Cookie

1. COOKIES

COOKIE    -        small cake; comes from different shapes, sizes and textures.

TYPES OF COOKIES

1.     BARS         -        cookie batter is spread evenly in a shallow pan then

baked. 

After baking they are cooled then into bars.

2.     DROP        -        cookie batter is dropped by teaspoonfuls onto cookie

sheets.

3.     REFRIGERATOR       -        cookie dough is formed into a log and then

chilled.  After chilling it is sliced thinly and baked.

4.     ROLLED   -        cookie dough is chilled for easier handling then rolled out

with a rolling pin, cut into various shapes then baked.

5.     MOLDED -        cookie dough is shaped by hand after chilling or pressed

into ready-made cookie molds.

COOKIE CHARACTERISTICS AND THEIR CAUSES

1. CRISPNESS    -        cookie are crisp if they are very low in moisture

Factors that contributes to crispness

a. Low proportion of liquid in the mixture

b. High sugar and fat content

c. Evaporation of moisture during baking due to high

    temperature

d. Thickness

e. Proper storage

2. SOFTNESS

3. CHEWINESS -        moisture is necessary for chewiness; all chewy

cookies are soft, but not all soft cookies are chewy.

 4. SPREAD

a. Sugar     -        high sugar content; coarse granulated sugar

increase spread, whereas fine sugar or

confectioners reduces spread.

                             b. Leavening        -        high baking soda encourages spread

                             c. Temperature    -        low oven temperature increases,

spread, high temperature decrease spread because the cookies sets before it has a chance to spread too much.

d. Liquid    -        a slack liquid

e. Pan Grease