Top 19 How To Describe Cookies Trust The Answer

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A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.baked, homemade, more, chip, few, fresh, delicious, favorite, party, shaped, oatmeal, warm, free, persistent, best, soft, crisp, special, fat, plain, sweet, tough, hot, big, thin, italian, lemon, fancy, round, stale, made, famous, chinese, filled, chewy, hard, enough, wonderful, extra, brown, rich, inch, smart, …A soft, buttery, cakey vanilla-scented dough flecked with melting milk chocolate chips. A chewy, moist-centered cookie with barely crisp edges, flecked with semi-sweet chocolate chips.

A chocolate chip cookie is a sweet baked treat that is recognized by its butter flavor and the inclusion of chocolate chips. Some variations can include nuts, oatmeal or raisins as well.
…
Common variations of chocolate chip cookies include:

Chewy.
Crispy.
Chunky.

Contents

What is an adjective for cookie?

baked, homemade, more, chip, few, fresh, delicious, favorite, party, shaped, oatmeal, warm, free, persistent, best, soft, crisp, special, fat, plain, sweet, tough, hot, big, thin, italian, lemon, fancy, round, stale, made, famous, chinese, filled, chewy, hard, enough, wonderful, extra, brown, rich, inch, smart, …

How would you describe a good chocolate chip cookie?

A soft, buttery, cakey vanilla-scented dough flecked with melting milk chocolate chips. A chewy, moist-centered cookie with barely crisp edges, flecked with semi-sweet chocolate chips.

How do you describe a chocolate cookie?

Chewy.
Crispy.
Chunky.

What is the texture of cookies?

Depending on its ratio to other ingredients in the dough, flour makes cookies chewy or crisp or crumbly. In dry cookie dough, like shortbread, a high proportion of flour to the small amount of liquid in the butter produces a tender, crumbly texture.

What are describing words?

Describing words are words that are used to describe or provide additional information about a thing. Such words are used to describe a person, place, event, situation etc.

How can you describe a biscuit?

A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers.

What makes a cookie great?

What makes a great cookie? Quality ingredients and quality bakeware are probably the two most important elements. Iâ€™ve noticed a lot of bakers will purchase brand x ingredients like chocolate chips, coconut, oatmeal, raisins, butter and other important cookie ingredients.

What is a perfect cookie?

Baking Perfect Cookies:

Cookies should be of a uniform thickness and size so they will bake in the same amount of time. Using a small cookie scoop or ice cream scoop will provide picture-perfect, uniform size cookies. To get uniform cookies, weigh the cookie dough.

How would you describe cookie dough?

Cookie dough is an un-cooked blend of cookie ingredients. While cookie dough is normally intended to be baked into individual cookies before eating, it is also consumed raw.

How would you describe chocolate?

With chocolate sensory language we can describe chocolate and cocoa experiences much more in detail, like wine and coffee lovers already do.
…
For dark chocolates – 9 descriptors:

Taste: sweetness, sourness, bitterness.
Aroma: cocoa, roasted, fruity.
Mouthfeel: creamy, melting, astringent.

How would you describe Christmas cookies?

What I call “Christmas Cookies” are simply vanilla biscuits cut out in Christmas shapes and iced with colourful festive frosting. They taste like shortbread cookies, but not quite as buttery or crumbly. They are as classic as vanilla biscuits can be.

How do you describe oatmeal cookies?

Talking about texture, they are thick. In terms of taste, they are sweet, marginally salty and with a practically rich flavor because of the peanut butter. So, just mix peanut butter, honey and oats, then put it in the oven for 15 minutes and here you go – you have a snack when your day becomes hard and tiring!

What is the appearance of cookies?

The cookie should be golden brown in all cookies except sugar, shortbread, and spritz cookies – which should just be lightly tinged golden around the edges. I’m sure there are other kinds out there that fall into the “golden- around- the-edges” kind. It should taste good – not too much baking powder or soda.

What is the best texture of a cookie?

