Just enough sweet
- Carbohydrate 11.2362944444444 g
- Cholesterol 6.67759525 mg
- Fat 1.26394965277778 g
- Fiber 0.275344449131025 g
- Protein 1.28671111111111 g
- Saturated Fat 0.493253555902778 g
- Serving Size 1 1 Serving (22g)
- Sodium 25.9065555555556 mg
- Sugar 10.9609499953134 g
- Trans Fat 0.0989262736111113 g
- Calories 62 calories
Step-by-step
- In mixing bowl combine sugars, shortening, and egg...whip until smooth. In seperate bowl combine all dry ingredients. Alternately add dry ingredients and milk while mixing. Don't over mix.
- Use a medium scoop to drop onto cookie sheets lined with parchment.
- Bake 350 deg, for 10-15 minutes. Cool completely
- These are also good to top with chocolate frosting, because the cookies not over the top sweet.
The Mechanics of Low-Fat Mixing
Achieving structural integrity in reduced-fat baking requires precise mechanical action during the initial creaming phase, demanding an electric hand mixer or stand mixer fitted with the paddle attachment rather than manual whisking. Shortening combined with granulated sugar and sweetener must be beaten until the mixture noticeably lightens in color and increases in volume, incorporating the air cells necessary to prevent dense results. Alternating the addition of dry ingredients with milk at low speed prevents gluten overdevelopment, which otherwise toughens the crumb during the fifteen minutes of prep work. Although modern reduction techniques utilizing sugar substitutes gained popularity in twentieth-century American home baking, mastering the physical emulsion of fat and sugar remains the primary determinant of success.
Baking Parameters and Thermal Control
Precision monitoring of the 350 degree Fahrenheit oven environment determines whether these morsels emerge cake-like or dry, making an oven thermometer mandatory for accurate heat distribution. Portioning the dough onto parchment-lined sheets using a calibrated medium scoop ensures uniform mass, allowing thirty-six portions to bake evenly across a ten to fifteen minute window without scorching the delicate cocoa solids. Visual inspection of the edges provides the only reliable cue for doneness, indicating when the structure has set before cooling completely on wire racks. Transferring the cooled bases onto wire racks prevents steam condensation from softening the bottom crust before any optional finishing touches are applied.
