Nothing beats a perfectly-baked cookie made in your own home.  But what’s even better is being able to make perfect cookies each time you bake.  And it all boils down to practice.  So today, we shall feature questions about cookies.

Q:  Hi Jun Jun and Adoree.  I would like to ask why my chocolate chip cookies look rippled all over after baking.  It was not pleasant to see so I threw all of them away.  Next time I make chocolate chip cookies, I would not want that to happen again because it will really break my heart.  After all the hard work, I just want a nice outcome.  Help!  (Gail Villalon of Pasig City)

Adoree:  Hi, Gail.  I suspect your butter was already starting to melt that is why your cookies looked rippled after baking.  You could try chilling the dough first to set it before baking.  Lack of flour could also be another factor why your  cookies looked that way.  Please try measuring your ingredients accurately by weighing them instead of using measuring cups.  Lastly, make sure your oven temperature is correct when you put your cookies in.  Temperature that is too low will also yield a rippled look.

Jun Jun:  Don’t throw your unwanted cookies away. I know the feeling when you bake something and it comes out different.  Follow all the instructions and measure your ingredients accurately.  Your only problem when making cookies is when the fat starts melting or had already melted; chances are your cookies may come out really bad. 

Q:  Hi to both of you, Adoree and Jun Jun.  I consider myself a beginner in baking that is why I opted to write you about my question.  If a cookie recipe says I bake the dough immediately after mixing, can I make it wait instead, especially if I plan to bake the cookies when needed?  What is the general rule for letting the cookie dough wait?  Thank you in advance.  (Mari Uy of Quezon City)

Adoree:  Cookie dough, since it is more ‘solid’ than batter, can be made to wait before baking without any problem.  You can prepare the dough in advance and just freeze it until needed; this is if you plan to keep the dough long enough.  Some dough are even refrigerated before baking to ensure nicer shaped and chewy cookies. 

Jun Jun: That’s true, Mari chilling dough for later baking is probable except when your recipe has baking soda.  When the dough is not baked immediately, baking soda is retained in the cookie, giving it a funny metallic taste.  So make sure that your recipe has no baking soda and only baking powder, which works well in dough that has to wait for baking at another time. 

Q:  How would you know if the cookies are baked already?  I usually have a hard time detecting this and so my cookies always end up either too pale or overdone.  I would also like to ask if I have to remove the cookies from the tray right away or can I let the cookies cool down on the tray they were baked on?  (Maya Alfonso of Makati)

Adoree:  Hi, Maya.  Thank you so much for your questions.  Most cookies are done when the sides are browned while the center is still light in color.  They will finish baking as you cool them down.  The thing with immediately transferring the cookies on a cooling rack is the cookies are still soft that they easily get mashed or they can break while being transferred.  It is a good idea to leave the cookies on the baking pan for five to 10 minutes before you transfer them to the cooling rack to cool completely.

Jun Jun: It is suggested to let your cookies rest in the pan for a few minutes just to ensure it has bonded well when cooling happens.  Knowing when a cookie is done depends on the type of oven you are using and what type of texture you want. With enough practice you will get this.  To get the perfect texture, always check on the cookies. Never leave and do something else while baking your cookies.

Q:  Hi, I am Joyce Dematera.  I wish to ask about why, after baking, my chocolate crinkles turned out thin and wide with a center that was still wet?  What could be the problem?  The powdered sugar also disappeared after baking.  Can I dust it again with more powdered sugar? 

Adoree:  Joyce, try refrigerating your cookie dough before shaping and rolling them in powdered sugar.  This way, you cookies end up with nice, thicker shape, not to mention, chewy.  A wet center would usually mean you had too much liquid in your recipe; check you recipe.  If you need to bake the item again, do so.  You can bake the cookies further, maybe it just lacks baking time.  Good luck.

Jun Jun:  Crinkles have to be stored in the chiller at least overnight for it to bind together, making it just the right state to bake since it will not immediately melt and keep its compact form.