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chocolate chip cookies and cracked top

We make a large amount of chocolate chip cookies, and the recipe is your basic one. Sometimes, they turn out like death valley; all cracked and pale on top. Other times they are perfect in color and texture. I make them and freeze them already scooped , then they are pulled and put on trays in the walk-in for the morning baker. So something happens in between that time, and randomly too. ANY ideas???

asked by bishopbright about 3 years ago

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6 answers 2611 views
PieceOfLayerCake
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added about 3 years ago

Like, cookies from the same batch will bake up differently? I was going to say it sounds like the sugar isn't fully emulsifying. That was my issue when my brownies were looking dull and cracked.

I used to have the same routine at my last bakery: make large batches, scoop them, freeze them, pull them the night before and bake them in the morning. I didn't ever have an issue with them sitting in a refrigerated environment, uncovered.

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bishopbright
added about 3 years ago

If we bake them straight from the freezer, they are beautiful. I was thinking that during fridge time something with humidity? Maybe breaking down the sugars or something?

PieceOfLayerCake
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added about 3 years ago

Everyone's fridge is different...but they generally dehydrate....which could be the problem. Have you tried covering the sheet pans with plastic?

bishopbright
added about 3 years ago

We have tried covered and uncovered. Currently we are in cover mode. I don't think I'll ever know the randomness to this little puzzle.

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PieceOfLayerCake
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added about 3 years ago

There are times when something doesn't work out for me in the kitchen and I truly never figure it out. Such is the nature of baking. Often it resolves itself, sometimes I have to find another option. I would just continue to tweak it. I still think it sounds like a mixing issue. I know everyone's worried about overmixing doughs and batters, but undermixing is just as common, if not more.

dinner at ten
dinner at ten

dinner at ten is a trusted home cook.

added about 3 years ago

Since they turn out well if you bake them straight from the freezer, but not when they're put in the walk-in, I suspect that the chilling of the baking trays in the walk-in could be the problem. Heat transfer to baked goods via the baking sheet can have a huge effect on their final form, so the retarding effect of a cold baking sheet could be making the cookies bake strangely.

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