The Best Tips for Baking

Ever in the mood for a warm, home-made chocolate chip cookie? You find all the ingredients in the pantry and cabinets, and you’re ready to get started! But as the smell of cookie dough baking in the oven fills the house, you sneak a peek just to find the cookies you’ve been craving aren’t what you whipped up. Are they too squishy? Too flat? Crunchy? Not chewy enough? Well those days are over! The Little Baker is going to spill the secrets in baking the BEST batch of cookies your taste buds desire.

There is a chemistry to baking, as there is to practically every other food. But today we’re going to focus on the chemistry of your preferred cookie. It’s rather simple. The texture to a cookie reflects the amount of sugar, fat, and flour. As well as baking temperature and time. For this first try, we’ll be borrowing King Arthur Flour’s recipe.

Now, if your favorite cookie is crispy around the edges with a soft center, follow the recipe as it says to. If you like crunchy cookies:

·        Substitute the brown sugar with 2/3 cup of granulated sugar

·        Substitute the butter with ½ cup of vegetable shortening

·        And bake for 23 minutes at 325°F

To make thin, crispy cookies:

·        Substitute the brown sugar with 2/3 cup of granulated sugar

·        Substitute the vegetable shortening with ½ cup of butter

·        Bake for 30 minutes at 325°F

Lastly (and my personal favorite), soft and chewy cookies:

·        Substitute the brown sugar AND the granulated sugar with 1 cup of brown sugar

·        Substitute the vegetable shortening with ½ cup of butter

·        Bake for 14 minutes and 325°F

And there you go! Mystery solved! Now go put your skills to work! And don’t forget to check out The Little Baker’s specialty cookies! Available in many different flavors!

specialty-cookies

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