Types of cookies:
- Crispy: use a higher portion of white sugar to brown sugar, use butter, and replace eggs with milk.
- Chewy: use bread flour, a higher portion of brown sugar to white sugar, and refrigerate dough before baking to prevent spreading.
- Soft: use more brown sugar, shortening, and eggs
- Sugar: Gives cookies a lightly browned color and a sweet flavor. Sugar also makes a sugar more or less tender depending on which type of sugar is used. Whether it is white sugar, brown sugar, or powdered sugar; they all effect cookies.
Safety and Sanitation
Although cookies do is VERY good, it should not be eaten, especially since it contains eggs which can cause the food-borne illness called salmonella. Also, cookies need to be cooked thoroughly to also prevent salmonella.
Cooling and Storage
After taking cookies out of the oven, let them cool down a little then transport them on to a cookie sheet until they can completely cooled. Crisp and soft cookies should be stored in separate containers or crisp cookies will tenderize and soft cookies will become crispy