Authors: Terry Hope Isa Chandra;Romero Moskowitz
Tags: #Best cookbooks
Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats (6 page)
TOOLS FOR SUCCESS
(For Achieving Cookies, That Is)
OF ALL THE THINGS
you will bake in your life, cookies probably require the least amount of equipment and preparation. It’s why kids, moms, college students, and busy people worldwide turn to making cookies when the need for something sweet arises. Here’s what kitchen supplies you’ll need—you may even have all of this stuff already. If that’s the case, check out our Something Extras list (page 22) for other things that make cookie baking even easier and less fussy, if that’s possible.
THE ESSENTIALSyou will bake in your life, cookies probably require the least amount of equipment and preparation. It’s why kids, moms, college students, and busy people worldwide turn to making cookies when the need for something sweet arises. Here’s what kitchen supplies you’ll need—you may even have all of this stuff already. If that’s the case, check out our Something Extras list (page 22) for other things that make cookie baking even easier and less fussy, if that’s possible.
These are the bare necessities for making the simplest cookie of all, the drop cookie. If “minimalist baker” is what you write on your tax forms, then all you really need are the following things to mix dough in and bake cookies on.
COOKIE SHEETS
come in all shapes, materials, and sizes these days. Our favorite cookie sheets are the thin aluminum kind with one slightly raised edge for grasping on to, but use whatever style appeals to you and your budget. Consider using those thick
double-insulated sheets
if your oven is prone to hot spots or your cookies turn too brown on the bottom too fast no matter what you do (see the info on oven thermometers, page 25, though!). We like to use the light metal sheets, since darker metal is more prone to burning your precious little cookie bottoms.
come in all shapes, materials, and sizes these days. Our favorite cookie sheets are the thin aluminum kind with one slightly raised edge for grasping on to, but use whatever style appeals to you and your budget. Consider using those thick
double-insulated sheets
if your oven is prone to hot spots or your cookies turn too brown on the bottom too fast no matter what you do (see the info on oven thermometers, page 25, though!). We like to use the light metal sheets, since darker metal is more prone to burning your precious little cookie bottoms.
MIXING BOWLS
and
MIXING UTENSILS
are what you make them, but we recommend you invest in quality stainless steel or plastic bowls in various sizes. You’ll be happier than if you mixed your cookie dough in a cereal bowl. A
wire whisk
is perfect for emulsifying liquid ingredients (such as nondairy milk with oil), and
wooden spoons
and
rubber spatulas
are great for mixing in dry ingredients and folding in things like rolled oats or chocolate chips. A
large fork
or specialized pastry fork makes fast work of creaming solid fats by hand when you need only a little for a frosting or filling. And, truthfully, most of these cookies can be mixed using nothing but a god-given fork.
and
MIXING UTENSILS
are what you make them, but we recommend you invest in quality stainless steel or plastic bowls in various sizes. You’ll be happier than if you mixed your cookie dough in a cereal bowl. A
wire whisk
is perfect for emulsifying liquid ingredients (such as nondairy milk with oil), and
wooden spoons
and
rubber spatulas
are great for mixing in dry ingredients and folding in things like rolled oats or chocolate chips. A
large fork
or specialized pastry fork makes fast work of creaming solid fats by hand when you need only a little for a frosting or filling. And, truthfully, most of these cookies can be mixed using nothing but a god-given fork.
ALUMINUM FOIL
should be on every list for anything ever. You always need it for something. In this case, lining pans when the recipe calls for it.
should be on every list for anything ever. You always need it for something. In this case, lining pans when the recipe calls for it.
THIN METAL
or
PLASTIC BAKING SPATULAS
not only make lifting finished cookies off baking sheets a breeze but also work wonders when moving delicate rolled cookie dough onto baking sheets.
or
PLASTIC BAKING SPATULAS
not only make lifting finished cookies off baking sheets a breeze but also work wonders when moving delicate rolled cookie dough onto baking sheets.
