Uniform looking cookies

[Anonymous]

I make damn good cookies. But I cannot for the life of me get them to be perfectly shaped. I use a cookie scooper, which is way better than when I used to just use a spoon, but still, some spread more, they look different sizes. They look perfect when I get them on the tray. I rotate the pans half way through, but it's not like there's a difference between the left and right or top and bottom, it's just random. What can I do to up my cookie game?!

[Anonymous]

Don’t put dough in hot pans. Weigh the dough so each is uniform.

[Anonymous]

Maybe chilled dough?

[Anonymous]

Op here....I have chilled the dough (overnight so it's uniformly chilled) and don't cook on hot pans. I guess I can weigh each one but that sooms like over kill.

[Anonymous]

https://www.nytimes.com/wirecutter/reviews/best-cookie-sheet/

Maybe it's a cookie sheet issue. This article is informative.

[Anonymous]

Mix the dry ingredients way more than you think and scrape the bottom of the bowl better.

[Anonymous]

It’s either the oven or the pan. Get a silpat liner the size of your pan and invest in some good quarter or half sheet pans. Let the pan cool off before you put the next batch in.

[Anonymous]

Weigh the scoops. Chill. Bake at 325

[Anonymous]

Anonymous wrote:It’s either the oven or the pan. Get a silpat liner the size of your pan and invest in some good quarter or half sheet pans. Let the pan cool off before you put the next batch in.

My baking sheets are from a restaurant supply store. I use parchment - is silpat better?

[Anonymous]

Anonymous wrote:Mix the dry ingredients way more than you think and scrape the bottom of the bowl better.

Op here....this could very well be it. I use mixer with a beater blade (with the rubber edge) and probably rely on that too much.

[Anonymous]

I think silpat is better. I too mostly use parchment, but do sometimes use my silpat mat and always think the cookies are more uniform and perfect.
Also, with the cookie scoop you need to use the same level of pressure to get exactly the same amount of dough in each scoop. Agree that weighing can help if you really want Great British Baking Show level of uniformity.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Mix the dry ingredients way more than you think and scrape the bottom of the bowl better.

Op here....this could very well be it. I use mixer with a beater blade (with the rubber edge) and probably rely on that too much.

DP, but I find I still need to do an extra stir even with our Kitchen-Aid and the beater blade with the rubber edge. It just doesn’t get everything. A bit of stirring after I take it off the mixer does the trick. I also use Silpats, for whatever that’s worth.