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10 Cookie Mistakes You Should Never Make

By Andrea Heckler, 12/02/2016
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Cookies are a dessert staple and a skill everyone should have in their baking belt. Avoid these 10 mistakes to become a cookie-making pro!

Using Ingredient Substitutes

Or, more specifically, doing it wrong. As you're flipping through pages of a recipe book, one thing you might notice is that there are often suggestions for replacement ingredients or alternative ways to mix up your dough. But don't let that fool you into thinking that you can do that with just about anything! With baking even more so than cooking, ingredient substitutions are a delicate process, where one little misstep can result in a failed batch of cookies. Nobody wants wasted dessert. Before boldly going where no one has gone before, be sure you understand the science behind the ingredients you're swapping so that they have the same effect on the finished product.

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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