Cookies

and
Brownies
 Learning Outcomes:
• Prepare a variety of cookie doughs and batters.
• Understand the various make-up methods for cookies, and
brownies.
• Assemble a variety of decorated cookies and brownies.
COOKIES
Cookies are small, flat pastries usually eaten alone as a snack or
with a coffee ate the end of a meal
Mixing Methods:
Creaming method – butter and sugar are rubbed with a spatula in a mixing
bowl(manual) or mix in an electric mixer.

Too much creaming Creamed sugar and fat

produces a cookie that produce cookie with a
crumbles easily. maximum spread.

Careless mixing can produce Can be leavened with

tough and dense cookies.
baking soda, baking powder,
or just air and steam.

Add-in such as chopped nuts, chocolate and pieces of fruit are stirred into dough if desired.
Mixing Methods:
Egg Foam Method- an egg white is foamed with sugar either baked alone or
mixed with a batter mixture
These batters are fragile and should be
mixed in small batches to be used as
needed.

Example: Tulipe Cookies

Make-up Methods

Classifications of the way an individual

cookies are prepared once the dough is
made.
 Drop Cookies
• A portion of scoop is
Are made from a soft dough that recommended for
is spooned or scooped into portioning the dough.
mounds for baking.
• Rolling the ball dough
between moistened palms
will make a more uniform
shape cookies.
Example: Chocolate chip cookies,
Oatmeal cookies, or Chocolate jumble
cookies.
• Drop cookies tend to be
thick with a soft chewy
texture.
 Icebox
Cookies
• The formed dough freezes
Are made from dough that is nicely and can be stored wel
shaped into logs or rectangles when plastic up to 1 month.
chilled thoroughly, then sliced
into pieces and baked. • To create cookies of uniform
thickness, mark the roll of
dough using a portioning
device or knife

Example: Checkerboard cookies,

Bergamot Shortbread.
 Bar Cookies
Example: Biscotti
• A type of cookie that is
baked a second time
Are made from stiff dough after the log has been
that is rolled into a log then baked.
baked.
• This procedure a dry
cookie with a long shelf
life.
 Sheet Cookies
Example: Brownies

Are made from a dough or • Sheet cookies is enhanced

batter which is pressed, by precise and uniform
portioning.
poured or layered in
shallow pans and cut into
portions after baking, • The baked dough are
usually in square or cooled then chilled or
rectangles to avoid waste. frozen before cutting.
 Cut-out • Various shapes are cut
Cookies out of dough before
Example: Sugar cookies, Gingerbread baking.
Cookies.
• Usually baked in
Are made from firm dough ungreased pan to keep
that is chilled thoroughly the dough from
then rolled out into sheet. spreading.

• Decorative icing should

not be applied to cookies
that will be frozen.
 Pressed
Cookies • Usually are small with
distinct, decorated
Example: Spritz
shapes.

Are made from soft dough • Referred as bagged,

that is forced through a piped or spritz cookies.
pastry tip or cookie press.
• Using too much fat or
soft flour can cause
cookies lose their shape.
 Rolled or
Molded
Cookies
Example: Scandinavian springerle • Dough for molding is
cookies firm and dry so that
holds its shape and keep
Are made from stiff dough the impressions intact
that is hand-shaped into during baking.
spheres, crescents, or other
traditional shapes.
 Wafer • Made with a thin egg
foam batter poured unto

Cookies a baking sheet and

baked.
Example: Russian Cigarettes
cookies • Then while still hot, the
wafer is molded into
variety shapes.
Are extremely thin and
delicate. • Wafer batter also known
as stencil batter. ( sweet
and buttery)
Panning and Baking
Proper panning and baking ensures that cookies will bake to
the proper texture and color.

• Rolling pin- for uniform thickness.

• Tablespoon/scoop- even portion.
• Pipe bags- uniform pressed cookies.
• Sheet pans- protect from burning.

