Anonymous
10/05/2024 09:45
Subject: Cookie dough with half the butter - fixable?
Anonymous wrote:Anonymous wrote:Anonymous wrote:Why can’t you just add in the other stick?
The chocolate chips are already in there. I could mix the dough some more but I'm not sure I could incorporate the butter evenly.
Melt the butter.
You'll get it better incorporated than you would by rolling a dough ball around a pat of butter, my friend.
I would also make sure the dough is really soft first. Let it sit out for an hour.
Anonymous
10/05/2024 09:45
Subject: Cookie dough with half the butter - fixable?
Add the butter but maybe instead of making cookies make bars and maybe the butter will distribute itself better during baking.
Anonymous
10/05/2024 09:44
Subject: Cookie dough with half the butter - fixable?
Anonymous wrote:Anonymous wrote:Anonymous wrote:Why can’t you just add in the other stick?
+1 let the dough get to room temp, soften the butter in the micro, and incorporate it all.
I don't follow most rules in baking and I still get good results. You can bake up room-temp dough you know. I never chill cookie dough unless I'm needing it to really keep a controlled shape.
There’s a school of thought that resting choc chip cookie dough helps the moisture distribute better and relaxes the gluten. We’re talking about small differences - it’s not like you have to do this. I’m just saying you can understand the goal and then decide.
they definitely taste better chilled but who among us plans 24 hrs in advance for chocolate chip cookies? usually I make them because I need my cooookies now.
Anonymous
10/05/2024 09:42
Subject: Cookie dough with half the butter - fixable?
Anonymous wrote:Just add the butter. Nbd.
yes but mixed in a not a pat of butter in the middle!
Anonymous
10/05/2024 09:42
Subject: Cookie dough with half the butter - fixable?
Anonymous wrote:Anonymous wrote:Why can’t you just add in the other stick?
+1 let the dough get to room temp, soften the butter in the micro, and incorporate it all.
I don't follow most rules in baking and I still get good results. You can bake up room-temp dough you know. I never chill cookie dough unless I'm needing it to really keep a controlled shape.
that’s what I would do! the texture may be different but it’s still gonna taste good. you need to make sure the butter is soft and you mix it all in.
Anonymous
10/05/2024 09:42
Subject: Cookie dough with half the butter - fixable?
Anonymous wrote:Just add the butter. Nbd.[/quote +1 Let us know how they come out. If they are not up to your standard I bet my family would be happy to come get them..
Anonymous
10/05/2024 09:39
Subject: Cookie dough with half the butter - fixable?
Just add the butter. Nbd.
Anonymous
10/05/2024 09:06
Subject: Cookie dough with half the butter - fixable?
Anonymous wrote:Anonymous wrote:Why can’t you just add in the other stick?
+1 let the dough get to room temp, soften the butter in the micro, and incorporate it all.
I don't follow most rules in baking and I still get good results. You can bake up room-temp dough you know. I never chill cookie dough unless I'm needing it to really keep a controlled shape.
There’s a school of thought that resting choc chip cookie dough helps the moisture distribute better and relaxes the gluten. We’re talking about small differences - it’s not like you have to do this. I’m just saying you can understand the goal and then decide.
Anonymous
10/05/2024 09:04
Subject: Cookie dough with half the butter - fixable?
They will be a little different if you incorporate the butter now, soft or melted. Creaming the butter and sugar together changes the texture of the cookie by incorporating air. You add the flour at the end to minimize how much you work it, because that affects the way the gluten behaves which will change the texture (same concept that makes bread dough change when you knead it).
So if you want them to be as usual, start over. But you could try adding the butter now and just see what you get.
So if you want them to be as usual, start over. But you could try adding the butter now and just see what you get.
Anonymous
10/05/2024 09:01
Subject: Cookie dough with half the butter - fixable?
I would either bake them as-is or throw the dough away and start over.
Anonymous
10/05/2024 09:00
Subject: Cookie dough with half the butter - fixable?
Anonymous wrote:Anonymous wrote:Why can’t you just add in the other stick?
The chocolate chips are already in there. I could mix the dough some more but I'm not sure I could incorporate the butter evenly.
Melt the butter.
You'll get it better incorporated than you would by rolling a dough ball around a pat of butter, my friend.
Anonymous
10/05/2024 08:58
Subject: Cookie dough with half the butter - fixable?
Anonymous wrote:Why can’t you just add in the other stick?
The chocolate chips are already in there. I could mix the dough some more but I'm not sure I could incorporate the butter evenly.
Anonymous
10/05/2024 08:53
Subject: Cookie dough with half the butter - fixable?
Anonymous wrote:Why can’t you just add in the other stick?
+1 let the dough get to room temp, soften the butter in the micro, and incorporate it all.
I don't follow most rules in baking and I still get good results. You can bake up room-temp dough you know. I never chill cookie dough unless I'm needing it to really keep a controlled shape.
Anonymous
10/05/2024 08:51
Subject: Cookie dough with half the butter - fixable?
Why can’t you just add in the other stick?
Anonymous
10/05/2024 08:50
Subject: Cookie dough with half the butter - fixable?
I made chocolate chip cookie dough last night that was very dry and put it in the refrigerator to chill. Then I realized I used one stick of butter instead of two. No wonder the dough seemed dry.
Should I bake them like normal? Will they be edible? Could I cut one in half, add a pat of butter to the middle, seal it up, and bake it? Or would that not work?
Should I bake them like normal? Will they be edible? Could I cut one in half, add a pat of butter to the middle, seal it up, and bake it? Or would that not work?