Eggy Cookie
Posted: 27 July 2011 02:17 PM   [ Ignore ]
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Hey all!
I have a chocolate-wafer recipe that I love but the only problem is that it tastes a little eggy.
It has only one egg and it bakes at 375 for 9 minutes.
I used one large egg and baked a batch at 375 for 9 minutes, and another batch at 180.
What could be the problem?

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Posted: 28 July 2011 01:29 AM   [ Ignore ]   [ # 1 ]
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Thanks!
The full ingredient list is: 1 1/4 cups all-purpose flour, 1/2 cup unsweetened Dutch process cocoa, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt and 1 cup sugar mixed togetherin a mixer, then the butter is added,  then the egg.
Could it be that i under mixed the dough or under baked the cookies?

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Posted: 28 July 2011 11:17 AM   [ Ignore ]   [ # 2 ]
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Yes, It IS odd!
But since Rose does it, I thought it would be okay for cookies as well.
Today I made the recipe again and I really beat very thoroughly after the butter and egg were inside the flour mixture.
It still tasted and smelled a little eggy.
That’s a good point about the soda, it is odd there. I’m not sure if I can link to where i got the recipe from [site rules], but the original recipe is by Wayne Brachman in Retro Desserts. But the aftertaste is definitely eggy, not soapy..
I have no idea why it is there since the wafer don’t even need to rise; they should remain flat.

Anyway I think next time I’ll omit the egg white. But aren’t those 30 grams of white kinda important? If all they do is provide a liquid binder then i guess i could add another egg yolk or add some milk; But maybe the white has some other binding or baking virtue?

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Posted: 04 August 2011 11:49 AM   [ Ignore ]   [ # 3 ]
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Okay; So I have baked yet another batch, this time replacing the whole egg with 2 egg yolks with 1/2 tsp espresso powder dissolved in 1 tablespoon milk, and 1 tsp vanilla [which weighed together 50 grams].
First of all I was short of a few grams of Dutch cocoa which I did not replaced, so the side by-side comparisons may be a little biased [because the cocoa is perhaps responsible].
So texture-wise, the recent cookies were a tad richer. When i bit into the cookie it didn’t feel like a thin, crisp, maybe a little airy, cookie. It felt like it had a little more of a “bite”; like it had a sturdier strcuture.
By the way, the cookie dough looked unbelievable, smooth and creamy, and when i scooped it it had an ice-cream-ish feel about it.

Anyway, the traces of “egginess” were virtually gone. I couldn’t smell it and couldn’t taste it, though my mom did “felt” the egg. But she does like it, in contrary to the eggy cookies before.

That’s it! I don’t think I’ll experiment again anytime soon, but maybe this thread will help someone in the future.
Thanks CharlesT for your help smile

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Posted: 04 August 2011 02:22 PM   [ Ignore ]   [ # 4 ]
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Oh, yes!
Both the texture and the taste appealed to me.
The only downside is that I ran out of dutch so the chocolate flavor was not as deep, but that’s a technical issue—the modified recipe is definitely a keeper.

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Posted: 12 November 2012 11:51 AM   [ Ignore ]   [ # 5 ]
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Hmm, So I have made quite a few cookies since this thread, and the problem persists in some cases, which led me to believe it’s the baking soda. Maybe the “eggy” taste is not the egg, but in fact a “soapy” taste?! Who want an eggy soap?? wink
Anyway, I think most of the recipes that had problems were ones that specified ingredients by volume.
So I have a theory: Maybe there’s not enough flour per baking soda, so some of the b. soda doesn’t evaporate? That is, assuming the baking soda interacts with the flour [which sounds reasonable].
So my question is-  how much baking soda can, say, 100g of flour take?
I know that, assuming everything i said makes sense scientifically, there are a lot more factors to consider, but it would be nice to know, as a general rule.
Does anybody know, or know how to know? smile

Thanks in advance!

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Posted: 14 November 2012 09:32 AM   [ Ignore ]   [ # 6 ]
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Hmm. Does that mean that baking soda 4 times “stronger” [or more potent] than baking powder?

The thing is, I was making Alexis Stewart’s chocolate-chip-cookies some time ago and besides the fact that the cookies didn’t come out way too thin and ‘lacey’, that weird taste was there. So I contacted Alexis and she told me to add a bit more flour- which miraculously solved both of the problems. Add that to some America’s Test Kitchen episode that said that in order to achieve a thin, crisp cookie, you need to enough baking soda but not enough so there will be “left-over”—I instantly thought that was the problem.
But you’re right, now that I think about it, probably the heat, and the sugar, and even the flour and dairy affects the acidity level. I think reducing some of the baking soda is the right idea.
Thanks!
I will update if I will find anything.

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