Cookie dough with half the butter - fixable?

[Anonymous]

Anonymous wrote:Add the butter but maybe instead of making cookies make bars and maybe the butter will distribute itself better during baking.

I feel somehow that the likely consequence of this is that the cookies will seem more greasy because the butter won’t be emulsified. So I think that may actually mean a cookie would be better than a bar because the cookie can spread and get crispy edges from the fat; whereas a bar may just be greasy? who knows.

Anyway, another idea might be to increase the batch size by making another batch of dough that has the amount of butter so that the whole recipe is correct then mix them together. that would mean the butter is closer to emulsified.

So if the current recipe is supposed to be 2 stick butter 1 cup flour (2:1 butter:flour) but it is 1:1, make a dough that will result in that same overall ratio when you mix it together with the first batch. (So basically the second dough would have double the butter it should have.)

[Anonymous]

Anonymous wrote:

Anonymous wrote:Add the butter but maybe instead of making cookies make bars and maybe the butter will distribute itself better during baking.

I feel somehow that the likely consequence of this is that the cookies will seem more greasy because the butter won’t be emulsified. So I think that may actually mean a cookie would be better than a bar because the cookie can spread and get crispy edges from the fat; whereas a bar may just be greasy? who knows.

Anyway, another idea might be to increase the batch size by making another batch of dough that has the amount of butter so that the whole recipe is correct then mix them together. that would mean the butter is closer to emulsified.

So if the current recipe is supposed to be 2 stick butter 1 cup flour (2:1 butter:flour) but it is 1:1, make a dough that will result in that same overall ratio when you mix it together with the first batch. (So basically the second dough would have double the butter it should have.)

But a cookie that spreads into practically nothing with a few scattered chips is no good. Either way this won’t turn out great most likely.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Just add the butter. Nbd.

yes but mixed in a not a pat of butter in the middle!

+1 the pat is weird and would leave you with a greasy cookie

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Add the butter but maybe instead of making cookies make bars and maybe the butter will distribute itself better during baking.

I feel somehow that the likely consequence of this is that the cookies will seem more greasy because the butter won’t be emulsified. So I think that may actually mean a cookie would be better than a bar because the cookie can spread and get crispy edges from the fat; whereas a bar may just be greasy? who knows.

Anyway, another idea might be to increase the batch size by making another batch of dough that has the amount of butter so that the whole recipe is correct then mix them together. that would mean the butter is closer to emulsified.

So if the current recipe is supposed to be 2 stick butter 1 cup flour (2:1 butter:flour) but it is 1:1, make a dough that will result in that same overall ratio when you mix it together with the first batch. (So basically the second dough would have double the butter it should have.)

But a cookie that spreads into practically nothing with a few scattered chips is no good. Either way this won’t turn out great most likely.

it will be an interesting experiment! personally I like crispy/carmelized cookies so one that spreads with thin edges would not be a failure to me.

[Anonymous]

Another chocolate chip cookie problem (sorry for hijacking, OP, I hope you don’t mind!)

I used to make good chocolate chip cookies. For the past year or two ever since batch spreads and they are totally flat and sad. I usually make the dough, bake half, refrigerate the other half, and bake the second half a few days later. First and second bakes are the same, so it isn’t refrigeration.

I use the recipe on the back of the Ghirardelli bag.

Any ideas what I can do? I’ve tried adding a bit more flour but that doesn’t seem to change things.

[Anonymous]

You could consider adding oil instead of butter.

[Anonymous]

Anonymous wrote:Another chocolate chip cookie problem (sorry for hijacking, OP, I hope you don’t mind!)

I used to make good chocolate chip cookies. For the past year or two ever since batch spreads and they are totally flat and sad. I usually make the dough, bake half, refrigerate the other half, and bake the second half a few days later. First and second bakes are the same, so it isn’t refrigeration.

I use the recipe on the back of the Ghirardelli bag.

Any ideas what I can do? I’ve tried adding a bit more flour but that doesn’t seem to change things.

You have to use a scale to measure ingredients. A stick of butter does not weigh 4 oz and flour density changes as it settles or is moved. Using volume a cup of flour can vary in weigh by +/- 25-30%. This results in inconsistent baking results. The best way to get consistent results in baking is by using a scale and cooking to an internal temperature(use a thermometer).

This is more on it.

As you know, baking is about precision and accuracy and that's why I've always been an advocate of weight measurements. As you've probably noticed, all the recipes on joyofbaking.com give both volume and weight measurements. For example if a recipe calls for all purpose flour, it is written "1 cup (130 grams) all purpose flour". The reason I write recipes in this way is that depending on where you live you may use volume (cup) measurements or you may weigh (grams) your ingredients.

