Brownies and Cookies Ingredients and Tips

 Source: Google
Making Brownies and Cookies - 
Ingredients and Tips
1.The Basics: Ingredients, Tools, and Tips
Ingredients, Utensils, and ToolsUse High Quality Ingredients
Butter:
There is no substitute for real butter when making brownies and cookies that taste delicious. Most baking experts consider 'unsalted' butter superior for baking, but in my attempt to keep things simple, I opt for salted butter because it is what I usually have on hand.
Sugar:
Cookies and Brownies may call for one or more different types of sugar:
Granulated White Sugar:
This is the most common type of sugar used when making cookies and brownies. It is refined cane or beet sugar. If a recipe on this site calls for sugar without specifying which type, use granulated white sugar.
Brown Sugar:
Brown sugar is granulated sugar that has some molasses added which gives it a softer texture. Dark brown sugar has more molasses and a stronger flavor than light brown sugar. To prevent brown sugar from drying out and getting hard, be sure to store it in an airtight container.
Confectioner's Sugar:
This may also be referred to as powdered sugar. It is granulated sugar that has been ground to a fine powder consistency. Cornstarch is added to prevent it from clumping. It creates a smooth consistency and is often used in icings and frostings.
Flour:
My flour of choice is unbleached, all purpose and white wheat when whole wheat is called for. It's also fun to experiment with alternative specialty flours such as spelt and oat.
Baking Powder:
I choose Rumford baking powder because it is aluminum free.
Vanilla:
Real vanilla extract is a must. It's expensive, but worth it. To make your own vanilla, combine vodka and split vanilla beans in a bottle or jar and let 'marinate' for 2-4 weeks before using.
Chocolate, Cocoa, and Nuts:
Use high quality chocolate, cocoa, and nuts when making brownies and cookies. Keep your nuts fresh by storing them in the freezer. Nothing will destroy your baking success like rancid nuts..
Corn Syrup:
A thick, sweet syrup made from conrstarch. It comes in light and dark varieties. Dark corn syrup has coloring and flavoring added to make it like caramel.
Honey:
Any variety of honey may be used in recipes calling for it.
Maple Syrup:
A delicious syrup - made by boiling the saps from maple trees - with a strong pure maple flavor. It takes about 40 gallons of sap to make one gallon of maple syrup! Maple-flavored pancake syrup should not be used as a substitute. After opening, store maple syrup in the refrigerator to prevent spoiling.
Molasses:
A thick syrup made by boiling sugar cane or sugar beet juice. Dark molasses is darker in color and not as sweet as light molasses
f you're baking cookies and realize a little too late that you don't have any molasses, there are few items you can use as a 
molasses substitute:

• Substitute 1 cup honey for 1 cup molasses
• Substitute 1 cup dark corn syrup for 1 cup molasses - you will lose some sweetness and the flavor will not be as robust
• Substitute 1 cup pure maple syrup for 1 cup molasses
• Substitute 3/4 cup of packed dark brown sugar plus 1/4 cup liquid for 1 cup molasses - this substitution will probably give the closest match since brown sugar consists of granulated sugar and molasses
• Substitute 3/4 cup of granulated sugar heated to dissolve in 1/4 cup liquid for 1 cup molasses - you may want to increase the spices to compensate for the missing molasses flavor
• You should only use black strap molasses when the recipe calls for it specifically and not substitute blackstrap for light molasses - the result will be a flavor that is too strong
  Does molasses go bad? As it turns out, you can store molasses at room temperature, in a cool and dark place. It will keep well for up to 12 months.

Peanut Butter:
A spread made by blending ground peanuts, vegetable oil, sugar, and salt. Avoid using natural or old-fashioned peanut butter in this collection of cookie recipes, unless a recipe specifically calls for it, because its consistency is so different.
