Day 1 cookies

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Chapter 10

Cookies

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10


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

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Ingredient Functions for Cookies

• Toughening Ingredients

– Create viable structure

– Reduce spread

• Tenderizing Ingredients

– Soften the cookie

– Enable spread

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• Tougheners

– Starches and proteins

– Examples: flour, water, cocoa powder, salt, eggs, milk, milk solids

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• Tenderizers

– Sugars and Fats

– Examples: Sugar, natural and manufactured fats, egg yolks, starches derived from corn or wheat, leavening agents

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• Tenderizers

– Sugar

• Granulated, liquid and inverted sugars

• Hygroscopic characteristics

• Smaller the sugar granule, more the cookie spreads

• Adds softness by retaining moisture

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• Tenderizers

– Fat

• Butter, vegetable shortenings, vegetable oil, etc

• Interfere with starch and gluten-forming proteins

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• Tenderizers

– Starch derived from wheat and corn

• Absorb moisture but no structural strength

• Cornmeal, corn flour and corn starch

• Potato starch

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• 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

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Types of Cookies• Dropped

– Chocolate chip cookies

• Piped

– Spritz cookies

• Cut-out

– Sugar cookies

• Sheet

– Lemon bars

• Bar or Sliced

– Biscotti

• Icebox

– Diamant, Checkerboard

• Stencil

– Tuile

• Molded

– Gingerbread

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Cookie Mixing Methods• Minimal gluten development

• Room temperature ingredients, except for butter for sanding method

• Creaming, Sponge, Sanding and One-stage method

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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

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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

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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

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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

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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

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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

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Cookie Mixing Methods• One Stage Method

– All the ingredients are mixed at once

– Less control over gluten development

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Cookie Mixing Methods• Cookies Properties and Causes

– Crispness

– Softness

– Chewiness

– Sandiness

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• 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

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• Softness• Higher moisture content in cookie formula

• A high fat content

• Use of Humectants

• Larger-sized cookies

• Brief and high temperature baking


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• Chewiness

– Higher sugar content

– Higher degree of tougheners

– A longer mixing time


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• Sandiness

– More fat, less sugar, less liquid

– Use of egg yolk

– Proper mixing of fat-flour phase

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Cookie Mixing Methods• Cookie Spread

– Cookie’s outward expansion from its unbaked state during baking

– Can be controlled by adjusting ingredients and mixing methods

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• 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

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• Cookie Spread

– Decreased Spread

• Opposite of increasing spread

• Less creaming

• Lower amount of chemical leavening

• Increase toughening ingredients

• Higher baking temperature

Cookie Mixing Methods

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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

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Conclusion• One of the simplest forms of pastry, yet have

many varieties and applications

• Many basic skills are required for assembling cookies

Education

Day 1 cookies