To add still more height to your already thick cookie, pretend baking guy Onofre set the oven a little too high that night, and turn the heat up to 400. This will firm the egg proteins on the outside of the dough ball faster, and bring spreading to a halt that much sooner. Of course […]
READ ONThis is a style of chocolate chip cookie most commonly produced at small, boutique bakeries, for reasons that have less to do with aesthetics than the way their operations run. That is to say, in bake shops you have people who mix dough, other people who handle dough and still others who bake dough — […]
READ ONMaking a chewy chocolate chip cookie is mostly about adding more activated gluten. So, if you want your cookies still chewier, make them with bread flour instead of the normal all-purpose. Increasing the proportion of brown sugar vis-à-vis white sugar will also add chew (plus an even deeper, richer flavor). Why? Well, molasses is gunky […]
READ ONHow do you show “chewy” in a photograph? I dunno. You’ll just have to trust me on this. The chewy chocolate chip cookie is probably the one I received the most requests for, and for good reason. Lots of chewing means more time to savor the chocolate-y, buttery, brown sugary glory that is Wakefield’s masterpiece. […]
READ ONTo achieve thinner cookies than I’ve done, melt the butter completely before adding it to the sugar mix. Then drop the oven temperature by about 25 degrees Fahrenheit to encourage melting and spreading before the egg proteins firm up. A higher fat European butter has a sharper melting point, and is a sure-fire way to […]
READ ONHere’s a variety that a lot of die-hard chocolate chip cookie lovers can’t live without: a thinnish, deeply caramelized cookie that goes crunch when you bite it. Delicious as it is, it certainly deviates from the Platonic ideal of the chocolate chip cookie as pictured on the Nestlé web site. The question is: what series […]
READ ONNot that you’d have any trouble finding it, of course, but for reference sake: here is the Rosetta Stone, the Dresden Codex if you will, of chocolate chip cookie recipes: 2 1/4 cups (11.25 ounces) all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (8 ounces or two sticks) butter, softened 3/4 cup […]
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