Introduction to Cookies

Mostly the terms 'cookies and 'biscuit' are used interchangeably and generally substituted for
each other, but there are point that differentiate between the two items. A cookie is
commonly known so in the USA, while in the UK it is known as a biscuit.

For instance, the Dutch made small tidbits from leftover cake batters and called them koekje,
which meant little cake.

The word 'cookie' is understood to have derived from ‘koekje’ in North America. Biscuit, on
the other hand, is understood to have come from the Latin word ‘panis biscotus’, which meant
bread cooked twice.

Leftover bread or cakes were baked until crisp and eaten as biscuits. Even in France, biscuit
means to Cook twice.

A cookie is a product that is soft centered, usually made in the style of preparing cake batter
and is traditionally sweet. A biscuit, on the other hand, is crisp and hard like a cheese cracker,
which can be savory.

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TEXTURE

Some cookies are soft whereas some are crispy in texture, some cookies spread while baking
while some hold their actual shape. For understanding the texture firstly we should
understand the role played by ingredients that we use:

1. CHEWY TEXTURE
A chewy cookie needs a high moisture content, which can be provided by eggs and
other liquid ingredients. Eggs must be in higher proportions and fat should be low.
Brown sugar is also used to provide chewy texture. There must be some gluten
formation while mixing the dough.

2. CRISP TEXTURE
For a crisp cookie the dough must contain low moisture content. Size of the cookie
should be thin which will help them to dry easily when they are baked. It must be high
in sugar and fat content. It should not contain any hygroscopic (tendency to attract
moisture from air) ingredient like nuts as they can absorb moisture and soften the crisp
texture.

3. SOFT TEXTURE
The dough of soft cookies requires a high proportion of liquid and low of sugar and fat
content. They are generally thick and large in size. They usually contain corn syrup,
honey or molasses which are hygroscopic. These cookies are left slightly unbaked and
should be stored in covered container or else they will dry out.

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CREAMING

Creaming is a technique used in most of the baked goods. It is the method of mixing
ingredients with high fat content in order to incorporate air. It involves beating butter/
shortening & sugar together to give aeration to the product.

It can be done either mechanically (using stand mixers or hand beaters) or manually (using
spatula). During creaming fat is beaten with sugar with the help of spatula or hand beater
along the sides of the bowl, creating air pockets with every turn. The network becomes
strong as we keep on beating it.

When we start creaming fat and sugar, initially it is dense and looks like wet sand. When
we cream it for 1 minute it becomes a paste more like a clay. Another minute later it
becomes soft.

SCIENCE BEHIND CREAMING METHOD

• Sugar crystals have sharp edges that ‘dig’ into butter when beaten together, creating
tiny pockets of air that are trapped in fat. The smaller the crystals, the larger quantity
of small air pockets there are, resulting in a very light and fluffy texture.
• This is the reason caster sugar is preferred as its crystal size is small and sharp enough
to hold more air pockets than granulated sugar & icing sugar.

IMPORTANCE OF AIR POCKETS

• The air pockets created while creaming expand during baking giving a lighter and fluffy
texture.
• Air pockets expand when:
– subjected to heat.
– filled with steam created from liquid ingredients in batter.
– carbon dioxide released from reaction of chemical leaveners i.e. baking soda &
baking powder.

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WHEN TO STOP CREAMING?

• Initially when you start beating butter and sugar together, butter does not stick to
sides of the bowl. But when you keep on mixing it, it starts to stick to the sides and
becomes pale in colour. It also looks fluffier in texture. This is when you should stop
creaming, or else it results in over creamed butter.

• Over creaming results in dense, flat and greasy baked products.

CURDLING OF CREAMED MIXTURE

Curdling is separation of fats and liquids. When curdling happens, it is a water in fat emulsion.
It usually happens when -

• Fats and liquids are not at same temperature

• Eggs/ liquids are added too quickly to creamed mixture

While adding eggs to creamed mixture, it is important to add them slowly. This is because yolks
(fat) in eggs coat air cells formed during creaming and help in their expansion enabling them to
hold liquid ingredients (egg whites or milk, etc.) without curdling. When we add eggs too fast,
yolks are unable to coat air cells properly resulting in lesser air cells capable of holding liquid
ingredients. This results in curdling of mixture.

POINTS TO REMEMBER

When creaming butter/ shortening, it is important to use these at room temperature i.e.
around 21˚C. This is because cold butter is not soft enough to entrap air quickly and warm
butter (24˚C or more) is too soft and air pockets formed easily burst due to friction
created by mixing.

Creaming using hand beaters or stand mixers should be done at medium speed as high
speed can burst air pockets.

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Different States of Butter

Too cold butter

Ideal room temperature butter Too warm butter

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METHODS OF COOKIE MAKING

There are various ways of making cookies and biscuits which usually depends upon the type
of cookie that we are making. Some of the common methods of preparing cookies are
discussed below:

1. STRAIGHT METHOD

This method is also known as one stage method as it is one of the simplest methods in
which all the ingredients are put in bowl and mixed together until a uniform dough is
obtained. Mostly cookies that have no or very less moisture follow this method.

2. CREAMING METHOD

It is the most common method of making cookies or biscuits. In this method, butter and
sugar is creamed until fluffy and pale in color. Then the liquid ingredients such as eggs,
milk or cream are added gradually and mixed properly. Lastly the dry ingredients such
as flour are folded in.

3. SANDING METHOD

This method utilizes the technique of rubbing-in. The fat is rubbed with the flour with
fingertips until the fat is fully incorporated. The liquid ingredients are then mixed to
create a dough. This method is used for cookies with short texture.

4. SPONGE METHOD

This method of cookie making is similar to that of cakes. Eggs and sugar are whipped
together until light and fluffy and dry ingredients are then folded in to prepare batters.

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TYPES OF COOKIES

1. DROP COOKIES

Soft dough is used for making this type of cookie. The cookies dough is dropped with a
spoon or a piping bag. For making large cookies, one can use an ice cream scoop also.
Cookies should be spaced out appropriately to allow them to spread.
Examples: Oatmeal raisin cookies, Macaroon, Florentine.

2. PIPED COOKIES

In this method, the cookies are piped through a piping bag onto the baking tray. We
have to make sure that the dough is of right consistency as a thick dough would be too
difficult to pipe and a soft dough will spread too much. Different designs can be piped
by using different shapes of the nozzle. Examples: Jeera cookies, Savoiardi.

3. HAND ROLLED COOKIES

These types of cookies are usually made with a stiff dough which is easy to roll, such as
sweet paste dough, short crust dough. If the dough is soft, then it can be put in the
refrigerator to obtain stiffness. Hand rolled cookies are shaped into rounds between
the palms and then put on the baking sheet. Examples: Melting moments, Nankhatai.

