One of the most varied items in the pastry world is the cookie. They are made into various shapes, sizes and textures. From chewy to soft batch, crunch to bite size bits. Depending on where you are in the world the name cookie will not mean anything. Only in North American do we consider a cookie a cookie!

As with cakes, the word cookie translates in “little cake” there are different methods used to make them. The most popular is the creaming method.

Creaming Method

1. Accurately scale ingredients at room temp
2. Sugar and fat are added to bowl with paddle attachment on low speed
3. Scrape down bowl before each addition of ingredients
   

   

4. Cream fat and sugar. Amount of air will affect cookie texture and spread
5. Add liquid and eggs
6. Sift dry ingredients and add. Mix until just combined. Over mixing will cause gluten formation
7. Examples, Sugar Cookies, Chocolate Chip Cookies and Peanut Butter Cookies

One Stage Method

All ingredients are mixed at once using the paddle. This method is not used as often as the creaming method as there is less control over the final product.

Sponge Method

Use primarily room temperature ingredients. In this method, the eggs whites are whipped to the stage called for in the recipe and remaining ingredients are carefully folded in. Meringue type Macaroons are mixed using the sponge method.

Different Types of Cookies

• Piped or bagged – this dough is soft enough to be put into a piping bag fitted with a tip and piped out. The dough will hold its shape once piped.
• Dropped – using a scoop, this dough onto a prepared  (parchment paper) cookie sheet. These can usually have additions such as chocolate chips, nuts, and candies added.
• Rolled – the dough is pinned out with a rolling pin onto a lightly floured surface. Cookie cutters are used to stamp them out. Labor intensive.
• Molded – the dough is molded either by hand or with a stamp into the desired shape.
• Icebox – this dough is a bit stiffer. The dough is rolled into a log and then refrigerated. When ready to bake it is cut into equal sizes and placed on the prepared cookie sheet.
• Sheet- the dough is spread into a sprayed sheet pan, baked and cut into the desired shape. Use a bakers helper marker if possible to keep size consistent.
• Bar -method is to shape the dough into a log and bake. After baking it is sliced and may be re-baked like Biscotti
  

  

General Cookie Tips

• Cookies should be of uniform shape and size on a baking sheet for uniform cooking.
• Always preheat oven.
• Bake cookies on a sheet pan covered in parchment paper. Greasing the pan increases cookie spread and increases cleanup time.
• Use a scoop when possible to ensure consistent size.
• Cookie doneness is primarily indicated by color. Look for a light golden brown color on most cookies,
• Watch cookies very carefully as even a minute variance can create overbaked or underbaked cookie.
• Cookies that are cooled too quickly may crack.
• Most cookies can be cooled on the sheet pan they are baked on. If they are marginally overdone you may want to remove them to stop the baking quicker.