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Cookie Dough Fiasco! :-O

I have a terrible problem with this cookie dough: http://sweetapolita.com/2012/11/the-p...

The dough is too soft, even after chilling in the refrigerator for 2 days. It is difficult to roll out, sticky, floppy, impossible to cut out cookies and transfer them. Of course it tastes delicious. And of course I made a literal ton of it!

I have followed the directions completely. And I work in a cold house, 64 degrees.

Would kneading in more flour help?

Does anyone have a sturdier recipe for chocolate cut-outs to share with me? I have found that more flour and baking powder work better in basic vanilla sugar cookie cutouts, by trial and error.

Thanks in advance!

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  1. are you sure your measures were correct?

    you could ad back in some flour and cocoa and see what happens.

    i have made these and they were well-received. rolling out dough for cookies is a pita for me, so i rarely do it.

    http://smittenkitchen.com/blog/2008/0...

    1. Were you using the measurements by volume or weight?

      If the former, my guess is that your ratios are probably off.

      If the latter, your guess is as good as mine.

      1. If you can't make the dough work as cut out cookies and don't want to waste it , you could always just roll balls of dough, put them on a cookie sheet, and flatten them a little with the back of a spoon. Obviously they won't look the same or be quite as crispy, but you could still decorate them, if that was your plan.

        1. the issue i see with that recipe is that while quite dry due to the relatively high ratio of dry ingredients (flour, cocoa), the cocoa itself in that high of an amount has a tendency to make the dough sticky. what's more, the ratio of butter seems low to me. the recipe is like a 2:3:4, but the butter to sugar ratio has been inverted and sugar exceeds butter... the eggs add moisture so that the flour can be incorporated, but these will also make for a stickier, less sturdy and cooperative dough to roll out.

          1. Roll out between parchment paper, freeze for 20 minutes, cut and immediately transfer using a thin metal spatula.

            This works great on the stickiest doughs.

            4 Replies
              1. re: Becca Porter

                That looks exactly like the type of recipe I am looking for. My regular sugar cookie recipe uses baking powder and a larger proportion of flour, just as that one does.