Oats:
Old-fashioned oats are thicker and heartier than the quick-cooking kind. Use the kind specified in the recipe for best results. Avoid using instant oatmeal because it is more processed and will not give the best results in these cookie recipes
Coconut:
You can easily use sweetened flaked coconut shreds in any recipe calling for shredded coconut - unless it specifically calls for unsweetened coconut. Sweetened flaked coconut is the dried and shredded white coconut meat that has additional sweeteners added and is mainly used in desserts or for garnish. If you are interested in shredding coconut, it's not as difficult as you might think, but does take additional time and tools - for some, using only the freshest ingredients is worth the effort.
Emergency Substitutions:
You are ready to bake and realize you are missing a key ingredient. No worries -- there may be a substitute that can work:
Buttermilk, 1 cup: one tablespoon lemon juice or vinegar and enough milk to make one cup. Let stand five minutes. Alternatively, substitute plain yogurt.
Brown Sugar, 1 cup: 1 cup sugar and 2 tablespoons molasses.
Chocolate (Unsweetened), 1 ounce: 3 tablespoons unsweetened cocoa powder and 1 tablespoon cooking oil for each ounce of chocolate.
Self-Rising Flour, 1 cup: 1 cup all purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
Sour Cream: plain yogurt
Baking Ingredient Substitutions That Might Help In A Pinch

If you don't have:	Substitute:
Apple pie spice, 1 teaspoon	1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and dash of ground cloves
Baking Powder, 1 teaspoon	1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda
Buttermilk, 1 cup	Sour milk: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using); or 1 cup plain yogurt
Chocolate, semisweet, 1 ounce	3 tablespoons semisweet chocolate pieces; or 1 ounce unsweetened chocolate plus 1 tablespoon sugar
Chocolate, sweet baking, 4 ounces	1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons shortening
Chocolate, unsweetened, 1 ounce	3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or shortening
Cornstarch, 1 tablespoon (for thickening)	2 tablespoons all-purpose flour
Corn syrup, 1 cup	1 cup granulated sugar plus 1/4 cup water
Egg, 1 whole large	2 egg whites; 2 egg yolks; or 1/4 cup frozen egg product, thawed
Fruit liqueur, 1 tablespoon	1 tablespoon fruit juice
Ginger, grated fresh, 1 teaspoon	1/4 teaspoon ground ginger
Half-and-half or light cream, 1 cup	1 tablespoon melted butter or margarine plus enough whole milk to make 1 cup
Honey, 1 cup	1 1/4 cups granulated sugar plus 1/4 cup water
Milk, 1 cup	1/2 cup evaporated milk plus 1/2 cup water; or 1 cup water plus 1/3 cup nonfat dry milk powder
Molasses, 1 cup	1 cup honey
Pumpkin pie spice, 1 teaspoon	1/2 teaspoon ground cinnamon, plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg
Sour cream, dairy, 1 cup	1 cup plain yogurt
Sugar, granulated, 1 cup	1 cup packed brown sugar
Turbinado sugar (natural brown sugar), 1 cup	1 cup granulated sugar

Less Fat, More Applesauce
If you experiment with applesauce or fruit puree as a substitute for fat in drop or bar cookie recipes, replace no more than half the butter or shortening with the fruit product. The cookies will be moist and cakelike because the fruit holds moisture. Applesauce or fruit puree does not work in cutout or slice-and-bake cookies because it makes dough too soft to hold its shape.
High Altitude Cookie Baking
Cookies need less adjustment for high altitude than other baked goods. Start by increasing the oven temperature by 25°F and decreasing the baking time by a minute or two. If further adjustment is necessary, reduce the sugar by a couple of tablespoons. If a recipe calls for baking powder or baking soda, you may need to reduce the amount by 1/8 teaspoon. Make just one recipe change at a time and be sure to test bake your cookies one- or two-at-a-time.
What's the difference in these ingredients?
Butter versus margarine:
Butter is the first choice for cookies because it gives a rich flavor and consistent results. Stick margarine will work if it contains at least 80% fat. For best results, avoid low-fat, liquid, and soft spreads when making your cookies.
