Cookie Notes

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Senior Cook
Oct 30, 2004
Going through my to-be-filed box of papers to get ready for taxes :x I came across a page of notes I'd made from Alton Brown's show on cookie baking. I thought I'd pass them along, in case they can be of help to you.

Increasing the amount of baking soda results in a thinner cookie.

Replacing one or more eggs with milk will cause the cookies to spread.

A higher ratio of white to brown sugar will result in a crispier cookie.

The ideal sized scoop for cookies is the #20, which holds 1.5 ounces of dough. (Only Alton would think to tell you that, LOL.)

Th-th-that's all!

A #20 scoop for cookies? Man, that's a big cookie! I've always used a #40, which results in a regularly-shaped, 3" diameter cookie for me.

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