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Took me 3 hours to figure out my oven was 75 degrees off and my cookies were never the problem
So I've been baking chocolate chip cookies for like 2 years and they always came out flat and sad, like little greasy pancakes. I tried everything, chilling the dough for 24 hours, weighing flour on a kitchen scale, even buying a $12 bag of fancy European butter from a store in Portland. My roommate kept eating them anyway and calling them "cookie bark" which honestly hurt my soul. Then a buddy who works at a bakery mentioned ovens can drift way off and I should get a $8 oven thermometer, which sat in my drawer for 3 weeks because I was sure the problem was me. Finally popped it in there and my oven was running 75 degrees hotter than the dial said, so every batch was basically getting blasted. One thermometer swap later and my cookies finally look like actual cookies, puffy and golden, and I've made 4 batches since Tuesday. Has anyone else dealt with a sneaky oven temp problem, and did you just live with it or get it fixed?
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sam173d ago
Man, been there! My oven was off by 50 and I spent months blaming my butter. Get a cheap thermometer and check it every few months, they drift over time. If it's really bad you can usually adjust the temp calibration on newer ovens or just learn your oven's offset and bake around it.
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