(Closed) Baking Bees – I need your help/advice!

posted 7 years ago in Food
Post # 4
524 posts
Busy bee
  • Wedding: October 2013

Hi I think I can help. For a basic cookie dough recipe the average ratio of fat to sugar to flour is usually 1 part sugar to 2 parts fat(butter) to 3 parts flour. So just remember 321 cookie dough.


Post # 6
75 posts
Worker bee
  • Wedding: October 2011 - Our Lady of Grace Catholic Church / Rosebank Winery

Besides the flour ratio, the bake time could have something to do with consistency – from crunchy to gooey… I’ve made these before & they rocked! But I’m not sure if this is what you have in mind…

Post # 7
3314 posts
Sugar bee
  • Wedding: October 2010

@west.coast.blonde:  I mess with my recipes all the time, but I tend not to mess with things like flour/eggs etc since that can very much affect the consistency.  Have you tried the recipe as it calls for it?

What exactly are you looking for it to do?  Be able to cut shapes out of it or form perfect balls that will drop into circle cookies or just have it taste like it’s a nice consistency after baked… or?

Post # 10
2815 posts
Sugar bee
  • Wedding: March 2012

Also make sure your butter isn’t melted.  Just leave it on the counter to soften up.

Post # 12
521 posts
Busy bee
  • Wedding: May 2012 - Salvage One, Chicago

the 3-2-1 ratio is correct, also, the way you put the ingredients together is important.  always cream the butter and sugar together until fluffy, add eggs one at a time, then vanilla, flour, liquids last til just combined.

Post # 13
26 posts
  • Wedding: November 2012

I am an avid baker and while I don’t have a chewy or doughy sugar cookie recipe I do have a never fail chocolate chip cookie one.  I do 3/4 cup each of brown sugar and regular granulated sugar, 2 sticks of butter, 1 egg, 1 tspn vanilla,  2 1/4 cup flour, 1 tspn baking soda and 1/2 tspn salt.  I also add in a little cinnamon and nutmeg sometimes.

It is super important to have your butter and eggs at room temperature.  Also make sure you cream the butter and sugar well before adding the other ingredients.  I also sift my flour just to make sure they aren’t too dense.

For that perfect chewy texture just underbake then a little.  My recipe calls for 8-10 minutes at 350.  I find that 8 minutes is perfect for just underdone (that’s how Fiance likes them!)

Post # 14
148 posts
Blushing bee
  • Wedding: August 2011

My fiancé loves this chocolate chip cookie recipe. He works out of town and I make him a batch of 4 dozen almost every week and he and his coworkers eat all of them haha I tried a ton of different recipes and this one was our favorite. My recipe is :

1 cup of sugar

1 cup of brown sugar

one cup of butter flavored Crisco

2 eggs

1 tsp. vanilla

1/2 tsp. water

1 tsp. baking soda

1 tsp. salt

2 and 1/2 cups of flour

1 bag of semi sweet chocolate chips

I use egg beaters and cream the first 6 ingredients. Then I stir in the next 3 ingredients. Finally, I mix in the chocolate chips. I usually use minis. Bake at 375 degrees for 8-10 minutes on a greased cookie sheet. I like cooking them for 8 min but my fiancé likes them crispy so I cook them for 10 minutes for him.

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