Chocolate Chip Cookies

Let’s talk about cookies today! The consistency of the cookie dough and of the baked cookie is determined by the kinds and amounts of ingredients. A chewy cookie has a high egg content, a crisp cookie has a high fat content, and a cake-like cookie has a high liquid content. If cookies run together during cooking, the ratio of fat to flour may be too high. Cookies that are too hard after baking contain too much liquid and too little fat.

When using a new recipe, bake a test cookie first to determine its characteristics. Add more flour, for example, to dough that produces cookies that spread excessively. A test cookie can also provide information about spacing cookies on the pan, how much dough each cookie needs, and how long they need to be baked.

Liz Meimann

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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