Cookie Troubleshooting
Here are the most common things that can go wrong during cookie baking—and how to fix them.
Problem: Cookies don’t add up to the correct yield
Solution: Use a portion scoop.
When cookies are portioned out larger or smaller than the recipe directs, they may not produce the intended texture. To ensure consistent size and the proper yield, we use a portion scoop.
Problem: Cookies run together
Solution: Bake in staggered rows.
When scoops of dough are placed too close together on the sheet, the cookies can fuse together. To ensure enough space between cookies, alternate the rows. For example, place three cookies in the first row, two in the second, three in the third, and so on.
Problem: Chewy cookies that aren’t chewy
Solution: Underbake them.
To ensure a chewy texture, take cookies out of the oven when they are still slightly underdone, which often means they’ll droop over the end of a spatula. Crevices should appear moist and edges on smooth cookies should be lightly browned.
Problem: Overly crisp edges
Solution: Briefly chill dough and don’t use a hot sheet
If cookies spread early in the oven, the edges can overcook. This can result from butter in the dough melting. If the dough seems too soft, chill it for 10 to 15 minutes before portioning. And let baking sheets cool completely between batches. To expedite cooling, rinse warm sheets under cold tap water, then dry thoroughly.
Problem: Cookies are overbaked
Solution: Immediately transfer the cookies to a wire rack.
Most recipes call for letting the cookies set up for a few minutes on the baking sheet before transferring them to a wire rack. But if you’ve overbaked your cookies, transfer them directly to a wire rack; otherwise they'll keep cooking from the residual heat of the baking sheet.
Problem: The last cookies always seem short on chips
Solution: Reserve some morsels to add later.
When chocolate chips, nuts, or raisins are in the mix, the last few cookies from a batch never seem to have as many of these goodies as the first few. To get around this, reserve some of the mix-ins and stir them into the dough after about half of it has been scooped out.
