1. American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Seven Unit 13 Cookie Variations

2. 2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Objectives Describe and demonstrate the mixing, rolling, and cutting methods of rolled cookie variations Describe and demonstrate the mixing, piping, and garnishing of spritz cookies Describe and demonstrate the mixing, dropping, and panning of dropped cookies Describe and demonstrate how to mix, shape, pan, and cut bar cookies and biscotti

3. 3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Objectives (continued) Describe and demonstrate the mixing, panning, and cutting of sheet cookies Describe and demonstrate the mixing, panning, refrigerating, and cutting of refrigerated cookies Explain common cookie baking problems and how to overcome them

4. 4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Terms to Know Specific terms to know from this unit: Bar cookies Biscotti Dropped cookies Icebox Refrigerated cookies Rolled cookies Sheet cookies Spritz

5. 5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Cookie Variations Cookie variations are limitless History back to the Seventh Century Most famous variety is the Toll House Cookie (chocolate chip) U.S. Market sales in 2004 were $4.7B Source: The Market Research Report

6. 6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Cookies – General Qualities Little or no leavening Long shelf life Easy to package and ship Cookie dough is generally stiff, with higher percentage of stabilizers versus tenderizers Additional tenderness is provided by chemical leavening from baking soda or baking powder

7. 7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Cookies – Mixing Methods Creaming – Butter and sugar are mixed and then other ingredients are added One Stage - All ingredients are mixed until smoothly blended (2-3 minutes)

8. 8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Hand-Cut or Rolled Cookies Made by rolling out stiff dough with a rolling pin to 1/8 inch thickness After rolled, the dough is cut using cookie cutters or other templates Most famous variations are: Sugar cookies Gingerbread Can be decorated after cooling

9. 9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sugar Cookies % RatioIngredients Weights Notes EnglishMetric 50%Sugar1 lb450 g Combine and cream until smooth. 37-½%Butter12 oz340 g ¾%Salt¼ oz5 g 25%Eggs8 oz230 g Add eggs and milk slowly. 12-½%Milk4 oz110 g 100%Pastry flour2 lb900 g Add remaining ingredients and mix until smooth. Roll flat and cut out desired shapes. Bake at 375°-400 °F (191°-204°C). 3%Baking powder1 oz30 g 41%Vanilla½ oz10 g

10. 10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Gingerbread

11. 11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Gingerbread % Ratio Ingredients Weights Notes EnglishMetric 39% Light brown sugar 14 oz400 g Cream together sugars, salt, baking soda, and shortening. 61%Sugar1 lb, 6 oz620 g 33%Shortening12 oz340 g 1-½%Baking soda½ oz10 g 1-½%Salt½ oz10 g 8%Molasses3 oz60 g Slowly add eggs and molasses. 33%Eggs12 oz340 g ¾%Ginger¼ oz5 g Sift spices with flour; combine until mixed. Roll flat and cut out desired shapes. Bake at 375°- 400°F (191°-204°C). ¾%Cinnamon¼ oz5 g 100%Cake flour2 lb, 4 oz1020 g

12. 12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Spritz or Bagged Cookies Made by piping the batter/dough through pastry bag forms using star tip (or other desired shape) Solid ingredients (nuts, candied fruit, etc.) are added after placing on sheet pan

13. 13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Butter Spritz Cookies % RatioIngredients Weights Notes EnglishMetric 45% Light brown sugar 1 lb, 2 oz510 g Cream together sugar, butter, salt, and vanilla. 80%Butter2 lb900 g ¾%Vanilla¼ oz5 g ¾%Salt¼ oz5 g 12 ½%Eggs5 oz140 g Slowly add eggs and milk. 12 ½%Milk5 oz140 g 75%Pastry flour1 lb 14 oz850 g Sift flours and milk powder; fold into mixture. Pipe with pastry bag into desired shapes. Bake at 375°-400°F (191°-204°C) 25%Bread flour10 oz280 g 2-½%Milk powder1 oz30 g

14. 14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Dropped Cookies Made by scooping out a portion of the dough with spoon or portion scoop and dropping onto sheet pan Higher percentage of butter Most famous variation is Toll House (chocolate chip)

15. 15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Chocolate Chip Cookies % Ratio Ingredients Weights Notes EnglishMetric 66%Butter14 oz400 g Cream together sugars, salt, baking soda, and butter. 39% Light brown sugar 1 lb, 6 oz620 g 61%Sugar½ oz10 g ¼%Salt¼ oz5 g ¼%Baking soda¼ oz5 g 33%Eggs6 oz170 g Add eggs. 100%Pastry flour1 lb, 2 oz510 g Sift flour; combine until mixed. Add chocolate chips. Drop with scoop or spoon onto baking sheet. Bake at 375°-400°F (191°-204°C). 77% Chocolate chips 14 oz400 g

