Do your cookies turn out too hard, too soft, or too chewy? Getting the perfect cookie isn’t easy, so Claire Tansey helps us understand what you may be doing wrong.
As you’ve probably already heard many times before, measuring your ingredients the right way is important! To prevent your cookie from having too much flour or not enough flour, measure your ingredients accurately. To measure your flour correctly, spoon your flour into your dry measuring cup, overfill it and take a butter knife and smooth the excess off. Do not tap, squish or shake the measuring cup in the process.
If your oven is too hot your cookies will be crusty on the bottom, which means they aren’t cooking properly.
Crunchy cookies mean that you have cooked them for too long.
A cookie made with all white sugar will be very pale — try using brown sugar instead. It’s moist and will add colour into your cookies. Be sure to pack the brown sugar into your measuring cup before you measure!
When you go to bake your cookies, line your baking pan with parchment paper. It’s compostable, re-useable and heat-resistant. You can see where the cookies go to ensure they are even, and you won’t have to wash the pan!
If you follow these easy steps, you’ll avoid common cookie baking mistakes and you’ll be satisfied with your results. The perfect cookie will have a sun-kissed colour, it’ll be crispy on the outside, chewy on the inside and melt in your mouth…now, tell us your mouth isn’t watering!
For more of Claire’s tips for making the perfect cookie, watch the video below: