Foolproof Baking for Beginners: All about cookies! | Asmaa Badawy | Skillshare

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Foolproof Baking for Beginners: All about cookies!

teacher avatar Asmaa Badawy

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

5 Lessons (28m)
    • 1. Introduction

    • 2. Chocolate Chip Cookies

    • 3. Gingerbread Cookies

    • 4. Soft Salted Caramel

    • 5. Chocolate Thumbprint Cookies

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About This Class

In this class you will learn three different recipes for chocolate chip cookies, gingerbread cookies, and chocolate thumbprint cookies with salted caramel. You will learn techniques that will help ensure perfect baking results 100% of the time, as well as recipes that have very small room for failure. The only thing you'll need for this class is an oven and the ingredients mentioned!

Meet Your Teacher

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Asmaa Badawy


Related Skills

Culinary Baking Lifestyle Cookies

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1. Introduction: Hi everyone, Welcome to full proof baking for beginners. My name's absolute modally. And the reason why I named this course foolproof baking is because with these recipes and the techniques that I'm going to show you, you're going to have a 100 percent of the time, perfect results. I actually was a beginner baker not too long ago and now I'm at a point where I'm able to make all of these recipes and get perfect results every single time I make them with this course is all about cookies. We're going to be making three different cookies, chocolate chip cookies, gingerbread cookies, and my personal favorite chocolate thumbprint cookies with salted caramel. I'm going to be sharing all of the ingredients are used, as well as the tips that help ensure a perfect result every single time. And I'll also be telling you about the ingredients that really elevate your cookies and maybe help you save some money on ingredients that don't really make that big of a difference quality wise. I really wanted to make this course to share the feeling of being able to create something that tastes really good and share it with other people because that feeling is really unmatched. So it'll be you guys stay and join me in this course and have a fun time. Became. 2. Chocolate Chip Cookies: Hi everyone, Welcome to the video on chocolate chip cookies. Before we get started, I want to go over some basics. So I prefer using a scale over measuring cups just because it's more precise. It's the exact same measurements every single time, but I do use tablespoons for smaller measurements. So the basis of the cookie is the butter. And it's really important that the butter is room temperature. I know when it comes straight out of the fridge, it takes a while for the butter to warm up. So a trick is to get a glass bowl, put it in a microwave or in some hot water and flip it over the bulla butter, leave it for 10 minutes and it'll become room temperature. Other ingredients are flour, sugar, both brown sugar and white sugar, and an egg. And it's also really important that the egg is room temperature because if the egg is cool, then the butter will cool and that'll ruin the recipe. A way to make a cool egg room temp is to put it in a bowl or a glass of warm water for a couple minutes. There's also cornstarch, baking soda, and now law, salt and chocolate that's in the fringe. So in this video I'm going to be using a hand mixer. You could use a stand mixer or just do it by hand. I typically do it by hand, but I just wanted to show you guys. You could do it anyway. First we're going to add our butter. We're going to cream that too soon that it's nice and creamy. And we're going to add the brown sugar and white sugar here is where quality is important. You want to get a good quality brown sugar because that's where the depth of the flavor and the cookie comes out and the quality of the cookie really shines. Brown triggers a really important ingredient because it's what keeps a cookie nice and moist, and gooey and soft. But if you don't have brown sugar, you could substitute it with white sugar and molasses. Molasses does the same thing as brown sugar. Flavor wise and component-wise in the cookie. Now we're going to add our room temperature egg. If the egg is too cold, then the butter will clump up into small clumps. And in that case, he would just need to get a warm round, put around the bowl until it warms up again, which is adding the vanilla. I accidentally put a little bit too much, but that's really not a problem though. No fevers really important in the cookie. I think it's nice to have a good balance between the vanilla and chocolate. And you just want to incorporate that. Well, now we can set that aside and focus on our dry ingredients. So here's the flower. I'm just adding the baking soda. And you want to be precise with this measurement just because too much baking soda, you can end up tasting it in the cookie and it's pretty disgusting. I also like sit sifting it just because sometimes it's clumping in the container and in that case it doesn't get incorporated well, now I'm adding the salt. Salt is really important in any baking recipe. It's what helps make a nice balance. And now for the cornstarch, this is a really gooey, buttery cookie. And the cornstarch helps create a nice crust at the bottom of the cookie That's not too crunchy but crunchy enough to give texture. I like to take my time whisking the dry ingredients just to make sure that everything is evenly incorporated everywhere in the mixture. So when the cookie is cooked, you don't get a bite of salt or a bite of