If you like cookies but can't make them like your Grandma did, then we have a few secrets that might help you. These change everything!
Breaking instead of chopping nuts for cookies:
Chopping is fast, but if you need nice chunks and minimal “dust” for your, chocolate chip cookies, breaking the nuts with your hands gets you more pieces with less dust—actually a very professional result, as chefs often sift out the dust and use it for something else. Breaking requires less counter space and no need to get out the cutting board. It’s not practical for large quantity baking, but perfectly good for a typical recipe that calls for a cup or two of nut pieces.Pan prep for cookies:
Parchment paper liners are used universally in professional kitchens because no one has time to take individual cookies off of hot pans. In truth, some cookies—such as chocolate chip, oatmeal, and some (but not all) butter cookies— are much tastier and more caramelized on the bottom and edges when baked directly on an aluminum pan (or the dull side of a sheet of foil). This is why my recipes (and those in my cookie book, Chewy Gooey Crispy Crunchy Melt-In-Your Mouth Cookies) call for different pan preparation depending on the cookie.Shaping cookies:
Cookie scoops are fast and accurate and pastry bags are fancy, but some cookies just look more delicious—and more artisanal/handmade—if you drop the dough from two spoons or forks the way granny used to do. I use the two-spoon method for most of my meringues and macaroons (but not French macarons). Cookies shaped by the scoop—and even some that are piped— look a little too mass-produced!
What do you think of these tips? What are some of your favorite baking tips? Share your thoughts in the comment section below!
Article Source: Food52
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