OVEN MITTS
are not to be forgotten when moving hot cookie sheets out of and back into a hot oven! In a pinch use a folded
thick kitchen towel.
are not to be forgotten when moving hot cookie sheets out of and back into a hot oven! In a pinch use a folded
thick kitchen towel.
PARCHMENT PAPER
may at first not seem like an essential tool, but once you get used to the ease, mess reduction, and never-sticking results, it’s difficult to go back to greasing (and cleaning) baking sheets. One piece of paper can typically survive being baked several times or the amount needed for an average cookie recipe. Never ever substitute waxed paper for parchment paper!
THE SOMETHING EXTRASmay at first not seem like an essential tool, but once you get used to the ease, mess reduction, and never-sticking results, it’s difficult to go back to greasing (and cleaning) baking sheets. One piece of paper can typically survive being baked several times or the amount needed for an average cookie recipe. Never ever substitute waxed paper for parchment paper!
When your needs go beyond basic drop cookies, these apparent “extra” supplies will go the long haul for dozens and dozens of great rolled or sliced cookies and bars. Soon some of these could become essential to you.
BROWNIE AND BAR COOKIE PANS
are what you need if brownies or bar cookies are what you want. The classic 8 x 8-inch brownie pan is indispensable and is ideally suited for all the brownies and blondies in this book—using a larger pan can produce cookies with less than optimal results. For other bar-type cookies, we like to use a 9 x 13-inch pan. Bars made with this kind of pan can be sliced into either sixteen generously sized portions or twenty-four petite cookies. For the record, we always recommend using metal pans for vegan baking, as glass or silicon pans can create soggy baked goods that rise unevenly.
are what you need if brownies or bar cookies are what you want. The classic 8 x 8-inch brownie pan is indispensable and is ideally suited for all the brownies and blondies in this book—using a larger pan can produce cookies with less than optimal results. For other bar-type cookies, we like to use a 9 x 13-inch pan. Bars made with this kind of pan can be sliced into either sixteen generously sized portions or twenty-four petite cookies. For the record, we always recommend using metal pans for vegan baking, as glass or silicon pans can create soggy baked goods that rise unevenly.
COOKIE DOUGH SCOOPERS,
also called “dishers,” make dishing cookie dough onto baking sheets almost too easy. A little like old-fashioned ice cream scoops, cookie dough scoops can be purchased in varying sizes from jumbo to teeny teaspoon size and insure consistently shaped and sized drop cookies. And of course you can use these for ice cream: they’re the perfect multifunction tool! Use either nonstick spray or a light sprinkle of water to keep dough from sticking to scoops.
also called “dishers,” make dishing cookie dough onto baking sheets almost too easy. A little like old-fashioned ice cream scoops, cookie dough scoops can be purchased in varying sizes from jumbo to teeny teaspoon size and insure consistently shaped and sized drop cookies. And of course you can use these for ice cream: they’re the perfect multifunction tool! Use either nonstick spray or a light sprinkle of water to keep dough from sticking to scoops.
COOLING RACKS
are another cookie baking item that’s hard to avoid once you get used to using them. Cooling cookies on these metal wire racks (instead of just leaving them to cool on cookie sheets) insures crisp cookie bottoms without a hint of sogginess. Plus they’re a convenient parking place for freshly baked goods. Well-made cooling racks have extendable fold-out “legs” so that racks can be stacked to save valuable counter space.
are another cookie baking item that’s hard to avoid once you get used to using them. Cooling cookies on these metal wire racks (instead of just leaving them to cool on cookie sheets) insures crisp cookie bottoms without a hint of sogginess. Plus they’re a convenient parking place for freshly baked goods. Well-made cooling racks have extendable fold-out “legs” so that racks can be stacked to save valuable counter space.
A HANDHELD MIXER
is what you’ll need for making lots of fluffy frostings and creamy cookie fillings quickly and easily. It doesn’t even have to be an expensive one; a $12 hand mixer will quickly pay for itself after whipping up few batches of frosting or creaming mounds of margarine and shortening.
