ACCORDING TO WWW.KITCHENPROJECT.COM, COOKIES

WERE CREATED BY ACCIDENT!COOKS USED A SMALL AMOUNT OF

CAKE BATTER TO TEST THEIR OVEN TEMP. BEFORE BAKING A LARGE

CAKE. THESE LITTLE TEST CAKES WERE CALLED “KOEKJE” MEANING

“LITTLE CAKE” IN DUTCH.

Cookies!

Targets: Cookies

LT: Understand that the characteristics of cookies (final outcome) are determined by their ingredients, the way they are mixed, the way they are shaped and the way they are baked.

PT: Be able to identify correct utensils and ingredients unique

to baking and demonstrate correct/appropriate use. Demonstate proper scaling and measurement techniques

unique to baking. Participate in the production of a variety of types of

cookies.

Essential Questions

What are the ingredients used in baking and in what way do they contribute to the final outcome?

What are the different kinds of cookies and what determines them?

Standard

ACF 7 – Basic BakingTo apply the fundamentals of baking

science to the preparation of a variety of products.

Basic ingredients and their function

Flour – gluten provides structure, some flavorEggs – provide structure and moistureSugar – predominantly flavor, also browning,

helps cookies expandFat – adds moisture and contributes to

tenderness and mouth-feelLeaveners – includes baking soda, baking

powder, used to increase volume in doughFlavorings – adds flavor, duhGarnish – add flavor, texture, eye appeal (ex.

Choc. Chips, nuts, icing, etc.)

Types of Cookies

3 main types: DropBar Rolled

Drop

Most common type of cookieFormed by scooping and “dropping” dough

onto pan Most recipes for d.c. have high %-age of fat,

fat melts to give cookie its final shape Can be crispy or chewy depending on other

ingredient amt and how long baked.Two common types of drop : choc. Chip and

oatmeal

Drop by spoon, drop by scooperWhat’s the diff?

Scoopers allow: Portion control, which affects cost analysis and control Aesthetics – cookies will have a uniform shape IMHO, much more efficient than using two spoons.

Special kinds of drop cookies

Ice box aka refrigerator cookies, formed into

cylinder, chilled, sliced then baked. Ideal for high-volume production Can be held in freezer 2-3 mo. Ex. Sugar cookies, Pillsbury cookies Especially if flour to fat ratio is low, dough

is too soft to handle

Ice box cookie dough

Chilled, sliced and ready to bake

Special, con’t

Piped Made of soft dough, piped with pastry bag Can be made into decorative shapes Ex. Spritz, lady fingers, macaroons

Stenciled Delicate and wafer like, made with batter that can be

spread very thin into stencils, or freehand Recipes contain high %age of sugar and eggs to flour Bake, then while still hot, remove and roll, curl or

drape over object, made into edible container Ex. Tuile (tweel)

Piped and Stenciled

Spritz and Lady Fingers (LF are used in Tiramisu)

Tuile (tweel)

Bar Cookies

Made from soft batter (not dough – what’s the diff?), spread into pan, once baked, cut into individual cookies

Ex. Lemon BarsTwice baked cookies

Dough shaped into log, baked, sliced, and baked a second time

Ex. Biscotti

Rolled

Aka cut-out cookies Stiff dough, rolled flat, cut into decorative shapes

using cookie cutters. Ex. Gingerbread man

Molded – variation of cut out Made w/ stiff dough that is shaped by hand Dough can then be stamped, pressed or piped

into carved molds Ex. Peanut butter, Russian tea cookie (Melting

Moments), Chinese Almond

Ready, Set, Bake

1. Bring ingredients to room temp (cold ingredients can cause dough to separate, lose uniform consistency)

2. MEASURE CORRECTLY3. Prepare pan

1. Flat cookie sheet2. Use parchment paper or silicone mat3. Never use a hot pan (melts cookie dough)

Ready, Set, Bake

4. Mix properly (final texture, shape an structure dependent on mixing method used)

1. Creaming method – blend fat and sugars until smooth and creamy2. Do not over cream = cookie spreads too much during cooking3. Do not over mix = developed gluten results in less tender cookie, does not

spread properly

5. Shape – techniques vary per cookie, see handout6. Bake

1. Bake properly to attain desired shape, size, flavor and texture2. Preheat to correct temp3. Bake one pan at a time, use center rack4. ½ way through, rotate

7. Cool1. To compensate for carryover baking (still bakes after comes out of oven),

remove when light golden brown on bottom and edges2. Generally, remove cookies about 1-2 min. after it comes out to a cooling rack