7 Secrets to Making the Perfect Cookie

7 Secrets to Making the Perfect Cookie

Buttery and, at the same time, crunchy, perfect cookie is the one that leaves our taste buds happy. Details such as the type of chocolate, confectionery and side dishes also make all the difference so that the candy is even better.
In addition to enjoying the taste of cookies, some risk preparing them at home. Has anyone there tried? For everyone to get the ideal dessert result, we have selected seven essential tips for the best cookie of your life!

Right ingredients

7 Secrets to Making the Perfect Cookie

Photo: Olive And Mango

It is not new that changing – even if minimally – any ingredient in the recipe changes the final result. In the case of cookies, many people insist on using margarine instead of butter. The recipe may even work, but it will certainly not be the same as the original.
Also respect the temperature indicated for each of the ingredients. The eggs, for example, must be at room temperature. Be sure to confirm that they are all fresh. Here on the site we have already given some tips for how to know if the egg is spoiled!

Mix the ingredients well

7 Secrets to Making the Perfect Cookie

Photo: Also The Crumbs Please

One of the most important steps in preparing cookies is mixing the butter with the sugar. So, mix these two ingredients very well. It is essential that the sugar dissolves completely, forming a aerated and white cream.
If you don’t have the patience to beat the fouet enough, just put the mixture in the mixer at medium speed! After adding the eggs and flour, continue stirring well until the dough is uniform and homogeneous.

Put the dough in the refrigerator

7 Secrets to Making the Perfect Cookie

Photo: Garnish and Glaze

One of the most valuable tips when it comes to hitting the spot and texture of the cookie! Those on duty will have to control their anxiety, because the cookie dough needs to stay at least one hour inside the fridge before going to the oven.
Many people end up saying that the right thing is to leave the dough resting overnight, but not everyone has that patience, right?

Capriche in the pinch of salt

7 Secrets to Making the Perfect Cookie

Photo: Charley’s Health

The perfect cookie takes a good pinch of salt. As we explained in the post about ingredients that harmonize with chocolate, salt is a great wild card to highlight the flavor of the desserts and balance the sweetness of the recipes.
In our recipe for
chocolate chip cookies, for example, a spoonful of salt is ideal for enhancing the flavor of other ingredients 😉

Cooling grid

7 Secrets to Making the Perfect Cookie

Photo: Love & Olive Oil

At cooling grids are part of basic confectionery utensils. After all, they are necessary not only for the preparation of cookies, but also for cakes. Supporting the candy on the grill makes the air circulate on all sides and cool evenly. Cookies, for example, become more dry when they go through this cooling step.
Those who want to cover cookies with chocolate or any other syrup can also use the grid for this. Just put a shape underneath and pour the cover without fear of being happy. All the excess will drain and the cookies will be even more delicious!

Cookies format

7 Secrets to Making the Perfect Cookie

Photo: Olive And Mango

Want a perfect, standard cookie format? Just use a ice cream spoon to make the balls! In addition to being much more practical, you will not spend so much time shaping the dough. Another detail worth mentioning: don’t flatten the balls! They will melt naturally, each creating its own personality.

Ideal baking dish

7 Secrets to Making the Perfect Cookie

Photo: Peanut Butter + Chocolate

The type of baking dish also makes all the difference when baking cookies. Ideally, the form be more thick, borderless (or with very short edges). Very thin baking sheets end up heating up too quickly, making the bottom of the cookies burn more easily.
Oh, and don’t even think about greasing the pan with butter or margarine! The correct thing is to cover the bottom of the pan with nonstick papers, as in the case of good parchment paper.

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