Tuesday Scoop

The Science Of Baking Perfect Cookies

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Namrataa Mahalley

Story By: Writer, Blogger

"We cannot do everything at once, but we can do something at once. "

- Calvin Coolidge

 

In our last week scoop we spoke about different types of ratios. This week I thought of clearing the air about the ratios and temperature related to cookies. When I started making cookies a decade back I often would get upset with the inconsistency of the result. Over the period and with lot of trial I realized that the products used, temperatures, sugar in fact everything has a different effect on your cookie.

 

Read:- CHOOSE THE RIGHT TYPE OF OVEN FOR YOUR KITCHEN

 

Basically the result that you get can be of three types Crunchy,Crisp, Soft and Chewy.

 

How to make crunchy cookies.

 

How to make crunchy cookies | bulb and key

 

  • Substitute 2/3 cup granulated sugar for the brown sugar.

 

  • Substitute 1/2 cup vegetable shortening for the butter.

 

  • Bake the cookies for 23 minutes in a preheated 325°F oven.

 

Cookie Science: Crunchiness of a cookie depends on a good balance of fat and dryness. Butter contributes milk solids and water to a cookie, both of which soften the cookie. Brown sugar contributes molasses which is again, a softener.

 

Using low moisture sugar (granulated) and fat (vegetable shortening), plus a longer and slower baking than normal, helps producing light, crunchy cookies.

 

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How to make crisp cookies.

 

How to make crisp cookies | bulb and key

 

  • Substitute 2/3 cup granulated sugar for the brown sugar.

 

  • Substitute 1/2 cup butter for the vegetable shortening.

 

  • Bake the cookies for 30 minutes in a 325°F oven.

 

Cookie Science: The difference between a crunchy and crisp cookie is basically its thickness; we always refer the thicker cookies as crunchy, thinner cookies as crisp.

 

Since the melting temperature of butter is lower than that of shortening, as they bake, butter-based cookies start to spread before their structure is set; while those made with shortening set before the shortening reaches its melting point.

 

Also if the cookies are baked for some extra time the shortening-based counterparts undergo a transformation and turn their innate crunchiness into crispiness.

 

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How to make soft/chewy cookies.

 

How to make soft chewy cookies | bulb and key

 

  • Substitute 1 cup brown sugar for the 2/3 cup brown sugar and 2/3 cup granulated sugar.

 

  • Substitute 1/2 cup butter for the 1/2 cup vegetable shortening

 

  • Bake the cookies for 14 minutes in a preheated 325°F oven.

 

Cookie Science: We’re taking a complete turn from making our crunchy cookies, by substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. Plus a less baking time which helps yields a cookie that’s soft and chewy all the way through. Lesser the sugar, cookies will spread less.

 

This science has helped me get the perfect cookies each time. Hope it helps you too.

 

Read:- EVERYTHING YOU NEED TO KNOW ABOUT FILO RECIPE

 

Namrataa Mahalley

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