2. 1. Define and enumerate the ingredients, tools, and
equipment needed in baking different kinds of cookies.
2. Identify the different kinds of cookies and their
3. Demonstrate the procedures that should be followed
in baking cookies.
4. Prepare a score card for judging baked cookies.
5. Express delight and satisfaction for being able to
5. Cookies - are little cakes, flat, small and sweet.
Some cookies are light and other are dark. Some
are decked with fruits or nuts and others trimmed
with frostings and decorations.
Cookies are popular. They go well with any
occasion. They go a long way and can be
prepared at leisure and can be stored for busy
What is a cookies?
6. In the United States and Canada, a cookie is a small, flat-baked
round delicacy, containing milk, flour, eggs, and sugar. In most
English-speaking countries outside North America, the most
common word for this is biscuit; in many regions both terms are
used, while in others the two words have different meanings—a
cookie is a plain bun in Scotland, while in the United States a
biscuit is a kind of quick bread similar to a scone.
7. In the United Kingdom the term cookie often just refers
to chocolate chip cookies or a variation (e.g. cookies
containing oats, Smarties).
A basic biscuit recipe includes flour, shortening (often
lard), baking powder or soda, milk (buttermilk or sweet
milk) and sugar. Common savory variations involve
substituting sugar with an ingredient such as cheese or
other dairy products. Shortbread is a popular biscuit in
9. The dry ingredients consist of all-purpose flour, baking
powder, baking soda and salt.
The sweetness comes from granulated and/or brown
The fat is either softened butter or margarine and
sometimes shortening. Eggs and vanilla extract are also
For different flavored cookies you can add any or all of
these: chocolate, cocoa, nuts, raisins, oatmeal, spices
10. Butter is a fat that adds an utterly delicious quality to all
baked goods, including cookies. Too much
butter, however, can lead to cookies that flatten and crisp
when baked. Margarine can be used instead of butter but
some low fat choices have a little more water which
makes it a better choice for crispier cookies than chewy
ones. Shortening can help the flour and eggs set before
spreading yet offers little or no flavor. A third choice for fat
is to combine shortening with the butter but we champion
butter for its flavor.
All about ingredients
11. Sweeteners like brown sugar and honey.
Help to retain moisture and provide a chewier
texture. Too much sugar, however, will flatten
the cookie because sugars liquefy under heat.
Like mixing fats, mixing is a possible choice:
consider a balance of honey or molasses with
12. All-purpose or pastry flour
Is best used for lighter cookies. For chewy chunky
cookies use bread flour with its powerful gluten or
cake flour which has absorbent starch; each can
curb cookie spread.
Create chewier cookies than whole eggs.
13. DROP COOKIES - are made from soft dough which is
dropped in a greased baking sheet with the use of a
Examples: Chocolate chip cookies, peanut butter
cookies, and oatmeal (or oatmeal raisin) cookies are popular
examples of drop cookies.
* ROLLED COOKIES - are made from stiff dough but soft
enough to be handled and cut into shapes with a cookie
Example: Gingerbread men
kinds of Cookies
14. SHEET OR BAR COOKIES - are made from batter similar
to the consistency of sponge cake or butter cake. In British
English, bar cookies are known as "tray bakes.“ Consist of
batter, cheese, or other ingredients that are poured or
pressed into a pan and cut into cookie-sized pieces after
baking. It is prepared by putting the dough in a rectangular
pan. They are baked and then cut into squares. Most drop
cookie recipes can be converted to this type of cookie.
Example: Brownies, cereal bar.
15. Sandwich cookies - are rolled or pressed cookies that
are assembled as a sandwich with a sweet filling.
Fillings may be with marshmallow, jam, or icing.
Example: Oreo cookies made of two chocolate cookies
with a vanilla icing filling.
• MOLDED COOKIES - are made from stiff dough that is
molded into balls or cookie shapes by hand before
Example: Snicker doodles
16. PRESSED COOKIES - are made from a
soft dough that is extruded from a cookie
press into various decorative shapes before
Example : Spritzgebäck
Cookies need sufficient creaming so that the sugar, shortening, and other
ingredients are mixed well. Eggs are gradually added and creamed well after
Lightly mix the flour to prevent over mixing. Over mixing makes the cookie
It is used to mix shortening, sugar, and liquid for better formation of the dough
and absorption of the flour.
The dough for refrigerated cookies is rolled to flatten and to make the dough
smooth before cutting.
Methods in mixing cookies
18. • Sift the flour with other dry ingredients.
• Cream the butter, then add the sweeteners, liquids,
and the sifted ingredients. The final addition should be
any nuts or fruits or chips like chocolate.
• Mix lightly. Over mixing can result in dough that is too
moist and will create overly flat, totally spread out
• Avoid baking sheets that are too thin as they
encourage quick browning on the bottom of the
cookies and can make an uneven texture.
19. Consider using parchment paper instead of greasing
the pan to avoid the extra fat.
Rethink how you shape your cookies. Drop cookies will
spread, however, a deep spoon, a melon baller or a
small ice cream scoop will give you high, round pieces
of dough that tend to spread less.
Make sure your oven is calibrated to the right
temperature. Check it with an oven thermometer, and
pre-heat the oven if directed by the recipe.
20. Bake the cookies just under the recommended time. That
way, the centers remain soft but baked through and the edges
are a beautiful golden color.
