Cookies!

chocolate chip cookieGetting consistency with the end result of baking cookies can be challenging. I came across these tips before I hosted my first cookie exchange years ago. Thought just about now would be a great time to share. Good luck….

Flat:

If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and bring the dough to room temperature before baking.

Puffy For light, puffy cookies:
Use shortening or margarine and cut back on the amount of fat; add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda and refrigerate your dough before baking.

Chewy:
Try melting the butter before adding it to the sugars when mixing. Remove cookies from the oven a few minutes before they are done, while their centers are still soft but are just cooked through. The edges should be golden. Use brown sugar, honey or molasses as a sweetener. Let cookies cool on the pan for several minutes after baking before transferring to cooling rack.
Crispy:
For crisp, crunchy cookies, use all butter and a proportion of white sugar. Use egg yolks in place of a whole egg. Cookies should be baked completely. Let cool on the baking sheet for one minute before transferring to a cooling rack.

If you have any tips you would like to share on baking, please let us know about it. We’d love to hear from you.

Thanks for stopping by.

All the best,

Margaret

The Outdoor Epicurean

Photo and recipes tips courtesy of Nestles

 

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