COOKIE NOTES KEY
1. Who Introduced the cookie to us? The Dutch
2. Why? The batter or dough was used to test the oven temperature.
3. Name the three textures of cookies crispy, crunchy or soft.
4. The five basic ingredients:
A. Flour must be measured exactly. Too much or too little will affect how the cookie will spread or puff.
B. Sugar granulated, brown, powdered, honey, molasses, corn syrup
1. Brown Sugar adds moisture and chewiness.
2. Granulated Sugar makes a thinner, crisper cookie
3. Honey adds moisture, increases browning, spread and softness
C. Fat butter, margarine, shortening are used in cookies
1. Butter gives the best flavor
2. Shortening will not spread as much
• Fat and sugar creamed together trap air to make the cookie tender.
D. Leavening Agents baking soda, baking powder, cream of
tartar, eggs, air
Leavening Agents are not interchangeable.
Baking Powder contains both an acid and soda, it has "double action" leavening both while mixing and in the oven heat
Baking Soda relaxes the gluten and promotes spread; soda needs an acid ingredient present too.
E. Eggs whole, yolks, whites
Decrease the eggs when you are using liquids will increase the spreading of the dough
1. What liquids could you use? water, milk, vanilla, juice and flavors
F. Other Ingredients you can add:
1. chips chocolate etc 2dried fruit and nuts
3. M & M’s 4.Candy
5.Marshmallows
6. How do you mix cookie dough? Creaming Method
Steps:
a. Mix the fat and sugar together with a pastry blender, or mixer until smooth.
1. The mixture will become lighter in color, texture and volume
b. Add eggs and continue mixing
c. In a separate bowl mix all the dry ingredients together.
d. Then add the dry ingredients slowly to the creamed mixture slowly using the mixer on a slow speed or by hand with a rubber spatula.
DO NOT OVERMIX OVERMIXING PRODUCED TOO MUCH GLUTEN AND THE COOKIES WILL NOT SPREAD PROPERLY.
What are the 6 types of cookies?
1. BAR 2._dropped
3. pressed 4. molded
5. rolled 6. Ice boxed/refrigerated
Other two types:
7. no cook 8. fried
BAR COOKIES
Examples: Lemon Squares, brownies, blondies, chocolate chip
How do you make them?
1. Ingredients are mixed
2. spread in a pan
3. Baked
4. cooled
5. then cut into squares
PRESSED COOKIES
EXAMPLES: macaroons, spritz
How are they made?
1. made with a soft dough that is pressed through a pastry bag or cookie press
2. Are usually small with a distinct, decorative shape
DROP COOKIES
EXAMPLES: chocolate chip, oatmeal, peanut butter
How are they made?
1. The soft batter or dough is dropped by spoon or scooped onto cookie sheet.
2. Make sure you leave space between cookies so they can spread
MOLDED COOKIES
EXAMPLES: snicker doodle, cinnamon crisp, thumb print, peanut butter
How are they made?
1. Need to roll or scoop into a ball
2. Then flattened before baking
ROLLED COOKIES
EXAMPLES:, sugar, gingerbread, shortbread
How are they made?
1. The dough needs to be refrigerated
2. Then it is rolled out and cookie cutters are used to make the cookies.
3. Place the cookie cutters close together so you will not have to reroll so much dough.
ICEBOX/REFRIDGETATOR COOKIES
EXAMPLES: pin wheel sugar, chocolate chip
How are they made?
1. The dough can be made in advance and stored in the fridge.
2. Slice and bake the dough.
3. Can be used as a dropped or rolled cookie dough
NO BAKE COOKIES
EXAMPLE: Rice krispy treat, candy Sushi
How are they made?
1, No baking involved.
3. Candy products are used
FRIED COOKIES
EXAMPLES: zeppolis, Churros fried cookies
How are they made?
1. Dough is fried and covered with sugar
2. Or cookie is covered in a dough or batter and fried.
BAKING AND COOLING COOKIES
1. Use clean cookie sheets.
2. Cookies cook quickly due to high sugar content and small size.
3. When baking two 2 sheets at one time on separate oven racks, rotate or reverse them halfway through baking time.
4. Cookies are done when the bottoms and edges are golden brown.
5. Remove cooled cookies from pan when they are firm and easy to handle.
STORAGE OF COOKIES
1. Cookies should be completely cooled before stored.
2. Store in air tight containers for up to 1 week.
3. Cookies have the best flavor and texture for a few days.
4. Cookies can be frozen up to 3 three months.
5. Cookies should be either wrapped in heavy-duty freezer bags , aluminum foil or plastic freezer containers to prevent the freezers dry air from pulling out moisture.
6. Do not store crispy and soft cookies together. The crisp cookies will absorb moisture from the soft cookies and ruin them both.
COOKIE TRIVIA
1. The Average American buys or eats how many cookies a year?
300 per person a year
2. Earliest Cookies made were:
a. macaroon
b. Fruit tartlet
c. Gingerbread
d. shortbread
3.What ingredients did these cookies not have? Leavening Agents
4. When were they introduced? Baking soda 1800’s baking powder 1860’s
5. What are cookies Called in Great Britain? Bisquits
6. Chocolate chip cookies are American’s favorite cookie.
7. What year was chocolate introduced?1765 for drinks
8. What was the name of the women who used “chipped chocolate”?
Mrs., Wakefield from the Toll House Inn
9. Why? She ran out of nuts so used chipped chocolate
10. How many chocolate chips are produced daily?250 million morsels daily in 3 factories