How to Bake Better Cookies for Fun and Profit

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How to Bake Better Cookies for Fun and Profit

Cookie tips by Judy Stevens
Steps to making your cookies taste like gourmet cookies!

Gourmet cooking secrets:

Toll house chocolate chip cookies make wonderful cookies, but have you ever

wondered how some people just have that "touch"? Well, some people do, and I

am going to share with you how they do it. There are just some basic

modifications that can turn a basic cookie recipe into show stopper!

-Start with soft butter. If the recipe calls for room-temperature butter, it

should be soft but not runny. You can soften it for a few seconds in a

microwave oven or let it stand in a warm place, such as near the preheating

oven. My Secret: Many feel the butter should be warmer than room temperature

but not hot. It allows for the mixing and texture to be unusually smooth.

-Measure the dry ingredients accurately. Instead of scooping the measuring

cup through the flour, gently spoon the flour into the cup, without shaking

or packing the flour down. Then level off the top of the cup with a metal

spatula or knife. Brown sugar is the exception to this rule; pack it firmly

into the cup with your fingers until it is even with the rim. My Secret: If

using brown sugar, some have softened it with the butter in the microwave to

give the cookies a very soft texture. Also, I have heard that if you use very

fine granulated sugar this too can make a difference.
Another Secret: When asked for a teaspoon of vanilla, use a tablespoon. Yes!

That's right! Tripling this amount adds a distinctive flavor and everyone

will wonder how you did it! Also, when using vanilla, do not use an

imitation. Use the real stuff. It makes all of the difference in the world.

-If possible: Use a mixer. Unless otherwise directed by the recipe, beat the

butter and sugar at a high speed (use the paddle attachment on a standing

mixer) to blend into a light, creamy mixture. Beat in the eggs and/or other

liquid ingredients until the mixture is smooth and homogeneous, then lower

the speed or switch to a sturdy wooden spoon to incorporate the flour. My

Secret: If you add a little milk, maybe just a tablespoon or two, when you

are mixing the dough this will make the dough easier to work with and the

cookies won't be hard and crunchy.

-Chill the dough. If the recipe directs you to chill the dough so it can be

rolled or shaped without sticking to your hands or the counter, but your

kitchen is warm, you may need to refrigerate the dough longer than the recipe

suggests. The dough should feel cold and firm but still pliable. If it

becomes sticky as you work, return it to the refrigerator to firm up again.
Preheat your oven and check its accuracy. Turn it on at least 20 minutes

before you plan to bake your cookies. Oven temperatures and heating cycles

vary a great deal, so it is a good idea to check yours periodically with an

oven thermometer on the middle rack to make sure it's baking at the

temperature you set it for. Minimize opening and closing the oven door during

baking to avoid lowering the temperature.

-Try cooking with parchment paper. This paper is sold in rolls or sheets in

well-stocked grocery stores and baking-supply shops. Advantages: cookies won'

t stick, baking sheets stay clean, and you can use the same piece of

parchment for several batches of cookies.

-Use cool baking sheets. Never put cookie dough on warm pans. To cool pans

quickly, rinse with cold water; dry before using them again. Choose shiny,

light-colored baking sheets; dark-colored ones retain heat and tend to burn

the bottoms of cookies. My Secret: Buy a commercial baking sheet. They are

heavier and distribute the heat evenly, unlike basic store bought sheets. If

you do buy one in a grocery store or kitchen supply, try to make sure it

heats evenly.

-Rotate pans halfway through baking time. Cookies will bake more evenly if

they spend equal time on the top and bottom racks of the oven. This may seem

like it is a waste of time, but if you have had problems with your cookies

before, this may be the simple solution.

-Store cooled cookies airtight. Most cookies will retain their flavor and

texture for several days. Store cookies at room temperature unless your

recipe directs otherwise. Ziploc plastic bags or airtight storage containers

are ideal. Store different kinds of cookies separately, to prevent the

moisture from softer cookies from affecting crisper cookies. Separate moist

or delicate cookies with layers of waxed paper.
Freeze for longer storage. Most cookie dough can be frozen for several months.

-Thaw the dough in the refrigerator before shaping and baking. Most baked

cookies can also be frozen if wrapped airtight to prevent ice crystals and

freezer burn. The cookies will thaw quickly at room temperature.
Other ingredients to add to make a better cookie. This is for your own

experimentation. Some as well as I have tried these and they seem to work.

-Add a little milk, maybe just a tablespoon or two, when you are mixing the

dough. This will make it less stiff and the cookies will be less hard and

crunchy when they are done. If you do this, though, make sure the dough is

nice and cold as you drop it onto the cookie sheet, and also make sure the

cookie sheet is room temperature or cooler when you put the dough on it and

put it into the oven. If the dough melts around the edges before it starts to

bake, sometimes the edges will burn or get too brown.
You may also try leaving out part of the sugar. I find sometimes that these

cookies are better if even 1/8 cup (two tablespoons) of the sugar (white or

brown) is omitted. Don't leave out more than that though.
________________________________________
Try adding these favorites at different times you make your cookies:
" Reese's peanut butter chips
" Your favorite candy bar chips
" Butterscotch chips
" Replacing nuts for oatmeal flakes
" Get this secret: try adding instant vanilla pudding…let me know what you

think!
" Replace honey of equal parts with the brown sugar or sugar. It makes a real

chewy cookie
" Add almond extract in with the vanilla, ½ of each
" Substitute bran for a small part of the flour (no more than a tablespoon)
" Add 1 teaspoon of cinnamon to the plain dough, making a version of the "

snickerdoodle" cookie
" Add a Heath Bar chopped up-YUM!
And last but not least, try these if you are having problems with your toll

house cookies, either being too flat or burned around the edges…
" Remember to make sure your cookie dough is cold when you put it on the

cookie sheet. If you have to chill it in between batches, that's what you

should do
" Make sure your cookie sheet is cooled to room temperature between batches.

I usually rinse mine under the tap to clean off the crumbs and cool it down
" Mix the dough thoroughly but don't over-mix it
Try adding a tablespoon up to an additional 1/4 cup of flour to the recipe

Hope these basics help you get your brain churning and many ideas come out of

this. The most important thing to remember is to have fun, whether you want

some great cookies for your family, friends, or work, or whether you want to

take it a step further and break out of the rat race to become another "Mrs.

Fields"…YOU CAN DO IT!

If you have any questions about starting your own home based cookie business,

or need ideas about how not only start a business but give you ideas on

baking for profit go to my web site for more information!
Thanks and God bless!
judy

Article Source: http://articlenexus.com

Judy Stevens is a proclaimed non-cook and found great ways to make gourmet cookies for fun and profit. Go see her web site for more ideas on making cookies for profit. http://www. freecookies4all.com.

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