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Secret to Soft cookies - Page 2

post #16 of 57
Has anyone tried the Alton Brown cookie recipe on a really big decorated cookie? Does it work well??
Any recipe is great if you start with God and Family. Nothing else tastes as sweet!
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Any recipe is great if you start with God and Family. Nothing else tastes as sweet!
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post #17 of 57
Has anyone tried the Alton Brown cookie recipe on a really big decorated cookie? Does it work well??
Any recipe is great if you start with God and Family. Nothing else tastes as sweet!
Reply
Any recipe is great if you start with God and Family. Nothing else tastes as sweet!
Reply
post #18 of 57
Thanks for the great information. My husband will not go near a hard cookie.
post #19 of 57
I'm with indidebi again on this one, ( could it be the name? ) haha, anyway the key I've found to soft cookies is what debbie said, take them out a couple minutes early let them set up on pan then remove. I only use air bake cookie sheets too!!!! HTH
post #20 of 57
I bake and sell thousands of dozens of big soft & chewy cookies every year. I have found that taking them out of the oven (as indydebi stated) before they look "completely" done is one factor and another is to use BlueBonnet margarine instead of butter. No other margarine works the same for me....I have no idea why. thumbs_up.gif
"If you don't know where you are going.....how are you going to get there?"
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"If you don't know where you are going.....how are you going to get there?"
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post #21 of 57
Quote:
Originally Posted by SweetConfectionsChef

I bake and sell thousands of dozens of big soft & chewy cookies every year. I have found that taking them out of the oven (as indydebi stated) before they look "completely" done is one factor and another is to use BlueBonnet margarine instead of butter. No other margarine works the same for me....I have no idea why. thumbs_up.gif



oh my gosh, I use blue bonnet! But I use it because it's cheap! icon_rolleyes.gif I had no idea it was making a texture difference.

Also like debster said, let them set-up on the cookie sheet before removing. I always use parchment paper, too. BIG difference!
post #22 of 57
looking at Alton Browns recipe, Its says to chill dough. That might help the cookie hold it's round shape and not spread out as much... Like a "cut-out" cookie.
Dont ya think too??
Hugs,
Roxanne
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Hugs,
Roxanne
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post #23 of 57
I also use Blue Bonnet. I didn't realize that maybe it could make a difference in the way the cookies bake. I also was using it because of the price and it states on the box that it bakes like butter. Everyone likes the CC cookies so I kept using it.
post #24 of 57
Quote:
Originally Posted by SweetConfectionsChef

I bake and sell thousands of dozens of big soft & chewy cookies every year. I have found that taking them out of the oven (as indydebi stated) before they look "completely" done is one factor and another is to use BlueBonnet margarine instead of butter. No other margarine works the same for me....I have no idea why. thumbs_up.gif


Just wondering..... When you use the Blue Bonnet margarine, do you need to add a little butter flavoring?
Hugs,
Roxanne
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Hugs,
Roxanne
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post #25 of 57
I realize your question was not for me but I'll jump in and say that I don't add butter flavoring. It would never occur to me to do that. When I grew up any yellow stick of fat was referred to as "butter, so in my mind, when I add the Blue Bonnet, I'm adding "butter".

When I was growing up, the oldest of six kids in the days when it was assumed a mom stayed home, we couldn't waste money on expensive "butter". I didn't know there was a diff between butter and margarine until I was in my 20's. I personally hate the taste of 'real' butter.

But also, with advances they've made in food production, there is an improved taste in the margarines. My husband like the real butter taste and he comments frequently on how much better the margarines are today than when he was a kid.

THere are lots of threads in which the likeability between scratch and mix cakes are many times determined by what you are used to .... what you grew up with. Many people's favorite kid memories are cookies at christmas. When I was a kid, there was no such thing as a gourmet shop, nor was there gourmet ingredients. All the moms I knew went to the local A&P and bought cheap margarine, nestle's choc chips, store brand flour, etc. to make christmas cookies. They never thought to buy "only the best" to make cookies for a bunch of kids. There was no ghiradelli chocolate or other "high premium" ingredients. Just whatever the A&P had in stock. THese are the cookies that memories were made of.

THese are the cookies that I make. These are the cookies that everyone raves over.
post #26 of 57
You have to visit these wesites....gives you lots of information on how to get the texture you want in a cookie. The first one is an episode by Alton Brown on the FoodNetwork and the other is an article on allrecipes.com
http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_17114,00.html

http://allrecipes.com/HowTo/Perfect-Cookies/Detail.aspx

I have gathered info from both sources and I promise this is the perfect soft and chewy cookie that I've made. Here is my recipe:

2 sticks of unsalted butter
2 1/4 cups cake flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 cups brown sugar
1 egg
1 egg yolk
2 tsp vanilla flavor

I use all brown sugar, no white. White sugar will make a crisper cookie than brown.
I use one egg yolk instead of two eggs. Egg yolks help to add moistness.
I use cake flour. Flours with high protein like bread and all purpose will give a more flatter and crisp cookie.

And of course, the most important step is to underbake and leave on cookie sheet for a few minutes. Another key thing is to chill before baking. It helps the cookie to keep it's shape.

Cynita

www.desirabledelights.com

www.facebook.com/desirabledelights

Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.

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www.desirabledelights.com

www.facebook.com/desirabledelights

Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.

Reply
post #27 of 57
Thank you for this post. I am always looking for a soft cookie. Although I am very paranoid about taking cookies out of the oven unless they are scorched. Cookies are not my favorite thing to make for that reason.
post #28 of 57
Quote:
Originally Posted by nefgaby

My CCC calls for a full box of pudding, the powder stuff, same thing you add to cake mix if you doctor your cakes up. What I would do is compare both recipes, yours and the one with pudding, and just make sure you add the right amount of liquids and eggs when adding the pudding. If you want I can post the recipe I use, let me know. HTH.



Would you please post your recipe??? I make my own White chocolate cjip macadamia nut cookies...Makes me wonder about making these and adding White Chocolate pudding. YUM!
post #29 of 57
Quote:
Originally Posted by SweetInspirations

Quote:
Originally Posted by SweetConfectionsChef

I bake and sell thousands of dozens of big soft & chewy cookies every year. I have found that taking them out of the oven (as indydebi stated) before they look "completely" done is one factor and another is to use BlueBonnet margarine instead of butter. No other margarine works the same for me....I have no idea why. thumbs_up.gif


Just wondering..... When you use the Blue Bonnet margarine, do you need to add a little butter flavoring?



I do not add any butter flavoring. The Blue Bonnet tastes just like butter IMO, just softer. I even use Blue Bonnet in my sugar cookies...makes 'em soft and chewy...just the way I like! icon_wink.gif
"If you don't know where you are going.....how are you going to get there?"
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"If you don't know where you are going.....how are you going to get there?"
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post #30 of 57
Now I have the Blue Bonnet jingle in my head LOL icon_smile.gif
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