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  1. brooksms

    Another cookie question!

    Hi! Thank you for helping with the chocolate chip cookie troubleshooting last time. I'm fairly confident in my recipe for the huge 6 oz chocolate chip cookies I've been baking. These cookies, in a conventional oven at home, are baked at 400 F for 13 mins or 410 F 11:30 depending on the mix-ins. They're baked just enough to set the outside essentially. This keeps them moist for a week! However, when I make them in a smaller 4 oz size, they are visually too small. As in, since they set quickly with minimal spread, they are thick but pretty small in diameter. It isn't a problem for gifts but for business they look like they should cost less. The simple answer would be to use a lower temp. I've tried various temps and times between 360-390 F. All temps fix the size issue but create another problem. 385 F for 12 mins creates the right shape/size but more spread + longer bake time dries out the edge! Reducing sugar + adding oil helped just a tad but was also slightly flatter. I'm trying to avoid adding egg yolk for ease when baking at a higher volume. I don't want to cause extra spread because the shape is great. Ideas for fixing this? Currently working with 112g brown sugar + 48g white sugar for a 1 stick of butter recipe. Maybe somehow adjust to incorporate liquid sugar like molasses or honey? Thoughts?
  2. I started doing it because I pre-weigh the flour and store it in containers. A few times, when I went to make the dough, I forgot to add the leavening! Now I've gone back to mixing it in with the dry and that did help. However, the cookie bakes thicker when there is only one on the pan. I think the other issue is putting a cold pan in the oven with multiple cookies. Maybe that is lowering the oven temp more than when I just bake one?
  3. I wish the fix were that easy! The pans are not warm but if they were that would definitely make it worse.
  4. Thanks for thinking this through with me! It's the same container of baking powder and flour. I think I might've figured it out though! One thing I usually do with the double batch is add baking powder/soda to wet ingredients BEFORE adding flour. I've only been doing it with larger batches because I keep flour pre-weighed in containers. It was a tip I saw on a video which said it ensures the leavening gets evenly incorporated. I think it's an issue with the baking powder hitting the liquid before flour goes in.
  5. Yes, I weigh everything! I'll try mixing the egg less next time and see if that helps! I do my best to keep everything the same visually as far as how incorporated the eggs are etc. The double batch does make total egg mixing time longer though.
  6. Overnight! However, when I make the smaller batch, I could even just briefly chill them in the freezer for say 10-20 mins and they come out perfect.
  7. Hi! I'm trying to figure out what's going wrong when I double my chocolate chip cookie recipe. The standard 1 stick butter, 1 egg etc..comes out perfectly thick and round every time. Not always but frequently when I double that amount, they spread a lot more. I keep having to push the edges back in while still hot to make them presentable. The starting butter temp is the same, process is the same, dough is chilled the same. I thought the issue might be adding both eggs at once but I tried fully incorporating one at a time and it didn't help. My only other ideas are potential over-creaming or under-mixing. I watch the butter/sugar and stop when it's light and fluffy, typically 3-4 mins on kitchenaid level 4 starting from cold cubed butter. It doesn't take as long when making a single batch but the texture looks the same to me. I add the eggs and mix on level 2. The texture is mousse-like once the eggs are incorporated. Then I add dry ingredients by pulsing first before continuing on low until almost incorporated, add mix-ins and turn on high very briefly to distribute them. Do I just need to mix the flour in longer? I'm wondering if I'm being too cautious during that step. Cookie recipes always mention being careful not to over-mix so I try to keep it minimal. This doesn't cause any issues with the original quantity though. Could it be something with the aeration process instead? How do I know if I'm over-creaming? Does it have to do with how long the eggs are mixed into the butter/sugar? Thoughts?
  8. brooksms

    Opening a shop - dos & don'ts

    It will be interesting for sure! I made 300+ cookies using four little kitchenaids and it was a little hectic to say the least.
  9. brooksms