Tips for getting that perfect cookie texture

If you want chewy cookies, add melted butter. Butter is 20 percent water. …
If you want thin, candy-like cookies, add more sugar. …
If you want cakey cookies, add more eggs. …
If you want an open, coarse crumb and craggy top, add baking soda.

What makes a cookie crunchy or chewy?

Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.

Is cookie an adjective?

cookie (noun) cookie–cutter (adjective)

What is a synonym for cookie?

cookie

biscuit.
wafer.
confection.

What words describe chocolate?

Taste: sweetness, sourness, bitterness. Aroma: cocoa, roasted, fruity. Mouthfeel: creamy, melting, astringent.

What type of noun is cookie?

Cookies is a noun – Word Type.

Everyday English for ESL 5 — Cookie Recipe

Cookie – Wikipedia

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Table of Contents:

Contents

Terminology

Etymology

Description

History

Classification

Reception

Popular culture

Notable varieties

Gallery

Related pastries and confections

Manufacturers

Product lines and brands

Miscellaneous

Wikipedia

Small, flat and sweetened baked food (biscuit)

“Traybake” redirects here. For the meat and vegetable roast, see Roasting § Traybake

Cookie Chocolate chip cookies Alternative names Biscuit Course Snack, dessert Place of origin Persia, 7th century AD[1][2] Serving temperature Often room temperature, although they may be served when still warm from the oven Cookbook: Cookie

Cookbook: Cookie Media: Cookie

A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.

In most English-speaking countries except for the United States, crunchy cookies are called biscuits. Many Canadians also use this term. Chewier biscuits are sometimes called cookies even in the United Kingdom.[3] Some cookies may also be named by their shape, such as date squares or bars.

Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons and Oreos, with marshmallow or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee or tea and sometimes “dunked”, an approach which releases more flavour from confections by dissolving the sugars,[4] while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks.

Terminology

In many English-speaking countries outside North America, including the United Kingdom, the most common word for a crisp cookie is biscuit.[3] The term cookie is normally used to describe chewier ones.[3] However, in many regions both terms are used. The container used to store cookies may be called a cookie jar.

In Scotland the term cookie is sometimes used to describe a plain bun.[5]
Cookies that are baked as a solid layer on a sheet pan and then cut, rather than being baked as individual pieces, are called in British English bar cookies or traybakes.[3]
Etymology

The word dates from at least 1701 in Scottish usage where the word meant “plain bun”, rather than thin baked good, and so it is not certain whether it is the same word. From 1808, the word “cookie” is attested “…in the sense of “small, flat, sweet cake” in American English. The American use is derived from Dutch koekje “little cake,” which is a diminutive of “koek” (“cake”), which came from the Middle Dutch word “koke”.[6] Another claim is that the American name derives from the Dutch word koekje or more precisely its informal, dialect variant koekie[7] which means little cake, and arrived in American English with the Dutch settlement of New Netherland, in the early 1600s.[8]
According to the Scottish National Dictionary, its Scottish name derives from the diminutive form (+ suffix -ie) of the word cook, giving the Middle Scots cookie, cooky or cu(c)kie. There was much trade and cultural contact across the North Sea between the Low Countries and Scotland during the Middle Ages, which can also be seen in the history of curling and, perhaps, golf.[citation needed]
Description

Cookies baking in an oven

Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits. The softness of the cookie may depend on how long it is baked.

A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called “batter”[9]) as thin as possible, which allows the bubbles – responsible for a cake’s fluffiness – to better form. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, vegetable oils, or lard, are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.

Oils in baked cakes do not behave as baking soda tends to in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not sink into it.

History

Thumbprint cookies

Cookie-like hard wafers have existed for as long as baking is documented, in part because they survive travel very well, but they were usually not sweet enough to be considered cookies by modern standards.[10]
Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region.[2][1] They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.[11] The first documented instance of the figure-shaped gingerbread man was at the court of Elizabeth I of England in the 16th century. She had the gingerbread figures made and presented in the likeness of some of her important guests.[12]
With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history. One of the most popular early cookies, which traveled especially well and became known on every continent by similar names, was the jumble, a relatively hard cookie made largely from nuts, sweetener, and water.