Pure vanilla extract versus imitation vanilla:
Vanilla extract comes from long, slender pods called vanilla beans. Circulating diluted alcohol through finely chopped vanilla beans makes pure vanilla extract. Imitation vanilla is an artificial flavoring made of synthetic flavors and coloring and is an inexpensive substitute for extract. For most uses, measure the same amount of imitation vanilla as you would pure vanilla extract.
Dark molasses versus light molasses:
Thick, dark, syrupy molasses is a byproduct of refining cane or beet sugar. When describing molasses, light refers only to flavor, not color or calorie or sugar content. Light molasses, also called mild-flavor molasses, comes from the first boiling of the refining process and is sweet in flavor. Dark molasses, from the second boiling, is not as sweet as light molasses but has a distinctive, robust flavor. Light and dark molasses can be used interchangeably..
Evaporated milk versus sweetened condensed milk:
Evaorated milk is made by removing the water from whole milk. Sweetened condensed milk is milk that has had the water removed and then sugar added. They should not be used interchangeably in recipes.
Baking soda versus baking powder:
Baking soda is an alkaline leavening agent that is used in conjunction with acidic ingredients, such as buttermilk or brown sugar, to form bubbles of air that make cookies rise. Baking powder is not used in conjunction with an acidic ingredient in recipes because it already contains the acidifying agent (cream of tartar). Do not use these ingredients interchangeably for baking.
Liquid food coloring versus food coloring paste:
Liquid food coloring, usually available in just four colors - red, green, yellow, and blue - has a relatively low concentration of dye. Paste food coloring is highly concentrated and available in a wide variety of colors. Use less paste coloring than you would liquid coloring.
2 .Invest In Basic Baking Utensils, Tools, and Equipment
Baking Pans and Cookie Sheets: Baking pans and cookie sheets come in a wide variety of styles and materials. Dark metal pans absorb heat and will cause cookies and brownies to brown more quickly. Shiny metal sheets reflect heat making them perfect for more delicate baked treats. Air-cushioned sheets provide extra protection from burning but make it difficult to obtain golden brown cookies. Glass pans carry heat more effectively so your oven temperature needs to be adjusted down 25 degrees when making brownies and cookies in glass baking pans.
Basic pan sizes include:
9-inch X 13-inch
8-inch square
9-inch round
Cookie sheets with or without sides. Although many books suggest rimless pans for baking cookies, I have had great success using rimmed pans.
Bowls: 
Small, medium, and large bowls in Glass or Stainless-Steel Mixing Bowls
Wooden Spoons: 
Large Wooden Spoon is great for stirring brownies batter
Measuring Spoons 4-Piece Polished Stainless-Steel Measuring Spoon Set
Measuring Cups: 
A 2-Cup Glass Measuring Cup or plastic one for liquids and a set of Dry Measuring Cups
Spatulas: 
One wide metal spatula, like this Jumbo Cookie Shovel, for removing cookies from the pan and a couple of Silicone Spatulas for scraping cookie dough and brownie batter from bowls
Whisks: 
One or two medium to large whisks
Pastry Brushes: 
Good Grips Silicone Pastry Brush are great for greasing pans
Cookie Scoops: 
2 tablespoon Cookie Scoops make easy, speedy work of dropping cookie dough onto pans when making brownies and cookies. They're one of my favorite cookie making tools!
Microplane: 
A Microplane is a wonderful tool for zesting and grating
Silpats: 
Nonstick Silicone Baking Mats make clean-up a breeze. With a silpat you are able to forgo greasing cookie sheets too. Just be sure to not cut them!
Parchment Paper: 
An indispensable aid for quick and easy baking. Available in both rolls and sheets, I bake all my cookies on Parchment lined sheets for the easiest clean-up
Wire Racks: 
Tiered Cooling Racks are necessary for expedient cooling of your cookies and brownies and saving counter space.