4. CUTTER CUT COOKIES

These cookies are made by rolling the dough to a desired thickness and then cutting it
with cutters of required shape. These cookies are much more symmetric and look neat
as they are cut with cutters. Examples: Shortbread, bull’s eye.

5. BAR COOKIES

These types of cookies are shaped in bars or long ropes and then half baked. Then the
cookies are sliced to the desired thickness while the dough is still warm and placed
again on the baking sheets and baked until crisp. This type of baking is known as baking
twice or ‘Biscotti’ in Italian. We can also freeze the half-baked bar and use a knife for
cutting thin slices and then bake them.
Examples: Biscotti, Raisin spice bars.

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6. SHEET COOKIES

In this method, sometimes the dough is baked in sheets and cut later, while in some
cases, they are lined on a tray and the topping is spread onto the base before being
baked. Most of the popular sheet cookies are made by this method.
Examples: Almond Bars, Brownie.

7. FROZEN AND CUT COOKIES

In this the cookie is shaped into logs or square bars and sliced when frozen. Such
methods are adopted for various reasons such as the dough is too soft to handle or to
give it shape, or to save time of sheeting the dough when it is chilled, as this facilitates
cutting with cutter. Examples: Pinwheel, Chequered.

8. FESTIVE COOKIES

These cookies are mostly made during the western festival season or celebrations. We
have a wide variety of cookies being made especially for Christmas, Easter, Halloween
etc.
Examples: Gingerbread, Cinnamon stars.

FAULTS IN COOKIE MAKING

1. COOKIE STICK TO PAN
Excessive greasing of pans, cookies left for too long on the pan after baking, too much
sugar in the dough and improper mixing of cookie dough are some of the causes for this
type of fault.

2. COOKIE IS TOO CRUMBLY

This type of fault usually occurs because of certain causes such as, too much sugar in
the dough, improper mixing of ingredients, too much fat in the cookie dough and too
much leavening agents and eggs in the recipe.

3. COOKIE IS VERY BRITTLE AND HARD

Too much flour in the dough, less quantity of fat, over mixing of dough, less liquid
content and low baking temperature are some of the causes which results in this type
of fault.

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4. COOKIE SPREADS TOO MUCH

Causes such as low baking temperature, over greased baking sheets, not enough flour
in the dough, too much creaming and too much liquid content in the dough can give rise
to this fault.

5. COOKIE DOES NOT SPREAD

High baking temperature, too much flour in the dough, less sugar in the recipe and
insufficient greasing of pans does not allow the cookies to spread.

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TERMINOLOGY AND RULES OF COOKIE MAKING

MIXING SOFT BUTTER AND SUGAR TOGETHER

This process is also called creaming.

3 FINGER COOKIE RULE

We always place cookies 3 fingers apart before baking. The reason we place the cookies apart
is that they do not stick to each other while baking, as they will expand during baking process.

A SOFT BAKED COOKIE IS A GOOD COOKIE

Unlike other baked goods, we do not and must not bake cookie until whole cookie turns
golden brown. A good cookie should be baked just until it gets a nice golden color on sides and
is soft to touch. Cookies become hard during cooling process, so make sure that you do not
bake a cookie completely, it will result into a hard cookie.

I HAVE A STICKY DOUGH

Sticky, non-shapeable cookie dough are very common, during such situation the best thing is
to simply chill the dough in fridge for 15 – 20minutes. Chilled dough is easy to handle and
shape.

SMALL COOKIE LESS TIME, LARGE COOKIE MORE TIME

Baking time highly depends on the size and number of cookies. Small cookies will take less
time whereas if we increase the size it will take more time to bake. Always start from
minimum time mentioned and slowly increasing the minutes for getting perfectly baked
cookies always.

SIZE MATTERS

The size of cookie you are baking really matters. Do not place small and large cookies
together in the same tray or else small cookies will get burnt, while large cookies will just be
undercooked.

MID – WAY ROTATION

Ovens have heating points, to ensure even baking rotate your cookie tray after half baking
time.

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HOW TO REVIVE COOKIES

If your cookies get soft due to climate change or passage of days, simply bake the cookies for
3-4 minutes on the temperature the recipes says. Leave them to cool and you will end up with
crispy crunchy cookies ag

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FREQUENTLY ASKED QUESTIONS

Q. Can we replace salted butter with unsalted butter in a recipe?

Ans. Yes, you have to add in salt with unsalted butter but the amount of salt may differ
according to the amount of salted butter used in the recipe if you are replacing it with
unsalted butter.

Q. Is homemade butter suitable to use in baking?

Ans. The butter having 80% fat is suitable for baking, since we don’t know the fat
percentage of homemade butter, it is not recommended to use for baking.

Q. Can we make caster sugar with table sugar at home?

Ans. No, we cannot make caster sugar at home because it is processed in such a way that
each molecule have sharp edges which helps in holding air molecule during the process
of creaming. If we grind table sugar at home it will attract moisture quickly and become
sticky.

Q. Why do we freeze cookies before baking?

Ans. We freeze cookie to make sure that the butter present in it is not too soft. The cookie
with too soft butter will spread very much and may loose it shape.

Q. Can we reduce the amount of sugar present in the recipe?

Ans. Yes, we can reduce the amount of sugar slightly but not too much as sugar helps in the
texture of a cookie. Too much reduction may cause in change of texture.

Q. Can we replace brown sugar with castor sugar?

Ans. Yes, you can replace brown sugar with castor sugar in same proportions but there will
be a slight change in the texture of the cookie.

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KEY INGREDIENTS AND THEIR ROLE

Like everything else you bake or cook, the quality of your cookies will depend on the quality of
your ingredients.

BUTTER – Salted or unsalted, butter is the soul ingredient of cookie making. It dominates the
flavor and texture in a cookie. The reason many bakers use unsalted butter in their recipes is
so that they can control the level of salt in their cookies. The brand of butter you are using
must have at least 80g fat, if the fat content is less than 80 g, it won’t provide the same texture
and flavor.

STORING BUTTER – It should be wrapped and kept away from foods with strong odors,
butter will stay good for weeks in the refrigerator and for up to a year in the freezer.

FLOUR – There are a variety of flours used in cookie making like whole wheat, all purpose,
gluten free etc. Generally, the most used flour is all purpose flour (AP flour or simply flour)
due to the flavor and texture it gives to cookies.

STORING FLOUR –Always store flour in a clean air tight container. Make sure to sift flour in
every few months to keep it clean and lump-less. If your flour is being used once a month then
it’s better to store it in the fridge.

SUGAR – The three main sugars that are used in cookie making are caster, icing and brown.
Each sugar plays a unique role. They affect a cookie in three ways that is flavor, color and
texture. To make any cookie chewy and soft use brown sugar rather than caster and vice
versa. Whereas powdered sugar is usually used to make soft short bread type cookies.

