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Carol's Cookies Cookie Company
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Cookie Blog

Our most FAQ

We love to hear from our friends, fans, and those just learning about our cookies.  We try to be helpful and provide answers to the most Frequently Asked Questions here (http://carolscookies.com/faq).  But the one question we get asked the most is, “How do you make your cookies so big?!”  We get it.  This question comes from the same mind-boggling, inconceivable place where we wonder, “How does the Tooth Fairy get under our pillows while we sleep?” and “What type of Spanx does Santa put on to shimmy down the chimney.”  They are the universal questions that keep us up at night.

But you’re in luck!  Tonight you can sleep easy and save the worries of the world for another day.  Creating our cookies should be a snap after reading this.

To make our cookies so big, we start with using just the right amount of fats to form correct cohesion and adhesion of ingredients.  This allows our cookies to be dense, yet cooked through, chewy, yet melt in your mouth.  The molecules must be solidly brought together to form the base.  Without it, we would be left with neat little piles of eggs, flour, and Ghirardelli Chocolate.

Speaking of eggs, you want to add your eggs whole, one at a time. But that makes the mixing a little more difficult.  Egg whites are largely water and they don’t mix well with cohesion agents.  But we warn you, too much mixing and you’re in danger of over-mixing.  Over-mixing results in a holey mess that falls apart as soon as it’s lifted off the cookie sheet.  And if you’re not using the right flour, well that totally throws off the protein structure and gluten levels and the ingredients won’t be able to bind.

You’ll need acidity and carbon dioxide to create a strong protein bond with the correct flour.  If your bond isn’t strong, all the good stuff is evaporated away.  A strong bond keeps our dough stiff, and the right level of acidity firms our cooking dough faster, which results in our thick cookies (not spread thin like you so often find).  But that all goes to waste if you don’t mix enough.  The importance of the mixing time of the dough is everything.  Mix too little and you won’t get enough air pockets to be filled with CO2, mix too much and your cookie looks like meal worms invaded.

The last step to consider in making Carol’s-Cookie-sized cookies is temperature.  You want the kinetic energy of the particles to be just right.  You want to be right where the energy within the plasma collisions is high enough to overcome the Coulomb barrier and the cookie particles fuse together into one massive cookie without cracking.

And of course, the perfection of dough you just created is nothing unless you’re dropping 1/2lb softball-sized scoops of it on your cookie tray.

Now you should be set to go ahead and recreate your own version of Carol’s Cookies in your fridge.

What?  You’re confused?  Well, you didn’t really think we were going to divulge our most sacred secrets, did you?

5 Tips to Making Any Cookie Recipe Better

For years, people have been asking me how to perfect their homemade cookie recipes.  I’ve even seen online forums dedicated to “cracking the code” on how our cookie recipe differs from the others.  If you’re one of the curious ones, it’s pretty simple: Carol's Cookies were born and perfected in the kitchen.  Even so, there are little tricks that helped my family recipe go from average cookie to the best handmade cookies out there (yes, we're a little biased).

Here are 5 tips to help make your homemade cookie recipe even more delicious!

1) To avoid burning the bottom of the cookies, put a cookie sheet on top of the baking sheet with the waxed side facing up. Otherwise, the metal baking sheet gets too hot and can turn a really good homemade cookie into a crispy mess.

2) Use the finest ingredients: pure butter, crack your own eggs and kosher salt. If you're making chocolate chip cookies, make sure you use a premium chocolate with a decent cocoa butter content.  This may seem like a basic concept, but using gourmet ingredients will make sure that your cookie recipe is on the right track to wow your taste-testers.

3) A convection oven is the best way to go to ensure your cookies are baked evenly. Be sure to place the tray of cookies on the middle rack.  The top rack will burn the tops too quickly, and the bottom rack may cause you to bake the cookies much longer so they are not raw, ultimately drying them out.

4) Understand the art and science of proper mixing. Your fats (butter), sugars and eggs should be mixed together.  We like to add the vanilla at the first mixing stage, but make sure it's a pure vanilla and none of that imitation stuff!  This will help incorporate the sugars and fats, which is necessary for the, "omg-this-is-the-most-amazing-cookie-ever" recipe.

5) Watch your oven constantly! This is very important! You could have the best cookie recipe on the planet, but if your cookies are baked too much, bye-bye moistness and those glaring compliments you deserve!  Always set the timer for 3 minutes less than what the recipe calls for.  Once you start seeing some golden brown tones on the tops of the cookies, your cookies are nearly ready.  Don't wait until they are fully brown, or you may be giving them away as paperweights.

Enjoy the process of perfecting your homemade cookie recipe. Like anything in life, practice makes perfect!  And in this case, you’ll get to taste test a lot of cookies in the process – yum! Happy Baking!

 

Cookie-in-a-Bowl

Combine a warm Carol's Cookie with a scoop of your favorite ice cream to recreate our signature Cookie-in-a-Bowl dessert. If you are daring, add some whipped cream to the dessert ideas listed below for a bit more fun. Here are some suggestions of our personal favorites:

  • Chocolate Chip  Cookie without Nuts with French Vanilla ice cream topped with hot chocolate sauce
  • Cinnamon Swirl Cookie with a scoop of Caramel ice cream topped with warm caramel sauce
  • Brownie Cookie with a scoop of Mint Chocolate Chip ice cream and hot fudge
  • Old-fashioned Sugar Cookie with a scoop of Strawberry ice cream and fresh strawberries
  • Oatmeal Raisin with Pecans Cookie with Butter Pecan ice cream and caramel sauce
  • Toffee Crunch Cookie with Dulce de Leche ice cream and warm dark chocolate topping
  • Brownie Cookie with Rocky Road ice cream (for those choco-holics)

Warm 'Em Up!

Heat up a thawed Carol's Cookie in the microwave for about 40 seconds or in the oven for 1 1/2 minutes at 350 degrees for that just-out-of-the-oven gooey-ness.

Cookie "Popsicles"

Cut up your cookies in smaller pieces, place them in a freezer-safe bag and store them in your freezer. People love the frozen chunks! And remember, there are no calories in the small pieces (wink, wink). FYI, the cookies have a 6-month shelf-life when kept frozen.

Breakfast of Champions

You sometimes enjoy breakfast for dinner; why not have breakfast for dessert? Break up an Oatmeal Raisin with Pecans Cookie and add your favorite milk for a great way to start your day.