- 1 What are the 6 types of cookies?
- 2 What ingredients do you need to make cookies from scratch?
- 3 How do you make cookies taste better?
- 4 What does cream of tartar do in cookies?
- 5 Can I add an extra egg to cookie dough?
- 6 What does extra egg do to cookies?
- 7 Are cookies better with butter or oil?
- 8 Why do some recipes call for just egg yolks?
- 9 What happens if you don’t put eggs in cookies?
- 10 What happens if you add an extra egg to muffins?
- 11 Can I substitute whole egg for 2 yolks?
The Six Major Kinds of Cookies
- Molded Cookies. Molded cookies are usually round in shape and are formed by rolling the dough with your hands.
- Dropped Cookies. Dropped cookies are usually the easiest kind of cookie to make.
- Rolled Cookies.
- Pressed Cookies.
- Refrigerator Cookies.
- Bar Cookies.
- No Bake Cookies.
- 2 ¾ cups all-purpose flour.
- 1 teaspoon baking soda.
- ½ teaspoon baking powder.
- 1 cup butter, softened.
- 1 ½ cups white sugar.
- 1 egg.
- 1 teaspoon vanilla extract.
Here are our seven favorite ways to gild the chocolate-chip-cookie lily:
- Brown your butter. Most chocolate chip cookie recipes start by creaming softened butter with sugar.
- Whisk coffee grounds or espresso powder into the flour.
- Use hand-chopped chunks, not chips.
- Stir crunchy cereal into the dough.
Cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods.
Want soft, fluffy cookies? Add an extra egg yolk to any cookie recipe and you’ll have softer cookies that taste like they just came out of the oven for days. —merlexcal84Learn more about how eggs affect your cookies here.
Adding an extra egg yolk increases chewiness. Rolling the cookie dough balls to be taller than wider increases thickness. Using melted butter (and slightly more flour) increases chewiness. Chilling the dough results in a thicker cookie.
While butter contains air pockets that help it retain its shape, oil is more compact. You can’t really alter it from its original state. Not to mention, using a flavorful oil such as olive oil in a cookie might give you a baked product that’s just a little on the funkier side. Naturally, you can expect a softer dough.
Why do some recipes call for just egg yolks?
When recipes call for yolks only it is typically because the fat content as well as the yolks ability to emulsify is desired. It is also important to note that yolks prevent egg whites from whipping into a foam which is why they need to be carefully separated when a recipe calls for it.
As mentioned earlier, in a cookie recipe, eggs act as a binder that binds all the other ingredients together and holds the shape of the cookie. It also gives the cookie moisture and without the egg(s) in the cookie, the cookies will turn out to be very dense and chewy.
What happens if you add an extra egg to muffins?
Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass.
Can I substitute whole egg for 2 yolks?
Equivalents: 1 whole egg = 2 egg whites (to reduce fat; may make baked goods less tender) = 2 egg yolks (in sauces, custards, and cream fillings).