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The aroma of fresh cookies is enough to make your water from the mouth, so it's a major bummer when you pull the baked baked plate to discover that your chocolate chipcookies are also dishes as the frisberies or these oatmeal grape cookies are burned at a crisp cloth. And why do your sugar cookies continue to lose their shape in the oven? Do not be afraid: We are here to help you repair all your cookie cake mistakes.

Cooking, as you know, is not just a form of culinary art; There is a lot of chemistry involved too. For your cookies cookies, we called chefs and bakers to share common biscuit mistakes that occur and relay their best advice on what to do instead. In this way, no more cookie needs to be sacrificed to the trash.

Here's 25Cookie cooking errors You can do and how to avoid them.

HARLEE MORROW, Executive Pastry Chef atSPARROW + WOLF In Las Vegas, Nevada, says that the use of artificial vanilla (or artificial almond or lemon) is one of the main mistakes it sees that people do when they cook cookies at home . "No matter what the quality of your other ingredients, your cookies will end up artificial tasting," Morrow declares.

How to repair it: Always use pure vanilla, extract, dough or bean recommends to Morrow. "The flavor is incomparable," she says.

here is33+ Best Recipes of Healthy Cookies you can try!

Setting a timer and double verification that your oven is set to the correct temperature is only a line of defense to make sure your cookies do not burn a crisp cloth. But a lot of bakeries at home leave their timer doing all the work and forget to look through the oven window. In fact, watching your cookies can help you do it accurate, explains Bridgette LART, head of business pastry ofThe group, who has STK in his group of restaurants.

How to repair it: "Cookies do not have to look completely cooked to be removed from the oven," she says. Its one-to-to-to the Take advice go out of the oven once they pivot and do not seem brilliant. In fact, the only shine should be that of melted chocolate chips, she says.

Cookies can go chew and sweet to hard and crunchy in very little time, warnsJessie Sheehan, a recipe developer and the author ofThe vintage baker. If you like fluffy cookies, try them with about a minute, she says.

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You have made perfect cookies and you are looking forward to serving them warm. But if you remove them from the pan too quickly, they will fall into pieces, warns loss.

How to repair it: Leave them on the cookie sheet for a few minutes before transferring them into a cooling rack. In this way, they will close and keep their shape when you drag the spatula under them.

here isThe 25 best chip cookie recipes on the Internet.

Overmix your batter, and you will find yourself with a hard cookie (lot), Sheehan says. The dough that has been mixed too long can cause dry biscuits and cookies. And that's not what you're going, right?

How to repair it: When using an electric mixer or hand, stop mixing your dough when you can still see flour streaks in the mixture. Then finish the mixture by hand, which is not so rigorous, said Sheehan.

The scenario: You want to make a dozen cookies, but you find yourself instead with a big biscuit conglomerate, because the dough spread on the leaf. Experts say this error occurs when you do not co-ow to your dough. Icecookie dough Do not melt so quickly, so it does not flatten over the cookie sheet or melt with neighboring cookies.

How to repair it:When you make cookie cookies, such as chocolate chip cookies or oatmeal, you will want to cool your dough before you do not go to the oven. "Gele the cookie dough portioned on a cookie plate for at least one hour before cooking," says Sheehan. "This will help your cookies keep their shape when cooking."

Have you ever wondered why your cookies are not perfectly round and uniform, à la carte Pinterest? The secret of round cookies, it turns out, is an assistance from a cooking gadget that is not a spoon.

How to repair it: It's worth investing in a spoon with ice cream to help the part of your dough, says Sheehan.

When you put a stick ofButterIn the blender, it will be much more difficult to get a smooth consistency and can even pass a toll on your machine, explains the Aja cage, the pastry chef atMirabelle in Washington, D.C.

How to repair it: Cut your butter into small cubes and add your sugar, says the cage. She suggests using the mounting of the average speed mixer palette for about five minutes. The mixture will become mild and ventilated, lighter color and fluffy texture, similar to cake glazing. "It will result in a more tender cookie," she says. This technique is ideal for the manufacture of sugar cookies, oatmeal cookies and chocolate chip cookies.

You will also want to make sure your butter is not too cold, explains Marie Fiebach from"Feed your family tonight" Podcast. If the butter is too cold, it will not create cream air pockets with the sugar, says Fiebach. And then the sugar will not be able to combine correctly with the butter when you cream both ingredients.

