How To Make Cookies

Ingredients
While using correct ingredients is key when cooking cookies. For the best results, follow the recipe closely and calculate ingredients carefully.
Fats, Fats play a significant role within the spread of a cookie¨Cwhether a cookie keeps its shape or flattens in the oven. In general, more fat equals flat, crispy cookies while less fat equals puffier, cake-like cookies.

Cookies created using butter tend to spread out. Butter is important in certain cookies, for example shortbreads; when they don't hold their shape, consider lowering the amount of butter, sugar, or baking soda in the recipe.

Flour also affects how cookies behave. Most cookie recipes call for all-purpose or pastry flour. Both bread flour, with its high protein content, and cake flour, which is high in starch, produce cookies that have a tendency to spread less. Higher flour-to-liquid ratios are essential in shortbread and crumbly-textured cookies.

Baking Powder and Baking Soda
Baking powder and sodium bicarbonate are the two most common leaveners in cookies. Baking soda is merely bicarbonate of soda, while baking natural powder is really a combination of bicarbonate of soda plus product of tartar, an acidic ingredient. Baking soda neutralizes the acidity with the dough, allowing the cookies to brown within the oven. Since baking natural powder already contains its very own acid, it will not reduce the acidity in the dough, and the resulting cookies will be puffier and lighter colored.
Sugars.

Eggs and Liquids
Eggs are a binding agent. Liquids can either cause cookies to puff up or spread. If egg may be the liquid, it'll create a puffy, cake-like texture. Just a tablespoon or two of water or other liquid will help your cookies spread into slimmer and crisper models. Egg yolks bind the dough and add wealth but allow a crisp consistency after baking, whereas egg whites makes cookies dry and cakey. To create up for your drying aftereffect of the egg-whites, extra sugar is usually added. That's why cookies made with just egg whites usually are so sweet¨Cthink of macaroons.

Mixing
Cookies are not as delicate as cakes, but proper mixing is still important. Some recipes require a creaming part of which the fat and sugars are beaten with each other until light-colored and cosy. Other cookies need a sandy texture, so the fat is reduce the flour. Over-mixing can easily incorporate too much air in to the dough, leading to flat, overly spread-out cookies. Stick to the recipe directions. Once you combine the dry and wet components, mix until just combined.

Equipment and Baking
Different baking sheets and ovens produce different results. Thin baking sheets might allow the bottoms to brown too fast. Special insulated baking sheets allow air movement and help cookies bake evenly, but they can be expensive. Semi-thick rimmed baking sheets¨Calso called jellyroll pans¨Care available just about everywhere, and are a fine multipurpose baking choice. Rather than greasing each baking sheet, consider investing in a roll of parchment paper or a nonstick pan liner to make cookie removal and clean-up easy.