Cookie troubleshooting

[Queenannadalla]

My cookies keep coming out with too crisp bottoms. I’ve tried using a silomat, tinfoil, parchment paper. I’ve tried moving the oven rack up but then it turned out goopy. I’ve tried multiple recipes. Help! I just ordered an oven thermometer off Amazon in case my ovens heating is inaccurate. Is it too much sugar in the dough making it caramelize? I’ve tried baking at 350 and 375 it keeps happening either way.

 

[retired baker]

It's supposed to be like that.
Looks good to me.

 

[DonnaJ]

I have to agree with retired baker. I like nice crispy cookies myself. Yours look perfect for me.

 

[Zaxmom]

Yes, I agree with the above comments, your cookies look perfectly baked. However, if you're not happy with the crispiness/color of your cookie bottoms, then bake for less time. Most of my small scoop drop cookies are perfectly baked, for my taste, in 7- 8 minutes. They stay on the baking sheet for all of 2 minutes before I move them to a cooling rack. I bake at either 350 or 325, depending on the recipe.

 

[Norcalbaker59]

Silicone mats should not be used for cookies because they conduct heat too intensely. Ditto for foil.

Parchment paper is best. If the cookie is still too crispy on the bottom for your , consider the metal of your baking sheets.

Anodize aluminum, dark metal, nonstick metal, and other coated metal conduct heat too intensely. A plain metal baking sheet is best.

use an oven thermometer to ensure your oven temperature is correct. after preheating move the thermometer around in the oven to find the hot spots. Almost every oven has hot spots. Know your oven.

Rotate your baking sheet midway through baking.

Chill your dough well before baking.

 

[Zaxmom]

Norcalbaker, this is excellent advice.

 

[gimmesomesugarnc]

You can also double up on your cookie sheets.

 

[Mona]

It sounds like you're really putting in the effort to solve this! An oven thermometer is a good next step to ensure accurate temperature. You might also want to try a light-colored or aluminum baking sheet if you're using a darker one, as it absorbs more heat and could be causing the bottoms to overcook. Regarding the dough, consider slightly reducing the sugar to prevent too much caramelization. Also, experiment with the oven rack position, possibly setting it in the center or just one level below to find a balance. Keep at it, you're on the right track!


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