If you are one of those passionate individuals who loves to
make a good cookie as much as you love to eat a good cookie, you know how hard
it can be to reproduce some of those cookies that you have eaten made by famous
cookie makers. Biting into one of these cookie master’s cookies may often leave
you scratching your head, wondering what they are doing that makes their
cookies consistency, texture, and taste, so much better than the ones that you
make at home. Well, you will be delighted to know that many of the things that
make their cookie great are common knowledge techniques that bring their cookie
baking skills to the next level.
For many baking experts, they know the secret to a great
cookie is not just in the baking process, but the cool-down process as well.
You see, it is during the cool-down process that the cookie will develop its
texture and consistency, as well as set the final bit of flavor that will make
up your cookie. That is why you want the perfect cool-down. Never cool your
cookies in the fridge or freezer, as this rapid temperature change will alter
the molecular make-up of the cookie, often creating a tough and unpleasant
texture. Instead, let it cool down naturally in room temperature, allowing the
dough to gradually coalesce into the desired texture. This will help create the
soft, flaky cookie crust that everyone loves in their favorite cookie brands.
Jean Leveque is an entrepreneur who has opened her owncookie business, one that has seen a lot of success thanks to her baking
abilities.
