The Art of the Perfect Cookie

How often do you make that perfect batch of cookies only to be followed the next week with a batch that just looks horrible?  I have had that happen more often than I care to admit.  Mine usually look the worst when they are for an important event.

It's time to take control of the cookie!  Recently I found this little bit of information that may just put a stop to the 'Bad Batch' forever.  Check out some of these suggestions on how to make the perfect chocolate chip cookie. And any kind of cookie, for that matter.

Different ingredients and techniques can and will affect the taste, texture and appearance of your cookie.  By experimenting with the below suggestions you will learn what works best for you and the area (altitude) that you live in.

BAKING  POWDER 
Remove baking soda from the recipe and use 1/2 teaspoon baking powder for a more cake type texture. 


BAKING POWDER AND BAKING SODA COMBINATION
Use 1/4 teaspoon each of baking powder and baking soda and you will get a nice crisp edge and a semi soft middle.

FLOUR
Increase the flour by about 10% - 15%  will make the dough and cookie more crumbly.  The dough will not spread too much which will allow the cookie to be somewhat undercooked in the middle.  End result - nice and gooey in the middle.

BUTTER 
By melting the butter (but allowing to cool before adding sugar) and mixing with sugars by hand, you will have a, more spread out cookie.  The edges will be crisp and the middle of the cookie will be a little crisper also.  When using this method, make sure to remove from baking sheet while still warm to avoid breakage.

SUGAR (WITHOUT BROWN SUGAR)
Brown sugar provides a service other than a sweetener.  It will add color and also 'bulk' which helps to keep the cookie plump.  Without the brown sugar you will have a crispy and flat cookie.  It may actually look a bit like a base for the chocolate chips, if you are making that type of cookie.

BROWN SUGAR (WITHOUT GRANULATED SUGAR)
The flavor of brown sugar is very intense compared to granulated.  If you eliminate the granulated, you will only have to slightly increase your brown sugar to compensate for the removal of the other.  When brown sugar is baked, it takes on a rich caramel, almost butterscotch flavor.  You cookies will be rich in flavor, thick and soft.  This is one of my favorites.

MAKING IT CHILLY
You may have never thought about making your dough ahead of time but it will really work, in most cases.  The dough needs to be covered well and refrigerated, preferably for at least 24 hours.  When working with children this is great cold dough is easier to work with.  Not as sticky.   Cookies should turn out thick and chewy.  The only problem that I find with the chilling process is that you really do need to keep it covered well or refrigerator smells can permeate your dough and you just don't want that to happen.

There you have it.  Great ideas to try next time you are baking your favorite cookie.  I'm sure you will have a great batch that you can tie in a pretty bow and gift to anyone.

Most of us have never thought about the power of our ingredients.  But here's a couple to think
about -

 If you use an artificial sweeten to replace actual sugar, your cookies will be as much as 30% smaller.

Salt is another little wonder.  If you taste salt in your cookies, you are using too much.  But without salt, you may loose the flavor of many other ingredients. Same goes with the type of butter you use.  A low sodium butter will make a difference in the flavor, especially if you do not add other salt in the recipe.   Salt enhances flavors.  If you are making bread, salt actually helps to control the fermentation of the yeast.   It's a powerful little ingredient.