Cookie on Recipe Book

Chocolate Biscotti

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Egg, Whole	82.00	0.00
Sugar	78.00	0.00
Chocolate Chunks, Chopped	70.00	0.00
Cocoa Powder	16.00	0.00
Baking Soda	2.50	0.00
Vanilla Extract	2.10	0.00
Espresso Powder	1.00	0.00
Salt	0.80	0.00
Almond Extract	0.70	0.00
Total	353.10	0.00

Process #

Line sheet pan with parchment paper.
Sift flour, baking soda, cocoa powder.
Whip eggs, sugar, vanilla, almond extract and salt high until thick and light, ≈5 min.
Mix in sifted dry at low speed until just incorporated.
Fold in chocolate and (almonds).
Form dough into strip on sheet pan.
Bake 300 °F 50 min.
Remove to cool 10 min.
Cut slices 1/2 in.
Bake 12 min at 275 °F.
Flip.
Bake 12 min at 275 °F.
Cooling rack, cool completely.

Notes #

1100 g dough / 1/4 sheet pan.

Chocolate Chip Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Chocolate Chip	110.53	0.00
Butter	70.79	0.00
Brown Sugar	52.63	0.00
Sugar	44.21	0.00
Egg, Whole	31.58	0.00
Salt	1.68	0.00
Vanilla Extract	1.58	0.00
Baking Soda	1.11	0.00
Total	414.11	0.00

Process #

Cream butter, sugar.
Gradually add eggs.
Add vanilla.
Combine bread flour, baking soda.
Mix to 50% incorporation.
Add chocolate chips.
Mix until just incorporated.
Roll into 17 in log.
Wrap in parchment, refrigerate.
Cut to 100 g portions.
Place on parchment sheet pans.
Bake 380 °F 10-12 min.

Notes #

Ginger Molasses Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Brown Sugar	71.32	0.00
Butter	44.67	0.00
Molasses	26.65	0.00
Egg, Whole	7.84	0.00
Baking Soda	2.51	0.00
Salt	1.10	0.00
Cinnamon	0.94	0.00
Ginger	0.94	0.00
Cloves	0.63	0.00
Nutmeg	0.47	0.00
Allspice	0.31	0.00
Total	257.38	0.00

Process #

Cream the butter and sugar until well combined.
Add the eggs and then the molasses.
Add the dry ingredients and mix until well incorporated.
Scale into 2 lb 3 oz (1000 g) pieces and roll into 17 in (43 cm) logs (sheet pan width).
Wrap each log in parchment, and refrigerate until ready to bake.
Cut to the desired size [2 oz (50 g) to 4 oz (100 g)], place on parchment-lined sheet pans, and bake at 350 °F in a convection oven for 12 to 15 min.

Notes #

Oat Chocolate Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Oats g

Ingredient	Baker's %	Weight (g)
Oats	100.00	0.00
Sugar	118.00	0.00
Peanut Butter	66.00	0.00
Milk	45.00	0.00
Butter	22.00	0.00
Cocoa Powder	8.50	0.00
Vanilla Extract	6.00	0.00
Salt	1.00	0.00
Total	366.50	0.00

Process #

Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan over medium heat.
Whisk constantly until the butter melts. whisking occasionally, bring to a boil.
Once boiling, stop whisking and allow to boil for 1 min.
Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined.
Stir in the oats and salt.
Allow mixture to sit for 5 min. This allows the oats to soak up some moisture.
During the 5 min, line two baking sheets with parchment paper or silicone baking mats. and make sure there is enough room in your refrigerator for the baking sheets.
Using a 1 tbsp cookie scoop, drop a tablespoon of dough onto the lined baking sheets. if desired, slightly flatten down with the back of a spoon. repeat with the rest of the dough.
Refrigerate the cookies for 30-60 min to set.

Notes #

Oatmeal Raisin Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Brown Sugar	145.00	0.00
Oats	85.00	0.00
Raisins	72.50	0.00
Butter	68.75	0.00
Egg, Whole	32.50	0.00
Vanilla Extract	3.50	0.00
Baking Powder	3.50	0.00
Baking Soda	1.75	0.00
Salt	1.00	0.00
Total	513.50	0.00

Process #

Notes #

Peanut Butter Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Peanut Butter	68.75	0.00
Butter	60.71	0.00
Sugar	53.57	0.00
Brown Sugar	52.68	0.00
Egg, Whole	26.79	0.00
Baking Powder	3.93	0.00
Vanilla Extract	0.89	0.00
Salt	0.71	0.00
Total	368.03	0.00

Process #

Combine the dry ingredients and reserve.
Cream the butter and sugars.
Add the eggs and vanilla, then the peanut butter.
Add the dry ingredients and mix until well incorporated.
Scale into 1000 g pieces and roll into 17 in logs (sheet pan width).
Wrap each log in parchment, and refrigerate until ready to bake.
Cut to the desired size [2 oz (50 g) to 4 oz (100 g)], place on parchment-lined sheet pans, and bake at 350 °F (177 °C) in a convection oven for 12 to 15 min.

Notes #

Pistachio Shortbread Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Butter	79.00	0.00
Pistachio Nuts	46.00	0.00
Sugar	37.00	0.00
Salt	2.10	0.00
Vanilla Extract	0.88	0.00
Almond Extract	0.88	0.00
Total	265.86	0.00

Process #

Pulse flour, sugar, salt, pistachios, and extracts in food processor until pistachios are finely ground.
Scatter cold butter chunks in food processor.
Pulse mixture until ingredients form into dough and stick together.
Form dough into log on plastic wrap (2 in by 10 in).
Refrigerate for 2 hr.
Preheat oven to 325 °F and line baking sheet with parchment.
Cut dough log into 1/2 in cookies.
Brush top of each cookie with water and sprinkle with turbinado.
Bake for 15-18 min until golden brown.
Let cookies cool on baking sheet for 5 min, then transfer to wire rack to cool completely.

Notes #

Spritz Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Shortening	73.00	0.00
Sugar	58.00	0.00
Egg, Whole	20.00	0.00
Vanilla Extract	1.50	0.00
Salt	0.75	0.00
Almond Extract	0.75	0.00
Baking Powder	0.50	0.00
Total	254.50	0.00

Process #

Cream shortening, adding sugar in gradually.
Add egg, dry mix, extract.
Mix well.
Fill cookie press.
Form cookies on cookie sheet.
Bake 6 min at 400 °F.
Place the fat, sugar, salt, and spices in the mixing bowl.
With the paddle attachment, cream these ingredients at low speed.

Notes #

Scale ingredients accurately. have all ingredients at room temperature.
Partway through mixing, stop the machine and scrape down the bowl to ensure even mixing.
For light cookies, cream until the mix is light and fluffy, in order to incorporate more air for leavening. for denser cookies, blend to a smooth paste, but do not cream until light.
Sift in the flour and leavening. mix until just combined. do not overmix, or gluten will develop.