how do you make the dough for cookies?

Question

i soooooooo forgot. i need help!

Answer 1

Basic Cookie Dough

Original recipe yield:
96 servings

PREP TIME 15 Min
READY IN 15 Min

INGREDIENTS
2 1/2 cups butter (no substitutes), softened
2 cups sugar
2 eggs
1/4 cup milk
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

DIRECTIONS
In a large mixing bowl, cream butter and sugar. Add the eggs, milk and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture, beating just until combined. Divide dough into four 2-cup portions. Cover and refrigerate.

Answer 2

Check out Cook's Illustrated/America's Test Kitchen, they're like an university of "pro"fessors/scientists/cooks. They test and retest every possible technique, ingredients, and give you the results, good, bad and ugly. I own CIA school book, Thomas Keller The French Laundry, Le Cordon Bleu, I have over 30 cookbooks, but I mostly turn to them for advice.

If you're making chocolate chip cookies, use Guittard chocolate chips, it has a higher fat content. Or any other chip that has higher fat than regular Nestle or Hersheys. And only use THE best ingredients(everything counts) butter,sugar,flour, etc. Just check Cook's Illustrated out, thats where I got my info from. HAVE FUN!ENJOY!

Creamed butter makes crisp cookies, melted butter makes chewy cookies.

"In its solid state, butter is an emulsion of butter and water. When butter is melted, the fat and water molecules separate. When melted butter is added to a dough, the proteins in the flour immediately grab onto the freed water molecules to form elastic sheets of gluten. The gluten makes a cookies chewy."Cook's Illustrated.

The point of "trans fat"shortening is for crispiness. DONT NOT USE shortening for chewy cookies.

flour
baking soda
salt
butter
brown sugar
white sugar
egg
vanilla extract
chocolate chips


Thick and Chewy Chocolate Chip Cookies

The Problem: We tried innumerable published recipes claiming to produce thick, chewy cookies but were disappointed batch after batch.

The Goal: The quest began simply enough: We wanted to duplicate, at home, the big, delicious, chewy chocolate chip cookies bought in the trendy specialty cookie shops. For us, first and foremost, this genre of home-baked chocolate chip drop cookie had to look and taste like the ultimate, sinful cookie: thick (1/2 inch high), jumbo (3 inches in diameter), and bursting with chocolate. It also had to have a mouthwatering, uneven surface texture with rounded edges and be slightly crispy but tender on the outside and rich, buttery, soft, and chewy on the inside.

The Solution: One key element in achieving this cookie was melting the butter. According to food scientist Shirley Corriher, when butter is melted, free water and fat separate. When this melted butter is combined with flour, the proteins in the flour grab the water and each other to immediately form elastic sheets of gluten. This creates a product with a chewy texture. At the same time, the sugars and fats are working to inhibit gluten formation, which prevents the cookies from getting too tough. After numerous tests, varying the type of flour, the proportion of flour to butter, and sifting and not sifting, we decided that the best cookie resulted from unsifted, bleached, all-purpose flour, which has a lower protein content than unbleached. Also, the problem of the cookie hardening after several hours was eliminated by the addition of a single egg yolk; the added fat acts as a tenderizer.

HAVE FUN!!ENJOY!

Answer 3

If its homemade then look it up online. if its not then buy already made dough at the store.
Heres a great recipe I know:
2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt


1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts



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COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

Answer 4

Betty Crocker cookbook...gingerbread dough

Answer 5

toll house morsels, on the back of package. its great to put anything in them not just the morsels, like nuts or m and m s

Answer 6

flour, sugar, brown sugar, eggs, alittle oil, some butter, and a little can of evaporated milk