Cookies Essay

872 WordsJun 16, 20174 Pages
Ice cream, cookies, cake , candy, or just plain chocolate—whatever it is, we all have our vices. Mine are cookies. Specifically, thick, soft, buttery cookies like what you might find in a bakery, and one of my favorites are snickerdoodles. They're a classic, right up there with chocolate chip, sugar, peanut butter, or oatmeal raisin cookies. And you know what? You don't even have to go out and buy them. You can make them at home, and I can show you how. Regardless if you're cooking or baking, the first thing you should do is read the recipe you're following. You want to make sure that you not only have the ingredients on hand, but enough to make the recipe. Secondly, you need to consider how many people you're serving. Do you wat a small…show more content…
This serves a couple purposes: the sugar is distributed throughout the butter, and allows it to dissolve into the butter. Additionally, as you beat the butter and sugar together, you're incorporating air into the batter, giving our cookies a lighter, fluffy texture. The air pockets in the cookie dough are poor heat conductors, meaning that they help insulate the dough and slow down the rate that the butter and sugar melt (Parks). Ideally, butter that's room temperature should be used for this process. It's not only easier to mix, but there's a science behind it. Butter that's too cold doesn't mix well and doesn't get enough air bubbles. Using melted butter will get air bubbles in the batter, but will collapse and make the cookies thin (Robbins). After the sugar and butter have been beaten into a fluffy paste, add the eggs and mix well. In a separate medium sized bowl, you add the dry ingredients: 2 ¾ cups flour, 2 tsp. Cream of tartar, 1 tsp. Baking soda, and ½ tsp. Salt. These are whisked together and mixed separately. When you mix the dry ingredients separately, you ensure that the soda, salt, and cream of tartar are evenly distributed. Mixing wet and dry ingredients separately allows each set to be mixed thoroughly on its own and combined together with little mixing. In most cases overmixing creates a tough texture. Dry ingredients should be added gradually. After the dough is mixed, you need to let it rest and chill in

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