Archive Issue - Monthly Tidbits Article
May 2008
That's How the Cookie Crumbles
by Jill Jackson
How many cookies are on the market today? What is your favorite? I love them moist and chewy, my father loves them crunchy. This is about the only thing he and I disagree upon when discussing cookies. Yes, we have the discussion often, as dessert lover’s do about their favorites. Whether culinarily challenged or adept in the kitchen, when the oven mitts come off, we are sweet lovers at heart.
That is why it is so disappointing to have a cherished favorite ruined when all you want is to make one that speaks of the very love you are attempting to express. Imagine this: You are in charge of the largest fundraiser at your school, the Classic Bakesale. You have been waiting to try your grandmother’s secret recipe for months now, having just earned the right to inherit it from her box of recipes. You promise this bakesale will be the one most talked about in school history. The day before, you begin slaving over your mixer and oven, only to find each batch has somehow turned terribly awry. What are some possible errors in preparation that could have compromised your dough and the solutions to correct them?
To begin with, two of the most common mishaps that can be easily remedied include the color and texture of the cookie. If your cookie is too brown, for example, either the temperature of your oven was set too high or the amount of sugar was a bit too excessive. Be sure to check your oven settings. We discussed this last week and I cannot stress this enough. Also touched upon in previous installments, make sure you are either weighing your dry ingredients or use the appropriate dry measuring cups (making your measurements level is also imperative).
Did you pull it out of the oven only to find they have spread during the baking process? If your cookies have indeed spread, there are several possible reasons why this has occurred. First, you probably did not use enough flour. The ratio of flour to butter to eggs is extremely important. Flour is your leveaning agent other than baking soda. Pay attention to weight and ratio here. Did you use cooking/baking spray on your cookie sheets? Chances are you used too much. Remember, that is a liquid in aerasol form, which in turn becomes more liquified when heated.
So just remember this during your next fundraiser: Baking can be complicated because it relies on so many elements for success. However, some of the simplest modifications can raise money, not eyebrows. |
