Baking cookies can be fun, but it can also present many challenges. Here are some tips for making cookie dough combo
Never underestimate the power and potential of leaveners – Baking soda, and baking powder are both very important. Both are learners but they work in different ways. It is because the two (baking soda, baking powder) work together to make cookies that rise and spread to the right extent.
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Split the amount of leavening between the two leavening ingredients. Half a teaspoon of baking soda can be substituted for 1/2 teaspoon baking powder in a recipe that calls for 1 teaspoon baking soda.
Different flours have different ingredients, which can affect how cookies rise, bake, and taste – Your cookies' density will be affected by the amount of protein used in your flour. The brand of flour used will also affect the density of your cookies.
For example, wheat flour will produce chocolate chip cookies that are distinctively different from those made with all-purpose white flour. Cookies can have very different textures and tastes if you use artisanal flours like spelled, multi-grain or rye.
Cookies can be characterized by the type of fat they contain – Different textures and tastes can be achieved in cookies using butter, shortening, and oil. Butter wins the taste test in cookies, especially if it is a pure cookie such as a chocolate chip without any ad. You can even search online for more information about cookie dough mix.