EGGS – In cookie making, eggs must always be used at room temperature. This is because
eggs blend best when they are not cold. Pull the eggs out of the fridge about 20 minutes ahead
of time. If by any chance you miss this step, simply dip cold eggs in a bowl of warm water and
leave for 3-5 minutes. Using cold eggs can make creamed butter look curdled before dry
ingredients are added.

DRIED FRUITS – Dried fruits (raisins, sultanas etc. ) should be moist and plump when it comes
to cookie making. Hard shriveled fruits won't get better when they are baked and will simply
ruin your cookie. So, it’s always best to use soaked plump rather than dry.

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STORAGE
Cookies must always be stored only after they are completely cooled. Storing warm
cookies will result in very soft and muddy cookies. Use air tight jars/ containers for storing
cookies. A well stored cookie can me consumed for 1 – 2 weeks.

Cookies with high butter ratio will stay fresh for 3 – 4 days if they are stored properly.

Those cookies which contain jam will stay fresh for less time as jam will become rubbery
with time. If crisp cookie becomes soft, then you can revive it by baking it again for 3 – 4
minutes at the same temperature they were baked.

If your soft cookie becomes crisp you can keep a bread slice in the container you have
stored it in or you can refrigerate it overnight; this way it will regain its moisture.

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MAIN TOOLS REQUIRED FOR THIS PARTICULAR COURSE

• OTG/ Convection oven
• Oven thermometer
• Baking tray
• 1M nozzle
• Star nozzle
• Silicon mat, Butter paper
• Round Cutters set
• Measuring spoons &cups
• Kitchen digital weighting scale
• Mixing bowls
• Electric hand beater/Stand mixer
• Balloon whisk
• Piping bags
• Spatula
• Knife
• Grater

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DESSERT COOKIE : HONEY AND TEA JAMMERS

(TEXTURE – CRSIPY OUTSIDE, SOFT INSIDE)

GRATED STREUSEL

JAM

FOR COOKIE DOUGH COSTING (in ₹) NO. OF PORTIONS:4

INGREDIENTS QUANTITY WHOLESALE M.R.P. ELEMENTS
Flour 68 g 1.8 4.9
Caster sugar 16 g 0.9 1.9 Cookie dough
Unsalted butter 32 g 10.24 14.4
Salt 1/8 tsp 1 1 Streusel
Loose tea leaves ½ tbsp 2.6 2.6
Honey ½ tbsp 1.9 2.45 Mix fruit jam
Vanilla essence ½ tsp 1 1
TOTAL ₹ 19.44 ₹ 28.25 INSTRUCTIONS
Thickness while
METHOD rolling out cookie
1. Pre-heat the oven at 180˚C (OTG mode: upper rod + lower dough should be 0.5
rod + fan). cm.
2. Make the streusel mentioned below and freeze it for around
20 minutes. OVEN
3. Now in a small bowl, take sugar and tea together and crush TEMPERATURES
with your hands. Then add butter to it. Using an electric
OTG
hand beater, start creaming butter & tea mixture until 180˚C (upper rod +
lightly pale and fluffy. lower rod +fan)
4. Now add honey to creamed butter and mix properly. Start DECK OVEN
sifting flour and salt in the mixture and combine it to form a Upper temperature –
dough. 180˚C
Lower temperature –
5. Roll out the dough between butter paper &cut out cookies
180˚C
using a round cookie cutter (diameter – 7cm). UNOX
6. Place the cookies on a lined baking tray & keep aside. 160˚C, Fan speed – 1,
Humidity – 0

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FOR STREUSEL & FILLING COSTING (in ₹) NO. OF PORTIONS:4

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Flour 26 g 0.7 1.8
Caster sugar 11 g 0.6 1.32
Brown sugar 4g 0.26 0.52
Unsalted butter 19 g 6.08 8.55
(cold)
Cinnamon powder A pinch 1 1
Salt A pinch 1 1
Vanilla essence 1/8 tsp 0.2 0.25
Jam (for filling) 20 g 5.6 5.6
TOTAL ₹ 15.44 ₹ 20.04 INSTRUCTIONS
We will be grating the
METHOD streusel for texture.
1. In a bowl mix all the ingredients together and start rubbing Make sure it is hard
with your fingertips, until you get crumbly texture. enough before grating
2. Combine streusel in a dough &freeze it for at least 20 for a good texture.
minutes. Take out and grind it completely.

ASSEMBLY & BAKING

1. Place a nozzle on the cookie and start spreading streusel on remaining portion of the
cookie. Remove the nozzle & fill this gap with jam & keep it in the freezer for 10 – 15
minutes.
2. After freezing, bake it at 180˚C (OTG mode: upper rod + lower rod + fan) for 15 – 20
minutes.

NOTE
Shelf life of Room temperature Freezer
Cookie dough - 1 month
Baked jammers 2 weeks (in air tight box) -
(without filling)
Baked jammers 4 – 5 days (in air tight box) -
(with filling)

COST PER PORTION (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie dough 4.86 7.06
Streusel & filling 3.86 4
TOTAL ₹ 8.72 ₹ 11.06

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DIET COOKIE : WHOLE WHEAT COOKIES

(TEXTURE - CRISPY)

CASHEWS

PISTACHIO POWDER

COOKIE DOUGH

FOR COOKIE DOUGH COSTING (in ₹) NO. OF PORTIONS:4

INGREDIENTS QUANTITY WHOLESALE M.R.P. ELEMENTS
Whole wheat flour 78 g 1.872 3.276
Icing sugar 25 g 1.5 3.15 Cookie dough
Cookie shortening 45 g 5.31 5.31
Baking powder 1/4 tsp 1 1
Baking soda 1/8 tsp 1 1
Salt A pinch 1 1 Pistachios & cashews
Cardamom powder 1/8 tsp 1 1
Milk 15 g 0.87 0.93
Pineapple essence 2 – 3 drops 1 1
TOTAL ₹14.55 ₹ 17.66 INSTRUCTIONS
Thickness while
METHOD rolling out cookie
1. Pre-heat the oven at 180˚C (OTG mode: upper rod + lower dough should be 0.5
rod + fan). cm.
2. In a bowl, using a spatula cream together shortening and OVEN
sugar until lightly pale and fluffy. TEMPERATURES
3. In another bowl, sift together flour, baking powder, baking OTG
soda, salt and cardamom powder. Add to creamed 180˚C (upper rod +
shortening and mix well with hands. lower rod + fan)
4. Add milk and form a dough. Now roll out the dough on a DECK OVEN
butter paper and cut cookies using round cookie cutters Upper temperature –
(diameter – 6.5 cm). 180˚C
Lower temperature –
5. Place on a lined baking tray and keep aside.
180˚C
UNOX
160˚C, Fan speed – 1,
Humidity – 0

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FOR GARNISH COSTING (in ₹) NO. OF PORTIONS: 4

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Pistachio 10 g 20 22
Cashew 10 g 11 13
TOTAL ₹ 31 ₹ 35

ASSEMBLY & BAKE

1. Half slice cashews and chop pistachios. Brush some milk/ water on cookies and
arrange cashews in shape of a triangle, keeping the sliced flat part facing outwards.
Sprinkle chopped pistachios on the remaining portion.
2. Bake cookies in preheated oven at 180˚C (OTG mode: upper rod + lower rod + fan)
for 15 minutes or till the edges turn slightly brown.

