1. 10
Cookies and Brownies

2. Chapter Objectives After studying this chapter, you will be able to:
prepare a variety of cookie doughs and batters.
understand the various make-up methods for cookies and biscotti.
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3. Chapter Objectives After studying this chapter, you will be able to:
understand the various make-up methods for brownies.
assemble a variety of decorated cookies and brownies.

4. Mixing Methods
Most cookies are made from rich dough made with the creaming method.
Egg foam and one-stage mixing method are also used to make cookie dough.
They are usually high in fat, which contributes to flavor and tenderness and extends shelf life.

5. Leavening Agents in Cookies
Cookies can be leavened with:
baking soda.
baking powder.
air and steam.

6. Make-Up Methods for Cookies
Cookies are classified by their make-up method:
Drop
Icebox
Bar
Sheet
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7. Make-Up Methods for Cookies
Cookies are classified by their make-up method:
Cut-out
Piped
Rolled or Molded
Wafer

8. Panning and Baking and Storing
Proper panning and baking ensures proper texture and color.
Uniform thickness and even space between cookies on the baking sheet are important.
Most cookies should be cooled on a rack.

9. Storing Cookies Store cookies at room temperature, airtight.
Do not crisp soft cookies with soft cookies.
Moisture from soft cookies will be absorbed by crisp cookies.

10. Cookie Formula Balance
Crispiness, softness/chewiness and spread are affected by:
Ratio of ingredients.
Oven temperature.
Pan coating.

11. Table Cookie Textures

12. Brownies
Chewy and fudgy, sweeter and denser than the richest butter cake.
Prepared using the same procedures as high-fat cakes.
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13. Brownies
Higher percentage of butter to flour, and fewer eggs produce dense, fudgy brownies.
Higher percentage of eggs, and less fat, with the addition of chemical leavers, produce cake brownies.

14. Customizing Brownies Flavors
Use flavoring extracts in the batter.
Fold nuts, white chocolate, dried fruits and other ingredients into the batter before baking.
Marbleize batter after panning with jam, marmalade, peanut butter or cream cheese.
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15. Customizing Brownies Flavors
Layer panned batter with toffee, coconut or other fillings.
Ice the baked brownies; garnish the iced brownies; vary the shapes into which the brownies are cut.

16. Convenience Products
Dry mix requires the addition of water and frequently oil and eggs.
Select products with quality ingredients:
Pure butter
Nuts and natural flavorings
High percentage of fruit and chocolate
Few preservatives
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17. Convenience Products
Refrigerate frozen dough properly and once thawed, it acts much like scratch product.