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10 Cookie Mistakes You Should Never Make

By,
Gourmandize
Peeking in the Oven 6/10

Peeking in the Oven

You've monitored every step of the baking process until this point with careful precision, but once the cookie tray is in the oven it's time to step back and let the heat work its magic. While it may seem harmless or even beneficial to open up the door and check in on your cookies, what you're actually doing is letting heat out of the oven and disturbing the baking process. You've worked so hard on those cookies; don't sabotage them now! Instead, use an oven light to take a quick glance at the progress if you need to, and only open the door when you're confident that they're ready to be removed.


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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!