Resting Cookie Dough: a semi-scientific question
bbstx
8 years ago
last modified: 8 years ago
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America's Test Kitchen's cookie show, and other cookie musings
Comments (10)Here is the one for CCC: Perfect Chocolate Chip Cookies from the Episode: The Cookie Jar Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting. Makes 16 cookies 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces) 1/2 teaspoon baking soda 14 tablespoons unsalted butter (1 3/4 sticks) 1/2 cup granulated sugar (3 1/2 ounces) 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note) 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 1 1/4 cups semisweet chocolate chips or chunks (see note) 3/4 cup chopped pecan or walnuts, toasted (optional) See Illustrations Below: Don't Bake in Batches 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside. 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain. 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.) 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving....See MoreTwo questions about cookie decorating
Comments (11)Seagrass, I sprinkle sugar before baking, it kinds of melts onto the top of the cookie from the heat and sticks that way. I do put the cookies on parchment or a silpat because I haven't found a way not to sprinkle the whole darned sheet, or have sugar come off before baking. I have tried brushing with a bit of milk and a soft brush and that works better than just dry cookies. I use a buttercream icing like Linda posted above, then let the cookies set until the icing is dry, several hours. There is also a very hard royal icing recipe that takes meringue powder instead of egg whites, you can buy the stuff at the hobby shops or Walmart, where they sell Wilton items. It gets very hard, the "cement" that holds gingerbread houses together. I don't care very much for it, but it's great to decorate with. I cover the bowl with a damp towel while I'm using portions of this and it's great for things like "flooding" large areas of cookie. If you make an outline with frosting, you can fill a squeeze bottle (like catsup is served from) and fill in the outline more easily than you can with a knife if you use this stuff. Pretty, but it doesn't taste as good as the buttercream! Royal Icing Using Meringue Powder: 4 cups (440 grams) confectioners' (powdered or icing) sugar 3 tablespoons (30 grams) meringue powder 1/2 teaspoon extract (vanilla, lemon, almond) 1/2 - 3/4 cup (120 - 180 ml) warm water In the the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. Makes about 3 cups Annie...See MoreQuestion about Sugar Color and Baking Cookies
Comments (4)Thanks for the feedback. I did change it up in the second batch but I just realized that I didn't describe my process in my haste to finish the post. More info... I used commercial aluminum bun pans lined with parchment paper. The first batch I had two pans, both had red on one half and green on the other. One pan was placed in the middle of the oven and then other was in the upper third. Both pans had red on the left half and green on the right half. My initial thought was uneven heating left to right. Top to bottom I expect, but both pans were very similar, so if there was a difference top to bottom it wasn't that great. For the second batch I put all green on one pan and all red on the other. I put the red pan in the upper third and green in the middle. The green pan had darker bottoms across the board. I'm going to try the same recipe next week. Only this time, I'm going to do all red in one batch and all green in the other. That's probably the only way I'll know for sure....See MoreCookie Exchange ideas/questions
Comments (15)Hi Linda, I posted these bars on the Recipe Forum earlier. Los Angeles Times: These delicious little bars combine a dense graham cracker base with a velvety custard filling rich with brown sugar and chopped pecans. Sweet, but not overly so, each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust. Graham cracker chewy bars Total time: 45 minutes, plus cooling time Servings: 24 bars Note: Adapted from "Celebrating With Julienne" by Susan Campoy. Campoy writes, "I adapted this recipe from one of my favorite books, 'Nantucket Open-House Cookbook,' by Sarah Leah Chase. I love watching people's expressions when they bite into these bars for the first time. The textures and flavors -- rich toffee, a chewy center and a crunchy bottom -- make everyone smile. The secret is not to over-bake the crust. Serve them at room temperature, so the flavors meld together." Crust 3 cups graham cracker crumbs 3/4 cup (1 1/2 sticks) butter, at room temperature 1/4 cup sugar 2 tablespoons flour 1. Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes. Topping and assembly 2 1/2 cups brown sugar 4 extra-large eggs 2/3 cup graham cracker crumbs 1 tablespoon vanilla extract 1/4 teaspoon salt 1/2 teaspoon baking powder 1 cup pecans, chopped 1 prepared crust Powdered sugar, if desired 1. While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans. 2. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely. 3. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature....See Morebbstx
8 years agobbstx
8 years ago
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