2.02 Basic Cookies

A. Types

Drop cookies

Rolled cookies

Icebox/Refrigerator cookies

Molded cookies

Bar cookies

Pressed cookies

B. Characteristics/ Texture

Soft Cookie Texture

Soft cookies have a much different ratio of ingredients than crispy cookies do. A soft cookie has low amounts of fat and sugar in the batter, and a high proportion of liquid , such as eggs. Corn syrup, molasses, or honey is often used along with granulated sugar.

Crispy Cookie Texture

Crispy cookies have very little moisture in the batter. This makes for stiff dough. During the baking process, crisp cookies spread more than other cookies because of the greater amount of sugar they contain.

Chewy Cookie Texture

All chewy cookies are soft but not all soft cookies are chewy. Chewy cookies need a high ratio of eggs, sugar, and liquid, but a low amount of fat. The gluten in the flour must be developed during the mixing stage.

C.- Ingredient

Ingredient- Fat

The fat type used in a cookie can influence many thins, one of which is spread. For instance, when butter or margarine is used, the spread is greater. All purpose shortening creates less of a spread. The fat also influences the texture and flavor of a cookie. Fats prevent cookies from becoming tough by coating gluten strands.

D.- Safety Hints

Safety and Sanitation Hints

Do not consume raw cookie dough and keep cookie sheets clean.

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