Cookie Tip: How to Prevent Underspreading + Overspreading
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- THE two most common cookie questions I get are “my cookies spread too much! how do I fix this?” + “my cookies didn’t spread and are puffy! help!”
Sound on to learn all my tips for perfectly spread cookies, and get more tips in my FREE Ultimate Guide to Cookie Baking e-book: ambitiouskitchen.ck.page/607f3a33b4
To get my cookies to spread, I play lofi music so they can relax.
HAHAHA
😂😂😂
528 like and 2 comments? Let me change that
Or you seduce them
Lmao
Is it weird that I want my cookies to over spread? The third one looked the best to me 😅
haha to each their own!
no i definitely agree! 😭
Same here 😅
same!!!
Same!!
Overspread = perfect.
flax eggs!
“Spreading too much” is literally the perfect cookie
I prefer them 'overspread' and chewy 😊 Looks good!
Can you please tell me the recipe and how can you bake it when you don't have a oven
@@benishfaisal237/videos For a recipe, just look up any random one on the internet. As for the no oven situation, you can make your cookies in a pan. They won't be exactly the same and you will have to flip them halfway, but this method might be the best for your situation
I’d also recommend skipping the measuring cups for flour and even sugar. Get use to weighing out for exact grams and you keep your flour fluff so it doesn’t clump
yes that's a great tip! and if you don't have a scale, I actually have a great blog post on how to measure flour so that you're not adding in too much: ambitiouskitchen.com/how-to-measure-flour
I naturally prefer the overspread cookies 😂
As a cookie enthusiast underspread is definitely the best as each bite has the most flavor!😊
I like my cookies underspread.
Makes them softer inside😍
Yes
Me too. First cookie
me too
I love the overspread kind tbh when i saw that one i was like "ooo thats the one im getting"
hahah to each their own!!
Literally me too
I run a cookie shop for two years yet I still have hard time about the cookies spreading. I found it's not only about the ingredients which make the cookies over spread or even not spread, but the temperature plays too. I found when its in lower temperature, the cookies spreading to much, and if I give it higher temperature, theyre under spreading. but still its based on the cookie ingredients, I dont even once use brown sugar, I always use coconut sugar (or I call it in Indonesia, gula kelapa or gula semut). its from coconut sap, or simplify it, coconut juice? not a really juice,its come from the tree not the fruit. then its browned and crystalized into sugar. maybe the coconut sugar I use influence the cookie dough too.
also.. I dont use any electric oven, because its way too expensive. I always use gas oven even before I run the shop. its cheap although we can't control the temperature fine. thats a common challenge for me too
but thank you for the trial, it helps me!😄
absolutely, there are so many factors that go into it!! glad you found this helpful :)
Over spread is where it's at😋🤤
I like my cookies overspread.
FINALLY SOMEONE UNDERSTANDS, I LIVE OVERSPREAD COOKIES
@@skippyjej samee😊
Same
I like mine underspread.
@@SeymourLolis ngl umderspread chocolate batter cookies are basically brownies
i actually find that putting my dough into the oven cold spreads it more. if i'm making a bunch of cookies it's always the later ones that spread way less while the first batch in spreads a ton. because the cookie dough ends up a lot warmer over time.
my solution to that was to have several bowls and cycle through them for each batch. this way they had time to cool down again inbetween being used.
My Pastry teacher told Mr to put it in cold
Fun Fact or Pro Tip: If you love a chewy chocolate chip cookie, add 1 tb of cornstarch to your flour.
Works like a charm every time ❤
oh my god thank you. i tend to reduce sugar for all recipes but still want chewy cookies lol
love this tip!!
I'll try that next time!
I really needed these tips! I don’t like flat cookies! Mine have been too crispy
Baking powder being fresh is so important it's crazy. I was wondering why my pancakes weren't fluffy no matter how hard I try, until I bought a new pack of baking powder.
Exactly!! And it's so easy to forget to replace it!
