Cookies Instructor Resources
Lesson 1
The student should predict a softening time that corresponds with the sample reaching 60 to 65 degrees. This activity calls for four sticks of butter rather than just reading the temperature of the same stick four times because creating a tunnel with the probe—whether it is left in place or removed between temperature checks—would impact how quickly the temperature of the butter changes.
Lesson 3
The two main differences between salted and unsalted butter are the salt content and the water content. (Salted butter has more of both.)
The two main differences between butter and shortening are water content and melting temperature. (Shortening doesn’t contain any water and melts at a higher temperature.)
Hydrogenation changes liquid fats into a solid form and extends their shelf life.
Brown sugar helps make cookies moist and chewy because it is highly hygroscopic. It attracts and holds moisture. (This is because brown sugar is coated with molasses—an invert sugar.)
Baking powder is baking soda with a dry acid already mixed in. (Baking soda requires the presence of an acidic ingredient in order to react and release carbon dioxide. Baking powder doesn’t.)
Lesson 4
As noted in the recipe, these chocolate chip cookies can be made with or without nuts, but this option should be the same for both batches. The main difference between the two batches will likely be appearance (spread and thickness) and texture. Encourage the student to consider how changing other ingredients would affect the cookies.
Lesson 6
This version of Millionaire’s Shortbread has a soft, gooey caramel layer. Compressing the shortbread when it comes out of the oven makes it less crumbly when slicing. It takes a long time for the chocolate to set in this recipe, so encourage the student to be patient. You should be able to tap the top lightly with your finger without getting any chocolate on it.
Lesson 7
The apple slices should be dry to the touch but still bendable and leathery.
Lesson 8
The differences between the batch that was banged and the one that wasn’t will be minor. If the student wants to explore pan banging further, they can double the size of each cookie and bang the pan three times, two minutes apart, starting when the cookies begin to puff up.
Lesson 9
This sanding sugar isn’t very sparkly, but that isn’t a factor for the Lemon Peel Cookies since the sugar dissolves in the egg white. The student may be tempted to work out the lumps in a food processor, but that will powder the sugar and make it dull.
Lesson 10
Rolling the dough log after 30 minutes of refrigeration is important to avoid having a flat-sided cookie. If the student applies too much egg wash, it will run over the edge of the cookie and create a thin ridge of fried egg at the base. If too much sugar is sprinkled on top, it will not dissolve and achieve the “lemon peel” surface. (But it will still be delicious!)
Lesson 12
These Double Chocolate Crinkle Cookies will deflate as they cool. They should have a soft, moist center. If they’re hard, they’ve been overbaked.
Lesson 13
These cookies should be baked until lightly golden—not browned. If they turn out tough, the dough was likely overworked. The student will need to save some of these cookies for use in Lesson 14.
Lesson 14
This activity should be fun! Encourage tidy, careful work, but don’t let your student focus too much on imperfections.
Lesson 15
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The password for the Cookies Unit Test is crunchy. Please keep this password private.