Sunday, February 10, 2008

What Have I Been Up To, You Ask?

Well, let me tell you. I have been making and individually wrapping (well, 2 to a pkg) 500 home made chocolate chip cookies. I have been doing it for a long time. Because I love my little sister, and they will make her wedding guests very happy. I have always been good at baking cookies, and sometimes people ask how come mine always turn out so well. Here are some cookie baking tips.
  • Use butter. It just tastes better. It must be at room temperature. You should not try to cheat by heating it up in the microwave, because that melts the middle of it and that will change the end result. Make sure you leave the correct amount of butter on the counter until it softens. Do not cheat.
  • Have a good recipe. Some, like just finding one on the net, will not turn out well. Others are tried and true, like the Toll House chocolate chip recipe, or the ones on the back of the chipits package.
  • Have good equipment. A Kitchenaid mixer is the absolute best, but a hand mixer will do. Ther right cookie sheets are essential. Shiny metal, air insulated with a rim only on one side. This is very important so that the air will circulate around the cookie and bake it properly. A cookie scoop will ensure they are the right size and shape. Do not cram the dough into the scoop, or they will not fall out of the scoop properly. Have an oven thermometer in your oven to make suer the temperature is correct, and pre heat it. Know your hot spot. Mine is at the back left, so a cookie sheet must be off centre to the right to ensure even baking.
  • Follow the recipe. Always cream the butter with the sugars before adding eggs and vanilla. Mix the dry stuff seperately, then mix in with wet. Then do add ins, like chips/nets etc. Don't do it all at once.
  • Use only a minimal amount of spray oil (pam).
  • Make sure the cookies are 2 inches apart. If you try to put too many cookies on a sheet, the air will not flow around them and they will be flat and raw.
  • Do not scoop dough onto a warm or hot cookie sheet. Have at least 2 cookie sheets to rotate, so that you do not have to wait for the one the cool before putting the next batch in.
  • Use a timer. Always check them 1 minute before the timer goes off. They should be very slightly brown around the bottom edge. Take them out of the oven at this point and let sit on the pan for 1 - 2 minutes more. Then remove to cooling rack. Use a clean lifter. If the lifter has melted chocolate chips on it, it will not lift your cookies properly and they will get misshapen.
If you do any of those things wrong, your cookies will not turn out and be beautiful, like the ones that will be at Patience's wedding.

1 comment:

Patience said...

Dear Serinda-
you are my hero. post a picture, post a picture!! i cannot wait for this w/e!!!