Re-using cookie sheets to make extra batches, let them cool
down considerably. A hot pan will start spreading the dough
even before you bake the cookies because the heat is melting
the fat. If you cannot wait between batches, invest in two or
Allow cookies to cool on the pan up to five minutes before
transferring to a cooking rack. Transferring them too earlier
21. Use good tools and utensils.
Assemble all the bowls, pans, and utensils you will need on your counter or
worktable before starting. Use standard measuring cups and spoons.
Use correct pan sizes.
Use the type of pan specified in the recipe. Recipes are carefully calculated
as to yield and changing the pan size also alters the baking temperature and
time. Larger, shallower pans need increased heat; smaller, deeper pans need
decreased heat. The size of a baking pan or dish is measured across the top
of the container from the inside edge to inside edge. The depth also is
measured on the inside of the pan or dish from the bottom to the top of the
rim. Prepare the pan carefully according to the recipe. Place pans as near the
center of the oven as possible. Do not place pans directly over another and
do not crowd the oven (this makes for uneven baking).
22. Use top-quality ingredient and assemble the ingredients before
starting. You can't expect a first-rate product using second-rate
ingredients. Be sure your ingredients are fresh and of the finest
quality. If your recipe says the ingredient must be room
temperature, be sure it is room temperature before proceeding.
Baking Powder and Baking Soda: Check expiration dates of
Baking Powder and baking soda, replacing if necessary. For testing
purposes, baking soda should bubble when added to vinegar and
baking powder should bubble when added to hot water. Be sure to
mix baking powder and/or baking soda into the flour before adding to
the wet ingredients; this distributes everything evenly so your cookies
won't end up with large holes.
Check your "use-by" date on your egg carton. Check out
Sell Date of Eggs (Sell Date of Eggs - Date Codes on
Don't substitute flour types. If your recipe calls for all-
purpose flour, that's what you need to use. Cake flour
and bread flour will not behave the same. Learn about
the different types of flour. When a recipe calls for all-
purpose flour, it means the bleached variety.
Smell and taste nuts before using. Oils in nuts can turn rancid quickly. Store any
leftover nuts in the freezer for longest shelf life.
Cookies often require softened butter (65 to 67 degrees F.) or room temperature
butter. Softened butter creams easily and is more easily incorporated into the dough
than cold butter. The additional mixing necessary to incorporate cold butter may
adversely affect the dough and the texture of the baked cookies.
How to judge when butter is properly softened:
The butter should blend with little resistance and without cracking or breaking.
The butter should give slightly when pressed but still hold it shape.
Check shortening before using. Shortening, especially new trans fat-free brands) can
go bad, introducing off-flavors to your cookies that you worked hard making.
The type of sugar your use in your cookies can promote spread in baked
cookies. To understand this, you need to know that sugar is a tenderizer
which interferes with the formation of structure. Sugars with a finer
granulation promote more spread (probably because they dissolve sooner
and only dissolved sugars tenderize). Powdered sugar (confectioner's
sugar), when it contains cornstarch, prevents spread in cookies despite its
Measure the quantities correctly.
This is a baking must. One common cause of cooking failures is inaccurate
measurement of ingredients. You can use the best ingredients in the
world, but if you do not measure correctly, the recipe will not come out
properly. Also always use level measurements (all measurements in a recipe
26. Measuring Liquids:
Use a glass or plastic measuring cup. The glass or plastic permits
you to see the level of the liquid being measured. The cup for
liquids should have additional space above the one-cup line, so
that a full cup can be accurately measured without spilling. To get
an accurate reading in a liquid measuring cup, set the cup on a
level surface and bend down to check the measurement at eye
Preheat the oven 10 to 15 minutes before you begin baking
cookies. These is usually consistent unless a recipe specifically
calls for you to start with a cold oven.
27. Cookies can be baked best on a baking sheet
because it is open on three sides and the circulation of
heat is more even. There should be at least inch
between the baking sheet and the sides of the oven.
Bake cookies on the top shelf of the oven, so that it
browns evenly on both sides without burning on the
bottom. Cookies rich in sugar are baked at lower oven
temperature than those which are rich in fat but less in
Baking the cookies
28. Making the dough is pretty consistent with all cookies.
Mix your dry ingredients in a medium-sized bowl. In a
large bowl, cream your butters and sugars, then add
your slightly beaten eggs and vanilla. To this
mixture, slowly add the dry ingredients until well mixed.
Usually at this point the extra flavorings are added to
the dough. Then the dough is prepared the way
dictated by the cookie type.
29. Cooling the cookies
When baked, cookies should be removed carefully from
the baking sheet at once with a flat knife or spatula on a
wire to cool.
Storage of cookies
After loosening carefully the cookies and removing them
from the baking sheets, they are kept in a covered
container, such as cookie jars. They may be frozen.
Frozen cookies are thawed at room temperature or a
baking sheet for three to five minutes.
Cooling and storage of cookies
30. CRITERIA 5 4 3 2 1
Following Direction: (20pts.)
Achieve the given directions
Attain quality of output
Minimum errors and conflicts
Proper Use of Tools
Cleanliness and Orderliness: (10 pts.)
Care for the tools and equipment
Concern with the surroundings
Awareness in sanitation
Skills Development: (10 pts.)
Integrate skills and ability
Accomplish with necessary modifications
Show and acquire talents
Legend: 5 – Excellent 4 – Very satisfactory 3 – Satisfactory 2 – Fair 1 – Needs