FSM 121 – ADVANCED BAKING and CAKE DECORATING

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

In most English-speaking countries except for the United States

and Canada, crunchy cookies are called biscuits. Chewier biscuits
are sometimes called cookies even in the United Kingdom. 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,while also softening their texture.
 Brownies
A chocolate brownie or simply a brownie is a square or
rectangular chocolate baked confection. Brownies come in a
variety of forms and may be either fudgy or cakey, depending on
their density. They may include nuts, frosting, cream cheese,
chocolate chips, or other ingredients. A variation made with
brown sugar and vanilla rather than chocolate in the batter is
called a blond brownie or blondie. The brownie was developed in
the United States at the end of the 19th century and
popularized in the U.S. and Canada during the first half of the
20th century.

Brownies are a form of sheet cake. They are typically eaten by

hand, often accompanied by milk, served warm with ice cream (a
la mode), topped with whipped cream, or sprinkled with
powdered sugar and fudge. In North America, they are common
homemade treats and they are also popular in restaurants and
coffeehouses.
 Different Types of
Bar Cookies
Somewhere in between a cookie and a cake, bar
cookies are some of the quickest and easiest cookies
to make. Dough and other ingredients that are
poured or pressed into the pan with sides (instead
of on a baking sheet), sometimes in multiple layers.
After baking and cooling, they are cut into shapes
such as squares, rectangles, triangles, or diamonds.

Drop Cookies
Drop cookies, as the name suggests, are baked by
dropping or pushing spoonfuls of cookie dough onto
the baking sheet. During baking, the mounds of
dough flatten and spread.

Pressed Cookies
Pressed cookies are made from soft dough that is
placed in a cookie press (also called a cookie gun) or
pastry bag and pushed through decorative disks at
the tube’s end, forming fancy-shaped designs.
 Different Types of
Filled Cookies
Filled cookies are made from cookie dough stuffed
with a fruit or confectionery contents before baking.
Some are like a tiny pocket or pouch, prepared
similarly to dumplings, in which the dough is encased
around the filling and edges are crimped. Others are
prepared as tiny tarts in miniature muffin tins.
Filled cookies have become favorites because they
combine a standard cookie (the dough) with a

Fried Cookies
Fried cookies, growing in popularity, are drop cookies
or filled cookies that are cooked in oil. Sometimes
referred to as simply “fried dough,” these types of
cookies they are often dusted with powdered sugar
after being cooked. They are best when served
immediately. In addition to traditional fried cookies,
today’s favorite cookie recipes (like chocolate chip
cookie dough or oatmeal cookie dough) are modified
by adding a bit of liquid, rolling the dough in batter,
and deep frying the dough to create a rich and
crispy treat.
 Different Types of
Molded Cookies
Molded cookies, made from stiff dough, are formed
into shapes before baking. Cookies are shaped by
hand or in a mold. Cookies can be hand-shaped into
wreaths, crescents, canes, logs, and balls. Some are
molded into large flattened loaves and later cut into
smaller cookies. Molded cookies can also be created
by using cookie molds, mold pans, cookie stamps, or
a specialty rolling pin (Springerle rolling pin) – each
created with designs to be pressed into the dough.

No-Bake Cookies
While technically not a cookie category in their own
right, no-bake cookies are hybrid between a candy
and a cookie. They are made by mixing a filler (such
as cereal or nuts) into a sticky binder. The cookies
are shaped into individual treats or pressed into a
pan and cut as bars, and then cooled to harden.
No-bake cookies are unique among types of cookies
in that they do not require baking time in an oven.
 Different Types of
Refrigerator Cookies
Refrigerator cookies are made from dough shaped
into cylinders, refrigerated to become stiff, and
then sliced and baked. The dough can also be
prepared in layers, as for pinwheel cookies, or rolled
out flat, sprinkled on the surface with fillings, and
rolled into a log before chilling.

Rolled Cookies
Rolled cookies are made from stiff, chilled cookie
dough which is rolled out with a rolling pin and cut
with a knife, pastry wheel, or cookie cutter. Often
cookies are decorated and then baked – or baked,
cooled, and frosted.

