Adventures in baking: Sugar cookies from Baking Illustrated

[eveglass]

I admit, I had high hopes for these cookies. (Recipe below.) I've always been a huge fan of Cooks Illustrated, because they take the time to explain their methodology and why things work as they do. So I expected their "Soft and Chewy Sugar Cookies" recipe to be stellar

Comments

[eveglass]

Sorry, that was my fault for not including it when I transcribed the recipe. They want you to use *both* racks, and switch them (as well as rotate front-to-back) halfway through.

I used the non-stick spray. The second batch stuck to the pan much less than the first batch, so I suspect I just may have baked them slightly too long. (Still crumbly, though.)

[sfllaw]

The parchment paper helps here. But home-baked cookies do brown more on the bottom, unless you have the right equipment.

It pays to get a thick aluminium baking sheet, which are cheap at kitchen supply stores. Also, get yourself a Silpat that fits in them. They are non-stick, washable, and keep your cookies from darkening on the bottom.

You also want to bake cookies until they look like they're not quite done yet. That's what the recipe means by "just set". They firm up when they come out of the oven and cool.

[audreybmorin]

You've had great recommendations already. I also think your cookies might be overbaked.

Also... did you ever check your oven temperature with a thermometer? I know mine runs about 25F too warm, which makes a huge difference when cooking any type of pastry (whether it's cookies, cake or croissants).

[eveglass]

Yes, my oven runs 50 degrees F hot. It was one of the first things I checked. But you're right, checking was important.