1. Cookies

2. Chapter Objectives
1. List the factors responsible for crispness, softness, chewiness, and spread in cookies.
2. Demonstrate the three basic cookie mixing methods.
3. Prepare the seven basic cookie types: dropped, bagged, rolled, molded, icebox, bar, and sheet.
4. Prepare pans for, bake, and cool cookies.

3. The word cookie means “small cake”

4. Crispness Low proportion of liquid in mix High in sugar and fat
Evaporation of moisture during baking
Small or thin - cooks quickly
Storage problems – crisp cookies become soft if absorb moisture

5. Softness High percentage of liquid in mix Low sugar and fat
Honey, molasses, or corn syrup used in mix
Underbaking
Large size or thick shape
Storage problems – soft cookies become stale and dry if not tightly covered and wrapped

6. Chewiness High sugar or liquid, but low fat content
High proportion of eggs
Strong flour or gluten development

7. Spread or Lack of Spread
Sugar - high sugar content increases spread
Leavening - high baking soda or baking ammonia encourages spread
Temperature - low oven temperature increases spread
Liquid - batter with high liquid content spreads more than stiff batter
Flour - Strong flour or gluten activation decreases spread
Pan grease - cookies spread more if baked on heavily greased pan.

8. Mixing Methods
One-stage method
Creaming method
Sponge method

9. Types and Makeup Methods
Dropped
Bagged
Rolled
Molded
Icebox
Bar
Sheet

10. Panning, Baking, and Cooling
Preparing the pans
Baking
Cooling

11. Preparing Pans Use clean, unwarped pans
Use parchment or silicone paper
Grease pan appropriately for desired spread
Some high-fat cookies can be baked on ungreased pans

12. Baking Most cookies are baked at high temperature for short time
Too low a temperature increases spread and can produce hard, dry cookie
Too high a temperature may decrease spread and cause cookie edges to burn
Every minute of overbaking can burn the cookies
Doneness is indicated by color

13. Cooling Remove cookies from pans right away, while still warm
If they are soft cookies let cool on the pans until firm enough to handle
Do not cool cookies too rapidly or they might crack
Cool completely before storing