Chapter 10

Cookies and Brownies

Mixing Methods
Most cookies are made from rich dough made with the
creaming method.
Cookies can be leavened with:
baking soda
baking powder
air and steam
They are usually high in fat, which contributes to flavor
and tenderness and extends shelf life.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Make-Up Methods
Varieties are classified by the way they are prepared once
the dough has been made.
The seven key preparation techniques are:
Drop
Icebox
Bar
Sheet
Cut-out
Pressed
Rolled or Molded
Wafer

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Panning and Baking
Proper panning and baking ensures proper texture and color.
Uniform thickness and even space between cookies on the baking
sheet are important.
Most cookies should be cooled on a rack.
Store cookies at room temperature
Storing crisp cookies with soft cookies is not recommended as
moisture from soft cookies will be absorbed by crisp cookies.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Cookie Formula Balance

Crispiness, softness/chewiness and spread are affected by:

Ratio of ingredients
Oven temperature
Pan coating

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Cookie Textures

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Brownies

Are generally chewy and fudgy, sweeter and denser than the richest
butter cake.
They are prepared using the same procedures as high-fat cakes.
Higher percentage of butter to flour and fewer eggs produce dense,
fudgy brownies.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Convenience Products

Dry mix requires the addition of water and frequently oil and eggs.
Select products with quality ingredients:
Pure butter
Nuts and Natural flavorings
High percentage of fruit and chocolate
Few preservatives
Refrigerate frozen dough properly and once thawed, it acts much
like scratch product.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.