1. Section Cookies
Cookies are small desserts that can be crisp, soft, or chewy and come in many shapes.
Cookies are made using either a one-stage method, or a creaming method.

2. Cookie Characteristics
Describe the three types of cookies.
Cookie Type
Description
Crisp Cookies
Have very little moisture in the batter; have a high ratio of sugar; spread more than other cookies during baking
Soft Cookies
Have low amounts of fat and sugar in the batter; have a high proportion of liquids; keep a soft texture after baking
Chewy Cookies
Have a high ratio of eggs, sugar, and liquid, but a low amount of fat; gluten must develop during mixing

3. Cookie Characteristics
Spread is determined by:
flour type
sugar type
amount of liquid
baking soda
fat type
baking temperature
spread
Expand.

4. Making Cookies
Most cookies contain sugar, fat, eggs, flour, baking soda, and leavening agents.
A few cookies are made using the one-stage method, but the creaming method is the most common.
one-stage method
A cookie mixing method in which all ingredients are mixed in a single stage.

5. Making Cookies Cookie types include: drop rolled icebox molded bar
drop cookie
A cookie with soft batter or dough that uses the creaming process.

6. Making Cookies To prevent burning, double pan the cookies.
Cookies are done when the bottoms and edges turn light golden brown.
double pan
A sheet pan placed inside a second pan of the same size.