Science: How to Bake Crinkly Cookies (Like Sugar Cookies, Gingersnaps, or Chocolate Crinkle Cookies)
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- Опубліковано 30 вер 2024
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Dan Souza explains the science behind getting perfectly crinkly, cracked exteriors on cookies.
Recipe for Chocolate Crinkle Cookies: bit.ly/1rJ2cJG
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Yikes! I definitely could not roll these cookies - way too liquid!! They are in the refrigerator - hoping to save this !!
UPDATE: OK - Thank you Wealllive Together for your comment about tossing batter straight into sugar (from scoop - recipe tells you to roll). This saved me from tossing the batter into the trash! However my cookies spread a lot and did not crack :(
First time an ATK recipe did not work for me. Cookie tastes ok. Just not a crinkle cookie as promised.
My dad just tried to make this recipe and it was also WAY too liquid!
Thank you for this bang-on video! After making one batch of mediocre chocolate un-crinkled cookies, I followed Dan's instructions (using the CI recipe), and they turned out brilliantly. Many people said they were the best chocolate cookies they'd ever eaten. The process was incredibly messy, as the loose batter had to be tossed into bowls of granulated sugar FIRST, followed by bowls of icing sugar. They spread quite a bit, yet the finished product looked professional. Made them perfectly using this method three times. Highly recommended.
I'm constantly experimenting when I'm baking so I'm very excited there's a book on this. I'll be buying that book soon!
does anyone else hate the music?
I have a question. You say to bake the cookies on a higher rack because of heat deflection. Are you assuming that the heating element is on the floor of the oven? My old electric oven's heating element was on the floor of the oven. My new electric oven's heating element is at the top. I am assuming that this makes a big difference and that whether the cookie tray should be on the top rack or the bottom rack would vary on where the heating element actually is. Am I correct? If yes, then how should it be?
Fingers crossed - I'm off to make the Chocolate Crinkle cookies today. So, a few hours later....they came out looking just like the photo in the recipe and they tasted wonderful.
This was interesting. I learned a lot about cookies, thank you!
I followed this recipe several times to the letter and they flatten out too much. I tried refrigerating the dough and and adjusting the temperature. Too much spread. What am I doing wrong.
I'm trying to bake cookies that have no gluten, that use almond paste instead. The texture of the dough is much stickier than traditional dough. Will this method still work? The recipe does not call for baking powder or soda.
Looks like they are grooming Dan Souza as a replacement for Bridget or Christopher.
Very interesting video, quite nice to understand the chemistry behind the baking. Thumbs up.
That's great info! I'll have to try some new recipes. Thanks!
Whats your reference?
Cool and good
I love this guy!
I've made your recipe. But the problem is why my cookie batter wasn't thick enough. It was like brownies batter, I did let them sit out for 10 mins, and when I scooped one out, it was very sticky. :/ And also, the cookies looked kinda flat, and the powdered sugar seemed to disappear away - the sugar wasn't really enough?
I just made up the dough from the Cook's Illustrated recipe and the "dough" came out like brownie batter too! Aren't their recipes supposed to be foolproof? Any help before I bake them, America's Test Kitchen?
100% agree. I followed the recipe three times and it has always given me a really brownie batter too. And the cookies flatten once you take it out of the oven.
I add a little more flour and to make the batter the right texture. But it doesn't have the soft/fudge centre that krinkle cookies are suppose to have.
At first I tried to roll the batter into a ball in my hands, but that just made a big mess. Then I just dropped it directly from the cookie scooper into the granulated sugar, and it worked fine. That gave it enough structure to work with and transfer to the powered sugar. They came out looking great and tasted great too.
Me too
The video showed the dough (batter) looking the exact way you describe.
Thank you ATK, these videos always help me understand so much. I'm becoming more confident every time I bake.