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Ok! I need to ask, did I ruin these cookies?

Matthew.Taylor

By Matthew.Taylor
in Pastry & Baking

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Matthew.Taylor

Matthew.Taylor

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Today I made chocolate chip cookie dough for my mom’s big church meeting next Sunday. I had just added the flour mixture to the butter/sugar, and I noticed that it was a lot dryer than it used to be.

 

I had forgotten to add the eggs! I quickly added them in as the recipe said to. It looked a lot more like it was supposed to then. I added the chips and put it in the fridge for the next few days. 
 

But is it ruined? Did adding the eggs at that stage just ruin it?

RWood

RWood

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Bake some off and see. I left out the brown sugar while I was on the phone, so I just mixed it in. The dough was fine. I don’t think it will affect it that much. 

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Alex

Alex

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2 hours ago, RWood said:

Bake some off and see.

 

I agree. In my limited cookie-baking experience (a good third of it chocolate chip, though), I'd say that creaming the butter and sugar together to start is the most crucial part. I suspect you'll be fine.

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Matthew.Taylor

Matthew.Taylor

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2 hours ago, Alex said:

 

I agree. In my limited cookie-baking experience (a good third of it chocolate chip, though), I'd say that creaming the butter and sugar together to start is the most crucial part. I suspect you'll be fine.

That’s the problem. These are Jacque Torres 72 hour cookies. They’re supposed to sit in the fridge for three days before baking, and I always do that.

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RWood

RWood

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16 hours ago, Matthew.Taylor said:

That’s the problem. These are Jacque Torres 72 hour cookies. They’re supposed to sit in the fridge for three days before baking, and I always do that.

I make this recipe all the time and they can be baked whenever you want. The longer wait time allows for the flour to hydrate more, but there won’t be that much difference and you’ll be able to tell if they are ok to use for your event.

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