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Cookie Characteristics and Their Causes

Appears in
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Cookies come in an infinite variety of shapes, sizes, flavors, and textures. Characteristics that are desirable in some are not desirable in others. For example, we want some cookies to be crisp and others to be soft. We want some to hold their shape and others to spread during baking. In order to produce the characteristics we want and to correct faults, it is useful to know what causes these characteristics.

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