When done right, cookies are meant to be tender, delicious morsels of goodness. But when baking in 2020, we know that anything can happen.
The oven temperature was too low. Cookies are supposed to be baked at high temperatures for relatively short periods of time. Low temperatures result in longer baking times which produces cookies that are dry and hard.
Too much of the leavening agent was used. Leavening agents produce gases that expand, causing the product to rise. When too much gas is produced, it can cause the product to expand too rapidly. Make sure to use the correct amount of the leavening agent in the recipe. Also, make sure to use the right leavening agent. For example, when baking with acidic ingredients like buttermilk and molasses, you can use baking soda instead of baking powder because there is already enough acid present to complete the chemical reaction. Baking powder contains both sodium bicarbonate and acid.
Too much sugar will encourage spreading. Try using fine sugar or confectioners’ sugar instead of large, coarse granulated sugar.
There wasn’t enough shortening added. Fats are tenderizers that shorten the strands of gluten (hence why we call it shortening), lending to a more tender product.
The dough was overmixed or improperly mixed. Overmixing causes too much gluten to develop.
The flour was too strong. Stay away from high-protein flours like bread flour when making cookies. The more protein in flour, the more gluten will develop when liquid is added, and the dough is mixed.
Not enough shortening was added. Fats are tenderizers so the proper amount must be used.
The temperature of the oven was too low. Preheat your oven ahead of time so that it will be at the correct temperature when you’re ready to bake. Don’t preheat too far in advance as ovens tend to use a lot of energy and can increase your energy bills.
The cookies were baked for too long. Make sure to remove cookies from the oven as soon as the edges begin to brown. They will continue to bake on the hot tray for a few more minutes until placed on cooling racks.
Not enough liquid or too much flour was added to the dough. With a combination of both, that would make for one tough cookie.
In the last part of this series, we will go over common cake errors and solutions. Stay tuned!
References
-Friberg, B. (2002). The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition. New York, NY: John Wiley & Sons.
-Gisslen, W. (2005). Professional Baking. Hoboken, NJ: John Wiley.
-Labensky, S. R. (2005). On Baking: A Textbook of Baking and Pastry Fundamentals. Upper Saddle River, NJ: Pearson-Prentice Hall.