Cookies came to America through the Dutch in New Amsterdam in the late 1620s. The Dutch word “koekje” was Anglicized to “cookie” or cooky. The earliest reference to cookies in America is in 1703, when “The Dutch in New York provided…’in 1703…at a funeral 800 cookies…'”[13]
The most common modern cookie, given its style by the creaming of butter and sugar, was not common until the 18th century.[14] The Industrial Revolution in Britain and the consumers it created saw cookies (biscuits) become products for the masses, and firms such as Huntley & Palmers (formed in 1822), McVitie’s (formed in 1830) and Carr’s (formed in 1831) were all established.[15] The decorative biscuit tin, invented by Huntley & Palmers in 1831, saw British cookies exported around the world.[15] In 1891, Cadbury filed a patent for a chocolate-coated cookie.[15]
Classification

Cookie dough ready to be put in the oven

Cookies are broadly classified according to how they are formed or made, including at least these categories:

Other types of cookies are classified for other reasons, such as their ingredients, size, or intended time of serving:

Breakfast cookies are typically larger, lower-sugar cookies filled with “heart-healthy nuts and fiber-rich oats” that are eaten as a quick breakfast snack. [17]
are typically larger, lower-sugar cookies filled with “heart-healthy nuts and fiber-rich oats” that are eaten as a quick breakfast snack. Low-fat cookies or diet cookies typically have lower fat than regular cookies. [18]
or typically have lower fat than regular cookies. Raw cookie dough is served in some restaurants, though the eggs may be omitted since the dough is eaten raw, which could pose a salmonella risk if eggs were used. Cookie Dough Confections in New York City is a restaurant that has a range of raw cookie dough flavors, which are scooped into cups for customers like ice cream. [19]
is served in some restaurants, though the eggs may be omitted since the dough is eaten raw, which could pose a salmonella risk if eggs were used. Cookie Dough Confections in New York City is a restaurant that has a range of raw cookie dough flavors, which are scooped into cups for customers like ice cream. Skillet cookies are big cookies that are cooked in a cast-iron skillet and served warm, while they are still soft and chewy. They are either eaten straight from the pan or cut into wedges, often with vanilla ice cream on top. [20]
are big cookies that are cooked in a cast-iron skillet and served warm, while they are still soft and chewy. They are either eaten straight from the pan or cut into wedges, often with vanilla ice cream on top. Supersized cookies are large cookies such as the Panera Kitchen Sink Cookie. [21] These very large cookies are sold at grocery stores, restaurants and coffeeshops.

are large cookies such as the Panera Kitchen Sink Cookie. These very large cookies are sold at grocery stores, restaurants and coffeeshops. Vegan cookies can be made with flour, sugar, nondairy milk and nondairy margarine. Aquafaba icing can used to decorate the cookies.

can be made with flour, sugar, nondairy milk and nondairy margarine. Aquafaba icing can used to decorate the cookies. Cookie cakes are made in a larger circular shape usually with writing made of frosting.

Reception

Leah Ettman from Nutrition Action has criticized the high calorie count and fat content of supersized cookies, which are extra large cookies; she cites the Panera Kitchen Sink Cookie, a supersized chocolate chip cookie, which measures 5 1/2 inches in diameter and has 800 calories.[21] For busy people who eat breakfast cookies in the morning, Kate Bratskeir from the Huffington Post recommends lower-sugar cookies filled with “heart-healthy nuts and fiber-rich oats”.[17] A book on nutrition by Paul Insel et al. notes that “low-fat” or “diet cookies” may have the same number of calories as regular cookies, due to added sugar.[18]
Popular culture

