Most English-speaking countries call crunchy cookies "biscuits", except for the United States and Canada, where "biscuit" refers to a type of quick bread. Chewier biscuits are sometimes called "cookies" even in the United Kingdom.[3] Some cookies may also be named by their shape, such as date squares or bars.
Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons and Oreos, with marshmallow or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee or tea and sometimes dunked, an approach which releases more flavour from confections by dissolving the sugars,[4] while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses.
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In many English-speaking countries outside North America, including the United Kingdom, the most common word for a crisp cookie is "biscuit".[3] The term "cookie" is normally used to describe chewier ones.[3] However, in many regions both terms are used. The container used to store cookies may be called a cookie jar.
Cookies that are baked as a solid layer on a sheet pan and then cut, rather than being baked as individual pieces, are called bar cookies in American English or traybakes in British English .[3]
The word cookie dates from at least 1701 in Scottish usage where the word meant "plain bun", rather than thin baked good, and so it is not certain whether it is the same word. From 1808, the word "cookie" is attested "...in the sense of "small, flat, sweet cake" in American English. The American use is derived from Dutch koekje "little cake", which is a diminutive of "koek" ("cake"), which came from the Middle Dutch word "koke".[6] Another claim is that the American name derives from the Dutch word koekje or more precisely its informal, dialect variant koekie[7] which means little cake, and arrived in American English with the Dutch settlement of New Netherland, in the early 1600s.[8]
Cookies are most commonly baked until crisp or else for just long enough to ensure a soft interior. Other types of cookies are not baked at all, such as varieties of peanut butter cookies that use solidified chocolate rather than set eggs and wheat gluten as a binder.[10] Cookies are produced in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits.
Rather than evaporating as water does in a baking cake, oils in cookies remain. These oils saturate the cavities created during baking by bubbles of escaping gases. These gases are primarily composed of steam vaporized from the egg whites and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not render soggy the food it has soaked into.
Cookie-like hard wafers have existed for as long as baking is documented, in part because they survive travel very well, but they were usually not sweet enough to be considered cookies by modern standards.[11]
Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region.[2][1] They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.[12] The first documented instance of the figure-shaped gingerbread man was at the court of Elizabeth I of England in the 16th century. She had the gingerbread figures made and presented in the likeness of some of her important guests.[13]
With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history. One of the most popular early cookies, which traveled especially well and became known on every continent by similar names, was the jumble, a relatively hard cookie made largely from nuts, sweetener, and water.
Cookies came to America through the Dutch in New Amsterdam in the late 1620s. The Dutch word "koekje" was Anglicized to "cookie" or cooky. The earliest reference to cookies in America is in 1703, when "The Dutch in New York provided...'in 1703...at a funeral 800 cookies...'"[14]
The modern form of cookies, which is based on creaming butter and sugar together, did not appear commonly until the 18th century.[15] The Industrial Revolution in Britain and the consumers it created saw cookies (biscuits) become products for the masses, and firms such as Huntley & Palmers (formed in 1822), McVitie's (formed in 1830) and Carr's (formed in 1831) were all established.[16] The decorative biscuit tin, invented by Huntley & Palmers in 1831, saw British cookies exported around the world.[16] In 1891, Cadbury filed a patent for a chocolate-coated cookie.[16]
Leah Ettman from Nutrition Action has criticized the high calorie count and fat content of supersized cookies, which are extra large cookies; she cites the Panera Kitchen Sink Cookie, a supersized chocolate chip cookie, which measures 5 1/2 inches in diameter and has 800 calories.[22] For busy people who eat breakfast cookies in the morning, Kate Bratskeir from the Huffington Post recommends lower-sugar cookies filled with "heart-healthy nuts and fiber-rich oats".[18] A book on nutrition by Paul Insel et al. notes that "low-fat" or "diet cookies" may have the same number of calories as regular cookies, due to added sugar.[19]
There are a number of slang usages of the term "cookie". The slang use of "cookie" to mean a person, "especially an attractive woman" is attested to in print since 1920.[6] The catchphrase "that's the way the cookie crumbles", which means "that's just the way things happen" is attested to in print in 1955.[6] Other slang terms include "smart cookie" and "tough cookie." According to The Cambridge International Dictionary of Idioms, a smart cookie is "someone who is clever and good at dealing with difficult situations."[23] The word "cookie" has been vulgar slang for "vagina" in the US since 1970.[24] The word "cookies" is used to refer to the contents of the stomach, often in reference to vomiting (e.g., "pop your cookies", a 1960s expression, or "toss your cookies", a 1970s expression).[24] The expression "cookie cutter", in addition to referring literally to a culinary device used to cut rolled cookie dough into shapes, is also used metaphorically to refer to items or things "having the same configuration or look as many others" (e.g., a "cookie cutter tract house") or to label something as "stereotyped or formulaic" (e.g., an action movie filled with "generic cookie cutter characters").[25]"Cookie duster" is a whimsical expression for a mustache.
Cookie Monster is a Muppet on the children's television show Sesame Street. He is best known for his voracious appetite for cookies and his famous eating phrases, such as "Me want cookie!", "Me eat cookie!" (or simply "COOKIE!"), and "Om nom nom nom" (said through a mouth full of food).[26][27][28][29]
After chilling, the dough is quite solid, so let it sit at room temperature for 10 minutes (to soften it up slightly) before shaping. (No time to chill? Make these soft & chewy chocolate chip cookie bars instead!)
Yes, absolutely. After chilling, sometimes I roll the cookie dough into balls and freeze them in a large zipped-top bag. Then I bake them straight from the freezer, keeping them in the oven for an extra minute. This way you can bake just a couple of cookies whenever the craving hits. (The chewy chocolate chip cookie craving is a hard one to ignore.)
These super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling prior to shaping the cookies. Review recipe notes before beginning.
These turned out great! I used a food scale to weigh ingredients and the dough consistency was perfect after sitting in the fridge for a few hours. I added a handful of butterscotch chips for a little extra flavor!
Found this recipe by accident and now this has become my go to cookie recipe. I bake these all the time for family and friends. They are always gone and it gets me rave reviews. I try to tell people about this recipe and get others to cook them.
this recipe is really good. I made some toffee bits and added them in a long with the chocolate chips. I used a 3 or 4 TBSP cookie scoop and they took a bit closer to 20 minutes to get golden brown. once they were done my entire family loved them
This recipe failed me. It sucked. The cookies were astronomically dry and did not spread out in the oven at all. I usually love this blog for all my baking recipes but I was truly disappointed by this one.
Hi Sally. These cookies taste wonderful but I was very frustrated baking them. 325 for 13 min? I did weigh my cookie balls to 50 gm. They simply were not done. I had to stand by the oven and babysit them. Please make these again yourself and let me know what u think
Ed my
This is the best chocolate chip cookies recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!
When doing this, make sure to Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). Then, measure flour by scooping it into a measuring cup and leveling it with a knife.
I prefer to flash-freeze the cookie dough before putting it in an airtight container. To do this, roll the cookie dough into balls and space them out on a parchment lined baking sheet. Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes. 152ee80cbc
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