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gluten_freeAndrew Rea at Basics with Babish takes a scientific dive into "My Ultimate [Chocolate Chip] Cookie." He makes control cookie batches! While his samples all use standard flours, I’ve seen recipes posted here that match with his insights:
- Chill then bake dough when cold — the best result in his tests spent two days in fridge (although his favorite was chilled a week!)
- Combine white and brown sugars, ideally 2 white / 3 brown
- Why 50/50 baking soda/baking powder works best
- Brown butter to improve its flavor (but you do have to increase the quantity by half)
- Flavor the dough with vanilla paste instead of liquid vanilla extract
I think he swerves into the ditch on his last two inclusions:
- 1 tsp of hazelnut-flavored ground coffee
- 1 pound of "stuff" — "a heady mixture of milk and dark chocolate chips, butterscotch chips, chopped dark chocolate, peanut butter chips, dried coconut, mini pretzels, kettle chips, and caramel corn."
But I’ll admit I’m too opinionated to have tried those.
Full recipe and directions at his site: https://basicswithbabish.co/basicsepisodes/ultimate-cookie
Please share your cookie wisdom.
no subject
Date: 2023-04-07 04:12 pm (UTC)Here's what I know about cookies, thanks to my own experiments with chocolate chip cookies:
Granulated sugar makes a cookie spread out. The more white sugar, the flatter, denser, and the crispier the cookie.
Brown sugar gives cookies a soft, cakey texture, and a domed appearance.
Depending on the cookie, you can play around with the ratios or swap one sugar out for the other. I've done it by volume and weight, and both seem to work.
no subject
Date: 2023-04-07 08:15 pm (UTC)1 pound of "stuff" — "a heady mixture of milk and dark chocolate chips, butterscotch chips, chopped dark chocolate, peanut butter chips, dried coconut, mini pretzels, kettle chips, and caramel corn." for ONE cookie recipe??? I would not mix all of these in a single recipe, what the hell.