Thanks to Alton Brown for providing most of the chemistry for this page.
Basic Crispy Cookie
- 2 sticks butter
- 1 C white granulated sugar
- 1/2 C brown sugar
1. Cream together above ingredients
2. Decide if you want FLAT or PUFFY cookies - For flat: Add 1 egg, 2 oz milk and 1.5 tsp vanilla
- For puffy: Add 2 eggs and 1.5 tsp vanilla
3. Preheat oven to 375º
4. Beat until smooth - In separate bowl, combine 2 /14 C AP flour, 1 tsp salt and 1 tsp baking soda
- Optionally, add 1 – 2 C chocolate chips to the dry ingredients
- Add dry ingredients to the wet and fold together, but do not overmix
- Put onto parchment paper, leaving room for them to spread (wax melts)
5. Bake 5 minutes, then rotate pan
6. Bake another 6-10 minutes
Puffy Cookies
- 1 C shortening (This replaces the butter that was used above)
- 3/4 C white granulated sugar
- 1 C brown sugar (More brown sugar means more molasses in the dough)
1. Cream together above ingredients
2. Add 2 eggs and 1.5 tsp vanilla
3. Preheat oven to 350º (lower temp = longer cook time)
4. Beat until smooth - In separate bowl, combine 2 /14 C cake flour, 1 tsp salt and 1.5 tsp baking powder (cake flour is finer than AP flour, plus baking powder will promote a rise during baking – baking soda only provides a chemical rise)
- Optionally, add 1 – 2 C chocolate chips to the dry ingredients
- Add dry ingredients to the wet and fold together, but do not overmix
- COOL in the fridge for 30 minutes
- Put onto parchment paper, leaving room for them to spread (wax melts)
5. Bake 5 minutes, then rotate pan
6. Bake another 6-10 minutes
Chewy Cookies
- 2 sticks butter
- 1/4 C white granulated sugar
- 1.25 C brown sugar
1. Cream together above ingredients
2. Add 1 egg plus 1 egg yolk, 2 TBL milk and 1.5 tsp vanilla
3. Preheat oven to 350º
4. Beat until smooth - In separate bowl, combine 2 /14 C bread flour, 1 tsp salt and 1 tsp baking soda (bread flour will increase the gluten, giving a more cohesive dough)
- Optionally, add 1 – 2 C chocolate chips to the dry ingredients
- Add dry ingredients to the wet and fold together.
- Chill for 30 minutes in the fridge
- Put onto parchment paper, leaving room for them to spread (wax melts)
5. Bake 5 minutes, then rotate pan
6. Bake another 6-10 minutes
