Hello everyone, For context, this is my first time making cookies! Any advice why my cookies broke?
by Financial-Humor5838
23 Comments
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shhocolate
Overmixed maybe and or over baked?
liberrystrawbrary
Is this just a standard chocolate chip cookie recipe?
I’ve never heard of flattening the dough (I assume you mean roll out and use a cookie cutter) for chocolate chip cookies.
Beyond that, they look slightly overbaked in this photo so that may have contributed to them cracking.
LilBitofSunshine99
Do you have the recipe? They look really dry but without the recipe, it’s not as easy to figure out the problem.
usernamesarehard11
The recipe would be helpful, and any information about your method (baking temp, how you measured the ingredients, whether the dough was chilled, etc) but I’d guess overbaked and too much flour.
GlitterBlood773
They are all dry (your recipe probably has too much flour and or you measured improperly. It’s very easy to do, especially if you don’t have a scale that measures in grams) and overbaked
ETA: definitely get an oven thermometer. Already have one? Get a new one! My oven runs +250/300*F, my thermostat needs recalibration again or to be replaced. This is a pretty cheap part, depending on your model & type of oven. I have an apartment grade/builders quality oven has oven, non convection
GoGlenMoCo
Looks like too much flour and overbaked.
tomandshell
They look overdone. In the oven too long and/or at too high a temperature. The edges should be golden brown, but you have some larger dark brown patches.
You also might have too much flour and/or not enough butter.
In2racing
I think you may have missed something on your ratios, but they still look tasty to me! Most times, I’ll often mess up the flour by putting in more, especially when I just want to eyeball it all.
2020sbtm
What kind of flour and fat did you use?
hellopennylove
They are dry and definitely over baked! You want to take cookies out of the oven when they are still a tad under done and leave them on the baking tray for 5-10 to cool and finish cooking.
Grouchy_Friendship_9
Looks like too much flour in the dough maybe?
lunchtimeillusion
Too much flour/not enough fat
steampoweredgirl1
Ok so I keep a fork in my flour so when I need it I use the flour and fluff it up, and then scoop from the fluffed up flour. This has helped me to not add too much flour.
It really helps to do the wet and dry separate, you can mix the butter and sugar for a long time but once you add flour you can only mix it so much before its over mixed.
I also cut my ap flour w oat flour but that’s more of a personal preference
I have tried using half ap flour and half cake flour I gotta say I got a nice cakey cookie and I loved it only critique was not enough of the filling like chocolate chips so it wasn’t evenly dispersed.
For the baking part let the oven warm up to whatever temp the recipe says but put them in for half the time it calls for, this way you can check on them and see if theyre baking evenly. If not you can flip the pan around to help fix it. You can also see if your oven is too hot or not hot enough this way especially if you plan on baking a lot.
When you put them back in the oven do not put them in for the rest of the time they need unless theyre still basically dough. Half the time you have left to cook, I say this bc you can always add more time for them to cook but once they over cook you can’t go back and fix it. Yes I know opening the oven lets out heat but if your having trouble baking/cooking already just consider the lost heat a lesson you need to learn about how your oven works.
Hope this helps
2_MinutesTurkish
If your cookies look fully baked when you take them out of the oven, you’ve already overbaked them. Cookies continue cooking and setting up outside the oven. Pull them out earlier and you should see a great improvement 🙂
Round_Patience3029
I Your cookie looks dry
Grand_Composer1603
Too much love
CandyHeartFarts
You should have a wetter dough that kinda sticks to the bowl. I’d take 1/4 C flour out and see what happens.
Possibly more butter but start with that.
Cook on a light baking sheet in the center of the oven.
Take out of the oven when they *just* turn golden brown on edges, they will not look done and will be hard to pick up yet, but let them cool and they’ll firm up.
Can also try to lower temp by 15-20 degrees and increase time by 5-6 minutes.
Do not roll the dough balls. You want to scoop with a spoon and pull that ball in half with your fingers, and put the ragged insides on the outside trying not to smooth down anything.
TableAvailable
Too much flour. Use a scale instead of a measuring cup.
Theletterkay
Overmixed and too much flour. And overbaked. Take them out before they look done. They will finish cooking while cooling on the cookie sheet. Those look dry as heck.
Big0Lkitties
Are you weighing/sifting your flour?
peachteaisthebest
Doesn’t answer your question but I’d still eat them, lol.
Griffie
Give this recipe a try. It’s one of the best ones I’ve found. The only change I made was instead of 1 cup of butter, I did 1/2 cup butter and 1/2 cup shortening. Make sure to whip the butter/shortening until is very fluffy (I usually go about 5 minutes).
Don’t skip the baking soda mixed with hot water. It makes all the difference (I did indeed try both to see, an there was a noticeable difference in the outcome).
It looks like you over baked yours. I bake them until I just see the bottom edges start to brown, then pull them out and let them sit on the cookie sheet for a few minutes before removing them. When you take them off the cookie sheet, transfer to a cooling rack.
