The cookies I baked are crunchy because of the eggshells; what should I do to improve the next batch of them?

Question

I am just learning how to make cookies, and I suspect that it's the eggshells making the cookies crunchy, but I am not certain.

I think I will just give this batch of crunchy cookies to the neighbor girl, but I want to know how to improve them still...

Answer 1

I don't think it's the egg shells (those usually grind up to give the cookies a nice, creamy texture). Hmmm, it's really hard to put your finger on the problem. Maybe you ought to add a couple extra eggs to make them more moist and less crunchy.
Or, perhaps you ought to give up the cookie business all together and leave it to the Keebler Cookie Elves and Nabisco.

Answer 2

just be really slow and careful, get a detailed beginner's cookbook, (the better homes and gardens plaid book is the standar, I'd die without that book). It will tell you exactly how to mix things, what each ingredient does, why you mix things in a certain order, what the best utensils for the job are etc. This kind of knowledge also allows you to addapt your own recipes which is something many good cooks don't know how to do. Other cookbooks and recipes that come with the chocolate chips tend to justjump right into everything. Also, it your having egg troubles try breaking them in a separate bowl (that may or may not be a joke). The most important this is to take your time and measure carefully untill you know what your doing. It won't be long you'll be able to bake by sheer gut feeling alone.

Answer 3

I always crack the eggs in a small bowl to avoid bits of shell in the dough. What kind of cookies are you making? If the recipe calls for one type of fat, such as only butter, margarine, or shortening, sometimes you have to use a blend of half butter or margarine and half shortening ( I always use butter flavored Crisco). Also don't over bake, this will make the cookies crisp. Follow recipe guidelines for cooking temperature and time. Try not to over mix this may make the cookies crunchy, too.

Answer 4

OK first thinks first you can improve the cookies after you have cooked them. Freeze them liquid nitrogen is the best thing to use as they have to be frozen solid then you hit them with a hammer so they shatter make sure you put them in a bag so you don't lose any of the bits repeat the procedure until you have only got crumbs. the next thing you need is a large quantity of vinegar as this will dissolve eggshell you soak your crumbs in the vinegar for two weeks preferably use higher than normal strength vinegar as this will work quicker and will be sure to dissolve all the eggshell. After this procedure I can guarantee your cookies will no longer be crunchy and will definitely be moist. I recommend you then offer these cookies to the neighbors girl you can tell her you made them specially for her as an apology for burning her rear when she sat on the candle on your coffee table.

Answer 5

No i don't project - I actual have 6 cookie sheets. whilst 2 trays are baking, i'm making 2 extra trays and the 1st batch bakes in approximately eleven minutes. EDIT: If that's a a mushy butter-based dough like sugar cookies, specific I do shop something refrigerated.

Answer 6

Try cracking the eggs on a level surface so the eggshells don't mix in the batter! You can also get an egg seperator and crack the eggs over it to reduce the shells in the product!

Answer 7

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always break eggs into a small bowl and remove any shells that may get in them BEFORE you add them to any recipe. also, this gives you a heads up if they are fertilized (red dot in yolk) or if they are rotten before you ruin an entire recipe.
Maybe you had something else in the cookie that made it crunchy? what did you make?
yikes

Answer 8

You should not be using eggshells. Crack the eggs and put the yokes in your cookie dough mix and throw the eggshells away. never put the eggshells in the ingredients

Answer 9

well, im pretty sure if you dont add the eggshells you wont end up with crunchy cookies, try just the yolk and whites of the egg !!

softer cookie.......less sugar, a bit more flour......trial and error

Answer 10

do everything you did before, but leave out the eggshells