topic Re: Question For Cookie Bakers... in Recipes

Question For Cookie Bakers...

Sunshine Kate — Wed, 02 Dec 2020 21:53:33 GMT

I don't bake cookies often, but I'm going to start soon.

For those with experience, do you prefer using dark or light brown sugar for chocolate chip, peanut butter and snickerdoodle cookies.

TIA

Re: Question For Cookie Bakers...

GinaV24 — Wed, 02 Dec 2020 22:01:51 GMT

Hi @Sunshine Kate I usually defer to what the recipe suggests. I've always used the original Toll House cookie recipe that's on the back of the Nestle's morsels for chocolate chip cookies.

I'd say I probably use light brown for snickerdoodles.

Re: Question For Cookie Bakers...

RedTop — Wed, 02 Dec 2020 22:05:29 GMT

I only buy light brown sugar period.

Re: Question For Cookie Bakers...

Jersey Born — Wed, 02 Dec 2020 22:10:30 GMT

I am a novice cookie baker, and I have no answer for you to your question as I have not experimented using both types. However, I wanted to let you know about the greatest invention I have ever discovered pertaining to baking cookies-- parchment paper!!!!!

If you simply put down a sheet of parchment paper onto the cookie tray before you spoon or scoop the cookie batter onto it, the cookies just lift right up into your hand and off the paper with ease when you use your very fingers to lift them off, once cooled. No metal or plastic utensil is needed to shove underneath the cookies to remove them from the cookie tray. I was amazed when I discovered this a few months ago. I felt completely ignorant, actually, that I had never known about using it. I will never bake cookies again without parchment paper. Cleanup is a breeze, too.

Good luck with your cookies. I am sure they will be wonderful no matter which sugar you use to bake them. Sorry for interjecting this thought, but if you(or anyone else reading your post) didn't know about this wondrous baking invention, then I am glad I mentioned it.

Re: Question For Cookie Bakers...

Rbecca63 — Wed, 02 Dec 2020 22:29:18 GMT

I bake cookies every Christmas to give to special friends. You should follow the recipe, it will usually state dark brown sugar if needed. If it just states brown sugar I always use light brown sugar. The dark brown sugar has more molasses then light hence the dark color. Gingerbread usually calls for dark but most cookies you will use light brown sugar because it is milder in flavor. Another tip is to use a cookie scoop, you will then have uniform size and they will all bake even. OVC has a set of scoops in three different sizes.

Re: Question For Cookie Bakers...

Kachina624 — Wed, 02 Dec 2020 22:30:41 GMT

I always use only light brown. Don't care for the strong taste of dark. Sometimes I mix light brown and white.

Re: Question For Cookie Bakers...

chickenbutt — Wed, 02 Dec 2020 22:35:37 GMT

I, too, have always purchased the light brown sugar. I think you can go either way. IIRC, the darker just has more molasses in it.

Re: Question For Cookie Bakers...

Pook — Wed, 02 Dec 2020 22:46:39 GMT

@Sunshine Kate I have baked about 500 doz or more cookies each year for over 25 years at Christmas and always use dark brown since it is moister and has more molasses so cookies are tastier. Also for chocolate chip I use half the amount of white sugar and make the other half amount dark brown sugar to add to the reglar amount of brown sugar.

Re: Question For Cookie Bakers...

Roscoe the Rascal — Wed, 02 Dec 2020 22:46:50 GMT

LIght brown is what I use.

Re: Question For Cookie Bakers...

PA Mom-mom — Wed, 02 Dec 2020 23:00:20 GMT

@Sunshine Kate Yep, light brown unless recipes calls for dark.

Re: Question For Cookie Bakers...

roster — Thu, 03 Dec 2020 00:24:01 GMT

As a novice baker, as you say, follow the recipe. As a more experienced baker, I prefer dark brown sugar in my chocolate chip cookies. It's become popular these days the use of dark brown sugar as it has 6.5% molasses vs. 3.5% that light sugar has.

Re: Question For Cookie Bakers...

mspatmac — Wed, 02 Dec 2020 23:40:19 GMT

@Pook wrote:
@Sunshine Kate I have baked about 500 doz or more cookies each year for over 25 years at Christmas and always use dark brown since it is moister and has more molasses so cookies are tastier. Also for chocolate chip I use half the amount of white sugar and make the other half amount dark brown sugar to add to the reglar amount of brown sugar.

@Pook I use dark also as I like a chewey cho chip cookie. I do use the full amount of white sugar but boy when they call for brown sugar packed, I really pack in the dark brown.

Re: Question For Cookie Bakers...

Mom2Dogs — Wed, 02 Dec 2020 23:55:02 GMT

Pook...please tell me your secret for keeping all those cookies fresh before they are given away or eaten.