Sandwich Cookies
Just as a regular sandwich is created with two slices
of bread similar in size, a sandwich cookie is
assembled with two identically-sized cookies joined
together with a sweet filling.
 Mixing Methods of
One-stage method
(1) Scale ingredients accurately. Have all ingredients at room
temperature.

(2.) Place all ingredients in the mixer. With the paddle

attachment, mix these ingredients at low speed until
uniformly blended. Scrape down the side of the bowl if
necessary.

Sponge method
(1) Scale all ingredients accurately. Have all ingredients at
room temperatures at room temperature, or warm the eggs
slightly for greater volume, as for sponge cakes.

(2) Following the procedure given in the formula used, whip

the eggs (whole, yolks, or whites) and the sugar to the
proper stage.

(3) Fold in the remaining ingredients as specified in the

recipe. Be careful not to overmix or to deflate the eggs.
 Mixing Methods of
Creaming method
(1) Scale ingredients accurately, Have all ingredients at room
temperature.

(2) Place the fat, sugar, salt, and spices in the mixing bowl,
With the paddle attachment, cream these ingredients at low
speed. Partway through mixing, stop the machine and scrape
down the bowl to ensure even mixing.

(3) For light cookies, cream until the mix is light and fluffy,
in order to incorporate more air for leavening. For denser
cookies, blend to a smooth paste, but do not cream until
light.

(4) Add the eggs and liquid, if any, and blend in at low
speed.

