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10 Cookie Mistakes You Should Never Make

By,
Gourmandize
Overcrowding the Tray 5/10

Overcrowding the Tray

With all that sweet-smelling and delicious dough in the bowl, you're probably eager to start scooping it out and filling up your cookie tray. But make sure in your haste you don't get overambitious and pile in too many dollops of dough. They may look like they fit now, but as soon as they're in the oven they'll begin to sink and expand. The last thing you want is for them to meld into each other, making for strangely shaped and unevenly baked cookies. Tip: If you want to maximize the number you can fit on a tray, try staggering the rows and alternating.


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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!