How to salvage dry cookies
Made Alton Brown's Chocapocalypse Cookie: but used half the brown sugar and the cookie batter while tasted good before refridgerating, was quite hard to scoop and cookies came out extremely dry. can I add whipped egg whites to batter once soft again? they are christmas gifts
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*While not answering the current question, this might be useful for the future: The way I reduce sugar while keeping the moistness during baking is to add more molasses and way less white sugar (using white is easier to control), keeping the molasses content *almost* the same with the original one.
E.g.: 2/3-ing 1 cup dark brown sugar (which has 1/4 cup=4tbps molasses http://www.eatbydate.com/substitutions/sugar-substitutes/) == 2/3 cup of total sugar, or ~10 2/3 tbsp == ~3 2/3 (or 3 1/2) tbps molasses + 7 tbsp sugar.
Note that that I didn't add the full amount of brown sugar to compensate for the reduce in total volume.
Then make some fudge or rice krispy treats for the gifts. :)