Difference Between Cookie Dough & Cookie Bar Dough
Although it may seem that cookie-bar dough and cookie dough would be very similar, they have many differences because of how they hold together while they bake. The major differences between cookie dough and cookie-bar dough are that they have a different texture, and cookie bars are often made with more large pieces of ingredients. Cookie bars are usually made in a large pan and cut into bar shapes, whereas cookies are baked individually, side by side. Does this Spark an idea?
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Liquid
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Cookie-bar dough typically has more liquid because it can spread out in the pan to bake, unlike cookies that need to stay in one small area while they cook and not run together. Some cookie-bar recipes even call for a crust to go under the cookie-bar dough because the dough is so thin. Cream, milk, light corn syrup, condensed milk or butter is often the source of additional liquid. The additional liquid creates a chewier texture in the cookie bar versus the cookie.
Large Chunks
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Most cookie-bar dough has different chunky ingredients or a larger quantity of chunky ingredients in it than typical cookie dough. Coconut, nut pieces, chocolate chunks or chips and cereals are common ingredients in cookie-bar dough. Although not as common, these ingredients can also be used in cookie dough; however, the quantity at which they are used in cookie-bar dough is usually almost double. Larger chunks are used in cookie-bar dough to give texture to the chewier bite that you get. It also helps to hold the thinner dough together in baking.
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Eggs
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Cookie-bar dough does not usually have eggs in the dough because it does not need to bind together in one piece while baking, as cookies do. Cookie-bar dough uses the sides of the pan while it is baking to aid it in rising. The lack of egg ingredients results in cookie bars being chewier after baking. If cookie dough is made without eggs, the cookies will run all over the pan as they bake.
Type of Sugar
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Powdered sugar, corn syrup or sweetened milk is often used in cookie-bar dough to aid in a softer bite and chewier texture. Brown sugar or regular granulated white sugar is typically used in cookie dough because it does not melt as quickly as smaller grain or liquid sugar, which helps cookie dough stay together while baking.
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References
- Photo Credit cookies image by Paolo from Fotolia.com