Test baking times with small batch of cookies til’ you achieve desired results.
Cookie Balance Formula
are affected by various factors, including;

• Ingredients
• Oven’s temperature;
• Pans coating.
Cookie Textures:
Crispness

-
Fat: High
Sugar: High granulated sugar
Liquid: Low
Flour: Strong
Size or shape: Thin dough
Baking: Well done, cool on baking
sheet.
Cookie Textures: Softness

-
Fat: Low
Sugar: Low, use hygroscopic
sugars.
Liquid: High
Flour: Weak
Size or shape: Thin dough
Baking: Use parchment-lined pan
underbake.
Cookie Textures: Chewiness

-
Fat: High
Sugar: High, use hygroscopic
sugars.
Liquid: High
Flour: Strong
Size or shape: Not relevant, chilled
dough
Baking: Underbake, cool on rack
Cookie Textures:
Spread

-
Fat: High
Sugar: High, use coarse granulated
sugar
Liquid: High; especially from eggs
Flour: Weak
Size or shape: Not relevant; room-
temperature dough
Baking: Use greased pan; low
temperature
 Add baking soda or
Spread baking powder for more
spread

Low protein flour

will increase spread. Powdered sugar
decreases spread.

Buttering the sheet pan or

parchment paper will aid
spreading.

Temperature low: Spread

increase.
Finishing Cool before
garnishing.

Thin drizzle or thick

dipping of chocolate Royal icing or
glaze.

Provide color or flavor that will

appropriate contrast to the
cookie.

Icing can be damaged when

frozen.
 Storing
Cookies
-Can be stored up to 1 week in a cool dry place
when packed in airtight container.
- Do not store crisp cookies with soft cookies.
- Do not store strongly flavored cookies with
those are milder.
- Raw dough can also be frozen.
 PROBLEM CAUSE SOLUTION

Cookies too dense or hard Too little liquid in a dough Adjust formula or measure carefully; add more eggs
Too little fat in a dough Adjust formula or measure fat carefully
Too much flour in a dough Adjust formula or measure flour carefully

Cookies tough Improper flour used Use lower protein flour

Too little sugar Adjust formula or measure sugar carefully
Too little fat Adjust formula or measure fat carefully

Cookies too crumbly Dough lacks gluten development Mix longer; use higher-protein flour
Too few eggs in the dough Adjust formula
Dough too thin Roll or cut dough thicker

Cookies flatten and spread too Wrong type of flour used Use higher-protein lour
Too little lour in the dough Grease equipment carefully
much Oven too cool Adjust oven
 PROBLEM CAUSE SOLUTION

Cookies do not spread Incorrect flour used Use lower protein flour
Too much flour in the dough Adjust formula or measure flour carefully
Incorrect type in fat used Replace shortening with butter or oil

Cookies too pale Too little sugar in the dough Adjust formula or measure sugar carefully
Oven too cool Adjust oven
Cookies underbaked Bake cookies longer

Cookies burned or too dark Too much sugar in the dough Adjust formula or measure sugar carefully
Oven too hot Adjust oven
Cookies overbaked Remove cookies from oven promptly

Poor flavor Poor ingredients Check aroma, flavour and freshness of all ingredients
Unclean pans Do not grease pans with rancid fats; do not reuse
parchment paper
 Brownies
Are generally chewy and fudgy, sweeter
and denser than even the richest of butter
cakes.

Mixing Methods:
prepared using same procedure as
high-fat cakes.
 Good brownies are achieved with a proper
balance of ingredients;

Mix
Less butter produce a more
cakelike brownie.

High percentage butter to

flour and not too many
eggs produces fudgy
brownie.
Higher sugar:
gooier brownie

Increasing eggs produces a brownie with

a crumb structure that resemble a true
cake.
FLAVORING BROWNIES

Mix
Basic brownie can be customized in many
ways.

Creamy texture.

Abundance of chocolate.

Cloyingly sweet brownie.

STORING BROWNIES

Mix
Short term brownies should be wrapped air
tight and kept in room temperature. Baked
brownies can be frozen 2 to 3months if well
wrapped.

• Select products with quality

ingredients.

• Refrigerated products must

be properly stored.
 CONCLUSION
Cookies and brownies are both homey and refined pastries that is part of
every bakeshop or restaurant.

Knowing function of ingredients and basic baking principles will guide

aspiring baker and pastry chef making unique products.
Thank you
for
listening!