Cookie baking is one of the first things that new bakers try. Cookies are usually easy to assemble, quick to bake and not too complicated. When deciding to bake cookies, a lot of questions come to mind. How do I use baking powder? What do I have to do if I don’t find some ingredients? Do I need to add salt to a cookie recipe? These are all valid concerns when it comes to baking a perfect batch of cookies.
You decided to bake some cookies and at the last minutes a lot of questions arise. Oven temperature, crispy or chewy cookies, eggs size, and so forth. The best tip that you can use is to follow the recipe, at least until you are comfortable with making changes that you know will work. Yes, oven temperature is important, especially if you are using a convection oven. Yes, egg size matters, it will affect the bulk of the cookie dough and how soft the cookies are after baking.
How to Make Chewy Cookies
The secret in making any cookie recipe into a chewy and soft cookie is to use Butter flavored Crisco instead of butter. If you want a crispy cookie use butter. Another trick to have chewier cookies is to cut your baking time by about 2 minutes. Just reduce the time called for in the recipe.
In cookies, baking soda tends to make them spread out more and baking powder tends to make them rise and become puffy or more cake-like. If your recipe calls for baking soda, simply try to reduce it a bit.
Always Chill Your Cookie Dough
Make sure the dough is chilled and the baking sheets are cool before putting them in the oven. Otherwise the fat in the cookies will melt too soon, resulting in flat cookies, no matter what else you have done with the cookie dough.
Chilling the dough also allows for all of the ingredients to be absorbed. If you are making a traditional batch of chocolate chip cookies, this tip will help the 2 fats (butter and egg) blend and mix with all of the dry ingredients. Chilling for one hour if good, chilling for 8 hours is very good.
You might one day read a recipe that has, for example, 2 sticks of margarine or butter. It is because the nutritional for recipes are calculated using the first ingredient when two ingredients are given. If butter were listed first, it would be calculated using butter. Baking is more of a science, until you become quite skilled you should always pay attention to the recipe and the food labels.
Baking Sheets And Cookie Sheets
The shinier the pan you use, the longer it will take to heat up. Shiny reflects heat and your cookies will bake more evenly.
How many baking trays should you put into the oven? Don’t try to crowd too many cookie sheets into your oven at once. Your best results will be one tray at a time on the middle rack of the oven with plenty of room for the warm air to circulate around the tray.
The tips and answers that you just have read will give you a better reason to start cooking your own cookies at home. You can find some fun recipes that make good use of a stand up mixer. Using the mixer always helps to make sure all of the ingredients are incorporated properly.
One secret that will turn any cookie recipe into a chewy and soft cookie is to use butter flavored Crisco instead of butter. Another trick to have chewier cookies is to cut your baking time by about 2 minutes (baked at the temperature stated on the recipe. In cookies, baking soda tends to make them spread out more and baking powder tends to make them rise and become puffy or more cake-like. Otherwise the fat in the cookies will melt too soon, resulting in flat cookies regardless of your best intentions.