NOTE
Shelf life of Room temperature Freezer
Cookie dough - 1 month
Baked whole wheat cookies 2 weeks (in air tight box) -

COST PER PORTION (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie dough 3.63 4.41
Pistachio 5 5.5
Cashew 2.75 3.25
TOTAL ₹ 11.38 ₹ 13.16

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WHOLESOME COOKIE : OATS AND CRANBERRIES COOKIES

(EGG)
(TEXTURE - CHEWY)

FOR COOKIE DOUGH COSTING (in ₹) NO. OF PORTIONS: 4

INGREDIENTS QUANTITY WHOLESALE M.R.P. COST PER PORTION
Flour 50 g 1.35 3.6 (in ₹)
Caster sugar 13 g 0.75 1.56 WHOLESALE
Brown sugar 25 g 2.5 3.25 ₹ 8.74
Unsalted butter 30 g 9.6 13.5
Egg 13 g 1.17 1.3
Baking soda A pinch 1 1 M.R.P.
Oats 20 g 2.6 3.4 ₹ 11.65
Cranberry 20 g 15 18
(chopped)
Vanilla essence ½ tsp 1 1
TOTAL ₹34.97 ₹46.61 INSTRUCTIONS
If the dough is sticky,
METHOD freeze it for 5 – 10
1. Pre-heat the oven at 180˚C (OTG mode: upper rod + lower minutes.
rod + fan).
OVEN
2. In a bowl, using a spatula cream together butter and both
TEMPERATURES
the sugars until lightly pale and fluffy. Add in eggs and
OTG
vanilla essence.
180˚C (upper rod +
3. In another bowl, sift together flour and baking soda, then lower rod + fan)
add oats and chopped cranberries. Now add it to the above DECK OVEN
mixture and form a dough. Upper temperature –
4. Now divide the dough into 4 balls of approximately 40 g 180˚C
each. Lower temperature –
5. Place on a lined baking tray and press a little. Bake at 180˚C 180˚C
UNOX
(OTG mode: upper rod + lower rod + fan) for 15 – 18
160˚C, Fan speed – 1,
minutes. Humidity – 0

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OATS AND CRANBERRIES COOKIES (EGGLESS)

FOR COOKIE DOUGH COSTING (in ₹) NO. OF PORTIONS: 4
INGREDIENTS QUANTITY WHOLESALE M.R.P. COST PER PORTION
Flour 50 g 1.35 3.6 (in ₹)
Caster sugar 13 g 0.75 1.56 WHOLESALE
Brown sugar 25 g 2.5 3.25 ₹ 8.27
Unsalted butter 30 g 9.6 13.5
Milk 8g 0.46 0.5
Baking soda A pinch 0.02 0.08 M.R.P.
Oats 20 g 2.6 3.4 ₹ 11.22
Cranberry 20 g 15 18
(chopped)
Vanilla essence ½ tsp 0.8 1.02
TOTAL ₹33.08 ₹44.91 INSTRUCTIONS
If the dough is sticky,
METHOD freeze it for 5 – 10
1. Pre-heat the oven at 180˚C (OTG mode: upper rod + lower minutes.
rod + fan).
2. In a bowl, using a spatula cream together butter and both
the sugars until lightly pale and fluffy. Add in milk and vanilla
OVEN
essence.
TEMPERATURES
3. In another bowl, sift together flour and baking soda, then
OTG
add oats and chopped cranberries. Now add it to the above 180˚C (upper rod +
mixture and form a dough. lower rod + fan)
4. Now divide the dough into 4 balls of approximately 40 g DECK OVEN
each. Upper temperature –
5. Place on a lined baking tray and press a little. Bake at 180˚C 180˚C
Lower temperature –
(OTG mode: upper rod + lower rod + fan) for 15 – 18
180˚C
minutes. UNOX
160˚C, Fan speed – 1,
Humidity – 0

NOTE
Shelf life of Room temperature Freezer
Cookie dough - 1 month
Baked oats & cranberries 2 weeks (in air tight box) -
cookies

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TEA TIME COOKIE : BREAKFAST COOKIES (EGG)

CORNFLAKES

FOR COOKIE DOUGH COSTING (in ₹) NO. OF PORTIONS:

3
INGREDIENTS QUANTITY WHOLESALE M.R.P. COST PER PORTION
(in ₹)
Flour 52 g 0.67 2.08 WHOLESALE
Caster sugar 25 g 1.45 3 ₹ 7.86
Butter 28 g 8.96 12.6
Egg 12 g 1.08 1.44
Baking soda 1/8 tsp 1 1 M.R.P.
Raisins (chopped) 30 g 6.6 10.5 ₹ 11.48
Vanilla essence ¼ tsp 1 1
Cornflakes 10 g 2.84 2.84
TOTAL ₹ 23.6 ₹ 34.46 INSTRUCTIONS
If the cookie dough
METHOD becomes too sticky,
1. Preheat the oven at 180˚C (OTG Mode: upper rod + lower then keep it in freezer
rod + fan). for 7 – 10 minutes.
2. In a bowl, using a spatula cream together butter and caster
OVEN
sugar, until light and fluffy. Then add eggs, vanilla essence
TEMPERATURES
and mix.
OTG
3. In a bowl sieve flour and baking soda together and then add
180˚C (upper rod +
to the egg mixture. lower rod + fan)
4. Then add chopped raisins to it and form a dough. DECK OVEN
5. Divide the cookie dough into three equal parts and coat Upper temperature –
with crushed cornflakes. 180˚C
6. Place in a lined baking tray and press a little. Bake at 180˚C Lower temperature –
180˚C
(OTG Mode: upper rod + lower rod + fan) for 10 – 12
UNOX
minutes. 160˚C, Fan speed – 1,
Humidity – 0