16. 16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Bar Cookies/Biscotti

17. 17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Double Chocolate Biscotti % RatioIngredients Weights Notes EnglishMetric 40%Butter8 oz230 g Cream sugar and butter. 90%Sugar1 lb, 2 oz510 g 45%Eggs9 oz270 g Add eggs in 3 additions. 20%Cocoa4 oz115 g Sift the dry ingredients twice. Mix into creamed mixture. 100%Pastry flour1 lb, 4 oz570 g 5%Baking powder1 oz30 g 30% Whole almonds 6 oz170 g Add almonds and chips and mix for 3 minutes. Form into bars on sheet pan and bake at 375°- 400°F (191°-204°C) 40% Chocolate chips 8 oz230 g

18. 18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sheet Cookies More batter consistency than dough Made by pouring out batter over entire pan Sprinkled with garnish or decoration Cut after baking and cooling

19. 19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Brownies % RatioIngredients Weights Notes EnglishMetric 100% Bitter chocolate 12 oz340 g Melt chocolate. Set aside. 150%Butter1 lb, 2 oz510 g Cream butter and sugar. 280%Sugar2 lb, 2 oz970 g 83%Eggs10 oz280 g Add eggs slowly. 100%Cake flour12 oz340 g Add chocolate. Fold in flour and nuts. Spread into pans and bake at 375°-400°F (191°-204°C). 75% Walnuts or pecans 8 oz230 g

20. 20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Refrigerated (Icebox) Cookies Can be prepared in advance and stored in refrigerator Roll into logs and wrap in saran or parchment paper Refrigerate a minimum of 12 hours Cut into disks ½ inch thick and place on sheet pan for baking

21. 21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Oatmeal Raisin Cookies % RatioIngredients Weights Notes EnglishMetric 36%Sugar8 oz230 g Lightly cream together all ingredients (except water, oats, and flour). 45%Brown sugar10 oz280 g 36%Corn syrup8 oz230 g 41%Shortening9 oz260 g 36%Honey8 oz230 g 27%Raisins6 oz170 g 1%Baking soda¼ oz5 g 1%Salt¼ oz5 g 1%Cinnamon¼ oz5 g

22. 22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Oatmeal Raisin Cookies (continued) % RatioIngredients Weights Notes EnglishMetric 31%Water7 oz200 g Add oats to water. 54%Rolled oats12 oz340 g 100%Pastry flour1 lb, 6 oz620 g Alternately add oats and flour to creamed mixture. Chill. Slice off disks onto sheet pans. Bake at 375°-400°F (191°-204°C).

23. 23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baking Cookies – Chef’s Tips Bake cookies at 375°-400°F (191°-204°C) Do not over bake cookies - always bake cookies on the light side Cookies will continue to brown even after removed from the oven

24. 24 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Troubleshooting Baking Cookies ProblemSolution Cookies are too tough Avoid excessive mixing. Increase liquid; decrease flour. Cookies are too large (with no volume) Mix dough longer; check flour proportion and type. Cookies stick to pan Decrease amount of sugar; mix dough properly. Make sure pan is clean and even. Cookies are dry Decrease amount of flour; increase amount of liquid. Decrease baking times; increase oven temperature. Cookies are crumbly Decrease amount of sugar and/or leavenor; decrease shortening; increase eggs. Mix dough properly.

25. 25 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary Since most cookies are cut or shaped, a thicker consistency dough is needed Use a higher percentage of stabilizers versus tenderizers There are two basic mixing methods: Creaming – Sugar and shortening are creamed together, then eggs are added and flour is folded in last One Stage Mixing – All ingredients mixed at once

26. 26 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary (continued) Types of cookies Hand-cut or rolled cookies Spritz or bagged cookies Dropped cookies Bar cookies Sheet cookies Refrigerated (icebox) cookies

27. 27 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Does anyone have some milk?

28. 28 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Exercises Review of cookie variations Evaluation of cookie dough rolling surfaces Evaluation of gingerbread dough using various flours Demonstration of pastry bag techniques Evaluation of cooking surfaces (dropped cookies) Troubleshooting cookie baking problems

29. 29 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Equipment Needed Mixers Pans and bowls (as needed) Cookie dough equipment Parchment paper Baking ovens Racks Refrigerators Ingredients (as needed)