In the last couple posts, we’ve seen how both oven temperature and dough temperature affect a cookie’s spread and texture. Cookie recipes usually give clear instructions for both. But when we don’t have time to refrigerate the dough, or if we forget to thaw it, can we adjust the oven temperature to compensate?
Many cookie recipes ask us to chill the dough before baking. Sometimes this makes the dough easier to handle and shape. But in other cases, chilling just seems like more time to wait before we can get to our cookies. How much of a difference does it actually make? In this post, we’re exploring how the temperature of cookie dough affects its bake.
In my Maple Walnut Snapdoodle recipe, I suggest two oven temperatures for two different cookie textures. A low 325°F produces a crisp, gingersnap-like cookie, while a moderate 350°F makes a thicker, chewier snickerdoodle-style cookie. In this experiment, we’re baking chocolate chip cookies at three different temperatures to explore the effects of oven temperature on cookie shape and texture.