I followed most of the recipe in her book, except I browned the butter and added an ice cube (same method Kenji used with his chocolate chip cookie recipe and that worked great for me). All other measurements were made using weight when possible. I didn't time the medium-speed mixing prior to adding the flour though so not sure if this is the result of under-mixing or over-mixing.
At the end of the process, my dough didn't look like any other dough I've made before (pizza, bread, etc.). It was a bit more crumbly and wasn't really coming together, so I kept adding small amounts of milk. I put some saran wrap on there and placed in the fridge. A few minutes later, I take it out for this picture and it looks sort of liquidy? I guess from the milk and/or melted brown butter?
Is this how her dough should look? Any idea what the cause could be?
by Ming-Tzu
4 Comments
Not sure, I would try following the recipe and see how that dough turns out
No, this is not how it is supposed to look.
So a few things, just guessing because you haven’t provided enough information.
These cookies don’t come out right with natural PB, you need to use american-style if you want the typical peanut-butter cookie texture.
Your dough has visible peanut chunks in it. Are you sure you processed the flour enough?
Your dough looks wet – oily, almost. That could be because of the natural PB, but you also might have messed up on the creaming step. Was your browned butter actually solid before you started working with it?
When did you mix in the butter? Kind of looks separated. If it was still too hot it may have not mixed well with the rest of the ingredients.
Kanji’s chocolate chip cookie recipe, which I love and use religiously, does give the dough a slightly weird and oily look in my experience