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


BREAKFAST COOKIES(EGGLESS)
FOR COOKIE DOUGH COSTING (in ₹) NO. OF PORTIONS:
3
INGREDIENTS QUANTITY WHOLESALE M.R.P. COST PER PORTION
(in ₹)
Flour 52 g 0.67 2.08 WHOLESALE
Caster sugar 25 g 1.45 3 ₹ 7.75
Butter 28 g 8.96 12.6
Milk 13 g 0.75 0.8
Baking soda 1/8 tsp 1 1 M.R.P.
Raisins (chopped) 30 g 6.6 10.5 ₹ 11.27
Vanilla essence ¼ tsp 1 1
Cornflakes 10 g 2.84 2.84
TOTAL ₹ 23.27 ₹ 33.82 INSTRUCTIONS
If the cookie dough
METHOD becomes too sticky,
1. Preheat the oven at 180˚C (OTG Mode: upper rod + lower then keep it in freezer
rod + fan). for 7 – 10 minutes.
2. In a bowl, using a spatula cream together butter and caster
OVEN
sugar, until light and fluffy. Then add milk, vanilla essence
TEMPERATURES
and mix.
OTG
3. In a bowl sieve flour and baking soda together and then add
180˚C (upper rod +
to the above mixture. lower rod + fan)
4. Then add chopped raisinsto it and form a dough. DECK OVEN
5. Divide the cookie dough into three equal parts and coat Upper temperature –
with crushed corn flakes. 180˚C
6. Place in a lined baking tray and press a little. Bake at 180˚C Lower temperature –
180˚C
(OTG Mode: upper rod + lower rod + fan) for 10 – 12
UNOX
minutes. 160˚C, Fan speed – 1,
Humidity – 0

NOTE
Shelf life of Room temperature Freezer
Cookie dough (without - 1 month
cornflakes)
Baked breakfast cookies 2 weeks (in air tight box) -
(egg/ eggless)

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


CLASSIC COOKIES: JEERA COOKIES

(TEXTURE - CRISPY OUTSIDE, SOFT INSIDE)

FOR COOKIE DOUGH COSTING (in ₹) NO. OF PORTIONS:6

INGREDIENTS QUANTITY WHOLESALE M.R.P. COST PER PORTION
Flour 64 g 1.73 4.6 (in ₹)
Caster sugar 15 g 0.9 1.8 WHOLESALE
Butter 30 g 9.6 13.5 ₹ 3.8
Oil 28 g 2 2.3
Milk 20 g 1.16 1.24
Baking powder 1/8 tsp 1 1
Baking soda 1/8 tsp 1 1
Milk powder 5g 1.95 2.14 M.R.P.
Custard powder 5g 1 1.6 ₹ 5.28
Salt ¼ tsp 1 1
Jeera powder 1/8 tsp 0.5 0.5
Jeera 2g 1 1
TOTAL ₹22.84 ₹31.68 INSTRUCTIONS
Add more milk if
METHOD required to get a
1. Pre-heat the oven at 180˚C (OTG mode: upper rod + lower
pipeable consistency.
rod + fan).
OVEN
2. In a bowl, using a spatula cream together butter and sugar
TEMPERATURES
until pale and fluffy. Add oil to it and combine. Then add in
milk & mix again. OTG
3. In a new bowl sieve together flour, baking powder, baking 180˚C (upper rod +
lower rod + fan)
soda, milk powder, custard powder, salt and jeera powder.
DECK OVEN
Add it to the above mixture and form a dough.
Upper temperature –
4. Fill in the piping bag fitted with open star nozzle and pipe 180˚C
the batter on a lined baking tray in ‘S’ shape and sprinkle Lower temperature –
some jeera on the top. Bake at 180˚C (OTG mode: upper rod 180˚C
+ lower rod + fan) for 10 – 12 minutes or until golden brown UNOX
in color. 160˚C, Fan speed – 1,
Humidity – 0

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


BAR COOKIES: ORANGE & ALMOND BISCOTTI(EGG)

FOR COOKIE DOUGH COSTING (in ₹) NO. OF

PORTIONS:10
INGREDIENTS QUANTITY WHOLESALE M.R.P. COST PER PORTION
Flour 90 g 2.43 6.48 (in ₹)
Caster sugar 57 g 3.3 6.8 WHOLESALE
Cookie shortening 30 g 4.8 5.7 ₹ 3.15
Egg 25 g 1.9 2.5
Baking powder ½ tsp 0.4 0.42
Almonds (chopped) 10 g 8.5 10 M.R.P.
Tutty fruity 10 g 7.5 9 ₹ 4.39
Orange zest ½ tbsp 1 1
Vanilla essence 1 tsp 1.75 2.05
TOTAL ₹31.58 ₹43.95 INSTRUCTIONS
Use a serrated knife
METHOD to cut biscotti.
1. Pre-heat the oven at 180˚C (OTG mode: upper rod + lower
rod + fan).
2. In a bowl, using an electric hand beater cream together
shortening and sugar until light and fluffy. Now add in eggs, OVEN
vanilla essence, orange zest and mix well. TEMPERATURES
3. In another bowl, sieve flour and baking powder and add to
OTG
the above mixture in two parts. Add in the chopped 180˚C (upper rod +
almonds, tutty fruity and form a dough. lower rod + fan)
4. Now transfer the dough on a lined baking tray and flatten it, DECK OVEN
around 3 cm in thickness. Keep in the fridge for around 10 Upper temperature –
minutes. Then bake at 180˚C (OTG mode: upper rod + 180˚C
Lower temperature –
lower rod + fan) for 20 – 25 minutes or until the edges
180˚C
become golden brown. UNOX
5. Once it is half baked take it out and freeze for 15 minutes. 160˚C, Fan speed – 1,
Take it out and cut into thin slices around 1 cm thick and Humidity – 0
then place back on the baking tray. Bake again for 15 – 20
minutes.

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


ORANGE & ALMOND BISCOTTI (EGGLESS)

FOR BISCOTTI COSTING (in ₹) NO. OF
PORTIONS:10
INGREDIENTS QUANTITY WHOLESALE M.R.P. COST PER PORTION
Flour 100 g 2.7 7.2 (in ₹)
Caster sugar 56 g 3.25 6.7 WHOLESALE
Brown sugar 11 g 1.1 1.43 ₹ 9.24
Cookie shortening 32 g 4.6 4.6
Egg replacement 37 g 57.7 57.7
Baking powder 1/8 tsp 1 1
Baking soda A pinch 1 1
Oats 18 g 2.34 3 M.R.P.
Almonds (chopped) 10 g 8.5 10 ₹ 10.47
Tutty fruity 10 g 7.5 9
Orange zest ½ tbsp 1 1
Vanilla essence 1 tsp 1.75 2.05
TOTAL ₹92.44 INSTRUCTIONS
₹104.71
For egg replacement,
METHOD take 20 g of egg
1. Pre-heat the oven at 180˚C (OTG mode: upper rod + lower
replacement powder
rod + fan).
&30 g of water. Then
2. Ina bowl, using an electric hand beater cream together
measure 37 g from it.
shortening and caster sugar until light and fluffy. Add in egg
replacement powder, orange zest, vanilla essence and mix Use a serrated knife
well. to cut biscotti.
3. In a separate bowl, mix together oats, brown sugar, tutty OVEN
fruity and chopped almonds. TEMPERATURES
4. In another bowl sieve together flour, baking powder OTG
&baking soda. 180˚C (upper rod +
5. Firstly, add oats mix to creamed butter and give it a nice mix. lower rod + fan)
Now add inflour mix and form a dough. DECK OVEN
6. Now transfer the dough on a lined baking tray and flatten it, Upper temperature –
around 3 cm in thickness. Keep in the fridge for around 10 180˚C
minutes. Then bake at 180˚C (OTG mode: upper rod + Lower temperature –
lower rod + fan) for 20 – 25 minutes or until the edges 180˚C
become golden brown. UNOX
7. Once it is half baked take it out and freeze for 15 minutes. 160˚C, Fan speed – 1,
Take it out and cut into thin slices around 1 cm thick and Humidity – 0
then place back on the baking tray. Bake again for 15 – 20
minutes.

