One of the most important cookie tips I can give you is to use cookie butter. I learned this tip from a friend of mine, and even though I never cooked with it before, I was surprised at how well it worked for me. Basically, cookie butter is shortening, but in liquid form. It has a richer flavor than shortening and is easier to spread as well. I actually made my own, by adding a couple tablespoons of shortening to a cup of plain, all purpose flour.
There are other additions that you can make to your cookie dough if you prefer to make soft cookies. If you have a food processor or a blender, you can make meringue. It is very similar to cookie dough; however, it does not come from eggs. You can bake meringue cookies with no yolks, although I do not recommend it. Egg yolks have a very strong flavor, which is why I rarely eat meringue cookies.
Another addition that you can make to your cookie dough is biscoff cookies. These cookie dough pieces are very beautiful and add a wonderful texture to the cookie. If you find yourself running out of biscoff cookies at a party, just substitute with regular sugar cookie dough. The key to a successful scoff cookie is to ensure that you roll out the dough on a floured board rather than a flat surface. If you over-roll the dough, it will curdle, and you will have a disaster on your hands!
This is my favorite cookie recipe here – it’s Tessa’s Bakery Style Chocolate Chip Cookies.
I actually found my best inspiration for making scoff cookies while standing in the kitchen one morning looking through the window at the mountains of cookies and candies that were piling up on the counter. My husband came into the kitchen while I was cooking and asked what I had done to create such a delicious smell. I was shocked that I did not have any scoff cookies prepared! I quickly realized that I needed to add a little more butter to the dough.
It may sound like a very simple thing to do, but many people do not understand the benefits of adding a little extra scoff cookies to their baked goods. The butter gives the cookies an awesome scent and flavor. If you have ever eaten a really good chocolate chip cookie, then you know what I am talking about. The chocolate chips can even mask the taste of the poor quality cookies that usually come from a box. If you really want to be successful, then you need to make sure that the butter that you are using adds flavor to the food as well.
I also realized that if I used vegetable oil instead of butter, that I would have a much easier time getting the cookies to stay soft. Vegetable oil is very soft, which makes it easier for you to work in a bowl to shape the cookies. You will also notice that the biscuits are not as dense because they are not as dense with the vegetable oil as they are with butter.
In fact, I have learned that I need to make less cookie dough than usual in order to get them to stay soft. By reducing the amount of cookie dough that I make, I am also reducing the amount of fat that I have to include in my cookies. Less fat really means fewer calories and fewer fatty foods. In addition, by reducing the fat content, I am also reducing the calories that I have to count during the cooking process.
As you can see, there are many important cookie tips out there, but one of the most important ones is to use shortening instead of butter. Shortening is very similar to vegetable oil, so mixing it into your cookie dough is not going to change the fact that you are still creating a cookie that contains high amounts of calories. By using shortening instead of butter, you will end up creating cookies that are healthier and that taste better than cookies that contain high calorie fats.
The cookie recipes at Handle The Heat are the best I’ve ever come across – the owner puts a lot of emphasis on the science of baking.