Before digging your butter, you will want between 65 and 68 degrees Fahrenheit, says Fiebach. "You should be able to leave an imprint in the butter stick with your finger," she says.

Did you know that cookedThe cups and spoons to be measured are really decorative, and not very precise? There is also a margin of error that comes when you measure the flour, says Huntsberger. "You can end up with totally different quantities of flour if you go spinning the flour in the cup or dive the flour into the flour container," she says.

In addition, if you push and pack the flour in your measuring cup, you probably add too much to your mix, says the cage. The result? A dense and heavy biscuit.

How to repair it: Gently place the spoonfuls of flour in your cup to be measured until it is too complete, says the cage. Then, press the top of the cup slightly at the back of a knife and level of the surface by sliding the flat side of the knife directly on the top of the cut, it suggests. Otherwise, try using a food scale, Suntsberger suggests.

For liquid ingredients, use glazed plastic measuring cups or through glass,suggests Betty Crocker. Make sure the measuring cup is on a flat surface and you read it at the eye level. If you measure sticky ingredients, slightly spray the cup with a cooking tank or erase it from the vegetable oil to avoid paste.

If you've ever had a bunch of cookies where some of the cookies cooked perfectly and some of the cookies spread in oily blobs, it's because your dough is unevenly mixed, explains Jenna Huntsberger, bakery withMissed! In Washington, DC if you use a stand mixer, such as a kitchenaid, it is easy that some of your ingredients are deposited at the bottom of the bowl, just under the mixing attachment, and not be fully incorporated, does it explain .

How to repair it: Always scratch the bottom and sides of the bowl before adding an ingredient, says Huntsberger. In addition, after all your ingredients are added and mixed, take your bowl to the stand mixer and mix by hand, making sure to incorporate the dough into the bottom of the bowl.

If you cook your cookies on a sheet of sheet greased, not only the cookies spread too much, but they will be too thin and they will probably burn, says the pastry chefGray eileen.

How to repair it: Unless the recipe specifically indicates to grease the cookie sheet, let the non-greasy mulch, said gray. "Even better, line the cookie sheet with parchment paper," she says. "The parchment paper will prevent cookies from spreading and cleaning is a breeze."

Most cookie recipes insist you to use "ambient temperature" butter and eggs without explaining what it means, says Gray. As it turns out, the ambient temperature does not mean the actual room temperature in which you are.

For example, in the middle of the summer, the air temperature in your kitchen could easily be 80 degrees Fahrenheit. At this temperature, butter will be melted and fat, so your cookies will spread throughout the pan. If it's winter, meanwhile, and the air temperature is 60 degrees Fahrenheit, the butter will be too firm, so your cookie dough did not reach enough air during the debt, She says she will not get up properly.

By using cold-straight cold eggs, in it, can cause the dough not to supply properly, says Fiebach. You want the ambient temperature eggs to form an emulsion capable of trapping air so that when cooking, the air can grow, causing mellow and light cookies. In addition, the ambient temperature eggs do not separate as easily as those, which facilitates the task of mixing them more uniformly in the dough.

How to repair it: So, what exactly is the ambient temperature? Gray says that the ingredients of the ambient temperature must be between 68 and 70 degrees Fahrenheit. When it's in this range, butter will be firm but flexible. And if you pull refrigerator eggs, you can place them in a bowl of hot water for two to three minutes, says Fiebach. This will bring them to room temperature fairly quickly.

PSA: You can not use bread flour instead of all-purpose flour or oil instead of butter and expect cookie as they do in the recipe, says gray. A bad flour could make the biscuit too dry and the oil will make cookies much softer than butter.

How to repair it: "The author of the recipe has chosen the specific type of flour, grease, sugar and liquid to create the perfect version of this cookie," explains Gray. Read through the recipe and make sure you have all the right ingredients before starting mixing the dough, it suggests.

The drill: your first batch of cookies comes out of the oven and you move them quickly into a cooling rack and start filling the sheet with your next lot. Doing this will result in thin cookies because they will start and spread before starting cooking, warns Rachel Paxton, who has three decades of cooking experience and manages the blog.Creative HomeMaking.

