Don’t Let Your Cookie Crumble

When it comes to cookie varieties, the list is practically endless—from the classics to new variations and creations. If we are talking the basics of the dough, however, it all comes down to a few main components. And there are a few key tips to perfecting cookie dough.

cookie dough

3 main steps in cookie dough production:

  1. Creaming
  2. Incorporation of liquids
  3. Incorporation of dry ingredients

The Ingredients

Most cookie recipes call for flour, water, fat, sugar and chemical leavening of some kind. By using the right varieties and the right amount, they will come out of the oven consistent and delicious.

Flour: use soft red winter wheat with low water absorption to help spread and structure. Water absorption levels should be between 50-54%.

Sweetener: this plays a key role in softening cookies. The size of sugar used will also impact the spread.

Fat: its main function is as an aerating agent, entrapping air cells during mixing. Fat will make cookies less tough with a shorter bite.

Chemical leavening: It will be pre-blended with the flour and any other dry, minor ingredients. This blend is added to the cookie batter in the final stages of mixing. The usage level is usually 0.5-1% of flour weight.

2018-12-10T05:22:50+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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