(1)
I only use unsalted butter in my baking. I don’t like the taste of
shortening (little flavor) and margarine (artificial taste). The butter
must be softened at room temperature and still cool to the touch. Don’t
let the butter be too warm (it gets warmer while it is beaten), the
cookies will spread and become very thin during baking. They will also
look shiny and greasy. Salted butter may mask odors (if it isn’t very
fresh) and baking with it intensifies any off flavors.
(2) I prefer to use Hecker’s unbleached all-purpose flour for all cookie baking unless the recipe requires a different type of flour.
(3) Over mixing the dough will make the cookies rise too much in the oven then fall into flat and greasy cookies.
(4) Refrigerate the cookie dough for 30 minutes before baking after the dough is made so the gluten can be relaxed. It will give the cookies a better texture. Don’t try to reduce chilling time by placing the dough in the freezer. It will freeze hard around the edges. It is best to shape the dough into logs then refrigerate because logs chill more quickly than a large mass of dough.
(5) Use a 1-inch Italian ice cream scoop to place cookie dough on the baking sheet or two dinner spoons so you don’t handle the chilled dough too much.
(6) I like to bake one baking sheet at a time. This way I can bake the cookies in the middle of the oven for better heating, which will produce great results and coloring.
(7) If you only have one baking sheet, line the pan with parchment paper or foil and slide the paper off the pan after baking. Rinse the backside of the pan with cold water to cool down the pan quickly before you put the next batch of cookies on the baking sheet.
From How To Bake by Nick Malgieri, Cookies Unlimited by Nick Malgieri, The Baker’s Dozen Cookbook by Baker’s Dozen.
(2) I prefer to use Hecker’s unbleached all-purpose flour for all cookie baking unless the recipe requires a different type of flour.
(3) Over mixing the dough will make the cookies rise too much in the oven then fall into flat and greasy cookies.
(4) Refrigerate the cookie dough for 30 minutes before baking after the dough is made so the gluten can be relaxed. It will give the cookies a better texture. Don’t try to reduce chilling time by placing the dough in the freezer. It will freeze hard around the edges. It is best to shape the dough into logs then refrigerate because logs chill more quickly than a large mass of dough.
(5) Use a 1-inch Italian ice cream scoop to place cookie dough on the baking sheet or two dinner spoons so you don’t handle the chilled dough too much.
(6) I like to bake one baking sheet at a time. This way I can bake the cookies in the middle of the oven for better heating, which will produce great results and coloring.
(7) If you only have one baking sheet, line the pan with parchment paper or foil and slide the paper off the pan after baking. Rinse the backside of the pan with cold water to cool down the pan quickly before you put the next batch of cookies on the baking sheet.
From How To Bake by Nick Malgieri, Cookies Unlimited by Nick Malgieri, The Baker’s Dozen Cookbook by Baker’s Dozen.
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