Wednesday, 05 August 2020 22:52

Chocolate Chip Cookie (Cookie Mixing Theory)

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Cookie mixing may seem to be a simple process, but there are many subtle details that can change the final result.
Check out our video on the next post with step by step instructions.

Ingredient function:
Butter - Use unsalted butter, as salted butter can have varying amounts of salt. Butter should be at room temperature in order to emulsify the ingredients well.
Sugar - Brown sugar will add the molasses flavor, as well as a slight chewiness. Sugar melts during the baking and recrystallizes at the edge of the cookies, creating a crisp texture.
Baking powder and/or soda - They create gas (CO2) during baking and allow for the cookie dough to spread. Baking soda is normally used with an acidic ingredient in order to make a proper chemical reaction to occur. 
Flour - All purpose or low protein bread flour is suited for making creamed cookies. Starch and protein in the flour solidifies during baking, creating the structure of the cookies. Lower protein content flour such as pastry flour creates a very tender texture in cookies, but the cookies may not hold its shape well when picked up. 
Eggs - Whole eggs are normally used in cookies. Protein in egg whites coagulates during baking and creates an additional structure during baking, while egg yolks add richness to the dough. Egg yolks also help to emulsify fat and moisture in the dough.
Inclusions (chocolate chips, dried fruits, etc) - They should be added at the end of the mixing in order to preserve their integrity. Wait until the flour is half way incorporated, then add the inclusion.

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