There are a number of slang usages of the term “cookie”. The slang use of “cookie” to mean a person, “especially an attractive woman” is attested to in print since 1920.[22] The catchphrase “that’s the way the cookie crumbles”, which means “that’s just the way things happen” is attested to in print in 1955.[23] Other slang terms include “smart cookie” and “tough cookie.” According to The Cambridge International Dictionary of Idioms, a smart cookie is “someone who is clever and good at dealing with difficult situations.” [24] The word “cookie” has been vulgar slang for “vagina” in the US since 1970.[25] The word “cookies” is used to refer to the contents of the stomach, often in reference to vomiting (e.g., “pop your cookies” a 1960s expression, or “toss your cookies”, a 1970s expression).[25] The expression “cookie cutter”, in addition to referring literally to a culinary device to rolled cookie dough into shapes, is also used metaphorically to refer to items or things “having the same configuration or look as many others” (e.g., a “cookie cutter tract house”) or to label something as “stereotyped or formulaic” (e.g., an action movie filled with “generic cookie cutter characters”).[26] “Cookie duster” is a whimsical expression for a mustache.

Cookie Monster is a Muppet on the long-running children’s television show Sesame Street. He is best known for his voracious appetite for cookies and his famous eating phrases, such as “Me want cookie!”, “Me eat cookie!” (or simply “COOKIE!”), and “Om nom nom nom” (said through a mouth full of food).[27][28][29][30]
Notable varieties

Gallery

Related pastries and confections

Manufacturers

Product lines and brands

Miscellaneous

See also

References

Further reading

How to Make the Perfect Chocolate Chip Cookie

Linda explores food facts, folklore, and fabulous recipes one ingredient at a time.

Achieving the cookie you want is not rocket science, nor is it random. Pixabay

What is Nirvana?

Nirvana [nur- vah -nuh]
In Buddhism, the highest state of consciousness, in which the soul is freed from all desires and attachments. Nirvana is sometimes used as a synonym for heaven or paradise. (Or, it could be an 1980s grunge band from Seattle).

How Would You Describe Chocolate Chip Cookie Nirvana?

Depending on your personal taste, you might describe chocolate chip nirvana differently. Does one of these descriptions match your preferences?

A soft, buttery, cakey vanilla-scented dough flecked with melting milk chocolate chips.

A chewy, moist-centered cookie with barely crisp edges, flecked with semi-sweet chocolate chips.

A crunchy, crisp cookie wafer dotted with chunks of dark chocolate.

Ingredients Matter

Let’s pause for a moment. You need to know that there is a science to baking. There is a reason that some cookies are tall and puffy and others are flat and crispy. Let’s look at a few of the key components and how they work together.

Flour

Flour is the foundation for a good cookie, and a key component of that foundation is a protein (otherwise known as gluten). Despite what you might think, gluten is not a poisonous substance. It’s a nutrient, a basic part of many of our foods. When viewed under a microscope, protein looks like a spider web; it is that “web” that traps carbon dioxide bubbles. The other important part of flour is starch. When heated, starch becomes firm and supports the protein webs.

Butter

Fat is a primary and so very misunderstood component in baking. My grandparents ate butter (I’m sure they churned their own), and they lived to their 90s. A generation (or more) of us were led to believe that animal fat (butter) is unhealthy and that margarine is a good substitute. But then we heard the word “trans-fatty acids.”

The truth is that butter has a high-fat content (about 80 percent), and margarine about 35 percent. The decision to use butter rather than margarine has nothing to do with dietary restrictions or healthy eating habits (do you really eat a chocolate chip cookie to get healthy?) All fats have the same amount of calories (about nine calories per gram). But the difference between butter and margarine can make a significant difference in the quality of your baked goods.

What does butter do?

It makes cookies tender (prevents gluten from forming)

It adds flavor—the milk proteins brown and contributes a caramelized flavor.

It provides lift/puffiness—if you cream butter with sugar it will incorporate some air. However, melting the butter instead of creaming it with the sugar will give a more dense cookie.

Eggs

Obviously, there are two main components to an egg—the white and the yolk. The white is mostly water (and some protein) which, combined with flour begins the formation of gluten. They need a little bit of that gluten to provide structure (lift and height) for your cookie, but too much will give you a tough hockey puck.

Egg yolks are also a source of moisture, but their primary job is providing some fat. So, the extra egg white will give you a taller cookie. Extra yolks will give you a more dense, fudge-like cookie.

