Reply to Cookie dough with half the butter

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Reply to "Cookie dough with half the butter - fixable?"

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Add the butter but maybe instead of making cookies make bars and maybe the butter will distribute itself better during baking.[/quote]

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.) [/quote]

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.[/quote]

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