1. Chapter 9 Cookies and Brownies
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

2. Mixing Methods
Most cookies are made from rich dough made with the creaming method.
Cookies can be leavened with:
baking soda
baking powder
air and steam
They are high in fat, which contributes to flavor and tenderness and extends shelf life.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

3. Make-Up Methods
Varieties are classified by the way they are prepared once the dough has been made.
The text describes six preparation techniques:
Drop
Icebox
Bar
Cut-out or rolled
Pressed
Wafer
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

4. Cookie Textures On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

5. Panning and Baking
Proper panning and baking ensures proper texture and color.
Uniform thickness and even space between cookies on the baking sheet are important.
Most cookies should be cooled on a rack.
Crispiness, softness and chewiness are affected by:
Ratio of ingredients
Oven temperature
Pan coating
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

6. Brownies
Are generally chewy and fudgy, sweeter and denser than the richest butter cake.
They are prepared using the same procedures as high-fat cakes.
Higher percentage of butter to flour and fewer eggs produce dense, fudgy brownies.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

7. Convenience Products
Dry mix requires the addition of water and frequently oil and eggs.
Select products with quality ingredients:
Pure butter
Nuts
Natural flavorings
High percentage of fruit and chocolate
Few preservatives
Refrigerate properly and once thawed they act much like scratch product.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458