baking soda because that's very unpleasant. Now I can add our dry ingredients to our wet. You can use batch or a wooden spoon. I do recommend that one and split and that's why I switched to one. Well, actually this is a word and forth, but it's all really the same, just something to do the job. I want to make sure to incorporate this. Well, it's fairly wet. It's not a very firm dough. Now for the chocolate, I like to use chunks of chocolate or chocolate chocolate rather than chocolate chips. Just because chocolate chips are really small and I find that when they're super small, it takes up a lot of the cookie. Cookie becomes super chocolatey and you kind of lose that vanilla flavor. So that's why I like to use these chunks. You could use semi sweet, sweet, or dark. Wouldn't recommend sweet chocolate. I like semi sweet just because it maintains a nice balance of sweet and salty in the cookie. This part is really relative. You know, you don't have to put the whole 200 or 225 grams. It's up to you on how much chocolate you want your cookie and the quality of the chocolate, believe it or not, isn't that important? It doesn't really make a big difference whether you're using super high-quality chocolate or regular chocolate. You want to put it in some clean phone just so that we can put it in the fridge and let it rest. I didn't exactly do the neatest job, but you wanna make sure nothing's exposed, so nothing dries out in the fringe. You want to leave it in there for 30 minutes to an hour. I recommend an hour just so that the flavors can really sit together and it becomes a lot more flavorful. I wanted to show you guys the pan than a US. This is a really nice tray if you guys are going to be big cookie makers just because these holes really allow for non-sticky. And it's just very convenient. But if you don't have a non-stick tray, you get a cube of butter and just wipe it all around like that. You don't need to have flowrate or need anything else. You could just use a smoke you a better because the cookies are already buttery. So now it's been out of the fridge after an hour and let it sit for a little bit just so that it melts literate because it got it comes out of the fridge pretty hard. And I like to use an ice cream scooper just because it's around a tablespoon and a half. So this makes uniform and really ginormous cookies. So typically this amount of batter would make 24 cookies, but that's if you're using a tablespoon as a measurement, but I'm doing a tablespoon and a half. So This is gonna make around 18 cookies. And you want to space them out well, because they do spread fairly a lot. There you go. I'm going to put it in the oven at 160 for 11 minutes. I want to show you them after they call the GCD, the back was nice. There's a nice little crust. And it's just a super soft cookie with nice chocolate distribution. Super delicious. So make sure to try them and share them on our posts. 3. Gingerbread Cookies : Hi everyone, Welcome to the video on gingerbread cookies degenerate ingredients that we're going to be needing today. Flour, baking soda, brown sugar, and egg, spices, which are cinnamon, allspice and clothes, molasses, and butter. So for the spices here I have cinnamon close and I'm making my own allspice, which in this case is not meg clothes and Carmen. You can obviously use a spice grinder that's more reasonable in this case, but I'm using a mortar and pestle to grind them. Now in here I already have my baking soda and my salt, so I'm just going to mix it into the flower. Really well. Make sure that it's incorporated everywhere. Now I'm going to add my spices, sifted and nice and carefully. I'm going to run it some more. You just want to make sure that you don't get any clumps in there. Because if you get a bite of one of these devices, it would also be pretty unpleasant. You can always click through nicely. It's just going to become slightly tinted Brown and it's still a fairly way dry mixture. So I'm busting out of the stand mixer for this just because it's a really big batter and I don't want to destroy my arms. So first we're gonna put in butter, super soft butter. We've got until it's nice and creamy. Obviously I have the paddle attachment right now. So the brown sugar rational and talk about the branch over for a second. I'm using two different kinds of brown sugar. You don't have to do this. But the reason why I'm using this darker brown sugar is because it gives a deeper, more molasses see, and just warm flavor to the cookie. And I feel like it's a really great addition, especially to this gingerbread cookie recipe. This is the brand that I use billing tunes. And so now we're just going to add that to the sugar and incorporate it. Well, it looks a little company now, but if you're patient with it, and I'll smoothen out like that. So now that that's done, make sure while you're mixing your batter at any, at every single point that you're scraping down the ball and making sure that you're getting the bottom as well because the stand mixer doesn't reach the bottom of the bowl and you want to make sure that every bit of ingredient is incorporated. Now we're going to add our room temperature egg. Again, it's very important that it's room temperature. I just want to say I like to crack my eggs on the corona on a flat surface rather than the side of the bowl. Just because if you crack on the side of the ball, makes it a lot more likely to drop a shell and break the yoke, which I don't really like. So I like to make a habit of just cracking on the counter. And we're going to add our teaspoon of vanilla. I know I didn't measure it out. It's just not really that big of a deal. Bonilla isn't a key component in this