Proper creaming of the cookie dough determines its final texture and the amount it spreads during baking. When thoroughly creamed, granulated sugar begins to dissolve and fat is properly aerated. Thoroughly creamed sugar and fat produce a cookie with maximum spread. When less spread is desired, less creaming is recommended. For cookie dough with a very high proportion of fat, such as Bergamot Shortbread (page 334), too much creaming produces a cookie that crumbles easily.
Cookies can be leavened with baking soda, baking powder or just air and steam. Most cookies are high in fat, which contributes flavor and tenderness and extends shelf life. In cookie formulas with a high percentage of fat and low moisture content, overdevelopment of gluten is usually not a problem. However, careless mixing can produce tough and dense cookies. When there are eggs or liquid in the dough, the flour is blended in gently and rapidly to minimize gluten development. Add-ins such as chopped nuts, chocolate and pieces of fruit are stirred into the dough for this same reason.
PROCEDURE FOR MIXING COOKIE DOUGHS Creaming Method
- 1 Cream the fat and sugar together to make a lump-free mixture and to blend the ingredients completely.
- 2 Add the eggs gradually, scraping down the bowl as needed.
- 3 Stir in the liquid ingredients.
- 4 Stir in the flour, salt, spices and leaveners.
- 5 Fold in any nuts, chocolate chips or chunky ingredients by hand or in a mixer on slow speed, taking care not to overmix the dough.
RECIPE 10.1
CHOCOLATE CHIP COOKIES
Yield: 50 Cookies, approximately 2 oz. (60 g) each
Method: Drop cookies
Method: Drop cookies
Unsalted butter, softened
1 lb.
480 g
80%
Granulated sugar
8 oz.
240 g
40%
Brown sugar
12 oz.
360 g
60%
Eggs
5 oz. (3 eggs)
150 g
25%
Vanilla extract
0.3 fl. oz. (2 tsp.)
9 ml
1.5%
Salt
0.4 oz. (2 tsp.)
12 g
2%
Pastry flour
1 lb. 4 oz.
600 g
100%
Baking soda
0.14 oz. (1 tsp.)
4 g
0.7%
Pecans or walnut pieces, chopped
8 oz.
240 g
40%
Chocolate chips
2 lb.
960 g
160%
Total dough weight:
6 lb. 5 oz.
3055 g
509%
- 1 Cream the butter and the sugars in the bowl of a mixer fitted with the paddle attachment. Beat until light, approximately 5 minutes at medium speed.
- 2 Add the eggs to the creamed mixture one at a time. Add the vanilla.
- 3 Stir the salt, flour and baking soda together and add to the creamed mixture.
- 4 Stir in the pecans or walnuts and chocolate chips.
- 5 Portion the dough using a #20 scoop onto a paper-lined sheet pan and bake at 350°F (180°C) until the cookies are golden brown and cooked through, approximately 10 to 12 minutes.