![]() ![]() As the dough begins to bake, the butter starts melting - creating a shiny or "wet" look on the surface of the cookie. HOW DO I KNOW WHEN THEY ARE DONE? - Watch the surface of the cookie. I can get about 3 dozen cookies when I roll them at 1/4 inch thick and use a 3 inch wide cookie cutter. It depends on how thick you roll your cookies. HOW MANY COOKIES WILL THIS RECIPE MAKE? - The yield for this recipe varies. If you are someone who generally reduces salt in recipes - use unsalted butter. If you know you love things with just a little more salt - use salted butter. ![]() SHOULD I USE SALTED OR UNSALTED BUTTER? - If we're talking purely about science - it doesn't matter in this recipe. Mix a little at a time into the dry dough until the dough comes together again. Luckily, the solution to both of them is the same - Crack an egg into a bowl and whisk together. Next time you make this recipe, try starting with 1 cup less flour and adding flour until it's just right. I'm not saying you used more than the recipe calls for - but since this recipe is written by volume and not weight, you might be adding more flour depending on elevation and humidity. It's SURPRISING what a difference that makes.Ģ) Using too much flour. MY DOUGH IS TOO DRY! WHAT SHOULD I DO? - The two most common reasons for this dough turning out dry is:ġ) Not using large eggs. If it's very hot where you live and your butter was room temperature instead of just slightly softened - you might actually need to cool everything down in the fridge for 10 minutes before rolling out the dough. MY DOUGH IS TOO SOFT! WHAT SHOULD I DO? - If your dough is too soft, try adding a little more flour 1/2 cup at a time until the dough pulls away from the sides of the mixing bowl. The Vanilla Variation is a lighter cookie - both in color and texture The brown sugar gives it a light caramel flavor.kind of like a chocolate chip cookie without the chocolate chips! HOW IS THIS RECIPE DIFFERENT FROM THE VANILLA VARIATION? - The Vanilla 2.0 is slightly more dense and a little more chewy. If you roll to 3/8" thick, bake for about 10-12 minutes. If you roll to 1/4" thick, bake for about 7 minutes. If you are going to roll it out right away, add another half of a cup of flour so it will be thick enough to move from the rolling out surface to your baking sheet. (This happens at about 3 1/2 cups of flour for me.except in the winter time when it happens at 4 cups flour.) That's when you should stop if you are going to chill the dough overnight, or just wait for another day to bake it. ![]() Then add additional flour 1/2 cup at a time until the dough is no longer sticky and pulls away from the side of the mixing bowl. Is there a storm coming? That changes things. Differences in humidity will the change the amount of flour you should add. Different altitudes need different amounts of flour. Before you add the flour, let's have a little chat.Add the salt and baking powder and again with the mixing of the dough.Add the eggs and the vanilla and mix thoroughly.They make weird dents in your baked cookies. If you have any brown sugar lumps, you should crush them up or pull them out. Cream the butter and both sugars together.Line baking sheets with silicone baking mats or parchment paper. ![]()
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