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10 Cookie Mistakes You Should Never Make

By,
Gourmandize
Using a Hot Cookie Pan 3/10

Using a Hot Cookie Pan

If you're making several batches of cookies, it's really tempting to pull out one batch, remove the cookies, and then immediately start lining up another batch for the oven. But don't give in to this temptation! While it might save you a few minutes of time, it could destroy the outcome of your next cookie batch: a hot pan can start melting the dough too soon, often leading to flat cookies and even burnt edges. Instead, give your cookie tray time to cool down between batches. This is made easier if you have two or more pans that you can alternate between, allowing you to bake with speed but without putting your cookies at stake.


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Chef Tips and Tricks

VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!

INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!