I often use a funfetti cookie recipe and recently modified it to create a Neapolitan version. I divide the dough into three parts, mix in the different flavors, and roll them into balls. However, the last few times I’ve baked them, the centers have collapsed after cooling.
All my ingredients are fresh and within their expiration dates. I bake the cookies in a convection oven at 335°F for about 20 minutes since they’re large (4 oz each). The texture inside is slightly underbaked.
Could this be the reason they’re sinking? Should I bake them longer, or is there an issue with the recipe? This doesn’t usually happen with other cookies I make—at least not to this extent. Any insights?
@Fife
In German ovens, you switch on the light when the oven starts and choose the type of heat. The light stays on while baking. My oven is old and has no light or window in the door
Val said: @Fife
I don’t think the oven light makes any difference
It slightly raises the temperatures
An oven light is about 40W. An oven’s heating element is 2000W or more. You’re looking at a 2% increase in heat if all the power of the light goes to heat. That’s nearly imperceptible
Finley said: @Xavi
I will definitely try baking them longer
You might want to try a longer bake with a lower temperature if you don’t want them to be too crunchy on the outside
This is also what I’d suggest Lower temperature encourages more spreading which leads to more even baking A higher temperature can cause the outside to cook faster than the middle
Arlo said:
Looks like a normal cookie to me If it stayed perfectly mounded that would mean it’s a very cakey cookie
I think this cookie is meant to be more on the cakey side since the recipe uses cake flour Most of the recipes I’ve tried from Kroll’s Knorner do but the others I’ve made don’t sink and stay more rounded so that’s why I’m confused
