1. © 2009 Cengage Learning. All Rights Reserved. Chapter 10 Cookies

2. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Introduction Made from a batter or dough A smaller and dryer version of a cake but different liquid contents Endless combination of ingredients, textures and flavors Inclusions are added near the end of mixing process

3. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Ingredient Functions for Cookies Toughening Ingredients –Create viable structure –Reduce spread Tenderizing Ingredients –Soften the cookie –Enable spread

4. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Ingredient Functions for Cookies Tougheners –Starches and proteins –Examples: flour, water, cocoa powder, salt, eggs, milk, milk solids

5. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Ingredient Functions for Cookies Tenderizers –Sugars and Fats –Examples: Sugar, natural and manufactured fats, egg yolks, starches derived from corn or wheat, leavening agents

6. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Ingredient Functions for Cookies Tenderizers –Sugar Granulated, liquid and inverted sugars Hygroscopic characteristics Smaller the sugar granule, more the cookie spreads Adds softness by retaining moisture

7. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Ingredient Functions for Cookies Tenderizers –Fat Butter, vegetable shortenings, vegetable oil, etc Interfere with starch and gluten-forming proteins

8. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Ingredient Functions for Cookies Tenderizers –Starch derived from wheat and corn Absorb moisture but no structural strength Cornmeal, corn flour and corn starch Potato starch

9. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Ingredient Functions for Cookies Tenderizers –Chemical Leavening Agents Carbon dioxide gives rise and tender texture to the cookies Baking Soda (sodium bicarbonate) Double acting Baking Powder –Baking soda, acid salts and cornstarch Baking Ammonia

10. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Types of Cookies Dropped –Chocolate chip cookies Piped –Spritz cookies Cut-out –Sugar cookies Sheet Lemon bars Sliced –Biscotti Icebox Stencil –Tuile Molded –Gingerbread

11. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Cookie Mixing Methods Minimal gluten development Room temperature ingredients, except for butter for sanding method Creaming, Sponge, Sanding and One-stage method

12. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Cookie Mixing Methods Creaming Method –Mixing of fats and sugars to incorporate air –More air incorporated, more spread of the cookies –Gradual addition of eggs, then other liquid –Incorporation of dry ingredients –Process of creaming method –Run Out – failure to distribute fat/sugar phase when adding eggs

13. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Cookie Mixing Methods Sponge Method –For softer textured cookies (brownies, macaroons, lady fingers etc) –Use of whole egg, egg yolk or egg white foams –Meringue: soft peak, medium peak and stiff peak

14. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Cookie Mixing Methods Sponge Method – Whole Egg Method (Brownie Method) –Whip whole eggs and sugar to the ribbon stage –Incorporate sifted dry ingredients –Portion and bake

15. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Cookie Mixing Methods Sponge Method – Separated Egg Method (Lady Finger Method) –Whip egg yolk and sugar to the ribbon stage –In a separate bowl, whip egg whites and sugar to medium peak –Incorporate the egg yolk mixture and meringue –Fold in sifted dry ingredients

16. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Cookie Mixing Methods Sponge Method– Meringue Method (Parisian Macaroon Method) –Whip egg whites and sugar to stiff peak –Add dry ingredients and mix until desired stage

17. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Cookie Mixing Methods Sanding Method –Combine dry ingredients –Blend in cold butter until it resembles coarse cornmeal –Add eggs and mix until dough is formed

18. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Cookie Mixing Methods One Stage Method –All the ingredients are mixed at once –Less control over gluten development

19. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Cookie Mixing Methods Cookies Properties and Causes –Crispness –Softness –Chewiness –Sandiness

20. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Crispness Limited moisture in cookie formula A low or excessive amount of sugar content Smaller, thinner cookies A longer baking time Twice-baking Cookie Mixing Methods: Cookies Properties and Causes

21. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Softness Higher moisture content in cookie formula A high fat content Use of Humectants Larger-sized cookies Brief and high temperature baking Cookie Mixing Methods: Cookies Properties and Causes

22. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Chewiness –Higher sugar content –Higher degree of tougheners –A longer mixing time Cookie Mixing Methods: Cookies Properties and Causes

23. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Cookie Mixing Methods: Cookies Properties and Causes Sandiness –More fat, less sugar, less liquid –Use of egg yolk –Proper mixing of fat-flour phase

24. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Cookie Mixing Methods Cookie Spread –Cookie’s outward expansion from its unbaked state during baking –Can be controlled by adjusting ingredients and mixing methods

25. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Cookie Spread –Increased Spread Longer fat-sugar mixing in creaming method Use of smaller granule sugar Lower protein content flour Warmer cookie dough before baking Cookie Mixing Methods

26. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Cookie Spread –Decreased Spread Opposite of increasing spread Less creaming Lower amount of chemical leavening Increase toughening ingredients Higher baking temperature Cookie Mixing Methods

27. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. The Baking Process Freezing of cookie dough –Dough with double acting baking powder has a high tolerance to freezing Most cookies should be baked as quickly as possible Indication of doneness – edge of the cookie can be lifted while still in the oven

28. CHAPTER 10 © 2009 Cengage Learning. All Rights Reserved. Conclusion One of the simplest forms of pastry, yet have many varieties and applications Many basic skills are required for assembling cookies