Why is it when I make cookies they look horrible, how can I make them look perfect?!
Answers: My peanut butter cookies do ok, most of the time, but my chocolate chip cookies look like puppy squirt, I want perfect round ones, how is that done?
I usually make my cookie dough and refrigerate for half an hour to an hour and then I roll it into a log and slice from the ends. I place them on a cool ungreased cookie sheet and they turn out perfectly round. I hope this helps you...
Well they're never going to be a perfect circle. But just put them in for a few minutes less than the minimum required cooking time and check them. Turn on the oven light and watch them. Take 'em out when they look good.
i think its easier to make rounder dollops of cookie dough if you use a wooden spatula..make sure that once you add the chocolate chips you don't let the dough sit or over mix it.
hope it helps! also make sure you don't over cook them... check on them every few minutes.
Make the toll house cookie recipe and chill your dough for half and hour. Drop on cookie sheet by teaspoon. Bake 10 minutes
Use the recipe printed on the Nestle bag for Toll House Cookies. Add about 1/4-1/2 cup extra flour than it says and your cookies will be puffy and pretty. Also, use parchment paper on your cookie sheets to keep them from overbrowning on the bottom. It's worth the extra expense.
go get the cookie scoop gadget at the store you find it where all the kitchen gadgets are....the make uniform size cookies all the time
when you mix your ingredients....mix it less so that when you handle the dough there not to hard/messy to put into a ball
Go to the grocery.
Rolled cookies make cookies round as opposed to drop cookies. Normally, cookies don't need to be baked on greased cookie sheets, that will cause them to spread to much. Try this recipe!
Chocolate Chip Cookies
2/3 cup shortening
2/3 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped pecans (optional)
Directions
Cream together shortening and butter. Add sugar, brown sugar, eggs and vanilla. Blend in flour, baking soda, and salt. Stir in chocolate chips and pecans. Refrigerate if desired (This will make forming cookies easier). Roll balls out of dough and place on an ungreased cookie sheet. Bake 8-10 minutes or until lightly brown. Do not over bake! Cool slightly before removing to wire cooling rack. *To keep cookies soft, store in an airtight container with a slice of bread*
Enjoy!
I had this SAME problem last year in school when I took Foods and Nutrition. I thought it was a family curse, but it turns out, if you want your cookies to be nice and round (and not flat like how mine always turned out) you need a sifter.
This is what it looks like:
http://www.pastryitems.com/images/1260.j...
What you do is put the flour in there and turn the little knob on the side, and it "declumps" the flour. Even if the flour looks like it's okay, it's really not. You can purchase this for a few bucks at any WalMart or Target. It's amazing! I couldn't believe how great my cookies looked after I sifted the flour!
It's really worth the 3 or 4 dollars...and it's fun to do.
Hope this helps, and good luck!
<3
MsB2U
you move over here,,,
you and I will practice till we get it down...
BUT,,! your not about to do that...
so look here
http//www.wilton.com
Chill the dough and make sure your cookie sheet is completely cool. If you need to make cookies in two batches run the cookie sheet under cold water after the first batch