recipe. It's now going to incorporate that well, so it's super wet right now and it's just going to get wider because we're going to add our molasses. So with the molasses and the brown sugar and that dark brown sugar, we're creating really nice warm flavors. And these are all components that make cookies super soft and super gooey. And so that's why you'll see that the flower too wet ingredient ratio in this recipe, as opposed to the one in the chocolate chip cookies is much more equal because it's going to help make a firmer dough with all of this, what ingredient? So now the wet ingredients are done. We're going to add our dry ingredients. I like to do this in thirds, just so that the flower just go poof in the stand mixer. So you want to start the speed on low when you're doing this ball. So if you're doing this by hand, I still recommend doing it bit by bit because it'll be really tough to mix it all at once because it's a lot of flour. And again, make sure that you're scraping the sides of the balls and the bottom of the bowl, making sure every bit of flour is incorporated, everything. So you can already see that the dough is a little firmer than the chocolate chip DO that we made earlier. So now it's done. And we're going to leave it to rest. I slipped the dough and half just because it's a lot of bad and I didn't want to make all the cookies. It's really important at this dough is left in the fridge to rest for at least an hour because it really allows for the spices to become more potent. I actually recommend leaving it in overnight, but if you don't have the time to do that, it's fine. And also our workout. Great. So now it's been resting and I'm ready to shape the dough to get it in the oven. So first you're going to get some flour parallel to the surface because we're going to roll this dough as opposed to scooping it. It's nice to have a lot of flour because this is an extremely sticky dough because of how much butter is in it. And you want it to be fairly cool. You don't want to wait until it warms up because then it gets really hard to handle. So just make sure the flower, everything, we don't want any sticky. And here I'm applying an even pressure. Not too hard though, because I wouldn't want any area to be thinner than other economic gets really annoying to roll out. So I want these cookies to be solved, but at the same time have a nice little snap. So that's why I'm going for a thickness of around an eighth to a fourth of an inch. I'd say. You can use any cookie cutter shape. I didn't choose this one because it's nice and simple. And you're gonna wanna do this fairly quickly, especially if your kitchen and hot like mine during the summer. Because when the cookie start and cookie dough starts to melt, it becomes really difficult to handle. As you can see everything sticking and it's just in a pretty but it's working. We're working with it. And we're doing fine. So I'm just gonna put it onto my tray. So obviously I had my baking sheet ready to put the cookies on. So I kinda looking a little rough right now, but trust me, when they bake, they will look better. Now they're going in the oven for ten minutes and they look great. I told you that they would look better after the Arabic. So now I'm going to leave them to cool completely so that they could get the snap and I don't mess up. Have a look. So here I just want to show you guys a texture. It's solved. But as you can see, there's still a little snap, a little pull, and they are super delicious. I'm telling you they only get better over time. I even recommend leaving them in the fridge for a day before eating them, unlike what I did because they just get better. So make sure to try them and share it on our posts. 4. Soft Salted Caramel: Hi everyone and welcome to the video on salted caramel. So what we're going to need for this recipe is a saucepan, sugar, water, salt, butter, and heavy cream. There's also vanilla extract and almond extract. We're only going to use one of these and we're gonna talk about it later. So first thing we're going to add the sugar to the sauce pan, as well as the water. And I know it seems like a small amount of water compared to the sugar, but don't worry, it's going to dissolve. So this is the only time that I'm mixing the mixture before it changes color and it's just too incorporate the water and the sugar together before even putting it on the heat. So it's going to go on a medium high heat. So here I have a brush and a cup of water next to me. And the reason why I have this is because as the sugar starts to simmer, sugar crystals begin to form on the side of the pan. And these sugar crystals can risk ruining the mixture and making clumps of sugar form rather than having a nice smooth care amounts. So the best way to prevent this is to have a brush with water to dissolve the sugar crystals that form on the side of the pan. And it seems like a difficult or tedious thing to do, but it's actually really simple, super easy and quick. So now it's at a more vigorous similar and I'm just continuously dissolving the sugar crystals at the side. I tried zooming in. I don't know if you guys can see it, but it kind of looks like water droplets on the side of a sauce pan. That's what it is. Now the color is beginning to change in that last slide, and now it's not a color that I want. This is the darkness that we're looking for. And we're going to add our butter. I lowered the heat slightly. And now we're adding the butter. And right when you add it, you want to start mixing right away and nice and quickly because if you freeze of it, it's not going to work. So the mixtures bubbling up and it's rising. And so that's why I recommend using a steep