STRATEGIES FOR MAKING DELICIOUS COOKIES

Douglas Grant, Teacher

INTRODUCTION Douglas Grant has served as a teacher in San Antonio, Texas, for more

than 25 years. In his free time, teacher Douglas “Doug” Grant enjoys many pastimes, including cooking and baking.

At its most basic level, baking is chemistry. Temperature, consistency, and quality of ingredients all combine to determine whether the baked item will turn out well. 

When baking cookies, one of the most important factors is proper mixing of the ingredients. This starts with the creaming of butter and sugar, which creates the air pockets in the dough that support proper rising. 

Likewise, it is important to ensure that eggs enter the batter one at a time, as too many eggs at once can interfere with the emulsion of liquid and fat. 

MAKING DELICIOUS COOKIES Only when the emulsification happens gradually can the

resultant mixture properly contain the necessary air bubbles.

Flour and other dry ingredients should also go into the batter slowly. Excess flour generates stiffness, which makes it difficult to blend the flour with the wet ingredients of the batter and thus encourage the proper density.

Once all ingredients are mixed, the baker can enhance the blend by chilling the dough. A 24-hour chill deepens the flavors overall, though one must take care not to let it freeze.