Electric Mixer: 
I love my KitchenAid Mixers, both hand-held and standing versions, for making brownies and cookies. If you only bake occasionally or have limited space, start with one or the other. If you bake a lot, you will want both!
Food Processor: 
I am a fan of Cuisinart Food Processors. They can really speed up the process for many kitchen tasks like chopping, grating, shredding, and pureeing. Get one that has at least a 6-cup capacity.
Techniques
Making Brownies and Cookies - Mixing
1.Allow ingredients to come to room temperature before beginning. If you need to bring eggs to room temperature quickly, place them in warm water for several seconds. Butter can be softened in the microwave with short 10 second burst on 10% power. Be careful not to let your butter start to melt.
2.Measure ingredients accurately when making brownies and cookies. Use dry measuring cups for the dry ingredients like flour and sugar and liquid measuring cups with spouts -- made of clear glass or plastic -- for ingredients like water, milk, and honey.
To measure:
Flour:
Give it a stir to fluff it up and then dip the cup into the flour or spoon flour into the cup and level with a knife.
Granulated or Powdered Sugar:
Can be scooped or spooned into the cup and then leveled with the edge of a knife or spatula. If the powdered sugar is lumpy, it is best to sift it through a strainer first.
Brown Sugar:
Should be packed or pressed into the measuring cup.
Liquids:
Pour them into a glass or clear plastic spouted measuring cup that is placed on a level surface and bend down to eye level to make sure you have the correct amount.
Sticky Ingredients Like Honey or Molasses:
Use your glass measuring cup to measure your oil first, then measure your honey or molasses, and it will slip right out. 
Alternatively you can give your measuring cup a little shot of cooking spray before filling it with the sticky substance.
3.Combine the dry ingredients with a whisk to ensure everything is well distributed when making brownies and cookies. 
Baking
_Verify oven temperature with a thermostat placed inside your oven before making brownies and cookies. Once your oven is pre-heated adjust the oven setting as necessary to get the desired inside temperature. If you do a lot of baking or if the oven temperature is off my more than 50 degrees it may be best to get your oven calibrated by a repairman or technician.
_Use the pan size specified in the recipe to insure proper baking time and thickness.
_Glass pans are an excellent conductor of heat so if you are using them be sure to lower the oven temperature by 25 degrees to compensate. You should adjust the thermostat down 25 degrees when using dark colored pans too.
_When pans require greasing, the most expedient solution is to use cooking spray. Or you can grease with butter and shortening and a pastry brush.
_For easy removal line your pan with greased foil, leaving enough overhang on two opposite ends to use as handles. The cooled brownies/cookies can be lifted from the pan to a board for even cutting.
_When baking more than one cookie sheet at a time rotate the sheets (front to back and top to bottom) about halfway through the recommended baking time.
_Make sure to drop cookie dough only on cool cookie sheets to prevent them from spreading on the pan.
To help cookies hold their shape during baking, chill the dough before baking.
_Cookies bake quickly and require close monitoring to prevent overbaking. Begin checking at the earliest end of the time range specified in your recipe. Cookies will continue to cook for 1 to 2 minutes after being removed from the oven so it is best to pull them out just before they are done. They should be lightly browned with firm edges.
_Brownies and bar cookies are done when they begin pulling away from the pan's edges.
Storing +After making brownies and cookies, be sure to cool completely before Storing.
 +Store your delicious cookie bars, squares, and brownies in an airtight container.
+Different cookie types should be stored in separate containers. Crisp cookies that become soft can be re-crisped in a 300 oven for 3 to 5 minutes. Keep cookies soft by adding a piece of bread of apple to the storage container.
+Store brownies in their pan covered with foil or plastic wrap for 2 to 3 days.
+They also can be wrapped in plastic and then placed in a freezer bag or wrapped in foil for the freezer.
+I love to wrap my cookie bars, squares and brownies individually or maybe 3-4 at a time to pull out when we’re craving a little something sweet, or to have available for an after school snack or when guests drop in unexpectedly.
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