    Opening a shop - dos & don'ts

    lol it's a very long story! The oven worked fine but I'll hopefully be buying one to put in my own place soon. I believe the space has gas already as it was previously a small restaurant. I will keep the hood in mind! Good to know. I like the idea of an electric oven better. It doesn't sound like there are many drawbacks of one over the other but I haven't been able to find much info. I agree about the huge mixer too and was thinking of a medium sized one. I'm mainly concerned about the experimentation potentially required when increasing the recipe. I was told the sugar and baking soda may need to be adjusted. After months of recipe testing, the thought of starting over is a little heartbreaking!
  10. brooksms

    Opening a shop - dos & don'ts

    Thank you! Any advice on mixers/ovens while we're at it? If you recall, the oven at the commercial kitchen I rented was pretty gross. I'm going shopping for a used one this weekend and not sure what to look for. Electric over gas? Particular features or things to avoid? As far as the mixer goes, I eventually want to figure out how to scale my recipe because 300+ cookies took forever with small mixers. I've heard there can be all kinds of issues with adjusting the recipe though! Stick with small mixers and take the time or buy a larger one and experiment?
  11. brooksms

    Opening a shop - dos & don'ts

    I worry about cookies drying out while on display. While most sales will likely be custom orders, I'd want to have some of the most popular ones ready for walk ins. What's the best way to go about that?
  12. lol yeah, definitely raw! Honestly they are too gooey to be eaten straight from the oven like that. Mine look the same before cooling. It's just a matter of waiting until they're fully cool. I baked the higher flour one at home just now. As much as I had to admit...it really is better! I think you're right. Room temp would have nicer spread and, if I don't feel like waiting for them to warm up, I could always press them down before baking. Easy enough! Thank you for talking it through with me. I've been so stressed trying to figure it out quickly.
  13. I think in the beginning I was too concerned about the raw center. This is the inspiration. Clearly they're served very raw so thankfully I'm not stressing that part anymore. I have been baking them all straight from the fridge to keep them thick! However, both recipes stayed very thick at 350 so room temp would probably work just fine. I was hoping to split up the work by making dough Thursday and baking Friday though. Maybe I could let them sit out of the fridge while the oven pre-heats.
  14. Gotcha! I wasn't sure if my expectations were realistic or not. I was told Levain cookies are still semi-crisp at room temp. They just put the cookies in a cardboard box with paper though. For this event mine will have to be individually packaged. I guess the option is to say "If you want them crispy outside/gooey inside, reheat at 350 for 10 mins." I'm just not happy with the softness of the exterior at all. I did try another recipe which is identical aside from 20g more flour, 45g more sugar, omit the 1/8 tsp baking powder. I baked my original recipe as well as this one at a higher temp of 350. It seems crispier on the outside even after being packaged for a few hours. Maybe I just need that extra flour to absorb whatever moisture is making them too soft? Idk...I feel so unqualified. At least I figured out the oven. I re-sealed and will check again tomorrow. This is rough! Maybe I'm too critical but I hate to put my name on something I don't 110% love.
  15. Thanks for the help! The bottoms aren't overly brown in person so no issue there. I realized cutting with a knife, as I did before taking pictures, makes them appear pretty raw. They don't seem like that when just torn apart as someone eating one would. I also looked at videos/pictures of Levain and they definitely leave theirs extremely raw. I think that's just how it's supposed to be. What I noticed is that mine completely lost exterior crispiness once packaged. Today I tried again but this time removed them to wire racks after 10 mins and made sure they were 100% cool before packaging. We'll see if that helps! If not, I might need to turn the oven even hotter to get a more crispy exterior. However, that would require altering my recipe to spread more. As-is they don't spread much at 350 in the commercial oven. Any hotter and I doubt they'd spread at all. Maybe more butter or sugar? Either that or maybe I should put back the baking soda I removed and let them get a bit darker on top without changing anything else?