When good cookies go flat
Mar. 30, 2009 11:56 am
Updated: May 8, 2009 8:15 am
I’m posting an article I found in the February 09 issue of Cuisine At Home magazine. I’ve seen a lot of questions on this topic on the exchange and wanted to share this info.
“If…your cookies (are) rising and then flattening slightly upon removal from the oven, that’s simply steam puffing them as they bake, and some deflation is natural. If your cookies are spreading flat during baking, there could be several offenders, all of which can be easily overcome.
First, be sure your cookies dough is cold; chilling it for an hour before baking prevents the fats from melting in the oven until the cookie shape is set. If you’re using an all-butter recipe, try substituting vegetable or butter-flavored vegetable shortening for a portion of the butter. Because butter has a lower melting point than shortening, it encourages spreading.
Proper tools are as important as proper ingredients. Using an ice-cream scoop to form cookies compacts the dough and slows spreading. Insulated baking sheets should be avoided when baking certain types of cookies. Because cookies take longer to brown on these sheets, longer baking time is required. The fats melt and -- voila! – you’ve got cookies that spread. Instead opt for parchment-lined, heavy aluminum baking sheets. Parchment reduces direct heat to cookies and can also help halt spread in the oven. If you prefer to grease your cookies sheets, do so in moderation – too much butter or nonstick spray can promote spreading. Lastly, allow your baking sheet time to cool between batches. A hot baking sheet can melt the fats before the cookie dough has had time to set.
What's this?