Ultimate Chocolate Cookie Book - Bruce Weinstein [8]
Cocoa powder
Cocoa powder is pulverized, dried cocoa solids. Contrary to popular belief, it is not fat-free. Rather, some fat has been retained in the process.
Cocoa powder is available in two forms: (1) “Dutch-processed,” in which an alkali has been added to the cocoa nibs during production, producing a darker, less acidic cocoa powder; and (2) “natural cocoa powder,” not doped and thus a powder that is lighter in appearance but with a taste ironically more like fine dark chocolate. A good larder, of course, will stock both kinds. If we have a preference, it’s stated in the ingredients list.
Coconut
Sweetened shredded coconut is a familiar baking product to many of us, found in the baking aisle of almost every supermarket. Look for moist, soft flakes in a sealed plastic bag.
Unsweetened coconut chips are available at many gourmet markets as well as at most health food stores and is sometimes labeled “desiccated unsweetened coconut.” These chips, some wide and others in shards depending on the packaging, are best when dry, not soft and pliable from improper storage and excess humidity.
Dried spices
All have a shelf life, usually between 2 and 4 months, depending on how volatile the spices’ natural oils are. Store spices in a cool, dark place away from the stove. Always smell them before using—and replace with new bottles regularly.
Solid vegetable shortening
Choose a product made only from vegetable oils. We do not recommend lard in these recipes. (See page 12 for a tip on measuring the shortening.)
Sugar
Unless otherwise indicated, all sugar called for is granulated sugar.
Brown sugar is a mixture of molasses and granulated sugar (dark brown sugar has a little more molasses by weight; light brown, a little less). Unfortunately, this added moisture can cause brown sugar to clump and harden. There are two ways to soften it. For a long-term solution, place an apple wedge in the bag, seal it tightly, and store for about 2 days, or until softened. For a quick solution, place a partially sealed plastic bag filled with brown sugar in the microwave and heat on high in 10-second increments until the mixture softens. (The quicker method will produce less even results, with some knots of sugar still intact.)
Confectioners’ sugar (called “powdered sugar” by some, or “icing sugar” in Great Britain and often in Canada) is granulated sugar that has been pulverized to a powder. It is combined with cornstarch (up to 3 percent by weight) to prevent its sticking together. The “X” marker on the package represents how small the grains are: the higher the number, the finer the grains. Any sold in large supermarkets are acceptable for the recipes in this book (usually from 4X to 10X).
Sanding sugar is a coarse sugar, sometimes colored, designed to give cookies a decorative coating, since it’s coarse enough to resist melting. Choose the colors you prefer; baking-supply stores have a larger selection than supermarkets.
Coarse sugar has very large crystals, like coarse sea-salt crystals. It’s also a decorative tool—it will not melt during the short baking time cookies undergo.
Superfine sugar is, of course, its dead opposite. Superfine sugar is used mostly for bar drinks—it dissolves in seconds without the added cornstarch in confectioners’ sugar, which would cloud the drinks. Superfine sugar can also be used in flat, thin, crunchy cookies that must have absolutely no graininess when baked. If not found in the baking aisle, it can sometimes be found with the bar and drink mixes.
Vanilla extract
Although cheaper, imitation vanilla pales in comparison to the real thing. We suggest a splurge—because good chocolate deserves good vanilla.
High-Altitude Baking
Foods dry out more quickly at higher altitudes. On average, store cookies at room temperature for 1 day less than suggested. Flour is also drier, thanks to the lack of humidity, so more moisture is needed