Lesson Proper for Week 5 (ELEC 5) Many different kinds of cookies are made using the creaming method.

WHAT IS A COOKIE MEAN? Chocolate chip cookies, oatmeal raisin cookies, and most other drop cookies are
The term cookie is derived from the Dutch word koekje, meaning small cake. And it made using this method. Shortbread cookies and sugar cookies are also styles of
was what the very first cookie were. Drops of the cake batter were used to test the heat cookies that utilize the creaming method.
of the oven. Cookies come in different shapes, sizes, and texture.
DIFFERENT TYPES OF COOKIES
1. Chocolate Chip Cookies- a little crispy, a little chewy.
2. Shortbread Cookies
3. Oatmeal Raisin Cookies- with chocolate chips, raisins, nuts and cinnamon
into my oatmeal cookie. THREE BASIC COOKIE MIXING METHODS
4. Gingerbread Cookies
5. Sugar Cookies  Creaming Method
6. Snickerdoodle Cookies  One-Bowl Method
7. Biscotti Cookies
8. Macaroon Cookies  Egg-Foam Method
9. Macaron Cookies The Creaming Method
10. Fortune Cookies  Cream fat and sugar until well combined in an electric mixer using attachment.
CATEGORIES OF COOKIES
There are eight (8) categories of cookies:  Add eggs gradually.
 Drop Cookies  Blend in the dry ingredients until just combined.
Drop cookies tend to be made from a soft, moist dough that is dropped from a  Fold in solid ingredients such as nuts, chocolate chips, and raisins by hand
spoon or ice cream scooper onto a sheet pan. Drop cookies need to be spaced using a rubber spatula or spoon.
out to allow them to spread during baking.

The One-Bowl Method

 Refrigerator Cookies
 Place dry ingredients into the bowl of an electric mixer using the paddle
Refrigerator cookies tend to be made from stiffer dough. The dough is rolled
into logs, or other shapes, then wrapped in plastic or parchment paper and attachment.
chilled or frozen before being sliced and baked.  Combine liquid ingredients into the dry ingredients.
 Fold in solid ingredients such as nuts, chocolate chips, or raisins by hand using
a rubber spatula or spoon.

 Molded Cookies
Molded cookies are made from a moderately stiff dough that can be molded and
shaped. The balls are then placed on a sheet pan and a weight of some sort, such The Egg-Foam Method
as flat-bottomed drinking glass, is pressed ontok the balls to mold them into  Beat egg yolks and part of the sugar in an electric mixer using the paddle
flattened circles. attachment until thick and light in color.
 Blend dry ingredients into the egg yolk mixture.
 Beat egg whites with the remaining sugar in the bowl of an electric mixer using
the whip attachment until stiff peaks form.
 Whisk a small portion of the egg whites into the yolk mixture to lighten it.
 Bar Cookies
Bar cookies consist of a stiff dough formed into long, flattened, rectangular  Fold the remaining egg whites into the batter using a rubber spatula.
bars. These are baked and then cut into slices. Biscotti is a bar cookie

Egg-Foam method
 Sheet Cookies Tips for Making Successful Cookies
Sheet cookies are one of the easiest and least labor intensive of any category. A  While they are still slightly warm, remove cookies from sheets pans that have
batter, which can be thin or stiff, is made up and evenly spread into a pan with been greased or parchment lined using an offset spatula.
sides. After baking, the cookies are cut into squares or even triangles or
diamond. There are endless varieties.
 Do not overbake cookies. Often, cookies appear soft and underbaked after the
alloted time in the oven, but they firm up as they cool.
 For cookies that are not meant to rise, it is important for the dough to remain the
same shape after baking as it was when it went into the oven. Because little or
no chemical leaveners are used in these recipes, it is important not to overmix
the dough, which would cause air to be incorporated and the cookies to rise.
Things to Consider in Baking Cookies
Important Guidelines in Cookie making:
 Rolled Cookies 1. Most cookie recipes make use of all purpose flour. Use cake flour only
Rolled cookies tend to be made from stiff dough that, very often, needs chilling when specified in the recipe. Sift flour before measuring.
to harden the fat within the dough. The dough is then rolled and cookie cutters 2. There are two ways of measuring brown sugar; loose and packed. If the
are used to cut the dough into shapes before baking. recipe calls for packed measurement, press sugar into the measuring cup
with the back of the spoon.
3. If the shortening used is to be cut into cubes before mixing with the flour,
this should be chilled to be firm.
4. For rolled cookies, do not over chill the dough. Long chilling will make the
dough difficult to roll.
5. Avoid using shortening that is too soft as your ddough will become oily.
 Piped Cookies Knead dough gently to make is smooth and easy to handle.
piped cookies are made of soft doughs that can be easiliy pushed through a 6. In handling cookie dough intended for rolling, over kneading will develop
pastry bag fitted with a pastry tip to form cookies of various shapes. the gluten and this will result in tough cookies.
7. In rolling or handling the cookie dough, use as little flour as possible for
dusting. Too much flour changes the proportion of the recipe.
8. Arrange cookies in 1 ½ - 2 inches space between cookies. This will prevent
cookies from sticking to each other as they expand while being baked.
9. Is specified in the recipe, transfer baked cookies at once into racks to cool.
 Wafer Cookies
As they stay longer on the sheets, they stick to the heet and are difficult to
Wafer cookies, also known as tuiles (French for “roof tiles”), are much more
remove which usually results in breakage.
labor intensive. A thin batter, consisting of egg whites, sugar, flour, butter, and
heavy cream, often referred to as a tulipe or stencil batter, is spread over
stencils placed on a silicone baking mat or parchment-covered sheet pan or
dropped from a spoon and spread into a circle. This stencil is carefully removed
and the cookies are baked. The cookies retain their shape without spreading.