14/05/2026
Para hindi sobrang mag-spread ang cookie dough habang nagbe-bake, usually combination ito ng temperature, fat ratio, at dough consistency.
1. I-chill ang dough
Pinakaimportante ito.
* Chill for at least 1–2 hours
* Better if overnight
* Kapag malamig ang butter, mas mabagal matunaw sa oven kaya hindi agad kakalat
2. Huwag sobra ang butter
Kapag:
* masyadong maraming butter
* o tunaw ang butter
→ mas mabilis mag-spread.
Mas okay:
* softened butter lang, hindi melted
* accurate ang measurement
3. Dagdagan nang konti ang flour
Kung medyo malambot ang dough:
* add 1–2 tbsp flour at a time
Mas matibay ang structure kaya hindi dadapa.
4. Gumamit ng cornstarch
Common bakery trick.
Try:
* 1–2 tsp cornstarch per batch
Nakakatulong para:
* thicker cookies
* softer center
* less spreading
5. Huwag overmix
Kapag sobra halo:
* umiinit ang dough
* natutunaw ang butter
* nagiging flat
Mix until combined lang.
6. Check oven temperature
Kapag mababa actual temp ng oven:
* natutunaw muna butter bago mag-set yung cookie
Ideal:
* preheated oven
* usually 175–180°C
Kung kaya, gumamit oven thermometer kasi minsan inaccurate ang oven dial.
7. Baking tray matters
Avoid:
* sobrang greased tray
* manipis na tray
Better:
* parchment paper
* silicone mat
* heavy baking tray
8. Sugar ratio
Mas maraming:
* white sugar → mas spread
* brown sugar → mas thick/chewy
Pwede mo taasan brown sugar ratio.
9. Scoop taller, not flat
Gawing:
* medyo mataas/tower shape yung dough
Instead of pinipi bago bake.
10. Freeze before baking (best for thick cookies)
After scooping:
* freeze 15–30 mins
* diretso bake
Malaking tulong ito lalo sa chunky cookies.
