"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Reply
 
Thread Tools Display Modes
 
Old 05-01-2009, 05:25 PM   #1
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Cookie Theories

I will be making several types of cookies tonight, without recipes, to check out my cookie theories. I expect them to come out great, but have to prove them first before I can share info with all of my freinds here. The goal is to make some cookies that are chewy, with soft centers and crispy edges, more cake-like cookies, of both tender.soft, and crispy textures, and cookies made with various combinations of flour, sugar, oil, and water. Flavorings aren't as important because they don't affect the texture as much, and can be played with in a follow-up thread. I will share my results. I'm just in one of those engineering moods I get in occasionally. It's the engineer/scientist in me.

I'll let you know tomorrow how it goes.

Seeeeeeya; Goodweed of the North

__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 05-01-2009, 05:28 PM   #2
Assistant Cook
 
Join Date: Mar 2009
Posts: 15
Anything to do with cookies is a good idea to me :]

Have fun!
__________________

__________________
the cookie monster is offline   Reply With Quote
Old 05-01-2009, 07:27 PM   #3
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,603
cookies are our friends
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 05-02-2009, 12:35 AM   #4
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,951
Can't wait to hear the results, GW. I guess that means I need to post my Nanaimo bar experiment as well (I am trying for 6 different flavours).
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 05-02-2009, 10:09 AM   #5
Head Chef
 
JMediger's Avatar
 
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
Quote:
Originally Posted by bethzaring View Post
cookies are our friends
I second that!

Can't wait to read about your conclusions GW!
__________________
JMediger is offline   Reply With Quote
Old 05-02-2009, 01:53 PM   #6
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,951
Did you know that broken cookies have no calories? Now that is a theory I would love to test out (and would love even better if it were true!)
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 05-02-2009, 02:57 PM   #7
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Ok. First set of results:
Experiment: Determine the role that fat and flour play in cookie texture.
Hypothesis: Fat and sugar work together to create a chewy texture while flour adds loft and structure.

Experimental Recipe 1
1/8 cup each, white granulated sugar, dark brown sugar
1/2 tsp salt (flavor ingredient)
1/8 tsp. each baking powder and baking soda (leavening agents)
1 tsp. vanilla (water and flavor ingredient)
1 large egg
1 stick unsalted butter.

Cream sugars and butter. Whisk in egg, salt, and vanilla extract. Bake at 400 degrees F. for 9 minutes.

Result - Oily praline with great flavor and chewy texture. The result was chewey like caramel, but with a lightly crisp quality. No leavening observed.
Conclusion: Sugars melt and caramelize under heat. Egg protein binds the sugar particles and keeps them from hardening. The egg yolk was insufficient to imullsify the butterfat. There was no starch.protien structure to capture released gas from leavening agents. If less butter was used (cut in half), this would be a great recipe to make very thin pralines to add to ice cream.

Experimental Recipe 2
1/8 cup each, white granulated sugar, dark brown sugar
1/2 tsp salt (flavor ingredient)
1 tsp. vanilla (water and flavor ingredient)
1 large egg
1/8 cup all-purpose flour
1 stick unsalted butter.

Cream sugars and butter. Whisk in egg, salt, baking powder, baking soda, vanilla extract, and flour. Bake at 400 degrees F. for 9 minutes.

Result: The flour absorbed some of the butter fat. Texture improved. Still, there was insufficient flour to give the cookies any body. The flavor was more that of a cookie than a praline. Still too gooey and thin.

Experiment 3
Experimental Recipe 2
1/8 cup each, white granulated sugar, dark brown sugar
1/2 tsp salt (flavor ingredient)
1 tsp. vanilla (water and flavor ingredient)
1 large egg
1/4 cup all-purpose flour
1 stick unsalted butter.

Cream sugars and butter. Whisk in egg, salt, baking powder, baking soda, vanilla extract, and flour. Bake at 400 degrees F. for 9 minutes.

Produced a cookie that was very much like the thin and chewy Toll-House Cookie. The additional flour gave the cookie a much better rising ability while maintaining a chewy, moist, and tender texture.

Stay tuned. I'll be doing more experimentation today.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 05-03-2009, 12:13 PM   #8
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Experiment 3

For this experiment, I made the Toll-House Cookie from Nestle, but without the chocolate chips and nuts. The cookie texture was exactly the same as the original recipe in texture and flavor, except without the chocolate chips and nuts, as I expected them to be. Then I figured out the multiplier to scale everything down, to make about as much batter as I did for the other experiments. Here are the ingredient amounts:

¼ cup. All purpose flour
¼ tsp. Salt
¼ tsp baking soda
½ stick butter, softened to room temperature
2 ½ tbs. Butter
2 tbs. Each Granulated and Brown Sugar
¼ tsp. Vanilla extract
½ beaten small egg

As you can see by comparing the above listed ingredients to the experiment 3 ingredients, the fat and sugar content has decreased dramatically with respect to the amount of flour. This gave the cookie more binding power because of the increased starch and protein content. The cookies were still great tasting, but held together better, and had more of the cookie flavor we know and love. The baking soda did react lightly to the egg, and the cookies rose a little. In fact, they looked beautiful when they first came out of the oven. As they cooled, the texture collapsed and my wife was rewarded with her favorite cookie type, flat, soft, and slightly chewey. If these cookies are cooked longer than 9 minutes at 375' F, they a hard, crispy cookie, and the flavor becomes darker. That is, think of the flavor taken on by a roux when allowed to brown, verses used blonde or white. That's the flavor you get as the four darkens from longer baking times.

I'll have to wait until Tuesday for the next experiment as that's pay-day and I ran out of eggs. Then I'll increase the water content and add baking powder. I suspect that the cookies will be thicker, lighter, more cake-like. And again, from past experience, I know that cooking time determines whether a cookie is soft or hard.

If anyone else wants to join in this learning experience, join in and give us your results, based on comparison and observation. Please take time to think about the results, and why the cookies texture changed with the ingredients you use.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 05-03-2009, 02:41 PM   #9
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,603
Quote:
Originally Posted by Goodweed of the North View Post
Experiment 3


If anyone else wants to join in this learning experience, join in and give us your results, based on comparison and observation. Please take time to think about the results, and why the cookies texture changed with the ingredients you use.

Seeeeeeya; Goodweed of the North

GW, I simply can not make a small batch of cookies

and I thought you were going to say you ran out of butter, not eggs...got a cow in your back yard?
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 05-03-2009, 04:31 PM   #10
Sous Chef
 
B'sgirl's Avatar
 
Join Date: Mar 2008
Location: Utah
Posts: 863
My mouth is watering. You are not making my gluten-free diet easy!
__________________

__________________
Michelle
http://foodmakeshimsick.blogspot.com/

B'sgirl is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:50 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.