Sugar

The bottom line is that brown sugar and white (granulated) sugar are not interchangeable. Brown sugar adds a net of about one percent more moisture overall to baked goods because most brown sugar in the United States is made by adding five percent molasses by volume to granulated white sugar.

Cookies made with brown sugar, or a combination of brown and white will be soft or chewy, while those baked with white only will be crisper.

Baking Powder/Baking Soda

Baking soda is the non-scientific name for sodium bicarbonate. When it is combined with liquid and acid it immediately jumps into action and creates bubbles. Immediately is the operative word. Since baking soda is fast-acting, you have a short amount of time to move that dough from the mixing bowl to the baking sheet. Baking soda also helps with browning (what would our golden cookies be without it?).

Baking powder is made of baking soda and a powdered form of acid (usually cream of tartar). So when you use baking powder as a leavening agent (1) you don’t need to add acid and (2) you have more time to fiddle with the dough/batter because that second agent doesn’t react until it becomes wet and hot. So baking powder gives an immediate lift to your dough, but there’s another, sustained “push” when that cookie dough goes into the oven. This is what you need for delicate cookies.

Next, the Science in the Oven

The oven is where the action is. Until the dough meets the cookie sheet (and the heat), dough is just dough. Here’s a summary of what happens in the oven:

The dough spreads: You know how butter softens in a warm room; with a bit of imagination you can envision what happens when the heat of the oven hits the butter in the dough, can’t you? The butter loosens up, becomes liquidy, and the dough begins to spread out.

You know how butter softens in a warm room; with a bit of imagination you can envision what happens when the heat of the oven hits the butter in the dough, can’t you? The butter loosens up, becomes liquidy, and the dough begins to spread out. The edges set: As the dough spreads out, the edges get thinner than the middle of the cookie. Those edges are exposed to the hotter areas of the baking pan, making them begin to set (firm up) while the interior of the cookie is still basically raw dough.

As the dough spreads out, the edges get thinner than the middle of the cookie. Those edges are exposed to the hotter areas of the baking pan, making them begin to set (firm up) while the interior of the cookie is still basically raw dough. The cookie rises: The butter is melting and so the dough begins to loosen up and then a domino effect begins. Melting of the butter frees up the water in the dough which in turn reacts with the baking soda. The baking soda is dissolved and then reacts with the acid of the brown sugar. Poof—that chemical reaction makes gases that inflates the cookies.

The butter is melting and so the dough begins to loosen up and then a domino effect begins. Melting of the butter frees up the water in the dough which in turn reacts with the baking soda. The baking soda is dissolved and then reacts with the acid of the brown sugar. Poof—that chemical reaction makes gases that inflates the cookies. Egg proteins and starches set: When they get hot enough, the proteins and hydrated starches (gluten) begin to set (like wet cement) By the time this happens the final size and shape of your cookies are Once they get hot enough, egg proteins and hydrated starches will begin to set (like concrete, but not as hard we hope).

When they get hot enough, the proteins and hydrated starches (gluten) begin to set (like wet cement) By the time this happens the final size and shape of your cookies are Once they get hot enough, egg proteins and hydrated starches will begin to set (like concrete, but not as hard we hope). Sugar caramelizes: The hot-spots will be the edges of the cookie and the dough on the bottom that comes in direct contact with the baking sheet. First, the sugar melts, but then it caramelized and browns, producing rich flavor and color.

The hot-spots will be the edges of the cookie and the dough on the bottom that comes in direct contact with the baking sheet. First, the sugar melts, but then it caramelized and browns, producing rich flavor and color. The Maillard reaction occurs: In the Maillard reaction (I’ll explain that in a moment) is when the proteins in the dough (flour and eggs) begin to get all toasty and brown. It produces nutty, savory, yummy flavor.

What Is the Maillard Reaction?

