Cookies!

C is for Cookie!Chapter 38

Cookie Vocabulary

• Be on the look out for:– Creaming method– Drop cookies– Rolled cookies– Spritz cookies– Sheet cookies– Icebox cookies– Bar cookies

Cookies

• Cookies are popular items for the food service industry because they are easy to prepare , bake quickly, and store well.

• http://www.youtube.com/watch?v=RCDmN9uhYFU

What makes a good cookie?

• Flavor– High quality ingredients means high quality

cookies– Be sure to measure ingredients exactly, baking is a

science it needs to be perfect!– Follow every step in the recipe

What makes a good cookie?

• Texture– Crispier cookies have more sugar– Softer cookies have more fat and moisture– Tough cookies have too much flour– Chewy cookies have more eggs, more moisture

and more sugar– Over mixing makes cookies tough– Baking too long makes cookies dry and hard

What makes a good cookie?

• Appearance– Shaping cookies to a uniform shape before baking

helps cookies cook at the same rate– Cooking at the right temperature ensures that the

cookies will cook evenly but not burn on the bottoms

– Allow cookies to firm up on the pan before moving cookies to the cooling racks

– Decorating contributes to appearance and taste of cookies

Mixing Methods

• There are two ways to make cookie dough• Be sure to read your recipe to see which

method to use• One stage method– The simplest way to make cookie dough– Place all ingredients into the bowl and mix – Mix for 2 to 3 minutes on moderate speed to fully

blend all ingredients– Reminder: over mixing creates tough cookies

Mixing Methods

• Creaming method– First step: mix butter (or shortening) with sugar

and spices until smooth– Second step: eggs and liquids are added and

mixed until incorporated– Third step: flour and leavening agents are added

and blended

Forming Methods• Cookies are classified by the method used to

form the cookie before it is cooked

Forming Methods• Drop Cookies– Easiest and most common

way to form cookies– Made by dropping small

amounts of dough onto a cookie sheet

– A portion scoop (aka Ice cream scoop) is a good tool for creating equal sized cookies

– While cooking, drop cookies spread into flat cookies, space out the dough

– Oatmeal and chocolate chip

Forming Methods• Rolled cookies– Dough is rolled out into a

thin sheet and a cookie cutter is used to cut cookies into the desired shape

– The cut cookies are transferred to a cookie sheet to bake

– Rolled cookies are popular for holidays

– Sugar cookies, gingerbread

Forming Methods

• Spritz cookies– AKA pressed cookies– Made from a soft dough

that is forced through a pastry bag or cookie press to make different shapes

Forming Methods

• Sheet cookies– Made by evenly spreading dough or batter onto a

sheet pan– The entire sheet pan is baked and later the cookie

is cut into individual pieces– Brownies

Forming Methods

• Icebox cookies– Made by forming dough

into a log, square, triangle or other shape while dough is still soft. The dough is then wrapped in plastic wrap and refrigerated

– When fully chilled, the dough is sliced and placed on a cookie sheet to bake

Forming Methods

• Bar cookies– Made by portioning

dough into a flattened log and baking, once the dough is cooked the log is sliced and the slices are returned to the oven to bake a second time

– Biscotti

• http://www.marthastewart.com/show/the-martha-stewart-show/the-cookie-show