Wrong recipe cookie dough – Joanna Artieda Pastry, Sponge Cakes and Cookie Dough

[Sussan Estela Olaya]

Hi Angelo.

Thank you for taking the time to share your observation!
I reviewed the video from Lesson 52 of Chef Joanna Artieda’s course, and indeed, between seconds 0:50 and 0:54, it shows the addition of the dry ingredients and the egg (32 g), but then cuts directly to a fully formed dough. This can understandably create confusion about the amount of egg actually needed to bring the dough together, especially considering that the flour alone weighs 390 g.

I’ll forward your comment to the content team for review.
Thanks again for your attention to detail and for helping us improve the experience for everyone. I’ll let you know as soon as I receive a definitive response from the team.

[Sol Damiani]

Hey there Chef Angelo!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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[Sussan Estela Olaya]

Hi Angelo.

We have the chef’s feedback:

▪️32 g of fresh egg may seem low at first glance in relation to the dry ingredients, but it makes sense depending on the style of cookie you’re aiming for. In the case of the video (the recipe demonstrated), it’s correct because the goal is a sandy, crumbly cookie that breaks apart when dipped in milk and doesn’t spread much.

▪️32 g of egg in an 880 g dough represents about 3.6% of the total weight. That’s quite low compared to traditional recipes for softer, chewy cookies, where the egg usually makes up around 8–10% of the total weight.

▪️The role of the egg is to provide moisture, structure, and help with emulsification. Less egg results in a cookie that’s more crumbly, sandy, and with minimal spread — similar to what’s known as a shortbread-style cookie. So if the goal is a crunchy cookie that isn’t too soft in the center, this amount makes sense.

▪️The cookie formulation in the PDF/video recipe is designed to be very buttery, crunchy, dense, and stable, specifically made to hold its shape and have a good shelf life (which is especially important here).

However, if you’d like to offer a softer, slightly moister alternative to the one in the video recipe:

▪️You could increase the egg to 50 g.
▪️With this adjustment, the cookie will be moister, spread more on the Silpat or in the oven, and the final dough will be softer and more elastic.

We hope this information is helpful.

Best regards.