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


NOTE
Shelf life of Room temperature Freezer
Cookie dough - 1 month
Baked biscotti 2 weeks (in air tight box) -
(egg/ eggless)

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


FANCY COOKIE : OCCHI DI BUE COOKIES

(TEXTURE - SOFT)

MIX FRUIT JAM

DESSICATED
COCONUT

FOR COOKIE COSTING (in ₹) NO. OF PORTIONS:6

INGREDIENTS QUANTITY WHOLESALE M.R.P. COST PER PORTION
Flour 62 g 0.6 1.8 (in ₹)
Caster sugar 24 g 1.1 2.28 WHOLESALE
Butter 46 g 7.04 9.9 ₹ 2.22
Salt A pinch 1 1
Vanilla essence ½ tsp 1 1 M.R.P.
Dessicated coconut 5g 1.19 2 ₹ 3.23
Mix fruit jam 5g 1.4 1.4
TOTAL ₹13.33 ₹19.38 INSTRUCTIONS
Do not put excess of
METHOD jam in center as it can
1. Pre-heat the oven at 180˚C (OTG mode: upper rod + lower
overspill while
rod + fan).
baking.`
2. In a bowl, using a spatula cream together butter and sugar
until pale and fluffy. Add in vanilla essence and mix.
OVEN
3. In another bowl, sieve together salt and flour. Add it to
TEMPERATURES
above creamed mixture and form a dough.
OTG
4. Now divide the dough into equal parts of 20 g each. Dip
180˚C (Upper rod +
each part in milk and then coat only the top with desiccated
lower rod + fan)
coconut.
DECK OVEN
5. Create a thumb impression in the center of the cookie
Upper temperature –
dough and fill it with jam. 180˚C
6. Bake at 180˚C (OTG mode: upper rod + lower rod + fan) for Lower temperature –
10 – 12 minutes or until golden brown in color. 180˚C
UNOX
160˚C, Fan speed – 1,
Humidity – 0

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


NOTE
Shelf life of Room temperature Freezer
Cookie dough - 1 month
Baked occhi di bue cookies 4 – 5 days (in air tight box) -

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


SAVOURY COOKIES: HERBS SHORTBREAD COOKIE

(TEXTURE - CRISPY)

FOR COOKIE DOUGH COSTING (in ₹) NO. OF PORTIONS:7

INGREDIENTS QUANTITY WHOLESALE M.R.P. COST PER PORTION
Flour 93 g 2.56 6.84 (in ₹)
Unsalted butter 40 g 8.9 12.6 WHOLESALE
(cold) ₹4.06
Salt 1/2 tsp 1 1
Black pepper A pinch 1 1 M.R.P.
Amul cheese 20 g 8.96 9.8 ₹5.32
Spring onion leaves 10 g 6 6
TOTAL ₹28.42 ₹37.24 INSTRUCTIONS
Add a few drops of
METHOD water to form a
1. Pre-heat the oven at 180˚C (OTG mode: upper rod + lower dough. Thickness
rod + fan). while rolling out
2. In a bowl sieve flour, salt & black pepper. Then add in cookie dough should
parmesan cheese, chopped spring onion leaves and mix. be 0.5 cm.
3. Now add unsalted butter to flour mix and start rubbing in
with your fingertips to form a dough. OVEN
4. Place the dough on a butter paper and roll it using a rolling TEMPERATURES
pin. Then cut round cookies with help of a cookie cutter OTG
(diameter - 5.5 cm). 180˚C (upper rod +
5. Place on a lined baking tray and bake at 180˚C . lower rod + fan)
(OTG mode: upper rod + lower rod + fan) for around 15 DECK OVEN
minutes or until the edges turn golden brown. Upper temperature –
180˚C
Lower temperature –
180˚C
UNOX
160˚C, Fan speed – 1,
Humidity – 0

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


NOTE
Shelf life of Room temperature Freezer
Cookie dough - 1 month
Baked herbs shortbread cookie 2 weeks (in air tight box) -

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


CHOCOLATE COOKIE: WORLD PEACE COOKIES (EGG)

(TEXTURE – SOFT)

CHOPPED WALNUTS

MILK COMPOUND
SHAVINGS

MELTED MILK
COMPOUND

FOR COOKIE DOUGH COSTING (in ₹) NO. OF PORTIONS:4

INGREDIENTS QUANTITY WHOLESALE M.R.P. ELEMENTS
Flour 40 g 1.08 2.88
Caster sugar 40 g 2.32 4.8 Cookie dough
Butter 30 g 9.3 13.5
Egg 25 g 1.9 2.5
Baking powder ¼ tsp 1 1 Melted milk
Cocoa powder 10 g 4 4.5 compound
Dark couverture 30 g 13.65 13.95
(melted)
Dark couverture 70 g 31.85 32.55 Crushed walnuts
(chopped) Milk compound
Walnuts (crushed) 10 g 8.5 10 shavings
Vanilla essence ¼ tsp 1 1
TOTAL ₹74.6 INSTRUCTIONS
₹ 86.68
If the dough is too
METHOD sticky, freeze it for
1. Pre-heat the oven at 160˚C (OTG mode: upper rod + lower 10 – 12 minutes.
rod + fan). OVEN
2. In a bowl, using a spatula cream together butter and sugar TEMPERATURES
until light and fluffy. Now add in melted chocolate, egg and OTG
mix. 160˚C (upper rod +
3. In another bowl, sieve flour, cocoa powder and baking lower rod + fan)
powder. Add this to above mixture and add in vanilla DECK OVEN
essence, chopped chocolate, chopped walnuts and form a Upper temperature –
dough. 160˚C
Lower temperature –
4. Now, divide the dough in four equal parts and place on a
160˚C
lined baking tray (flatten a little). Bake at 160˚C (OTG mode: UNOX
upper rod + lower rod + fan) for around 12 – 15 minutes. 140˚C, Fan speed – 1,
Humidity – 0