(5) Sift in the flour and leavening. Mix until just combined.
Do not overmix, or gluten will develop.
 Things to Consider in
Baking Cookies
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 Cookie
4. Preheat oven to 325°F (163°C). Line two large baking sheets with
parchment paper or silicone baking mats. (Always recommended for
Simple
Chewy
cookies.) Set Chocolate
Chocolate
aside. Vanilla Chip
Drop Chip Cookies
Cookies
Cookies
Ingredients
5. Roll the dough into balls, about 3 Tablespoons of dough each. The
dough will be crumbly, but the warmth of your hands will help the balls
2Ingredients
and 1/4 cups (280g) all-purpose flour (spoon & leveled)
Ingredients
stay together. Roll the cookie dough balls to be taller rather than wide,
1 teaspoon baking soda
9 oz. (2 to cups)
ensure the cookies
unbleached will bake
all-purpose flour; up to asbeneeded
more thick. See this post for more
12and 1/41/2cups all-purpose
teaspoons flour
cornstarch*
1/2 tsp. bakingand
detail powder
a photo. Place 8 balls of dough onto each cookie sheet. Press a
1/2 teaspoon baking
1 teaspoon salt soda
1/2 tsp. table salt
3/4
Fine cupfew
(1.5more
stickschocolate chips/chunks
or 170g) unsalted butter,on top &ofslightly
melted the dough balls for looks, if
6 oz.salt (3/4 cup) unsalted butter, softened
11cooled* desired.
1/2 granulated
sticks (12sugar
tablespoons) unsalted butter,
cup
3/4 cup6.(150g) packed light orfordark12-13
brown minutes.
sugar
1 at room
large egg,Bake the temperature
temperature
at room cookies The cookies will look very soft and
1/2 cup (100g) granulated sugar
3/4
1-1/2 cupunder
tsp. purebaked.
packed light They
vanilla brownor
paste will continue
sugar
vanilla extractto bake on the cookie sheet. Allow to cool
1 large egg + 1 egg yolk, at room temperature
on granulated
2/3 cup the cookiesugar
sheet for 10 minutes before transferring to a wire rack to
2 teaspoons pure vanilla extract
2 large eggs
coolcups
completely.
1Instructions
and 1/4 (225g) semi-sweet chocolate chips or chocolate
1 chunks
teaspoon pure vanilla
7. Cookies stay extract
fresh covered at room temperature for up to 1 week.
One 12-ounce bag semisweet chocolate chips
1. Whisk the flour, baking powder, and salt in a medium bowl.
Instructions
NotesIn a stand mixer fitted with the paddle attachment (or in a large mixing bowl
Instructions
1. Whisk
with a the flour, electric
hand-held baking soda,
mixer),cornstarch, and salt
beat the butter andtogether
sugar on in a large
medium bowl.
speed
Make Ahead & Freezing Instructions: You can make the cookie dough and
untilaside.
Set light and fluffy, 3 to 4 minutes. Scrape down the bowl and beater with a
chill1. itPosition
in the2 refrigerator for upof to
racks in the center the2-3
oven,days. Allow to
and preheat to come to room
375 degrees F. Line
rubber
2. In spatulabowl,
a medium as needed.
whisk the melted butter, brown sugar, and granulated
temperature
2 baking then
2. Add the egg continue
and vanillawith
sheets with parchment. step Baked
and continue cookies
to mix freeze
until well well about
blended, for up
1 to
sugar together until no brown sugar lumps remain. Whisk in the egg, then
2. Whisk together
3 months. Unbaked the flour,dough
baking soda and 1 teaspoon saltupin to
a large bowl.
minute. Reducecookie
the speed to balls freeze
low, add well for
the flour mixture, and3mix
months.
until well
the egg yolk. Finally, whisk in the vanilla extract. Pour the wet
3. Beat the butter and both sugars on medium-high speed in the bowl of a stand
Bake ingredients
frozen
blended,cookie
about dough ballsmore.
1 minute for an extramix minute, no with need ato thaw. Click
mixer fittedinto withthe dry ingredients
a paddle attachmentand (or in a together
large bowl if using large spoon
a handheld
here or3. Position
for my tips racks
andintricks
the upper and lowercookie
on freezing thirds of the oven and heat the oven
dough.
mixer) until light and fluffy, about 4 minutes. Addyet
rubber spatula. The dough will be very soft, the thick. Foldatintime,
eggs, one the
to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking
Cornstarch:
beating If
chocolate youeach
chunks.
after don’t
They have
additionmaytocornstarch
not stick to
incorporate. orBeat
don’t
the want
dough
in the to use
because
vanilla. it,down
of the
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liners.
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but docookies
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Reduce very
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them.toCover
speed the add
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mixture
4. Using a 1-tablespoon ice cream scoop (or two tablespoons), drop rounded balls
Butter:and Salted
the beat untilbutter
ofrefrigerator
the dough
just
aboutcan
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1-1/2 used
forincorporated. inchesor instead.
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apart on Reduce
the3-4chocolate
thedays. salt in
chips.
Chilling
prepared the cookie
is mandatory.
sheets. I
4. highly
dough Scoop 12 heaping tablespoons theofrotating
dough dough
about 2 inches apart onto spreading.
each prepared
5.toBake1/4 teaspoon.
recommend
two sheetschilling
at a time, cookie overnight
and switching for positions
their less halfway
baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating
Room(Some readers
temperature
through, untilhave
egg
the +asked
egg if
edges yolk
and it’s possible
are
bottoms of to
best. roll into are
Typically,
the cookies balls
if and (or
agolden
recipethen
callschill,
darkerfor
the cookie sheets from upper to lower racks halfway through, until golden but
roombut I don’t
brown
temperature forrecommend
chocolate
or melted it. butter,
The11cookie
cookies), 13 dough
to it’s minutes.
in goodis quite
Let sticky
the
practice toand
cookies loose
cool
use on to
room their
still soft in the center, 12 to 15 minutes (the longer the cook time, the
sheets
section intoon balls
wire racks
beforefor about 5 minutes, and then transfer them to the
chilling.)
temperature
crunchier eggs as well.
the cookies). To
Let bring
cool for eggs
a fewtominutes
room on temperature quickly,
the baking sheet, and
racks to cool completely.
3. Take the dough out of the refrigerator and allow to slightly soften at
simplythen
place the whole
transfer to a rackeggsto into a glass of warm water for 5 minutes.
cool completely.
6. Serve,
room decorate, or
temperature forfreeze the cookies.
10 minutes.
5. Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet
and bake. Store the cookies in a tightly sealed container at room temperature
 DEEP FRIED CHOCOLATE CHIP COOKIE DOUGH
BATTER AND FRY:
1. To make the batter, whisk together the flour, baking powder, salt, and sugar in

