Tips for Cookie Baking
I ALWAYS take the butter and sugar and cream/beat the HECK outta them! Until they are truly creamy and fluffy, then I add the egg - if the recipe calls for it- and beat that into it as well. Cookies always come out a little lighter. I do this for any recipe that uses these ingredients cookies, cake etc.
hi if i cut down on the quantity of chocolate chip in the recipe will it make it soft cookie..how to prevent too soft cookie. pls help. also, how freesing the dough affect the cookies.
Cutting down on chocolate will not make the cookies softer. If you want to make soft cookies, use shortening instead of butter.
Can you tell me the texture difference when using either butter, margarine or vegetable shortening/oil? My husband likes soft cookies and I need a good basic soft cookie dough recipe. Help!
...I laugh to myself that many of the cookie tips I having been doing naturally over the years....it made feel so good inside like my cookies !!! I still enjoy making my cookies from scratch and other foods !!! Enjoy !!!
Do not store any "food" in egg cartons. Even egg producers will tell you, they can contain salmonella from broken eggs. Food producers now say NOT to taste uncooked batter because of those concerns, and more cooks are coming down with food sicknesses who do taste uncooked batters -- particularly store-bought cookie dough, etc. Some have died of it! Personally, I have always tasted my cookie (and even cake) batters. But today is different! Also, if any recipe calls for soy flour -- DO NOT TASTE! It TASTES hideous! But once it's cooked, it's good!...... Tips from a longtime cook and former food editor for a small-town newspaper.
Save margarine tubs, oatmeal boxes, cardboard containers from chips, cereal boxes .. Anything that can be used to protect cookies for storage and shipping .. Think how things are packaged ... Columns of crackers in waxed paper tubes in boxes ... Put round cookies in agg cartons .. Use plastic grocery bags to cushion ..
These are great tips, they've really improved my at-home cookie baking. I especially appreciate Rennie's question, because I thought I would never master high altitude baking. Of course, right when I did start to get the hang of it we moved to a lower altitude. But at least I know I can do it, now! Thiago | http://www.cookiefactoryspringfield.com
Anyone got any tips for high altitude baking of cookies. I was once the queen of cookies but we moved to a mountainous area a little over a year ago and I have not been able to make a decent cookie. They always turn out very flat. Taste is ok but they look hideous. I have not run across any cookie recipe that has adjustments for baking cookies. Any help would be really appreciated. email@example.com