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ISO: ISO Sandi in Hawaii ...
- Thread starter meryl
- Start date
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sandi-in-hawaii
Well-known member
Hi Meryl - you should hear my wacky theory!
It happens to me every once in a while, and I can never figure out why. I always buy the same butter from Costco, and I can make good cookies with a part of the pound, and greasy ones from the same batch of butter.
I read somewhere that if you leave the butter out too long, and it gets too soft, the molecular structure changes, and you can't use that butter for cookies, even if you re-chill it.
I did leave that first batch of butter out for a couple of hours, but figured it wouldn't matter, since you melt the butter anyway.
Nope, greasy dough.
So on the second batch, I used butter straight from the fridge, and melted it.
I also thought I musta mis-measured, since I was trying to double everything, so I was extra careful the second time around, no doubling.
Still greasy dough.
Since my original molecularly-changed-butter theory is now out the window, the second theory is that I used the same, unwashed bowl to melt the second batch of butter in the microwave, thus contaminating the second batch too.
If that doesn't hold true, I'm going to have to go with the original thoeory - the darn cookie-grinch is here again!!!
And how come he only affects my cookies??? I just made four batches of cinnamon rolls, and they all came out perfect!
I'm sure it's my grinch and not your recipe. I promise, I'll try it again later (after the grinch leaves), because I'm really craving a crunchy chocolate chip cookie!
It happens to me every once in a while, and I can never figure out why. I always buy the same butter from Costco, and I can make good cookies with a part of the pound, and greasy ones from the same batch of butter.
I read somewhere that if you leave the butter out too long, and it gets too soft, the molecular structure changes, and you can't use that butter for cookies, even if you re-chill it.
I did leave that first batch of butter out for a couple of hours, but figured it wouldn't matter, since you melt the butter anyway.
Nope, greasy dough.
So on the second batch, I used butter straight from the fridge, and melted it.
I also thought I musta mis-measured, since I was trying to double everything, so I was extra careful the second time around, no doubling.
Still greasy dough.
Since my original molecularly-changed-butter theory is now out the window, the second theory is that I used the same, unwashed bowl to melt the second batch of butter in the microwave, thus contaminating the second batch too.
If that doesn't hold true, I'm going to have to go with the original thoeory - the darn cookie-grinch is here again!!!
And how come he only affects my cookies??? I just made four batches of cinnamon rolls, and they all came out perfect!
I'm sure it's my grinch and not your recipe. I promise, I'll try it again later (after the grinch leaves), because I'm really craving a crunchy chocolate chip cookie!
sandi-in-hawaii
Well-known member
Very interesting - I always freeze by butter! Will google to see if I can find more info. Thanks!
Sandi, I don't do much baking anymore...but two thoughts come to mind. Did you
melt the butter until it separated? I would just barely melt it, to where there was still a soft piece in the middle, micro works well on a very low setting for this.
The other is the flour. Do you weigh the flour? Perhaps there wasn't enough flour due to the humidity level making it measure more than it really is. I used to have that problem a lot when I lived in South Florida and did do a lot of baking. When I weighed the flour, it took considerably more than when I tried to just measure it.
melt the butter until it separated? I would just barely melt it, to where there was still a soft piece in the middle, micro works well on a very low setting for this.
The other is the flour. Do you weigh the flour? Perhaps there wasn't enough flour due to the humidity level making it measure more than it really is. I used to have that problem a lot when I lived in South Florida and did do a lot of baking. When I weighed the flour, it took considerably more than when I tried to just measure it.
sandi-in-hawaii
Well-known member
Hi Curious - I did melt the butter in the microwave, but can't remember if it separated...
As far as the flour, I've been weighing it.
I'm not quite sure how weighing is supposed to be more accurate. If humidity affects the weight of the flour, then wouldn't the weight of the flour vary, depending on the humidity, and wouldn't the volume be more accurate?
But I keep reading that weighing is supposed to be more accurate...?
I dunno....
As far as the flour, I've been weighing it.
I'm not quite sure how weighing is supposed to be more accurate. If humidity affects the weight of the flour, then wouldn't the weight of the flour vary, depending on the humidity, and wouldn't the volume be more accurate?
But I keep reading that weighing is supposed to be more accurate...?
I dunno....