ISO: ISO (opposite problem, this time) Why do my cookies rise TOO much?

In Search Of:
D

dawnnys

Well-known member
Last time I asked this, it was coookies that were flat that should've risen. This morning, I made cookies that didn't spread out at all, like they should have.

If anyone knows what half-moons look like (see link), also called Black-and-Whites, they are supposed to have a large, flat bottom, which you turn over and frost...I made something that was supposed to turn out with a similar shape, and mine just puffed up and ended up looking like igloos with a crackly top! Any ideas?

Ingredients:

1/2 cup sugar

1/2 cup molasses

1 egg

1/2 cup Crisco, melted

1 tsp cinnamon

nutmeg, clove, allspice to taste

2 1/2 cups flour

1 tsp baking powder (new)

Bake at 400F on a greased tin for 8 minutes.

I wish I could get this right! Maybe someone's telling me I shouldn't bake cookies :eek:(

Thanks.

http://tart.hellogirlfriend.com/2005/11/half-moon-cookies.html

 
Sounds like your recipe has too much baking powder. I would definitely try a different recipe...

Edit:
I just checked Sara Moulton's recipe for Mini Black and White cookies, and apparently, the reviewers experienced some mounding also. And those cookies do not contain any leaveners! So, there goes my theory!

 
Dawn, Try this recipe. I got it from MS website and have made them (m)

with no problems. They are delicious.

BLACK AND WHITE COOKIES

1 cup AP flour
2/3 cup cake flour (not self rising)
1/2 tsp. baking powder
1/4 tsp. salt
2 large eggs
3/4 cup sugar
1/2 cup milk
6 Tbls. unsalted butter, melted and cooled
1/2 tsp. pure vanilla extract
1/2 tsp. pure lemon extract
2 cups confetioners' sugar, sifted
2 Tbls. lt corn syrup, plus more if needed
1 1/2 ozs. bittersweet chocolate, melted

1. Preheat oven to 350 F. Sift together flours, baking powder and salt, set aside. In a medium bowl, whisk eggs and sugar till smooth. Add milk and whisk to combine. Whisk in meltd butter and extracts. Add flour mixture and stir to form a smooth dough. Cover and chill for 1 hour.

2. Line baking pans with silpat or parchment. Using a 2 oz, scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12-15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.

3. In a small bowl, combine confectioners' sugar, 3 Tbls. hot water and corn syrup. Whisk until smooth. Using a small offset spatula ice half of each cookie. Return cookies to rack to drip, if necessary.

4. Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

 
Dawn, I've been working on the oatmeal cookies and researching

leavenings. Double acting Baking Powder starts reacting upon contact with liquid and then again with heat interaction. If you place the batter in the frig, the rising action is slightly impeded. Perhaps this dough is meant to be chilled?

Baking Soda works upon contact with liquid and is actived by an acid. The comment included brown sugar and molasses, which your recipe includes.

I wonder if BS would work better? The standard ratio is 1 part BS = 4 parts BP.

Baking911 suggests replacing 1 tsp BP with 1/2 tsp BP and 1/4 tsp BS.

 
Here's another leavening ratio: A gingerbread cookie that rolls out flat

and stays flat has the same amount of white sugar and molasses as your recipe and it uses 3/4 tsp Baking SODA and 1/4 tsp Baking Powder.

Looks like you've got some experimenting to do, girlie.

 
Thanks all. I think I'll try 1/2 BP and 1/2 BS next time. I love a challenge. Also...

it bothers me why sometimes these cookies come out flatter than other. Old flour? Bigger egg? But I know they aren't supposed to "mound", so I will try some different ratios.

Or maybe next time I make them, my baking soda will have become "old". lol

 
Several things...

I have been trying to 'perfect' oatmeal cookies myself so let me know what you find out Marilyn.

But I'll tell you what I did, I accidentally put baking powder in the other day instead of baking soda. COMPLETELY different cookie. Stayed in neat little mounds. Did this even after refrigeration and even after freezing. SO I don't think the refrigeration will make much difference. They had a much cakeier texture.

So this last time, I put in the baking soda and added a drop of baking powder on top of it. Very nice - got a cookie that didn't bake out quite as thin as they had been but still spread out and still was a nice fairly thin cookie.

I have some notes on what affects a cookie from my Baking Skills class. I'll try to pull them out and post them. It talks about the sugars, the baking temperatures, the leavenings, eggs, everything.

 
Yes, I'd appreciate that (posts on what affects cookie baking), as I am not a very experienced baker

 
You must log in or register to reply here.
Back
Top