Stock Your Baking Pantry

In part two of Baking Basics let's go over some of the items you should have in your pantry in order to make cookies any time of the day or night. If your not a baker, you may not have many of these ingredients on hand so it's best to go out and buy them even if you're not planning to bake cookies today. I should also say that I'm not endorsing any particular brand of flour, sugar, etc. I usually buy what's on sale.

Flour
All-purpose flour is a must for any baker. Store in an air tight container at room temperature. Generally sold in 5 lb bags. Gently spoon flour into measuring cups and level off with back edge of a butter knife. Never pack flour!

Light Brown Sugar
Sold in 1 lb boxes or bags. Used with granulated sugar in any types of cookies. Gently pack brown sugar into measuring cups so that no air pockets remain. Tightly close bag when finished to avoid moisture escaping and the sugar hardening up.

Confectioners Sugar
Sold in 1 lb boxes or bags. Used in some cookie recipes as well as used to make glazes, icing, and dusting baked goods.

Sugar
You'll need a few kinds of sugar, but granulated sugar is most widely used. Occasionally a recipe will call for super-fine sugar. You can either buy this or make it yourself by pulsing granulated sugar in a bowl of a food processor fitted with a steel blade. Sold in 5 lb bags (and larger)

Salt
You probably already have salt in your cupboard. Don't use coarse salt for baking since recipes are written for table salt.

Baking Powder
Used as a leavener to increase volume and lighten the texture of cookies. It works by releasing carbon dioxide gas into the batter. Always level measuring spoon before adding to batter and replace after about a year since it loses oomph after that time. Test by placing a teaspoon into a dish of hot water. If it fizzes, it's still okay. If it doesn't, replace it. That's really all you need to know.

Baking Soda
Similar to baking powder, baking soda assists in creating light cookies that puff instead of spread on the pan. After opening, store in an airtight container or in a sealed plastic bag. Measure as you would baking powder, leveling the measuring spoon before adding to the dough or flour mixture.

Butter
Always buy and use unsalted butter for baking. In salted butter, the amount of salt varies widely among brands. All recipes are written using unsalted butter. Many recipes require butter at room temperature. Speed the softening process by microwaving for about 10 seconds. Don't melt it, just soften it.

Eggs
Generally large eggs work fine in recipes. You don't need to buy jumbo eggs or organic, free-range eggs. Eggs should generally be at room temperature before you use them. Let warm to room temperature on the counter or run under warm water to take the chill off.

Extracts
Vanilla extract is most commonly used in baking, but there are many kinds of extracts which add flavor to doughs. Some are peppermint, orange, lemon or lime. Buy pure vanilla extract. A small bottle will last a long time for the occasional baker.

Coco Powder
Most people have either Hershey's or Nestle on hand. These will work fine but if you're adventurous try dutch-processed coco powder to add intense chocolate flavor to cookies. A box runs about $8.00 - $10.00 but will last a long time. It's well worth the investment.

Chocolate
For basic chocolate chip cookies, use semi-sweet chocolate chips or chunks which are sold in bags. Nestle dominates the market, but most stores now carry upscale brands such as Ghirardelli or Scharffen Berger.

Other Ingredients
You should have a variety of nuts (peanuts, pecans, walnuts) stocked in your pantry as well as shredded coconut, dried fruits such as raisins or cranberries.

So that's it. Everything you need in your pantry to bake cookies. So what are you waiting for? Start baking!