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


WORLD PEACE COOKIES (EGGLESS)

FOR COOKIE DOUGH COSTING (in ₹) NO. OF PORTIONS:4
INGREDIENTS QUANTITY WHOLESALE M.R.P. ELEMENTS
Flour 40 g 1.08 2.88
Caster sugar 40 g 2.32 4.8 Cookie dough
Butter 30 g 9.3 13.5
Egg replacement 25g 21.5 23.4
Baking powder ¼ tsp 1 1 Melted milk
Cocoa powder 10 g 4 4.5 compound
Dark couverture 30 g 13.65 13.95
(melted)
Dark couverture 70 g 31.5 32.55 Milk compound
(chopped) shavings
Walnuts (crushed) 10 g 8.5 10 Crushed walnuts
Vanilla essence ¼ tsp 1 1
TOTAL ₹93.85 INSTRUCTIONS
₹107.58
For egg replacement,
METHOD mix 10 g of egg
1. Pre-heat the oven at 160˚C (OTG mode: upper rod + lower replacement powder
rod + fan). with 15 g of water.
2. In a bowl, using a spatula cream together butter and sugar OVEN
until light and fluffy. Now add in melted chocolate, egg TEMPERATURES
replacement and mix. OTG
3. In another bowl, sieve flour, cocoa powder and baking 160˚C (upper rod +
powder. Add this to above mixture and add in vanilla lower rod + fan)
essence, chopped chocolate, chopped walnuts and form a DECK OVEN
dough. Upper temperature –
4. Now, divide the dough in four equal parts and place on a 160˚C
Lower temperature –
lined baking tray (flatten a little). Bake at 160˚C (OTG mode:
160˚C
upper rod + lower rod + fan) for around 12 – 15 minutes. UNOX
5. Once cooled down, decorated with milk compound and 140˚C, Fan speed – 1,
crushed walnuts. Humidity – 0

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


FOR GARNISH COSTING (in ₹) NO. OF

PORTIONS:4
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Walnuts (crushed) 5g 4.25 5
Milk compound 20 g 4.2 5
(melted)
Milk compound 20 g 4.2 5
(shavings)
TOTAL ₹ 12.65 ₹ 15

NOTE
Shelf life of Room temperature Freezer
Cookie dough - 1 month
Baked world peace cookies 2 weeks (in air tight box) -

COST PER PORTION (in ₹)

TYPE COST Cookie Milk Milk Walnuts TOTAL
dough compound compound
shavings
Egg WHOLESALE 18.65 1.05 1.05 1.06 ₹ 21.81
M.R.P. 21.67 1.25 1.25 1.25 ₹ 25.42
Eggless WHOLESALE 23.46 1.05 1.05 1.06 ₹ 26.62
M.R.P. 26.89 1.25 1.25 1.25 ₹ 30.64

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


CELEBRTION COOKIE: GINGERBREAD CHRISTMAS WREATH

(TEXTURE - CRISPY)

DRY FRUITS

CHRISTMAS
GANACHE

FOR COOKIE DOUGH COSTING (in ₹) NO. OF PORTIONS:2

INGREDIENTS QUANTITY WHOLESALE M.R.P. ELEMENTS
Flour 90 g 2.43 6.5
Almond flour 14 g 11.76 16.8 Cookie dough
Icing sugar (sifted) 45 g 2.7 5.6
Butter 47 g 15.04 21.15
Milk 20 g 1.16 1.24 Christmas ganache
Corn flour 26 g 1.56 7.8
Grated ginger ¼ tsp 1 1
Ginger powder ½ tsp 1 1 Dry fruits
Salt ¼ tsp 1 1
TOTAL ₹37.65 ₹ 62.09 INSTRUCTIONS
Do not add all of the
METHOD milk at once. Add
1. Pre-heat the oven at 170˚C (OTG mode: upper rod + lower
accordingly to form a
rod + fan).
dough.
2. In a bowl, using your fingertips rub butter into icing sugar
and almond flour.
3. In another bowl, sift together flour, salt, ginger powder and OVEN
corn flour. Add grated ginger to it. Add it to the above TEMPERATURES
mixture and combine. Now add milk & form a dough. OTG
4. Now roll out the dough (0.5 cm in thickness) between two 170˚C (Upper rod +
sheets of butter paper and freeze for around 15 minutes. lower rod + fan)
Take it out and cut using round cookie cutters (7.5 cm and DECK OVEN
Upper temperature –
3.5 cm in diameter). We have to cut such that we get rings
170˚C
like this-
Lower temperature –
5. Now place on a lined baking tray and bake at 170˚C (OTG 170˚C
mode: upper rod + lower rod+ fan) for around 10 – 12 UNOX
minutes or until the edges turn golden brown. 140˚C, Fan speed – 1,
Humidity – 0

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


FOR CHRISTMAS GANACHE COSTING (in ₹) NO. OF PORTIONS: 2

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark couverture 38 g 17.06 17.43
Fresh cream 19 g 3.33 3.55
Ginger powder 1/8 tsp 1 1
Cinnamon powder A pinch 1 1
Cardamom powder A pinch 1 1
TOTAL ₹ 23.39 ₹ 23.98 INSTRUCTIONS
Fill ganache in a piping
METHOD bag and let it rest at
1. Add all the spices to the cream and heat until warm. room temperature/
2. Pour over finely chopped chocolate. Let this mixture sit for a refrigerator until it is a
minute before stirring to combine.
bit hard.
3. Transfer the ganache into a piping bag and wait for it to cool
down completely.

FOR GARNISH COSTING (in ₹) NO. OF PORTIONS: 2

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Hazelnuts 5g 6.25 7
Red Tutty Fruity 10 g 1.08 3.98
Pistachio 5g 10 11
Dried Apricots 10 g 6.02 6.02
TOTAL ₹ 23.35 ₹ 28

ASSEMBLY
1. We will need three cookies for one stack. Once the cookies cool down, pipe ganache
on two cookies and stack them over each other. Then place third cookie on the top
and pipe a thin layer of ganache.
2. Garnish the cookies with assorted dried fruits arranged in a circle on top, covering
the ganache completely.

