Cookie Baking Tips � Chewy Vs Crunchy
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Criss White
Mar 17, 2013, 3:15:34 AM3/17/13
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Criss White
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Article Title: Cookie Baking Tips � Chewy Vs Crunchy
Author: Criss White
Word Count: 510
Article URL: http://www.isnare.com/?aid=652629&ca=Cooking
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=652629
Easy Publish Tool: http://www.isnare.com/html.php?aid=652629
*********************** ARTICLE START ***********************
Cookies are a fun treat that can be made for any occasion of even just for fun. There are literally millions of recipes for cookies and different designs too.
When giving away cookies as gifts, you should consider the following three factors:
One: The theme of the party or the occasion
Two: The flavor of the cookies
Three: The texture of the cookies: chewy or crunchy or in between.
Professional bakers are skilled at creating cookies in various textures, including chewy, semi-chewy and crunchy. However, most folks that try to bake their own cookies at home don�t know how to do this. What should be done to make a cookie crunchy, chewy or in between? Well, difficult as it may sound, the secret is in the sugar. Here are some simple cookie baking tips:
Cookies are laden with butter, shortenings and sugar. The first thing to do is to look at the recipe and see the measurements of the sugar and then note what kind of sugar is used. There should be two kinds: brown sugar and white sugar. It is in the type of sugar used that will totally transform the texture of the cookies.
Crunchy cookies will need white sugar and hardly any brown sugar. So if the cookie recipe is say, chocolate chip cookies, and the sugars used are both brown and white sugar, to achieve the crunchy effect simply put in more of the white sugar than the brown, or simply eliminate the brown and use all white. Example: if the recipe calls for 2 cups white sugar and 1 cup brown sugar, to get the full crunchy effect use 2 cups white sugar plus 3/4 white sugars.
Semi crunchy cookies or semi-chewy cookies will again need a variation of the two sugar measurements. Again, if the original recipe calls for 2 cups white sugar and 1 cup brown sugar make it 1 1/2 cups white sugar and 2 cups brown sugar. This will make the cookies not too crunchy and not too chewy - it will be just right!
For chewy cookies, another variation of the measurements between the two sugars will have to be done. If the original is again 2 cups white sugar and 1 cup brown sugar make it 4 1/2 cups brown sugar. This will give the cookies the chewy effect that is so great with chocolate chip cookies.
Now, for a bonus: there are people who like their cookies gooey chewy. This is not impossible to achieve. Again for the 2 cups white sugar and 1 cup brown sugar original recipe, convert the measurements to 4 cups brown sugar and 1/2 molasses or honey. This will give the cookies a super gooey chewy effect.
Now for those who are curious why the sugars are considered the key, well it may take a lot of explanations but to simplify the process, it is the brown sugar that makes the cookies chewy. Also, the same thing can be done with cakes. More brown sugar will make the cake moister.
About The Author: Criss White writes about family and baby shower topics. To see more articles or to check out some baby shower cookies (http://www.mybabyshowerfavors.com/cookies.html) or some unique baby shower favors (http://www.mybabyshowerfavors.com/unique.html), visit My Baby Shower Favors.
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=652629
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
Message delivered directly to members of the group:
publish-the...@googlegroups.com
*****************************************************************
Please consider this free-reprint article written by:
Criss White
*****************************
IMPORTANT - Publication/Reprint Terms
- You have permission to publish this article electronically in free-only publications such as a website or an ezine as long as the bylines are included.
- You are not allowed to use this article for commercial purposes. The article should only be reprinted in a publicly accessible website and not in a members-only commercial site.
- You are not allowed to post/reprint this article in any sites/publications that contains or supports hate, violence, porn and warez or any indecent and illegal sites/publications.
- You are not allowed to use this article in UCE (Unsolicited Commercial Email) or SPAM. This article MUST be distributed in an opt-in email list only.
- If you distribute this article in an ezine or newsletter, we ask that you send a copy of the newsletter or ezine that contains the article to http://www.isnare.com/eta.php?aid=652629
- If you post this article in a website/forum/blog, ALL links MUST be set to hyperlinks and we ask that you send a copy of the URL where the article is posted to http://www.isnare.com/eta.php?aid=652629
- We request that you ask permission from the author if you want to publish this article in print.
The role of iSnare.com is only to distribute this article as part of its Article Distribution feature ( http://www.isnare.com/distribution.php ). iSnare.com does NOT own this article, please respect the author's copyright and this publication/reprint terms. If you do not agree to any of these terms, please do not reprint or publish this article.
*****************************
Article Title: Cookie Baking Tips � Chewy Vs Crunchy
Author: Criss White
Word Count: 510
Article URL: http://www.isnare.com/?aid=652629&ca=Cooking
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=652629
Easy Publish Tool: http://www.isnare.com/html.php?aid=652629
*********************** ARTICLE START ***********************
Cookies are a fun treat that can be made for any occasion of even just for fun. There are literally millions of recipes for cookies and different designs too.
When giving away cookies as gifts, you should consider the following three factors:
One: The theme of the party or the occasion
Two: The flavor of the cookies
Three: The texture of the cookies: chewy or crunchy or in between.
Professional bakers are skilled at creating cookies in various textures, including chewy, semi-chewy and crunchy. However, most folks that try to bake their own cookies at home don�t know how to do this. What should be done to make a cookie crunchy, chewy or in between? Well, difficult as it may sound, the secret is in the sugar. Here are some simple cookie baking tips:
Cookies are laden with butter, shortenings and sugar. The first thing to do is to look at the recipe and see the measurements of the sugar and then note what kind of sugar is used. There should be two kinds: brown sugar and white sugar. It is in the type of sugar used that will totally transform the texture of the cookies.
Crunchy cookies will need white sugar and hardly any brown sugar. So if the cookie recipe is say, chocolate chip cookies, and the sugars used are both brown and white sugar, to achieve the crunchy effect simply put in more of the white sugar than the brown, or simply eliminate the brown and use all white. Example: if the recipe calls for 2 cups white sugar and 1 cup brown sugar, to get the full crunchy effect use 2 cups white sugar plus 3/4 white sugars.
Semi crunchy cookies or semi-chewy cookies will again need a variation of the two sugar measurements. Again, if the original recipe calls for 2 cups white sugar and 1 cup brown sugar make it 1 1/2 cups white sugar and 2 cups brown sugar. This will make the cookies not too crunchy and not too chewy - it will be just right!
For chewy cookies, another variation of the measurements between the two sugars will have to be done. If the original is again 2 cups white sugar and 1 cup brown sugar make it 4 1/2 cups brown sugar. This will give the cookies the chewy effect that is so great with chocolate chip cookies.
Now, for a bonus: there are people who like their cookies gooey chewy. This is not impossible to achieve. Again for the 2 cups white sugar and 1 cup brown sugar original recipe, convert the measurements to 4 cups brown sugar and 1/2 molasses or honey. This will give the cookies a super gooey chewy effect.
Now for those who are curious why the sugars are considered the key, well it may take a lot of explanations but to simplify the process, it is the brown sugar that makes the cookies chewy. Also, the same thing can be done with cakes. More brown sugar will make the cake moister.
About The Author: Criss White writes about family and baby shower topics. To see more articles or to check out some baby shower cookies (http://www.mybabyshowerfavors.com/cookies.html) or some unique baby shower favors (http://www.mybabyshowerfavors.com/unique.html), visit My Baby Shower Favors.
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=652629
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
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