more on chocolate chip cookies

sushipup1

12 years ago

I know we've had a thousand posts on cookies, but here's more.

I've followed Kenji since he was with America's Test Kitchens, and now at Serious Eats. I love his scientific approach.

So here's his take on cookies, step by excruciating step. Great observations and he's always fun to read.

Here is a link that might be useful: Science of the Best Chocolate Chip Cookies

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Comments (10)

debrak2008
12 years ago
I just bookmarked that thread. Thanks for posting it.
debrak2008
12 years ago
dup

This post was edited by debrak2008 on Thu, Dec 19, 13 at 20:41
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My advice would be if they aren't spreading enough then there is a bit too much flour. Try cutting down 1/4 cup and do a test cookie, if it's spreading too much then add a bit more flour until you get it how you like it. Betty Crocker cookbook has this tip in their old cookbook. I think most people are trying to figure it out when it's really just as simple as too much or not enough flour that affects the spread of the cookie. Try not to over-think it so much. EDIT TO ADD: The cookies in the picture look good though...they don't look like they didn't spread enough to me. Here's a thought too, why not use a round cookie scoop to form them and flatten them out a bit with the bottom or a glass or something? This post was edited by arkansas_girl on Thu, Dec 27, 12 at 10:31
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First time I ever used a KA stand mixer was for making holiday cookie dough. SIL had recently bought one and I was thinking... NOT somethiing I need or want?!? She pretty much MADE me take the heavy thing home on Thanksgiving with the promise that I return it the following weekend at latest. I put butter, right out of fridge into bowl with paddle... it creamed sugar and eggs in not time. Flour quickly mixed in with NO sore hands/arms/shoulders... I was SOLD!! Seem to remember reading something about the kind of sugar you use. Brown sugar makes a softer/chewier cookie, I think. Posted recipe seems pretty much the classic CCC... 1.5 c total sugar... I usually go more brown than white... maybe 1:.5c.
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Comments (13)
Lizbeth, you are more than welcome. I hope this recipe is the "magic" one for you, but even if it's not, well, they're still cookies and how can that be bad? :-) plllog, normally I use butter, but this one called for half butter, half shortening. Normally I'd ignore that and use butter, but Grandma's Chewy Molasses cookies require half shortening or they don't turn out right, so I followed the recipe and used half shortening/half butter. I didn't flatten them at all, left them just as they came out of the cookie scoop, they would have been thin and crisp if I'd have flattened them, I think. I always use cane sugar, gave up beet sugar (although it's local and that hurt me) because of the GMOs. I also liked the little bit of flavor from the almond extract. I'm not a huge fan of CC cookies, but I used extra dark chips and they were better, plus the half-and-half ratio of brown sugar and white sugar helped keep them chewy. And, as you noted, I was very careful to not overbake, that's the most common reason cookies don't stay chewy. Ricky, those look pretty darned good. Mine are all gone, I suppose I should make some more..... Sheila, like you I always added about 1/4 cup of flour to the Toll House Cookie recipe on the back of the chocolate chip bag. AKgirl, have a cookie, you know you want one. They're great for breakfast. (grin) Annie
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grainlady_ks
12 years ago
That was wonderful! I just love baking science...

I'm going to have to see if any of the information will translate to improving gluten-free cookies - my next baking frontier.

My one criticism is how large he makes his cookies, but that's common because of the influence of commercial "fresh-baked" cookies sold seemingly everywhere these days, which are the size of a saucer. It wouldn't surprise me if you made smaller cookies than what the recipe suggests, it would alter the texture some. I like to get 20 small cookies to a baking sheet while his recipe makes 6-8 per baking sheet.

-Grainlady
sleevendog (5a NY 6aNYC NL CA)
12 years ago
He is so great and what a fun read...all his food topics.
I especially like his 'meat cooking myths'.
My fridge at the moment is FULL of experiments, lol. Mr. Sleeven is forever pulling out a container and asking, "What is this?"..."It's labeled...". "I see that, but what is it!?"

and..."No more crackers!".
elba1
12 years ago
This is so strange - I read the article last night, then my husband brought home some leftover choc chip cookies from his men's fellowship group this morning that look & taste just like he describes! There was that hint of salt on the top, the carmelized bits, etc. - he doesn't know where the cookies came from - now I want to find out who made them - and if they used that recipe!
User
12 years ago
I was worn out just reading the article. But it is interesting, and probably worth a try.
mabeldingeldine_gw
12 years ago
Sushi, this was a great read, thanks for sharing. Now I'm off to make some cookies :-)
Bumblebeez SC Zone 7
12 years ago
That was great, thanks!
kitchendetective
12 years ago
Thanks much. I must confess, I am willing to eat less than perfect chocolate chip cookies, too. In fact, I would volunteer to be the taster, given the opportunity.
ryseryse_2004
12 years ago
Great article. I just copied a recipe which calls for 1/2 cup of malt powder with everything else in the recipe the same. I want to try this - sounds interesting.

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more on chocolate chip cookies

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debrak2008

debrak2008

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