Sunday, October 26, 2014

10 Secrets To Baking The PERFECT Chocolate Chip Cookie!

I found this here.  Good ideas.  I tend to get the mushy one second from the left on top but would rather have the one labeled baking soda or dough chilled 24 hr.  So, I guess it's good to make dough ahead and freeze or refrigerate.  Quick and easy!  :)

Every chocolate chip cookie batter starts with the same basic ingredients, but did you know there’s actually a science behind making the perfect cookie?

Whether you like it chewy and gooey or crispy and flavored, here are 10 no-fail baking tips, so you can create the most delicious cookies ever. Courtesy of Handle The Heat!

1. Ooey-gooey: Add 2 cups more flour.

2. A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees.

3. Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.

4. Chewy: Substitute bread flour for all-purpose flour.

5. Just like store-bought: Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening.

6. Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.

7. Cakey: Use more baking soda because it “releases carbon dioxide when heated, which makes cookies puff up.”

8. Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).

9. Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.

10. More. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors.

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