Mine has never affected the quality and I’m talking 8-10 years or older 😅
Thank you SO MUCH!! I always had problems with my cookies not spreading enough, i’ll try these tips next time❤️
glad it's helpful!! ❤️
Overspread is fine with me. Especially that one, it looked perfect 😛
I like the ones that you labeled overspread. Those are my favorite
Mine were over spread and had an oat taste, I found out it was bc I had old baking powder so I purchased new ones and I’ll try this right now :D thank you so much!
Ahh now i know why my cookies never get flat. I was baking the dough balls straight out the freezer. Maybe i'll give baking one more try😂
Ohh yes sometimes they just don't melt down/spread out enough that way! Glad this is helpful :)
Those cookies look beautiful!
If the butter or oven is too hot they may over spread. Use a measuring scale not a scoop
Yes exactly, that's why I recommend chilling your dough! And totally, a scale is ideal but if you don't have one, the scoop & level method for measuring flour is the next best thing :)
I use white lily all purpose flour and store it in a large mason jar. Before I use it, I stir it around a little with a knife or the measuring cup. The flour is so incredibly light & fluffy it helps you avoid over packing!
yes, stirring it and not packing it into the cup is key!!
Honestly the "overspread" cookie looks the most delicious to me 😋
Me: don't care if it's spread perfectly or over spread i just want to eat
the "overspread" cookie is by far the best one!!!
Awesome, thanks for the advice! Those cookies look delicious!
thanks, Shannon!! here's the recipe: www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/
@@ambitiouskitchenthanks for the recipe
This was so helpful.
I'm so glad!! ❤️
All cookies 🍪 😋
Can you make a video comparing the results of cookies with different levels of mixing? Undermixed, mixed enough, and over mixed, and what each of them would look like color and texture-wise.
oh that's a great idea, thanks!!
@@ambitiouskitchen no problem. I've been trying to solve why my cookies end up looking darker and flatter than ideal and I keep finding different variables that usually aren't covered in most chocolate chip cookie recipes and "chocolate chip cookie science" videos. Other ideas/experiments I had in mind are timing and temperature variances in making browned butter and how that affects the taste, the amount of salt added (also varying the type of salt used, e.g. normal Morton salt vs Diamond Crystal kosher salt) and how that affects the taste and thickness/flatness, using unsalted butter with different fat percentages (e.g. regular vs Kerrygold Irish butter) and how that affects the taste and shape, and finally the effect of letting chilled cookie dough (scooped) come to room temperature before baking vs baking them straight out of the fridge and how that affects the thickness and browning of the cookies.
I'm still working on making my cookies look like Tasty's ("How to Make Perfect Chocolate Chip Cookies") and I would appreciate seeing someone test out these variables to help on my quest to create the perfect chocolate chip cookies
Is there a recipe for these? 👀
Dude I was thinking that I would be weird for liking overspread but turns out these r my people
lol i don't understand you guys!!! hahaha
Overspread looks perfect
overspread looked actually done good
I prefer the overspread cookies 🍪😍
The overspread looks kinda better outta all of them😋cause i like big chocolate chip cookies also the best kind of cookies that ever existed
I’ve been trying to make cookies from scratch for ever. My chocolate chips/ chunks from name brand chocolate never melts. Why is that google isnt explaining it 😩
Are you using chocolate chips or chocolate bars? Most chocolate chips are meant to hold their shape for the most part through the baking process. If you want nice melted chocolate throughout the cookie, I recommend buying chocolate baking bars in the baking aisle. I use a brand called “bakers”, make sure to get between 56%-70% cacao or the chocolate will be too bitter (in my opinion). Chop the correct amount of chocolate into your recipe and you should get melted chocolate. Hope this helps :)
That's exactly what I'd recommend! Chocolate chips have stabilizers in them to prevent them from melting (so that they hold their shape). A chopped chocolate bar will melt much more easily :)
a year later but nonetheless; it's a great tip to chop up chocolate bars, but you're fine using normal bars. baking bars usually go for more money while the normal 70%+ cacao bar work the same.
