I've been trying to make cookies the usual way : All Purpose Flour + Eggs + Butter + Powdered Sugar + Chocolate Powder > Mix till Semi-Solid Batter > Put chunks of them in a baking tray and bake at about 180C for 15 minutes. However, my cookies always end up rubbery. If you attempt to break it asunder, it comes apart as if it were made up of rubber. The cookies have not been removed prematurely, in fact, a minute more burns them (but they still stay rubbery). I have already tried:
- Using no eggs.
- Changing proportions of flour and butter.
- Increasing temperature too 200C for 12 minutes
- Decreasing temperature to 160 for 20 minutes.
Nothing seems to help. Any help?
Best Answer
Powdered sugar is not an acceptable substitute to standard white (granulated) sugar.
During the creaming step, the hard sandy texture of granulated sugar creates small starter bubbles in the cookie dough. These bubbles will expand during baking, and are integral to the finished cookie's texture.
Ideally, use the correct kind of sugar called for by the recipe. Or, search for a recipe which specifically calls for powdered / confectioner's sugar instead of granulated sugar.