Don't Let Your Cookie Crumble!
When it comes to cookie varieties, the list is practically endless—from the classics to new variations and creations. If we are talking the basics of cookie dough, however, it all comes down to a few main components. And there are a few key tips to perfecting cookie dough.
3 main steps in cookie dough production:
- Creaming
- Incorporation of liquids
- Incorporation of dry ingredients
The Ingredients
Most cookie recipes call for flour, water, fat, sugar and chemical leavening of some kind. By using the right varieties and the right amount, your cookies will come out of the oven consistent and delicious.
Flour: use soft red winter wheat with low water absorption to help cookie spread and structure. Water absorption levels should be between 50-54%.
Sweetener: this plays a key role in softening cookies. The size of sugar used will also impact the cookie's spread.
Fat: its main function is as an aerating agent, entrapping air cells during mixing. Fat will make cookies less tough with a shorter bite.
What about chemical leavening? Find out here!
Science. It keeps things together.
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