We like the overspend cookies. We call them flat and chewies. Crisp on the outside rim and chewy in the middle.
*overspread
I love a big back cookie
What is your cookie recipe please they look so perfect 🩷! Also do you use dark or light brown sugar?
dark!!
I’ve had this baking soda for years that prolly why thanks
haha yeah it's hard to remember to buy a new one!!
Since when was ever under/overspreading of a cookie ever a problem? They're delish anyway !!
I heard the perfect soft and chewy cookie is to set your oven no higher than 325 degrees. Cook no more than six or seven minutes. Let them stand or sit on the pan for at least five minutes transfer where you want them stored eat them when you want soft chewy indeed indeed.
interesting!!
Overspread looks delicious ad
u boutta make cookie monster loose his edging streak
wtf
You're doing the video style of that one guy. I'm not knocking you for it. All videos should be more like his. Benjamin the baker I think his name was.
oh i'll have to look him up!
idk why but i dont really measure things 😅i just use feelings and dont overthink them that much😭
What is the point of chillin the dough when you bake it at room temperature?
Hi! Chilling cookie dough allows the cookies to create a smooth caramel flavor, with crispy brown edges, a chewy interior and crackly tops. This happens because the fat in the recipe (butter) is solid and the sugar also absorbs some of it. Trust me, it’s a game-changer!
@ambitiouskitchen I've done it both ways and there is absolutely no difference.
Yeah I do love this kind of 🍪cookie why does that matter when you can't have any without a glass of 🥛milk anyways
The third one is perfectly spread to me. It's all a matter of preference i suppose
haha yes definitely, they all taste good!
Question for you 🤔
how to sell my first time cookies
And what should I do
Do you mean like at a bake sale? I'm not an expert on that! I'd Google it haha
@@ambitiouskitchen okay
Overspread rhe best spread fr
Use baking soda for light texture and baking soda for bold texture, and great cookie done
I got a food scale for $5.99 and it is the greatest investment I’ve ever made!!!
🙌🙌🙌
Me personally I like my cookies with overspread
Can anyone tell me why my cookies always turn out bad and when I don’t refrigerate them first? 😩 the texture is weird/sandy and I taste the baking soda so much
Overspread is the perfect cookie…
to each their own!! i love how the middle one stays perfectly fudgy in the middle :)
tell me why the overspread cookie looks the best
What should I do if I put to much flours
I like underspread!!! Yum!!!
I like mine underspread
What kind of salt did you use at the end??
I appreciate these videos 😊
measure ingredients using grams
Thats. That the problem, my baking soda aint fresh 😭😂 so its over spreading
What happens if your cookies go past overspread?😭
hahaha they'll just be thinner and less fudgy in the middle!
Yum
Overspread pls 🤤❤️
Also the more sugar the flatter they’ll spread
But when i made mine they overspreaded and combine into one and then they werent even chewy they were stale
And i baked it right
uh oh! did you use my recipe? also different baking sheets can really affect how they bake up. what kind did you use?
I didn't use yours and i use normal parchment paper but everything i make always overspread do you know why??? I could try your recipe but they are all very similar.
"make sure you are measuring your flour properly"
-- proceeds to use cup 🤣🤦♂️
Do you put the cookie balls straight from the fridge into the oven? Or do you have to wait for it to cool down to room temperature before putting it into the oven?
if they've been in the fridge for a while and are really hard, I often let them sit at room temp for about 30 minutes before baking so that they'll spread easier :)
How do I get them overspread?
ok so based on this, the reason behind my cookie wont spread is the amount of flour that are (too much) when i lessened its sugar?
what's the perfect, i dunno.... ratio?
i tried once with the same recipe (that i cut the amount of sugar) using lesser flour and its.... still wont spread.
probably over mixed? since i dont use any mixing machine
hi! yes, if you alter the amount of any ingredient it's probably going to change the texture. the amount of sugar will definitely affect how much it spreads! I can't say a specific ratio; it really depends on the recipe you use.