I baked a batch of cookies yesterday, I wrapped and froze them. I have several more varieties to make. I give away about half of them mainly to my niece that has a lot of kids and no time to bake. If I give them to her from the freezer, (and they thaw a little) can she refreeze?

I have very little freezer space and I also thought about wrapping well in a container and just storing in the fridge. What works best?

Although I don't think her kids would care, I would like the cookies to be as fresh as possible...thanks

Re: Question For Cookie Bakers...

jannabelle1 — Thu, 03 Dec 2020 00:11:42 GMT

@Pook, I'm in awe of 500 dozen cookies! How do you store all those cookies, and how long does it take to make all of them? I'm not much of a cookie baker, so I can't even imagine making 6,000 cookies!!

Re: Question For Cookie Bakers...

Pook — Thu, 03 Dec 2020 00:32:43 GMT

@Mom2Dogs wrote:
Pook...please tell me your secret for keeping all those cookies fresh before they are given away or eaten.

I baked a batch of cookies yesterday, I wrapped and froze them. I have several more varieties to make. I give away about half of them mainly to my niece that has a lot of kids and no time to bake. If I give them to her from the freezer, (and they thaw a little) can she refreeze?

I have very little freezer space and I also thought about wrapping well in a container and just storing in the fridge. What works best?
Although I don't think her kids would care, I would like the cookies to be as fresh as possible...thanks

@Mom2Dogs They can be refrozen but they have to be wrapped tightly with no air getting in. I line a container with plastic wrap then line each layer with plastic wrap. For iced cookies I put a layer of waxed paper between each layer also. Just keeping in the refrigerator no matter how well wrapped could result in some loss of flavor but as long as well wrapped they should not dry out. My mother used to keep them in the basement where it was cold in large tin cans and waxed paper between layers with bread slices on top.` I have 2 chest freezers so I have enough room. I always have cookies all the next year after giving away around 30 large trays to family, friends and neighbors and one huge one for the family dinner.

Re: Question For Cookie Bakers...

Pook — Thu, 03 Dec 2020 00:42:31 GMT

@jannabelle1 wrote:
@Pook, I'm in awe of 500 dozen cookies! How do you store all those cookies, and how long does it take to make all of them? I'm not much of a cookie baker, so I can't even imagine making 6,000 cookies!!

@jannabelle1 I have 2 chest freezers. I start making them after Thanksgiving and freeze the doughs in balls and the rolled out ones ready to bake. Then closer to Christmas I bake them. I work at them in the mornings since I am a real early riser. I really enjoy baking cookies so it's fun for me.

Re: Question For Cookie Bakers...

jannabelle1 — Thu, 03 Dec 2020 00:46:28 GMT

@Pook, that's just amazing! There are a lot of very lucky people on the receiving end of your cookies!

Re: Question For Cookie Bakers...

Foxxee — Thu, 03 Dec 2020 01:09:20 GMT

Light brown sugar.

Re: Question For Cookie Bakers...

aroc3435 — Thu, 03 Dec 2020 01:41:12 GMT

@Sunshine Kate You've gotten great answers from all the talented crew, so I won't repeat those. Below is what I've learned--sometimes the hard way!

My tips are to make sure that your eggs and butter are out to get to room temperature well before you intend to start mixing and baking. Microwaving butter to soften doesn't work as well, if at all, in my experience. Changes the texture. Microwaving chocolate in quick bursts does work, but I still prefer heating in a double boiler. Let it cool if the recipe directs to do so before adding.

Have more than one cookie sheet and let them cool off before putting more cookies on them (to avoid the dreaded "spread" that can otherwise happen. I sometimes pop them in the fridge on top of a brown bag (to avoid damaging the glass shelf) or in the freezer for a couple of minutes when they are not screaming hot from the oven to speed up their reuse.

And yes, parchment paper is awesome! Do use it.

Keep the cookie dough or dough log in the refrigerator while baking to avoid it getting too warm.

Store "like" cookies together--soft with soft, crispy with crispy. Make sure they have cooled thoroughly on raised racks before storing to avoid weird, soggy, "off" cookie results after all your expense and hard work.

I do use tins with tight lids using waxed paper between layers and I don't refrigerate or freeze--don't have the space. I do freeze raw cookie dough, though, so I can bake batches when I am in the mood.

To me, the key to baking is preparation, having all the ingredients on hand, precision, and patience. Rushing screws things up in baking more than anything else.

Happy cookie baking!

aroc3435

Washington, DC

Re: Question For Cookie Bakers...

Mom2Dogs — Thu, 03 Dec 2020 01:49:27 GMT

@Pook thanks for the tips...I think I wrap pretty well but might up it a notch this year. I do have a food saver, that could be used on some cookies but obviously not the fragle ones...unless drawing out all the air, I wonder if that would make the go stale?

Thanks. I have never met a cookie I did not like.