23 Comments
If you are looking for assistance with a specific result or bake, you may need to provide a recipe in order to receive advice. This community may not be able to help you without details from your recipe (ingredients, techniques, baking times and temps).
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Baking) if you have any questions or concerns.*
Overmixed maybe and or over baked?
Is this just a standard chocolate chip cookie recipe?
I’ve never heard of flattening the dough (I assume you mean roll out and use a cookie cutter) for chocolate chip cookies.
Beyond that, they look slightly overbaked in this photo so that may have contributed to them cracking.
Do you have the recipe? They look really dry but without the recipe, it’s not as easy to figure out the problem.
The recipe would be helpful, and any information about your method (baking temp, how you measured the ingredients, whether the dough was chilled, etc) but I’d guess overbaked and too much flour.
They are all dry (your recipe probably has too much flour and or you measured improperly. It’s very easy to do, especially if you don’t have a scale that measures in grams) and overbaked
ETA: definitely get an oven thermometer. Already have one? Get a new one! My oven runs +250/300*F, my thermostat needs recalibration again or to be replaced. This is a pretty cheap part, depending on your model & type of oven. I have an apartment grade/builders quality oven has oven, non convection
Looks like too much flour and overbaked.
They look overdone. In the oven too long and/or at too high a temperature. The edges should be golden brown, but you have some larger dark brown patches.
You also might have too much flour and/or not enough butter.
I think you may have missed something on your ratios, but they still look tasty to me! Most times, I’ll often mess up the flour by putting in more, especially when I just want to eyeball it all.
What kind of flour and fat did you use?
They are dry and definitely over baked! You want to take cookies out of the oven when they are still a tad under done and leave them on the baking tray for 5-10 to cool and finish cooking.
Looks like too much flour in the dough maybe?
Too much flour/not enough fat
Ok so I keep a fork in my flour so when I need it I use the flour and fluff it up, and then scoop from the fluffed up flour. This has helped me to not add too much flour.
It really helps to do the wet and dry separate, you can mix the butter and sugar for a long time but once you add flour you can only mix it so much before its over mixed.
I also cut my ap flour w oat flour but that’s more of a personal preference
I have tried using half ap flour and half cake flour I gotta say I got a nice cakey cookie and I loved it only critique was not enough of the filling like chocolate chips so it wasn’t evenly dispersed.
For the baking part let the oven warm up to whatever temp the recipe says but put them in for half the time it calls for, this way you can check on them and see if theyre baking evenly. If not you can flip the pan around to help fix it. You can also see if your oven is too hot or not hot enough this way especially if you plan on baking a lot.
When you put them back in the oven do not put them in for the rest of the time they need unless theyre still basically dough. Half the time you have left to cook, I say this bc you can always add more time for them to cook but once they over cook you can’t go back and fix it. Yes I know opening the oven lets out heat but if your having trouble baking/cooking already just consider the lost heat a lesson you need to learn about how your oven works.
Hope this helps
If your cookies look fully baked when you take them out of the oven, you’ve already overbaked them. Cookies continue cooking and setting up outside the oven. Pull them out earlier and you should see a great improvement 🙂
I
Your cookie looks dry
Too much love
You should have a wetter dough that kinda sticks to the bowl. I’d take 1/4 C flour out and see what happens.
Possibly more butter but start with that.
Cook on a light baking sheet in the center of the oven.
Take out of the oven when they *just* turn golden brown on edges, they will not look done and will be hard to pick up yet, but let them cool and they’ll firm up.
Can also try to lower temp by 15-20 degrees and increase time by 5-6 minutes.
Do not roll the dough balls. You want to scoop with a spoon and pull that ball in half with your fingers, and put the ragged insides on the outside trying not to smooth down anything.
Too much flour. Use a scale instead of a measuring cup.
Overmixed and too much flour. And overbaked. Take them out before they look done. They will finish cooking while cooling on the cookie sheet. Those look dry as heck.
Are you weighing/sifting your flour?
Doesn’t answer your question but I’d still eat them, lol.
Give this recipe a try. It’s one of the best ones I’ve found. The only change I made was instead of 1 cup of butter, I did 1/2 cup butter and 1/2 cup shortening. Make sure to whip the butter/shortening until is very fluffy (I usually go about 5 minutes).
Don’t skip the baking soda mixed with hot water. It makes all the difference (I did indeed try both to see, an there was a noticeable difference in the outcome).
It looks like you over baked yours. I bake them until I just see the bottom edges start to brown, then pull them out and let them sit on the cookie sheet for a few minutes before removing them. When you take them off the cookie sheet, transfer to a cooling rack.
[https://www.allrecipes.com/recipe/10813/best-chocolate-chip-cookies/](https://www.allrecipes.com/recipe/10813/best-chocolate-chip-cookies/)