NOOO 😭 I just made number 2 mistake 😭😭
Wait I'm confused let the dough sit out and then bake because I put them in right after chilling, that's what the the recipe said lol chilled dough is important etc
yes chilled dough is important! you can bake them right away after chilling but if the dough is super hard after chilling (and your test cookie isn't flattening properly) you can let the chilled dough balls sit at room temp for a bit to "thaw" to help it flatten out better in the oven (rather than staying tall and puffy!)
I want to make cookies 🥺
Okay but how do I get mine to overspread? Because that’s where it’s at 😂
yumyum
I think the overly spread cookie is the best cookie
Baking soda and baking powder? How about rise?
be sure to follow any cookie recipe the way it's written whether it calls for baking soda or baking powder!
Nah gurl… I researched, baking soda is the leavening agent that causes to spread the cookie. Baking powder does the rising
@@ChloeMercaz That's what I was taught as well: "Soda Spreads, Power Puffs" -- yet, in this video she uses baking soda to reduce spreading, which goes against what I heard. Yet her outcome seems to be successful for her. Very weird.
My cookies are always getting burnt on the bottom please help 😭
you're likely leaving them in the oven too long or your sheet pan isn't heating evenly! I definitely recommend taking them out of the oven before they look done (they'll set up when they cool!) and using parchment paper or a silicone baking mat
Question, I try to make good cookies, but they turn out too crunchy
Hi! They may be overbaked, your pan might conduct too much heat, or the recipe isn't well-tested! I'd recommend an aluminum baking sheet and this recipe: www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/
My cookie pan becomes a cookie cake in the oven... Like OVERRRR spread... Why? I ffollow a simple recipe..?
How long do the cookies rest outside the fridge before baking though??
I'd recommend about 30 minutes!
Followed everything and still couldn't get them to overspread or even spread!! I'm sooooo sad. They're good and all kinda chewy but just aren't my dream cookies!! Is it the sugar? I don't like the normal cookie bcs they're too o sugary around 90 to 135% sugar in comparison with flour so I've been trying 80 which I still think is too much and lower like 60% but I don't know... it's bugging me I got cookies to spread with too much sugar and with less sugar but lately they just wouldn't even changing all the brandsssss dozens of times...
hi! what recipe did you use? i'd recommend my brown butter chocolate chip cookies: www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/
I like mine under spread especially when they are chewy 🤤
I like them chewy and fudgy, too! the middle cookie in this video is still like that :)
Fresh banking soda, do u mean i should conserve it in the fridge!
just make sure it's not older than 6 months or so!
Lmao...i love the overspread one
I use a perfect recipe with all the ingredients but my cookies are way too much thin and too white. Please help.
Sounds like it may not be a perfect recipe! I'd recommend these: www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/
@@ambitiouskitchen thank you
Those cookies look good af lol
THEY ARE OMG!!! here's the recipe: www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/
My cookies kinda look domed and smooth on top. I want them to have texture like yours byt for the life of me! They turn out like that no matter the recipe. Can you help please?
it may depend on the cookie recipe you're using! try these tips, and this is the cookie recipe I used that comes out perfectly every time: www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/
"underspread" looks a lot tastier
What kind of sea salt do you sprinkle on top at the end?
flaky sea salt! i use maldon :)
That hard rock
I don't understand English, I want to know how to cook cookies perfectly like the one in the middle 😭 I used the translator
hi! here's the recipe blog post -- if you follow these instructions carefully they should turn out amazing! www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/
@@ambitiouskitchen Thank you 🙏🏻💗💗💗
I was comment 300 🤓
My cookies always look like the third one, and i never realized how ugly they were until i saw the second cookie😢
hahaha it's not ugly!! I just prefer the fudgy-ness of the second one :)
I hate not being able to skip through shorts so fucking much, being forced to rewatch the whole damn thing to catch something you missed
Ahh I know it's annoying. I have tons of cookie baking tips in my free Ultimate Guide to Cookie Baking if you wanna check it out! www.ambitiouskitchen.com/ultimate-guide-to-cookie-baking/