The website www.wisegeek.com has an excellent description of the Maillard reaction:

The Maillard reaction, also known as the browning reaction, is the phenomenon responsible for turning meat brown, converting bread to toast and turning beer brown, along with hundreds of other examples. It is named for Louis-Camille Maillard, a French chemist who studied the science of browning during the early 1900s. This phenomenon can be a complicated bit of biochemistry, but what’s most important to know is the effect it has on foods and other protein-based technologies. In simple terms, certain foods contain carbohydrates in the form of sugars, while others contain amino acids in the form of proteins. These sugars and amino acids often exist side-by-side, as in the case of raw meats. They may also be blended together, as in the case of bread dough. As long as there is no outside catalyst, or cause for change, the meat remains red and the bread dough remains white. This reaction is the catalyst for change, primarily by the addition of heat. When bread dough or meat is introduced to a hot oven, a complex chemical reaction occurs on the surface. The carbon molecules contained in the sugars, or carbohydrates, combine with the amino acids of the proteins. This combination cannot occur without the additional heat source. The end result of this chemical recombination is the Maillard reaction. The surface of the heated bread dough is now brown, as is the outer layer of the roasted meat.

Chocolate chip cookie dough ready to go into the oven Pixabay

And Then What Happens?

The cookie cools: The baking process isn’t done, even when the cookies come out of the oven. Remember that caramelized sugar? It’s hot but as the cookie cools that hot, melted sugar will begin to harden. That dear friend is what creates the crispy edge. At the same time, the air in the hot cookie will cool. Like a balloon with a slow leak, the cookie will (ever so) slightly deflate.

Ingredients/Measurements for Soft, Chewy, or Crisp Cookies

Ingredients Soft Cookie Chewy Cookie Crisp Cookie Flour 3 cups 2 cups 1 1/3 cups Baking soda 1 teaspoon 1/2 teaspoon 1/4 tsp. Baking powder 1/4 teaspoon Salt 1 teaspoon 1/2 teaspoon 1/2 tsp. Shortening 1 cup Butter 3/4 cup, melted 1/2 cup unsalted, at room temperature White (granulated) sugar 3/4 cup 1/2 cup 3/4 cup Brown (packed) sugar 3/4 cup 1 cup Vanilla 1 teaspoon 1 tablespoon 1 tsp. Eggs 2 large 1 large 1 large Egg yolks 1 Chocolate chips 12 ounces 2 cups 1 1/2 cups

Instructions for Soft Cookies

Preheat oven to 325 degrees F. In a large mixing bowl sift together flour, soda, baking powder, and salt. In a separate bowl cream together shortening, sugars, and vanilla. Add eggs one at a time, beating well after each addition. Beat in the flour mixture one cup at a time. Stir in chocolate chips. Form dough into 1 inch balls; place 2 inches apart on an ungreased cookie sheet. Bake 11-12 minutes. Allow cookies to rest for 10 minutes before removing from pan.

Instructions for Chewy Cookies

Preheat to 325 degrees F. Grease cookie sheets or line with parchment paper. Sift together flour, soda, and salt; set aside. Cream together melted butter, sugars. Beat in vanilla, egg, and yolk until light and creamy. Mix in dry ingredients until just blended. Stir in chips. Drop cookie 1/4 cup at a time onto prepared sheets, about 3 inches apart. Bake 15-17 minutes or until edges are toasted. Cool on sheets a few minutes before removing to wire racks to cool.

Instructions for Crisp Cookies

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, salt, and baking soda in a medium bowl. In a large bowl, beat the butter and sugar with a handheld mixer until light and fluffy, about 4 to 5 minutes. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the butter mixture, to make a soft dough. Stir in the chocolate chips. Spoon a heaping tablespoon of dough onto the prepared baking sheets, spacing them about 3-inches apart, (a standard pan can accommodate about 6 cookies). Bake the cookies until brown around the edges, about 12 to 14 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

How to Cream Sugar and Butter

Unless you are specifically working on your shoulder and arm strength (maybe you missed your morning workout at the gym today), you’ll be using an electric mixer for this. But what does “cream sugar and butter until light and fluffy” mean, and just how soft is butter that is softened to “room temperature”?

The good folks at King Arthur Flour have put together a photo montage to explain both of these steps and have produced a short video to show exactly how your sugar/butter combination should look.