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


NOTE
Shelf life of Room temperature Freezer
Cookie dough - 1 month
Baked cookie 2 weeks (in air tight box) -
(without ganache)
Baked cookie (with 4 – 5 days(in air tight box) -
ganache)

COST PER PORTION (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie dough 18.82 31.04
Christmas ganache 11.69 11.99
Dry fruits 11.67 14
TOTAL ₹ 42.18 ₹ 57.03

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


NEW YORK STYLE CHOCOCHIP COOKIE (EGG)

MILK COUVERTURE WALNUTS

CALLETS

HAZELNUTS
DARK COUVERTURE
CALLETS

FOR COOKIE DOUGH COSTING (in ₹) NO. OF PORTIONS: 3

INGREDIENTS QUANTITY WHOLESALE M.R.P. ELEMENTS
Flour 63 g 1.7 2.52
Caster sugar 20 g 1.16 2.4 Cookie dough
Brown sugar 20 g 1.3 2.6
Butter 30 g 9.6 13.5 Walnuts
Egg 13 g 1.17 1.56
Baking powder ¼ tsp 1 1 Hazelnuts
Baking soda A pinch 1 1
Salt A pinch 1 1 Milk couverture
Milk couverture 25 g 12 12.25
Dark couverture 25 g 11.38 11.62
callets
Walnuts 13 g 13 18.2
Hazelnuts 13 g 16.25 18.2
Dark couverture
callets
TOTAL ₹ 70.59 ₹ 85.85 INSTRUCTIONS
If the cookie dough
METHOD becomes too sticky,
1. Pre-heat the oven at 170˚C (OTG mode: upper rod + lower then keep it in the
rod + fan). Line a baking tray with silicon mat or butter freezer for 7 – 8
paper. minutes.
2. In a bowl, using a spatula cream together butter and both OVEN
the sugars until fluffy. Then add in egg and mix. TEMPERATURES
3. In a new bowl sieve together flour, baking soda, baking OTG
powder, salt and then add it to the above mixture and mix. 170˚C (upper rod +
4. Lastly add in roughly chopped – milk couverture, dark lower rod + fan)
couverture, walnuts and hazelnuts and form a dough. DECK OVEN
5. Divide the cookie dough in 3 equal parts of 75 g each. Upper temperature –
170˚C
Lower temperature –
170˚C

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


UNOX
150˚C, Fan speed – 1,
Humidity – 0

NEW YORK STYLE CHOCOCHIP COOKIE (EGGLESS)

FOR COOKIE DOUGH COSTING (in ₹) NO. OF PORTIONS: 3
INGREDIENTS QUANTITY WHOLESALE M.R.P. ELEMENTS
Flour 63 g 1.7 2.52
Caster sugar 20 g 1.16 2.4 Cookie dough
Brown sugar 20 g 1.3 2.6
Butter 30 g 9.6 13.5 Walnuts
Milk 13 g 0.75 0.8
Baking powder ¼ tsp 1 1 Hazelnuts
Baking soda A pinch 1 1
Salt A pinch 1 1 Milk couverture
Milk couverture 25 g 12 12.25
Dark couverture 25 g 11.38 11.62
callets
Walnuts 13 g 13 18.2
Hazelnuts 13 g 16.25 18.2
Dark couverture

callets

TOTAL ₹ 70.14 ₹ 85.09 INSTRUCTIONS

If the cookie dough
METHOD becomes too sticky,
1. Pre-heat the oven at 170˚C (OTG mode: upper rod + lower then keep it in the
rod + fan). Line a baking tray with silicon mat or butter freezer for 7 – 8
paper. minutes.
2. In a bowl, using a spatula cream together butter and both
OVEN
the sugars until fluffy. Then add in milk and mix.
TEMPERATURES
3. In a new bowl sieve together flour, baking soda, baking
powder, salt and then add it to the above mixture and mix. OTG
170˚C (upper rod +
4. Lastly add in roughly chopped – milk couverture, dark
lower rod + fan)
couverture, walnuts and hazelnuts and form a dough. DECK OVEN
5. Divide the cookie dough in 3 equal parts of 75 g each. Upper temperature –
170˚C
Lower temperature –
170˚C
UNOX
150˚C, Fan speed – 1,
Humidity – 0

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


NOTE
Shelf life of Room temperature Freezer
Cookie dough - 1 month
Baked chocochip cookies 2 weeks (in air tight box) -

FOR GARNISH COSTING (in ₹) NO. OF PORTIONS: 3

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Milk couverture 5g 4.6 4.6
callets
Dark couverture 5g 4.2 4.2
callets
Hazelnuts 5g 6.25 7
Walnuts 10 g 12 14

ASSEMBLY & BAKE

1. Place divided cookie dough on a lined baking tray and press a little.
2. Garnish randomly with chopped hazelnuts, walnuts and whole chocolate callets.
3. Bake at 170˚C (OTG mode: upper rod + lower rod + fan) for 12 – 15 minutes or until
edges turn a little brown.

COST PER PORTION (in ₹)

TYPE COST Cooki Milk Dark Walnut Hazelnut TOTA
e couvertur couvertur s s L
dough e callets e callets
Egg WHOLESAL 23.53 1.5 1.4 4 2.08 ₹
E 32.51
M.R.P. 28.61 1.5 1.4 4.6 2.33 ₹
38.44
Eggles WHOLESAL 23.38 1.5 1.4 4 2.08 ₹
s E 32.36
M.R.P. 28.36 1.5 1.4 4.6 2.33 ₹
38.19

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030


COST REDUCTION
To reduce the overall for every type of cookie, use cookie shortening instead of butter. To
replace shortening with butter multiply the quantity by 0.8.

COST REDUCTION
1. WHOLE WHEAT COOKIES
Reduce the quantity of pistachio and cashews for garnishing or even omit them.
2. OATS AND CRANBERRY COOKIES
Use raisins instead of cranberries and make Oats and Raisins cookies.
3. NEW YORK CHOCOLATE CHIP COOKIES
Use compound chocolate instead of coverture wherever required.
Reduce the quantity of walnuts.
4. ORANGE AND ALMOND BISCOTTI
Reduce the quantity of almond and cranberries.
Use raisins instead of cranberries.
5. WORLD PEACE COOKIES
Use compound chocolate in place of coverture.
Omit using walnuts or use cashews instead.

PRODUCT SELLING PRICE (per portion, in ₹)

1. Honey and tea jammers 20 – 35
2. Whole wheat cookies 20 – 35
3. Oats and cranberries cookies (Egg) 15 – 40

4. Oats and cranberries cookies (Eggless) 15 – 40

5. Breakfast cookies (Egg) 14 – 21
6. Breakfast cookies (Eggless) 14 – 21
7. Jeera cookies 8 – 15
8. Orange and almond biscotti (Egg) 7 – 15
9. Orange and almond biscotti (Eggless) 9 – 18
10. Christmas wreath cookies 80 – 100
11. Herbs shortbread cookies 10 – 15
12. World peace cookies (Egg) 35 – 60
13. World peace cookies (Eggless) 45 – 65
14. Occhi di bue cookies 4–6
15. New York style chocochip cookies 65 – 95
(Egg)
16. New York style chocochip cookies 65 – 95
(Eggless)

TRUFFLE NATION PREMIUM BAKING SCHOOL, 133A FIRST FLOOR, LANE NO.1, SAIDULAJAB, NEW DELHI – 110030