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Could someone explain this part of a recipe to me better

Posted: Mar 3, 2012

I found this recipe for chocolate chip cookies that I'm dying to try (same site as the mocha cupcakes), but I don't understand this part of the recipe and what I'm supposed to do. Also, it seems like the cookies are going to be HUGE :-) I'll copy the link t the recipe below, just don't understand how to do this part (it sounds easy, but I don't know what they mean about rotating the dough) -

(step 4) : Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up,

Here's the recipe - they look scrumptious:

http://www.browneyedbaker.com/2008/06/21/thick-and-chewy-chocolate-chip-cookies/

;

Those are huge they way they have it! - Hayseed

[ In Reply To ..]
I would personally not make such big balls, simply because I like smaller cookies. I think you're supposed to split them in half and then put the flatter side down towards the pan so the lumpy top stays on top and creates the bumpy top. There's a picture of what they mean at the bottom of the link you gave us :)

When all else fails, simply experiment and see whatcha get by doing different things to it! The best part about baking is you can usually enjoy the mistakes just as much as the finished product!
:-D

Have fun and thanks for the link!

"A scant 1/4 cup" of dough. - Wow. Big cookies.

[ In Reply To ..]
I'm with Hayseed about the size--prefer smaller sized cookies. But, they do look good and I will have to try this technique.

Pretty much as mentioned, rip the dough ball in half. With the torn sides facing the ceiling, attach them back together at the sides, and try to shape them back into a ball, trying not to touch the jagged tops.

Thanks and to Hayseed too - cookes are way too big - Baker Bee - sm

[ In Reply To ..]
I agree with you both. The cookies are way too big. I like smaller ones. I just was unsure what they meant by rotating 90 degrees. Both of you explained that well to me and now I understand. I will be spooning them on to the pan the way I usually do for smaller cookies. I might try rolling them into a ball and see if that makes a rounder cookie then may take a fork and make jagged edges on the top. Will experiment. The recipe itself I am anxious to try. my chocolate chip cookies are okay, but some overcook, some undercook, they usually come out flat and by the second day they are crispy. I hate crispy cookies leaving my husband to eat the whole batch by himself (poor guy). LOL - But Hayseed is right we enjoy the mistakes.

Think I'll bake a batch later and let you know how they come out.

Hmm. . . - Coder

[ In Reply To ..]
Interesting recipe. I especially liked the breaking/rotating and sticking them together without messing up the spiky part. Kind of a manual dexterity test!

I think I would try rolling them into a small ball and squishing it with a fork. Not flattening it out, exactly, just mashing it a bit.

Overcooking and undercooking in the same batch? That sounds like oven issues and/or pan issues. If you do not have a pan small enough to allow even circulation around the pan with the pan at mid-range in the oven, you might try getting one. If your pan is aluminum and shiny, you might try a heavier, dark pan and adjust the baking time accordingly. Thicker steel pans conduct more evenly than aluminum, so they can help even out the temperature differences in parts of your oven. Or so I'm told. (I do not bake cookies, but I am happy to offer advice to those who do.)

As for the crispy cookies, I recommend you move to Florida. We do not have that problem here. Ever. You will have all the soft cookies you want -- homemade, packaged, makes no difference -- along with soft corn chips, crackers, and no-longer-crusty bread. You still have to eat them fast, though, because they get soft(er) on day 2. On day 3, they grow mold. :)

My old stomping grounds!! I lived in Florida for about - sm

[ In Reply To ..]
7 years, from 1977-1984. I hated parts of it (swimming on Christmas day? No way!) and I miss parts of it (my friends).

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