How to repair it: Keep some cookie leaves at your fingertips so you can let them cool between patches, Paxton suggests.

Do your cookies burn constantly? You may want to move your finger on these old cookie leaves you use, Paxton says.

How to repair it: Your best bet is to invest in a new sheet of robust cookie and Paxton. But you can also get a little more mileage of your old cooking sheet by adding a layer of aluminum paper, which will help prevent your bunch cookies, suggests.

When it comes to cookies, you want to make fools, says Maëla Conan, a graphic designer of the French cookie companyMichel and AugustinWhich is also certified from the dough in France. A butter substitute like margarine, which has less fat, will change the consistency and taste, she says. The cookies made with margarine tend to be less tasty and more difficult.

How to repair it: Simple! Use the real butter, says Conan. If you want to be conscientious, however, go to natural and organic butter, "she suggests.

When you combine ingredients, do not knead too much. If you know about your dough, Conan explains, he will become elastic. This will result in more difficult cookies difficult to bite.

How to repair it: A lightweight touch when you knead the dough will result in an irresistible light, a ventilated texture, that of Conan.

Have you ever tried to make snowmen sugar cookies during the holiday season, but they stand out more like oval blobs? A potential problem is that you use too much butter, but you can not also do enough patience, explains Clarice Lam, a pastry chef in New York and owner ofThe cooking bean.

How to repair it: When you deploy your cookie dough, do it between two pieces of parchment paper, does it suggest. Then freeze leaves and let the dough rest. When you are ready to cook the cooking, remove the freezer sheet, remove the parchment paper and use your cookie cutter, says Lam.

If you live in Denver (The Mile High City), mountain towns or other high altitude places, cooking can be super complicated because the air pressure is lower. The good news: cookies are not as affected by high altitude altitude than other desserts such as cakes, bars and brownies.

How to repair it: Honestly, cooking in high altitude climates takes a small test and an error.Betty Crocker has a big leaf of cheat, with tips that slightly decrease butter and sugar and adding an extra soup or two flour spoon if you notice that your cookies spread too much.

RELATED: Sugar-free recipes, you can not wait to eat.

The hot cookie sheet you have drawn from the oven will continue to cook your cookies, which could leave you with a brunetted lot, even if you removed them from the oven in time.

How to repair it: This is one of the cooking errors of cookies most common, but it is easily preventable. Invest in acooling rack, according to which we think is one of the most versatile cooking tools there. Transfer cookies to the rack a few minutes after leaving the oven will help them cool properly.

The cookie alley chocolate chip bags are an ok, but if you really want to improve your cookies, you should completely give up chocolate chips and break your own chocolate bar into cut pieces.

How to repair it: Recipe developer and wellness writerBeth Lipton Shared with us its combination of incredible chocolate chip cookies: it loves dark chocolate (at least 70% cocoa) combined with an orange zest.

"I like this orange chocolate combo, and very deep and dark chocolate takes off the sweetness in the dough and zing citrus," she says. Find herRecipe of chocolate chip cookies here.

Add walnuts to your cookie mix? You can also cut those at home! Chop them into pieces of the same size as the other add-ins, such as raisins or chocolate chips, the Fiebach suggests. "I like to add chopped pecans to my chocolate chip cookies and my chopped nuts in my oat flour cookies," she says.

The cookies can stick to the pastry plate, which makes a messy cleaning and friable cookies, explains Fiebach.

How to repair it: Line your cookie sheet with parchment paper, does it suggest.

Adjusting the oven grill too close to the top of the oven will burn your cookies, the warningChief curl ardee.

How to repair it:Give your cookies. To obtain the best cookies and the best cookies, Ardee recommends using the intermediary. And to prevent some biscuits from getting out burned and other people are not cooked enough, simply use a saucepan at a time, the Fiebach says.

Last but not least, avoid sneaking any of this cookie dough! Of course, you run your lot, butEating a spoonful of cookie dough with chocolate chip can also make you sick.

How to repair it: To resist to the temptation! And if you need a little more convincing, remember that raw eggs can carry Salmonella, which can cause a food origin and a raw flour can contain E. coli.

After reading these cooking tips, do you feel like an intelligent biscuit? Follow the expert advice and your cookies did not just deserve a delicious reward, but you will also avoid the frustration of inconsistent lots.