What should a good cookie dough look like?

What should a good cookie dough look like? - Assorted Cookies

I've been trying to make a good, chewy cookie recipe for the last 4-5 months but nothing good ever shown up. I've tried countless recipes on the internet with no success. One thing that I noticed was that my cookie dough always looks different from the pictures or videos that I have found on the internet. My dough looks like ice cream, is wet, and really sticks to the scoop. Sometime when I scoop it up I can feel that it's very light, not dense. I have tried adding more AP flour in and it made my dough a little more stiff. I can roll it into a ball shape without any of the dough sticking to my hand.

Which one is the good dough?

These are the ingredients I use:

1 cup AP flour
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 tsp baking soda
pinch of salt
1/2 tsp baking powder
1 1/4 cup blended oat
123 grams butter

What is the best ratio between wet and dry goods?



Best Answer

Cookie recipes vary. There is no single consistency that all doughs should have. The proof is in the finished cookie.

Some of my favorite recipes produce doughs that are sticky enough that I can't "drop" the cookies onto the sheet without using my finger to scrape the dough out of the spoon. In these cases, it's easier to use an ice cream scoop with a triggered blade that will clear the dough from the scoop. Another trick is to refrigerate the dough for four hours, overnight, or for as many as three days. This will give the flour a chance to absorb more of the liquid ingredients. In addition, chilled dough is easier to work with, and produces a superior texture in the finished cookie. I add this step to nearly every cookie recipe.

I want to address, though, your concern that the dough you make doesn't match what you're seeing in pictures or videos. This could be due to the way you measure flour. There are several ways to measure flour, and each of them can produce a different actual amount for the same called-for measurement. Not only that, they may produce different actual amounts each time you measure. I assume that most modern recipes are tesed with a "scoop and level" method, unless something else is indicated. However, measuring by weight is more accurate. I convert all my cookie recipes to weight measurments. That way, I can ammend or reproduce them with complete accuracy. Lastly, I want to address the integrity of the relationship between written recipes and the pictures or videos that accompany them. Over many years of experience, I have found that relationship to be rather loose.




Pictures about "What should a good cookie dough look like?"

What should a good cookie dough look like? - Adorable African American girl in chef uniform and hat eating muffin against yellow background
What should a good cookie dough look like? - Black girl eating bat shaped cookie
What should a good cookie dough look like? - Chocolate tasty crispy cookies on table



Quick Answer about "What should a good cookie dough look like?"

They should be thin and crisp. It is usually best to work with a small amount of dough at a time. Chill the dough if it is too soft to handle easily. For rolled cookies, the dough should be chilled for 15 to 30 minutes before rolling.



Edible Cookie Dough Recipe




More answers regarding what should a good cookie dough look like?

Answer 2

Maybe you should add 1/4 APF and change the quantity of butter into 1/2. anyway, take note of the type of cookie you really want to achieve bc there's a lot of cookie dough variations. however, if you want a good and amazing cookies, i much prefer books than recipes on net. :) hope this will help you.

Answer 3

In my experience, what you do with the ingredients make just as much impact as the ratio of the ingredients.

Chewy cookies will generally need melted butter rather than room temperature butter. Creaming the room temperature butter with the sugars will result in a softer cookie as you have introduced air into the batter. You don't want to do this if you want dense chewy cookies.

In addition, one tip I would offer is to bang the cookie tray on the counter top when you first take it out of the oven. You should visibly see the cookie "deflate" a bit. This will also help with creating a chewier cookie.

Lastly, if your dough looks too soft even though you followed the recipe to the t, you should refrigerate it before you bake it. This will make the dough much easier to work with and prevent your dough from spreading too thin while it's baking.

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