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Thread: [Guide] Making perfect cookies with simmie ♥

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    [Guide] Making perfect cookies with simmie ♥

    Mainly here for @Mint's reference. <3

    Cookies are one of the most common, and easiest desserts to make. Defined as a quick bread, cookies can be baked and eaten within 10 minutes, with the leavening agent being baking soda. These things are pretty easy to mess up though, and the measurements for these need to be accurate. With these tips though, you should be able to make cookies just as good from any specialty shop!

    Made for my wifeau, mintie <3

    Ingredients

    Makes 2-3 dozen cookies
    •2 Ľ cups all-purpose flour
    •1 teaspoon baking soda
    •1 teaspoon salt

    •1 cup butter or margarine, softened

    •ľ cup granulated (white) sugar

    •ľ cup packed brown sugar

    •1 teaspoon vanilla extract

    •2 eggs

    •1 cup chocolate chips (I use milk chips.)

    Or, just all this stuff:


    1.Preheat your oven to 375 degrees Fahrenheit. Do this about 10 minutes before you put your cookies in, so the oven is neither too hot or too cold when you go to put them in. (Convection ovens take less time.)



    2.Combine flour, baking soda and salt in a small bowl. Set aside.
    Note: when measuring flour, or anything, it needs to be exact. That picture on the right? That is not one cup. You need to level it off with a knife before adding it to your mixture, in order to get accurate results. Your mixture will be too dry if this is overlooked.

    3.Beat butter, two sugars and vanilla extract in a larger bowl, until fluffy. It should look like this:


    Add in your eggs one at a time, beating well after each one. Add in your flour mixture gradually. It should look like this:


    4.NOW PUT IN YOUR CHOCOLATE CHIPS, DUMMY <3

    5. Drop onto an ungreased, lightly colored baking sheet (dark baking sheets will brown them too quickly before fully cooking). Putting tin foil on them if you have darker sheets will prevent them from burning. Use a portion scoop (or tablespoon) and drop onto your baking sheet, depending on what size cookies you want. Place about 1 inch apart from each other, to let them spread.

    Bake for 10 minutes.

    6. let them cool, and by now you should have cookies that look like these! :

    Baking soda vs Powder:
    These two are sometimes interchangeable, but baking powder is not recommended for use in cookies. Stick to baking soda, please!


    Brown vs White sugar:
    White sugar is usually gotten from the sugar cane, and occasionally beet. Add in more of this is you're looking for a crunchier cookie.

    Brown sugar is white sugar with molasses added to it. Gives a caramel-y flavor, and add in more of this is you're looking for a softer cookie. You will also be asked to pack in your brown sugar, as it has a higher density (weighs more). this is more applicable if you're using a scale to measure out ingredients.

    my sister was all extra and wanted to be in the photo sigh

    Measuring cups:
    This is the most important part. The yellow measuring cups (ones on the left) are used for measuring dry ingredients. The one in the middle is a set of measuring spoons, as your casual table spoons will not give an accurate reading. Finally, the one on the right is a liquid measuring cup. Please note that none of these are interchangeable, and using the wrong measuring cup will give you disastrous results!


    Edit; For anyone not good at portioning out cookies evenly, you can always do a slice-and-bake variation. Simply this is when you have your dough all mixed, you put in in plastic wrap, shape it into a log & put in the fridge for 2 hours. Slice than bake! Convenient for extra cookie dough/ when you need to bake many at one time.

    (No picture sorry </3)
    Last edited by simmie; 10-20-2013 at 03:53 PM.

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    Thanks @Simmie <3
    I didn't know that more white sugar = crunchier cookies (gross)
    Also, should I let butter sit to get to room temperature, or throw it in the microwave for like 3 seconds just to soften it? Would there be a difference?

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    Quote Originally Posted by Mint View Post
    Thanks @Simmie <3
    I didn't know that more white sugar = crunchier cookies (gross)
    Also, should I let butter sit to get to room temperature, or throw it in the microwave for like 3 seconds just to soften it? Would there be a difference?
    no probs bb <3

    and, it's better at room temp. even 3 seconds can partially melt it, and you'll still have soggy cookies.

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    Gonna make these tomorrow night!

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    Quote Originally Posted by Kera View Post
    Gonna make these tomorrow night!
    ah, goodluck! I hope they turn out well for you.
    Just leave it in for 10 mins, it's okay if it looks a bit undercooked. they still cook for 5 mins after you take them out!

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    I'll definitely bake these next week. <3 I'll let you know how it turns out.

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    Last edited by simmie; 10-29-2013 at 08:56 PM.

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    Quote Originally Posted by Simmie View Post
    ah, please tell me! ;o;
    I forgot to mention if you're not good at the drop cookies, you can make it into a log (), put it in the fridge for 2 hours and slice them. c;
    Thanks for the tip!
    Have you ever baked Chocolate & Mint Cookies ? I'm also thinking about trying it next time I bake cookies.



    These look so good ;o; I need to find a recipe.

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