Cookies and brownies are desserts many people turn to regularly. Not only does everyone love them, but the first of a batch of cookies or brownies can be coming out of the oven half an hour after the inspiration hits you (by then cleanup is done too).
Cookies fall into two basic categories:
Drop cookies-you drop the dough directly onto baking sheets-are soft, buttery, sweet, and perfect for containing other ingredients; chocolate chip is the paradigm. To adjust any drop cookie recipe to your personal taste, remember this: Butter makes cookies tender, flour makes them cakey, shorter cooking times (within reason) produce chewier cookies, and longer times make them crisper.
Refrigerator cookies-think cookie-cutter cookies- are made in advance. This can be an advantage, because you can make the dough days ahead and bake them whenever you get the urge. The easiest way to shape them is to refrigerate the dough in logs (round, but they can be three-sided or square if you’re ambitious) and slice off cookies.
Logs of dough are also convenient for freezing, and you need not defrost them before slicing and baking.
Mixing Cookie Dough
Generally, I suggest my favorite mixing method for each recipe; but you can use whatever method you like; just follow these directions:
To combine the ingredients by hand: Mix the flour, baking powder, and salt together in a bowl. Cream the softened butter with a fork, then mash in the sugar until well blended. Stir in the vanilla and the egg, then about half the flour mixture. Add the milk, then the remaining flour, then a little more milk, if necessary, to make a dough.
To combine the ingredients with an electric mixer: Combine the flour, baking powder, and salt together in a bowl. Put the softened butter and sugar in the mixing bowl and beat on low speed until creamy. Add the vanilla and egg and beat on low speed until well combined. Add about half the flour mixture, beat for a moment, then add the milk or other liquid. Beat for about 10 seconds, then add the remaining flour and a little more milk if necessary.
To make the dough in a food processor: Put all the dry ingredients in the processor and pulse once or twice to combine. Cut chilled butter into bits, add to the machine, and process for about 10 seconds, until the butter and flour are well blended. Add the vanilla, egg, and milk or other liquid and pulse just enough to blend. If more milk is needed, add it by hand.
Baking Cookies
Most ovens have hot spots, and this can make a difference: The cookies in the back of the oven or on the bot-tom rack, for example, may brown faster. The solution is simple: Halfway through the estimated baking time, rotate the baking sheets from back to front; if you’re cooking more than one sheet at the same time, exchange them from top to bottom as well.
Storing Cookies
Cookies rarely get stale, because people eat them before they have a chance. Store them lightly covered, at room temperature, and they do fine. But they also can be frozen successfully; just make sure they’re covered or wrapped very tightly to protect them from unwanted flavors.
Even better (especially with refrigerator cookies) is to wrap the dough log in a couple of layers of plastic, and freeze. You can then slice directly from the freezer (30 minutes of thawing will make that job a little easier) and bake.
10 Cookies and Bars That Are Fun to Make with Kids
Kids love to eat cookies, obviously, but they like to make them too. Here are some that are easy enough to allow the single-digit set to participate.
1. Classic Chocolate Chip Cookies
2. Brownies
3. Butter Cookies and Chocolate Cookies
5. Refrigerator (or Rolled) Cookies
7. Aunt Big’s Gingersnaps and Gingerbread Men
9. Butterscotch Brownies (Blondies)
10. Magic Bars
Tags: baking cookies, Cookie Dough, cookies, Drop cookies, Refrigerator cookies, storing cookies