Rubber spatulas
are handy tools, too, when working dough with your hand mixer.
is what you’ll need for making lots of fluffy frostings and creamy cookie fillings quickly and easily. It doesn’t even have to be an expensive one; a $12 hand mixer will quickly pay for itself after whipping up few batches of frosting or creaming mounds of margarine and shortening.
Rubber spatulas
are handy tools, too, when working dough with your hand mixer.
FLOUR SIFTERS
do the job when it comes to sifting flour, cocoa powder, and other powdery additions like baking soda and baking powder. The most common style available is shaped a like a big beer mug with metal mesh on the bottom and moving parts in the handle that do the sifting work. If you prefer, use a
fine-gauge wire mesh strainer
instead, balancing the rim and handle on the edge of your mixing bowl. Just give the sides of the sifter a gentle tap to sift the flour into the bowl!
do the job when it comes to sifting flour, cocoa powder, and other powdery additions like baking soda and baking powder. The most common style available is shaped a like a big beer mug with metal mesh on the bottom and moving parts in the handle that do the sifting work. If you prefer, use a
fine-gauge wire mesh strainer
instead, balancing the rim and handle on the edge of your mixing bowl. Just give the sides of the sifter a gentle tap to sift the flour into the bowl!
FROSTING SPATULAS
look a little like spackling knives and make frosting the tops of cookies fast and easy.
look a little like spackling knives and make frosting the tops of cookies fast and easy.
PASTRY BAGS AND DECORATING TIPS
help make those pretty frosted holiday cookies happen. If you’re just beginning, look for low-cost kits that include a bag and a few plastic tips. Advanced cookie decorators like to have a wide assortment of high-quality metal tips and reusable canvas pastry bags. We also like very large tips for pressing out soft cookie dough when making specialty cookies like STARRY FUDGE SHORTBREAD (page 167).
help make those pretty frosted holiday cookies happen. If you’re just beginning, look for low-cost kits that include a bag and a few plastic tips. Advanced cookie decorators like to have a wide assortment of high-quality metal tips and reusable canvas pastry bags. We also like very large tips for pressing out soft cookie dough when making specialty cookies like STARRY FUDGE SHORTBREAD (page 167).
DOUBLE BOILERS
and
MICROWAVE-SAFE BOWLS
are your two options when it comes to melting chocolate for dipping, decorating, and brownie making. Double boilers are old-school stovetop setups. They consist of a set of fitted glass pots that safely melt chocolate without the risk of burning it. You can also fake this setup by resting a small pan inside a larger one filled with enough water to cover the bottom of smaller pan, but not so much that it will overflow. An easier, faster way to melt chocolate is in a microwave. Heat chocolate in a microwave-safe glass bowl for 1 to 1½ minutes at 60 percent heat (low power)—just enough to make chips soft and easily form a melted mass when stirred. Because it can burn so easily, never use high microwave power when melting chocolate.
and
MICROWAVE-SAFE BOWLS
are your two options when it comes to melting chocolate for dipping, decorating, and brownie making. Double boilers are old-school stovetop setups. They consist of a set of fitted glass pots that safely melt chocolate without the risk of burning it. You can also fake this setup by resting a small pan inside a larger one filled with enough water to cover the bottom of smaller pan, but not so much that it will overflow. An easier, faster way to melt chocolate is in a microwave. Heat chocolate in a microwave-safe glass bowl for 1 to 1½ minutes at 60 percent heat (low power)—just enough to make chips soft and easily form a melted mass when stirred. Because it can burn so easily, never use high microwave power when melting chocolate.