Sprinkle
a medium bowl. Add the milk
Ingredients Refrigerator Cookies
and 2 tsp of vegetable oil, and whisk until the
batter is smooth and free of lumps. Pour the frying oil into a medium saucepan
FOR THE COOKIE DOUGH:
so that it’s 2 inches deep. Insert a candy/deep fry thermometer and heat the
4 oz butter at room temperature
Ingredients:
oil over medium heat until it reaches 360 F (182 C). Once at 360 F, take a
1/3 cup granulated sugar
1 cupchilled
butter,ball room temperature
of cookie dough and dip it in the batter, turning it over with your
1/3 cup packed brown sugar
1 cuphands
granulated sugar
until it’s completely covered. Let excess batter drip back into the bowl,
1 egg at room temperature
2 eggsthen gently drop it into the oil. Repeat with 2-3 more dough balls, so you’re
1 tsp vanilla extract
2 teaspoons
frying 3-4 vanilla
at a extract
time.
1 1/4 cups all-purpose flour
1 2.
teaspoon
Fry thekosher saltabout 2 minutes per side, flipping as necessary so that they
balls for
1/2 tsp salt
1/2 cook
teaspoon
evenly.baking
Fry soda
the cookie dough balls until they’re puffed and a dark golden
1 cup chocolate chips
3 cupsbrownflouron all sides. Remove them from the oil using a frying skimmer or slotted
TO BATTER AND FRY:
3/4 spoon
cup rainbow
and place sprinkles
them on a paper towel-lined baking sheet to drain. Repeat with
1 1/4 cup all-purpose flour
the rest of the cookie dough balls and batter. Watch the temperature of the oil
1 tsp baking powder
and keep it between 360 F-370 F (182 – 188 C)—remove it from the heat if
Instructions
1/4 tsp salt
it gets too hot, or let it warm up in between batches if the temperature drops
1/4 cup granulated sugar
too much.
1 cup1. milk
In the bowl+ of
1 cup your stand mixer fitted with the paddle attachment, mix
2 tbsp
3. These balls are best served warm, but not hot. Garnish them with a drizzle of
2 tsp together
vegetable the oil butter and sugar on medium speed for 2 minutes.
chocolate sauce, a side of whipped cream, a sprinkling of powdered sugar, or
2. Add
1 quart oil the eggs, vanilla, salt, and baking soda and mix for an additional minute,
for frying
nothing at all!
scraping
Candy/Deep Frythe sides of the bowl as necessary.
thermometer
3. Turn the
Instructions mixer to low and add in the flour, and mix until just combined.
4. With mixer still on low, add in the sprinkles and mix until evenly incorporated.
5. Divide
MAKE the dough
THE COOKIE into 3 equal portions, and form into logs approximately 2
DOUGH:
inches in the
1. Combine diameter.
butter Wrap each sugars
and both portionininthe
plastic
bowl wrap
of a and
largerefrigerate
stand mixerforfitted
3 hours
or overnight.
with a paddle attachment. Beat them together for 2-3 minutes, until light and
6. fluffy.
PreheatScrape
oven to 375°F.
down Line of
the sides your
thebaking
bowl,sheet
then with parchment
add the egg and paper
vanillaand set
extract
aside.
and beat on low speed until combined. Stop the mixer, add the flour and salt,
7. and
Remove
mix the
againdough from
on low theuntil
speed refrigerator
most of and
the place
flour on a cutting
streaks board. Unwrap
are gone.
and slice the dough into 1/3- inch slices. Place on baking sheet 2- inches apart
2. Stop mixing, add the chocolate chips, and stir everything together with a
and bakeuntil
spatula for it’s
7-8 well-mixed.
minutes, orUse
until lightly cookie
a 1-inch golden scoop
aroundor the edges.to form the
a spoon
8. Allow to cool for 3 minutes on the baking sheet and then transfer to a wire
dough into 1-inch balls, and place them on a waxed paper-lined baking sheet. You
rack toget
should coolabout
completely.
20 cookies from this recipe. Chill the dough in the refrigerator
until the balls are firm, at least 1 hour. Dough can be made several days in
advance and kept, well-wrapped, in the refrigerator until ready to use.