saucepan. So we're just going to make some butter until the mixture starts deflating a little bit and then we're going to add the heavy cream. Again. You have to mix right away, especially because the heavy cream doesn't dissolve into the mixture as well as the butter or as quickly as the butter. But you just have to be patient with it. But keep mixing continuously and quickly on a low heat. And I recommend using a rubber spatula for this, It's really the best tool better than a wooden spoon and definitely better than a whisk. I'm just scraping the sides because I could feel some hard bits of sugar that haven't dissolved into the mixture. And when it's a nice silky smooth texture, we're going to add our salt. So you could add a nice liberal pinch here. And it's okay if you don't get the amount perfect right now, you could add salt later after it cools us on a big deal. So I'm choosing to add almond extract because it gets a nice little nutty flavor. And I'm putting a really small amount because it's extremely perfume me and a lot of it overpowers the salted caramel. Here. You could do the same thing and just add vanilla extract, same amount, same everything. Or you can not at all, It's totally up to you. So now after it's all incorporated, I'm going to put it in a glass bowl or a glass container. We're going to cover it so that when I put it in the fridge, a layer like a skin doesn't form on top. Make sure you try this recipe and share it if you do. And this recipe isn't just strictly for the chocolate thumb print salted caramel cookies. You could use it for anything. It's so versatile and so delicious. 5. Chocolate Thumbprint Cookies: Hi everyone, Welcome to the video on chocolate thumbprint cookies we're going to need for this recipe is flour down, sugar, castor sugar, salt, baking soda, and egg, cocoa powder, butter, and vanilla. So first we're going to add our butter to a boil and then add the sugar here. I should have whisked the butter first, but I didn't do that. It's not a big deal. It's okay. It'll still work out. So here I'm using a whisk, I'm doing it by hand because in the last two videos I used a hand mixer into stand mixer and I wanted to show you guys that you can do it by hand. So now I'm just whisking it until I feel like the butter and the sugar are well incorporated with each other. And then I'm going to switch to a spatula to better combine it. Now it's like a nice smooth paste. I'm going to add our room temperature egg. And if you guys noticed, I used the room temperature water trick. So now we're going to mix in the egg. This might look a lot harder than it actually is. This is very easy and I typically make all my cookies by hand. Now we're going to add the vanilla. Now for our dry ingredients, here is the flower, and I'm going to add the baking soda and the salt. I have that on the same plate. And we're going to whisk that well to incorporate it evenly throughout the mixture like we do every time. Now that's ready, we're going to add our cocoa powder. But first, I'm going to sift the cocoa powder into the mixture just to get rid of the clumps that tend to be there when they're in their container. And the reason why we do this is just again to well incorporate everything in the dry mixture evenly. It's ready when it's all an even color throughout. Now we're going to add our dry mixture into our wet mixture. Again bit by bit just to make it easier to mix. Two now it's a nice dark chocolate color. And I've just been folding the mixture this entire time. It's the easiest way. So now we're going to prepare the dough for it to rest. We're going to leave it in the fridge for around 30 minutes to an hour. I recommend the four hour. So now it's out of the fridge and this is a fairly firm dough. It's much firmer than the two other dose that we made. And that's what we want because we want this cookie to have a specific shape. And the way that it's going to hold its shape is if it's nice and firm. So this scooper holds a tablespoon and a half, but I only want around a tablespoon. So you want each cookie to be a tablespoon. Of course, you're doing this with nice clean hands. And you just want to roll it into a nice ball, the circuit size and shape. So now I'm just laying them on the tray and these are going to bake for 12 to 14 minutes. So now that they're working on to make our inference, I already did this, I forgot to film it, but you could either do this with a spoon here. I did it with a vitamin C container just because it was a really nice, perfect size. Obviously, I cleaned it and I'm just giving it making a well in the middle of it. Again, you could do this with a spoon or anything that you find the right size. I'm just going over them again to make sure there's implemented well. And now I'm going to leave them to cool completely before we add the salted caramel so it doesn't melt when we put it in. And now we're going to add our salted caramel. And I'm going to put around a teaspoon of salted caramel in each cookie. And again, make sure to have clean hands. You could do this with two splines as y. I don't know why I did it with my finger. And you don't just have to fill them with salted caramel. You could fill it with anything you want here. I'm adding some raspberry jelly because it's really, I mean, with the chocolate, but you could add peanut butter, any other kind of jam, Nutella. And all goes really well with this cookie. So I'm just going to add a finishing touch of some extra salt because I like it salty. And we can taste it. It's super fatty and delicious because of the imprint that we did in the metal. Such a great cookie. Definitely recommend. So make sure to try this cookie and don't forget to share it.