Cookies Spreading in the Oven?
Julie D. posted a mouth-watering recipe for Thick and Chewy Chocolate Chip Cookie Bars. In her comments section, someone asked if they could use unbleached instead of bleached flour. An interesting question. Rose Levy Berenbaum discusses the impact each type of flour may have on cookies, and has some suggestions if your cookies spread too much in the oven:
[U]se a lower protein flour such as bleached all-purpose flour. [U]nbleached has higher protein which ties up the liquid keeping it from turing to steam and puffing up the cookie. [A]lso, after shaping the cookies, refrigerate them for at least 30 minutes or freeze them for 10 minutes if you have freezer space. [T]hat way they can set in the hot oven before they start to spread. [I]f this doesn't help enough, try increasing the oven heat by 25 degrees.
Berenbaum's website is a recent discovery on my part, and it's loaded with useful baking tips.
[U]se a lower protein flour such as bleached all-purpose flour. [U]nbleached has higher protein which ties up the liquid keeping it from turing to steam and puffing up the cookie. [A]lso, after shaping the cookies, refrigerate them for at least 30 minutes or freeze them for 10 minutes if you have freezer space. [T]hat way they can set in the hot oven before they start to spread. [I]f this doesn't help enough, try increasing the oven heat by 25 degrees.
Berenbaum's website is a recent discovery on my part, and it's loaded with useful baking tips.
posted by Madam Chow at
9:40 AM
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