COOKIE CUTTERS
are a no-brainer if you’re a dedicated cookie-decorating enthusiast. Metal cutters can last forever but plastic cutters are a cheap and plentiful option. A quick Internet search will reveal a bewildering range of cookie cutter shapes from adorable (squirrels, penguins, hummingbirds) to sassy (mermaids, flamingos, chili peppers) to cryptic (a tooth, toothbrush, pliers ... a cautionary reminder?). There are even “make your own” kits available out there if you look hard enough. In general, we tend to avoid cutters that feature too many thin spindly bits as these parts may brown faster than the main body of the cookie. Simple, scalloped-edge round cutters are good all-purpose cookie cutters that can be used all year round, not just on holidays or National Rocketship-Shaped Cookie day.
are a no-brainer if you’re a dedicated cookie-decorating enthusiast. Metal cutters can last forever but plastic cutters are a cheap and plentiful option. A quick Internet search will reveal a bewildering range of cookie cutter shapes from adorable (squirrels, penguins, hummingbirds) to sassy (mermaids, flamingos, chili peppers) to cryptic (a tooth, toothbrush, pliers ... a cautionary reminder?). There are even “make your own” kits available out there if you look hard enough. In general, we tend to avoid cutters that feature too many thin spindly bits as these parts may brown faster than the main body of the cookie. Simple, scalloped-edge round cutters are good all-purpose cookie cutters that can be used all year round, not just on holidays or National Rocketship-Shaped Cookie day.
COOKIE SPRITZ KITS
are unavoidable if you love spritz cookies, the rich little shortbread cookie pressed into cute flower- or star-shaped patterns. The STARRY FUDGE SHORTBREAD (page 167) dough works great in whatever cookie spritz device you like. Better kits will come with plenty of easily switched plates in decorative shapes that you can use for any occasion.
are unavoidable if you love spritz cookies, the rich little shortbread cookie pressed into cute flower- or star-shaped patterns. The STARRY FUDGE SHORTBREAD (page 167) dough works great in whatever cookie spritz device you like. Better kits will come with plenty of easily switched plates in decorative shapes that you can use for any occasion.
OVEN THERMOMETERS TO THE RESCUEYOUR OVEN IS YOUR FRIEND. Usually. All too often, older home ovens can be temperamental and prone to uneven heating, or even worse, never being at the temperature your stove dial claims. If your oven is a dishonest sort you may already suspect it: burned cookie bottoms or baked goods that seem either very underdone or way overcooked when the estimated baking time has been reached. If that’s the case, you are in desperate need of an oven thermometer! They are inexpensive, and if you learn to use one, it’s as good as getting a new oven, almost.Use only oven thermometers designed to be placed
inside
the oven and built to withstand those high temperatures. Follow the manufacturer’s directions or just place the thermometer in the center oven rack before preheating the oven, leaving the thermom - eter to gauge what’s going on as the heat rises. The average oven requires about 20 to 22 minutes to preheat so take a peek around then to get an idea if your oven is being truthful. If things are wildly off, you may need to let the oven heat longer or bring the dial down a notch. Recheck the temperature every 8 to 10 minutes until your desired temperature is reached.
Cookie baking is pretty straightforward, so chances are you will follow the recipes and your cookies will come out magnificently.
However, there are a few golden rules to insure fabulousness every time.
✤
Make sure your oven is at the right temperature.
We don’t want to sound like a broken record, but your heat source is the king in baking. If you’re not positive how accurate your oven is, get an oven thermometer (see page 25). Always preheat your oven as directed and remember to set a timer so that you don’t just plumb forget how long the cookies have been in.
✤
Use the proper pans.
Clean, aluminum baking sheets either lined with parchment or lightly greased (as the recipe directs) is the way to go. Don’t rely on a glass pan, or a hubcap, or a piece of aluminum foil, for that matter.
✤
Don’t overcrowd the oven.
We often just bake one sheet of cookies at a time. Even putting two sheets of cookies in at the same time can result in uneven baking. You know the boundaries of your oven best, and if you don’t, then get to know them. See what your oven can and can’t handle and play it safe.
✤
You got to know when to hold ’em and know when to fold ’em.
Knowing if a cookie is underbaked or overbaked takes a little experience. With drop cookies especially, they might appear to be underbaked when you follow the recipe cooking times, but remember that cookies are still baking a little as they cool on the baking sheet. The texture also changes drastically as it cools. Check that the bottoms are slightly browned; that is a good test for doneness. And the tops of cookies should not be firm (unless the recipe says so)—that means they’re overbaked.
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