How to make perfect cookies
You are fanatic of the spongy cookie recipes or crispy cookies, the following general tips will get you out of many troubles. Keep in mind that you can apply them to all types of cookies either simple, butter, chocolate or cocoa, or if they carry pieces of an ingredient such as nuts or seeds. These general tips are divided into several phases, as if they were The step by step of a recipe. That is why you will see that I first explain what needs to be done to get perfect cookies before starting the recipe, by pre -drawing the dough, forming the cookies and when baking to subsequently save them. You will see that thanks to practice, these tips will be alone over time. Lets cook!
When preparing the perfect cookies
Beat the butter correctly
If you batter (or vegetable butter) for 10 minutes a soft cream will be created. Why does this happen? Because sugar crystals favor airing butter, thanks to the creation of bubbles. Final score? Sponge and delicious cookies like these dusty cookies.
Handle the flour with criteria and precision
It measures or weighs the flour well, and if you use cups or tablespoons that are tasas. Avoid adding more flour in the recipe. The only extra flour will be to sprinkle the utensils (cutters and roller), before using them.
School the dry ingredients
The ideal is to sift several times, so you achieve lighter ingredients and avoid lumps in preparation. We contribute air to the flour and make our cookie not deformed or have imperfections and rise uniformly. This applies to flour, sugar, cocoa and baking powder, among others. We need dried ingredients without lumps and very light and this will be achieved by passing the flour or cocoa (if the cookies were chocolate) through a strainer or sieve. Remember it is very unpleasant to find lumps of flour in a cookie as in this recipe for butter cookies with chocolate sparks.
Verify when the dough is ready
When kneading by hand you will know that the dough is at its point when it does not stick from your hands or on the surface of the table, this is key. Another indicator data is in its appearance and consistency, it must be smooth and homogeneous. If you have a machine (kitchen assistant) you will know that the dough is ready when the bowl walls are taken away and a ball is formed around the kneading blade. Remember that excess kneading is harmful to the final result.
Avoid adding flour to the dough, once ready
Avoid adding more flour, because the final result will be cookies too dense and hard. Try to add tablespoons or rasas, previously measured. For example, if you apply a teaspoon, flattened the surface with a knife, so you remove the surpluses of flour.
By forming perfect cookies
Before stretching the dough, cool it 30 minutes
Create a ball, wrap it on film paper and place it in a bowl. This facilitates the manipulation of the preparation, when stretching it. Use oven paper when kneading. The most appropriate way to flatten the dough is above a fiberglass mat (silicone mat) or silpat, on baking paper or even on the same greased baking sheet. Additional, you must put baking paper on top of the dough to prevent the roller from sticking, and if you don have sprinkle flour on the utensil. The grace of this procedure is to avoid moving the mass of the surface where it stretched, but simply transfer the support. Use a measurement roller or a conventional roller but with ribbons or leveling tablets. If you do not have one, you can even use a bottle but you should consider it as the last resort.
Again the dough, before cutting the cookies
After you stretch the dough on the baking paper (you can grease it a little) or the silicone mat, place it on a baking sheet without removing the support. If you do not have either of them, knead with a direct roller on the tray, previously greased. Take the tray to refrigerate, for a minimum of 30 minutes or for 2 hours.
Sprinkle the cutters with flour, before cutting the cookies
Thus you facilitate the use of the cutters, because the dough does not stuck and loosen easily. This also applies to the roller. And leave the cookies on the baking paper, before cutting and then. In case of not having paper (or silicone mat), pass the cookies to the tray (previously greased) with a spatula. Another alternative is to directly place the dough on the greased baking sheet.
Add thick salt on the perfect chocolate cookies
Thanks to this, the flavor of cocoa, so you will get an exquisite final product as shown in this recipe for chip chocolate cookies. The typical cookies!
Do not touch the cookies after cuts
If you touch the cookies ready, the heat of your hands will deform them. Leave them on the silicone mat (fiberglass), the baking paper or pass them with a direct spatula to the tray. Another interesting solution, if you do not have any of the above is to stretch them and cut them directly on the baking sheet, previously greased. If you placed the cookies very close to each other on the tray, in the event that you use baking paper, the solution is simple. Cut with a scissors and divide the paper, so that each cookie is individual.
Pre-wasty the oven in advance
Remember to place the temperature indicated by the recipe (taking into account the heat intensity of your oven), also heat up and down without a fan. When placing the cookies on the tray, leave 3 centimeters away (at least) between them. Thus you allow cookies to grow. Prefer light color trays instead of black trays. If you use silver trays, the dough is cooked more. Keep the oven tray at room temperature or cold, before baking. Thus, during cooking, cookies retain their shape. And place the tray in half or in the slot that is immediately under the central. Never put the tray up or down completely.
When baking perfect cookies
Consider that each home oven is different
No home oven is equal to another, everything depends on the heat intensity of yours, which translates into a variation of the cooking time of the chosen recipe (whatever). Ideally, you know your oven perfectly, and if you don have small tests, until you grab the trick.
Lower the oven temperature, during the last minutes of cooking
This prevents the outside of the cookie from getting very crispy and the interior is cooked correctly. Remove the cookies from the oven when they have a texture still soft. Thus you avoid burning, because many times they seem raw yet, however they are already ready. You will know that the cookies are at their point because of their appearance. If the cookies are thick they are ready by pressing and leaving a small mark on the surface. Instead, if the cookies are thin when observing the slightly golden edges.
Wait until the cookies are cold, before removing them from the tray
Avoid touching the cookies as soon as they leave the oven because they crumble. Wait 5 minutes before placing them on the grid. Before keeping the cookies, they must be completely cold. If you keep them directly, without rest, they will be very soft and will damage faster. The ideal to keep your cookies in perfect condition is to choose a lid can (container, plastic bag or can for cookies) clean and dry. Before placing the cookies on the boat, put a bread in the background (or corn palomites); Additional you can put baking paper between each cookie. Remember to place the container in a dark place without moisture, avoid sites near heat or humidity. Do not miss this other article of ours about why do cookies are hard? And soft? With infallible tips that will serve you apart from these tips.
Lets cook!
If you already know all the secrets to make perfect cookies, put the apron and hands to work! We hope that this complete article on all the tricks to make perfect cookies that I know has served you very useful. Remember that all tips serve both to make perfect butter cookies, perfect chocolate cookies, cookies with chocolate sparks or perfect cookies to decorate. Try them and leave us your comments!
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