Baker’s Hours

October 30, 2008

Q&A: Chocolate Chip Cookie

Filed under: Baking Tips — Admin @ 12:04 am
Tags: , ,

Thanks to @Joscie who sent me these cookie related questions via Twitter. If you have any questions related to any of my posts, or the pastry industry in general, please feel free to send me an e-mail, or find me on Twitter. 

Q: How long do you leave you butter out?

A: Butter should be soft, but still cool to the touch. It is also a good idea to dice up your butter so that they temper evenly. You can leave a one pound block of butter to temper on the counter, but even though the outside appears ready, the center could still be cold. If you were to use this block of butter, you may end up with either lumps of butter in your dough, or your dough will break because of the added mixing that would be required to achieve a lump-free consistency. 

Q: Do you rest the whole batch of dough?

A: Yes you rest the entire batch. You may scoop your dough after you make it, as a matter of fact, I would recommend it. A properly made dough should be cold enough that it is not tacky, but warm enough so that it is easily scoop-able. If you were to rest your dough as a giant lump in a bowl, it would be very difficult to scoop after sitting in the refrigerator over night. However, this again is up to personal preference. No matter how you choose to rest your dough (scooped or not scooped), the point is that you should allow the dough to rest over night before baking.

Q: Cookie portions on cookie sheets?

A: Portion size depends on how big you want your cookies. The bigger the cookie, the lower your oven temp, and longer the cooking time will be. I have fund that 325º F is the ideal temperature for baking cookies. As for how many cookies you can fit on a baking sheet, I use the hight to spread ratio. Assuming that your dough has not been over mixed, the height of your dough will equal the amount of spread. So, if your scoop of dough is two inches tall, then the cookie will add two inches to its diameter as it bakes. By using this formula, you now know that your cookies have to be at least two inches apart. Once again, assuming that you did not over mix your dough.  


Song stuck in my head at the time of this post: No Air by Jordin Sparks 


1 Comment »

  1. Great advice! I love cooking (especially baking) and I find your tips useful. I will have to thank my finance (being the avid blogger he is) for showing me your site.

    Comment by Robin — January 9, 2009 @ 1:44 pm

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