© 2014 Linda Lum

Chocolate Chip Cookies

Origin

Chocolate chip cookies were created in the 1930s by the Massachusetts cook Ruth Wakerfield, and were originally called Toll House Chocolate Crunch Cookie.

In 1939, Nestlé introduced to the market chocolate chips or morsels and started printing Wakerfield’s recipe on the package. In 1953, the chocolate chip cookie mix by Pillsbury was introduced to the US market. Today, chocolate chip cookies are the most popular cookies in the US.2

Ingredients

Commonly used ingredients for the production of chocolate chip cookies:3

Ingredient Type Usage level (Baker’s percentage) 2 Function Flour Low protein flour (All- purpose flour or cake flour) 100% Provides structure

Absorbs liquids

Aids in ingredients biding

Provide substrate for Maillard browning reaction

No gluten network Fat Butter, margarine, or shortening 55% Imparts tenderness and mouthfeel

Dough lubricant

Creaming helps with air incorporation

Provides a rich buttery flavor Sugar Granulated white sugar, brown sugar or a combination of both 51% Provides sweetness

Aids in fat creaming

Contributes to cookie spread

Provides color, through Maillard browning reaction

Coarse sugar granules makes chewier cookies while fine sugar results in a crispier texture Chocolate Chips Dark or milk chocolate 30% Provide a characteristic chocolaty flavor

Impart a contrasting texture Water – 19% Provides moisture for flour gelatinization.

Aids in cookie spread. Eggs Whole egg, egg powder 2% Provide structure

Emulsifiers

Imparts rich flavors

Yolks impart unique color due to carotenoids

Egg proteins contribute to Maillard browning reaction Leavening Agents Baking powder, baking soda or ammonium bicarbonate. 0.96% Leaven by gas production

Tenderize by stretching wall cells of baked goods

Provide a fine crumb Salt Granulated 0.96% Flavor and taste enhancer Vanilla Extract or fresh 0.96% Provides a characteristic sweet flavor

Nutrition

Typical nutritional value of commercially available chocolate chip cookies per 100 g:4

Component Grams Carbohydrate 72.00 Water 12.00 Fat 12.00 Protein 4.00

The high sugar and saturated fat levels in chocolate chip cookies make them highly caloric (350 – 370 kcal per 100 g).4

Commercial production

Chocolate chip cookies are commercially produced through the following process:3

Scaling and weighing ingredients separately.

First stage mixing: fat, sugars, water, salt, eggs, vanilla and leavening agent are mixed in a horizontal or vertical mixer.

Second stage mixing: flour is added and mixing continues till homogeneous.

Chocolate chip addition.

Forming: dough is fed to the hopper of a wire cut machine, and the cut dough pieces are placed on a greased baking tray.

Baking: cookie dough is baked at 180 – 220 o C (356 – 428 o F) for 7 min.

C (356 – 428 F) for 7 min. Cooling: cookies are cooled down for 5 min.

Packaging and storage.

Application

Considerations for a variety of chocolate chip cookies:1

TYPE TYPE TYPE Condition Chewy Crunchy Crispy Temperature 163 °C (325 -350°F) or higher 163 °C (325 -350°F) or higher < 163 °C (325°F) Time 14 min 23 min 30 min Sugar Brown sugar White sugar White sugar Fat Vegetable shortening Vegetable shortening Butter Cooling of the dough Yes Yes No Flour All-purpose or bread flour All-purpose All-purpose Considerations for various cookie types:3 Chewy: low moisture, sugar and fat prevent excessive spreading while short baking time provides the desired softness. Crunchy: low moisture, sugar, fat, and long baking time generates a light and crunchy cookie. Crispy: using butter aids in spreading and allows long time baking to form a crispy exterior. Regulations Chocolate chip cookies have a commercial item description established by the USDA. All ingredients used in its production are considered GRAS when following Good Manufacturing Practices.5 No specific regulations exist in the EU for chocolate chip cookies. All core ingredients are considered safe when following Good Manufacturing Practices. References

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