Chocolate chip cookies: too much butter
I made a chocolate chip and snicker cookie batter. But I added double the butter not realizing what I had done I chilled the dough until the next day. The next day when I took the dough out of fridge it was hard like solid hard and I realized I had put to much butter in it. So my question is can I double the rest of the ingredients and add to already mixed mixture after the mixture softens? please help
Best Answer
The hoighty-toighty pastry chef answer would be of course not. Any practical cook's answer is of course.
It will be a bit different, which is why the pastry chef rejects it - everything must always be perfect and waste/cost are irrelevant.
It won't be a waste of ingredients, which is why practical cooks accept it.
You should probably add the sugars to the softened dough, then add egg, then the dry ingredients (previously sifted together) roughly matching the SOP of cream butter and sugar, add egg, add dry. But don't overdo the mixing, since the currently over-buttered dough already has the flour in it. That is the main reason why it's dead to the pastry chef.
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What if you put too much butter in cookies?
Too much butter causes cookies to spread a lot and ultimately crisp out on the outside being able to completely cook. Extremely chewy cookies (when the recipe isn't meant to make chewy cookies). This is because of the liquid content in the butter. Moisture helps develop gluten and gluten helps make chewy cookies.What happens to chocolate chip cookies with too much butter?
Your cookies will definitely end up flatter than they would if they didn't have too much butter, but it's very possible that you haven't added enough to ruin the cookies.How do you fix too buttery cookie dough?
Keep it cool to start with. How to Fix it: If too-soft butter was the culprit, try refrigerating cookie dough for 1 to 2 hours before baking. If too-little flour was the issue, try adding an additional 1 to 2 tablespoons of flour to the dough.What can you do if you put too much butter in a recipe?
If there is too much butter in the cake, you can add drying ingredients such as egg whites, flour, or baking powder to the mix. Too much butter can make the cake greasy and leave you with a runny consistency. Alternatively, you can put your cake in the oven for a few extra minutes to reduce the moisture.Every Common Cookie Alteration, Substitution And Mistake (11 Recipes) | Ingredient Swap
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