I believe the reason home bakers in the United States haven't adopted weight measurements is because digital scales were once hard to find and if you could find one, they were expensive. This is not the case any longer. Today you can find digital scales on line or in most stores that sell kitchen equipment. And what is amazing is that some brands of digital scales sell for less than twenty dollars. That's about the same price as a good set of stainless steel measuring cups.

Professionals seldom measure their ingredients by volume (cups). They usually prefer measuring by weight, and there are many reasons for this. Baking is not like cooking where you can add a little extra of this ingredient or leave out that ingredient. Baking is all about precision and accuracy so that you can achieve consistent results. And there are so many variables when baking - your ingredients, how you measure your ingredients, the mixing technique, your pans, temperature and humidity, and your oven. Some of these variables are hard to control, but you can control accuracy by weighing ingredients. Unfortunately this is not always true when measuring by volume (cups), especially with dry ingredients. One excellent example is flour. If you "dip" the measuring cup into the flour bag you will get a different amount of flour than if you "spoon" the flour into your measuring cup. This is because flour tends to compact with transportation and storage and there is also the problem of humidity affecting its' density (volume). However, neither of these things will affect the weight of flour. Because a 130 grams of flour is always 130 grams of flour.

Weighing ingredients is about accuracy, but it's also makes things quicker and easier. A scale is so simple to use. All you need to do is 'zero' your scale, place the ingredient on the scale, and you're done. You can even weigh one ingredient after another, in the same bowl, by just "zeroing" your scale. No need to worry anymore about whether you should "dip" or "spoon" your flour into your measuring cup.

Read more: https://www.joyofbaking.com/WeightvsVolumeMeasurement.html#ixzz8nnPi2bCK
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[Anonymous]

Anonymous wrote:Another chocolate chip cookie problem (sorry for hijacking, OP, I hope you don’t mind!)

I used to make good chocolate chip cookies. For the past year or two ever since batch spreads and they are totally flat and sad. I usually make the dough, bake half, refrigerate the other half, and bake the second half a few days later. First and second bakes are the same, so it isn’t refrigeration.

I use the recipe on the back of the Ghirardelli bag.

Any ideas what I can do? I’ve tried adding a bit more flour but that doesn’t seem to change things.

Try the tollhouse recipe? I like my choc chip cookies to be flat and chewy and not puffy and doughy though.

[Anonymous]

I would leave a stick of butter out on the counter for an hour and also bring the cookie dough close to room temp (first slice it into 8 pieces). Then I would put them both in my stand mixer with the paddle attachment (add the butter one slice at a time) and let them incorporate. If the recipe calls for chilling, re-chill after mixing.

Recently, when I was making shortbread cookies, I realized after rolling the dough into a log to chill that I had forgotten to add salt. I put the dough back in the stand mixer, sprinkled the salt all over so it wouldn’t clump into one area, remixed, and refilled the dough. The cookies turned out perfectly.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Add the butter but maybe instead of making cookies make bars and maybe the butter will distribute itself better during baking.

I feel somehow that the likely consequence of this is that the cookies will seem more greasy because the butter won’t be emulsified. So I think that may actually mean a cookie would be better than a bar because the cookie can spread and get crispy edges from the fat; whereas a bar may just be greasy? who knows.

Anyway, another idea might be to increase the batch size by making another batch of dough that has the amount of butter so that the whole recipe is correct then mix them together. that would mean the butter is closer to emulsified.

So if the current recipe is supposed to be 2 stick butter 1 cup flour (2:1 butter:flour) but it is 1:1, make a dough that will result in that same overall ratio when you mix it together with the first batch. (So basically the second dough would have double the butter it should have.)

But a cookie that spreads into practically nothing with a few scattered chips is no good. Either way this won’t turn out great most likely.

it will be an interesting experiment! personally I like crispy/carmelized cookies so one that spreads with thin edges would not be a failure to me.

I’ve already made that mistake by using melted butter. The cookies spread, there are few chips, and they don’t taste good at all.

[Anonymous]

I’d cut the cold butter into the cold dough.

[Anonymous]

OP here. I baked a couple as-is to see how they would turn out. Not at all how I thought they would. They weren't dry but very sugary and chocolatey and now I wonder if I also didn't use enough flour? My kids were helping me measure and they were very distracting. They didn't spread much and cooked unevenly, crispy on the outside and soft in the middle, but almost gooey rather than like a cookie. Not a total fail but not great. DH thought they were fine.

I'll make another batch and pay closer attention this time.