would cookies become too
crisp after being baked?
Q: I was wondering why cookies would be too crisp
after being baked. Thanks for your help.
A: There are several possibilities for cookies that
turn out too crisp:
- The oven temperature was too
hot. Solution: Invest a few dollars in a good oven thermometer
so you can be sure you are baking at the right temperature.
- The cookies were over-baked.
Solution: Watch cookies closely, using the recommended baking
time only as a guide. Most cookies are still soft when done (they
harden as they cool) and will continue to bake on the cookie
sheet once removed from the oven. Remove cookies from the cookie
sheet as soon as they are firm enough to transfer, using a spatula,
to a cooling rack or paper towels to finish cooling.
- The cookie sheets were too dark,
absorbing heat quicker than shiny ones. Solution: If you use
dark cookie sheets, reduce the oven temperature by 25 degrees
F. to prevent over-browning.
- The cookie sheets were too thin,
letting too much heat come through. Solution: Insulate thin cookie
sheets by lining it with aluminum foil or place a second cookie
sheet underneath. (You can also purchase insulated cookie sheets
that have a layer of air between two pieces of metal.)
- The cookie sheets were too heavily
greased. Solution: Only grease the pans if a recipe instructs
it, and then do so very lightly. Or, instead of greasing, use
parchment paper or a nonstick liner to line the cookie sheets.
Also, nonstick cookies sheets rarely need greasing, even when
a recipe calls for it.
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