Cookies

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Tips for cookie baking from Alton Brown

Ingredients

• High protein bread flour produces more gluten than all-pupose flour and therefore can give you a cheweir cookie.
• Flat cookies: increase the baking soda.
• Higher ratio of white to bron sugar will give you a crisper cookie.
• Higher ratio or brown to white sugar will give you a more tender cookie
• Egg whites acxt as drying agents. Using more yolks than whites will make for a moister cooke
• Replacing egg with mik can make a chewier cookie with more spread.
• Cold batter spreads in the ocen more slowly than warm. I always chill my batters before baking if I can.

Preparation

Step 1

#20 "disher" will scoop 1 1/2 oz of dough.
Using parchment paper allows you to move cookies and paper to cooling rack without disturbing the cookie and causing mishapen cookies.