CHOCOLATE CHIP COOKIES TIPS

By LindaW1955

Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie. (You’re welcome.)



SOURCE: HANDLE THE HEAT

Bonus Tip: Use your nose, instructs the Ted Talk. That delicious cookie smell signifies cookie doneness as effectively as a timer.

Ooey-gooey: Add 2 cups more flour.

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

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

Chewy: Substitute bread flour for all-purpose flour.

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.

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

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

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

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

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



Read more: The Secret to Baking the Best Chocolate Cookie? Science | Good Sh*t | OZY

Ingredients

• Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie. (You’re welcome.)
• SOURCE: HANDLE THE HEAT
• Bonus Tip: Use your nose, instructs the Ted Talk. That delicious cookie smell signifies cookie doneness as effectively as a timer.
• Ooey-gooey: Add 2 cups more flour.
• A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the Ted video.
• Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
• Chewy: Substitute bread flour for all-purpose flour.
• 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.
• Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.
• Cakey: Use more baking soda because, according to Nyberg, it “releases carbon dioxide when heated, which makes cookies puff up.”
• Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).
• Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.
• More. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found.
• Read more: The Secret to Baking the Best Chocolate Cookie? Science | Good Sh*t | OZY

Preparation

Step 1

From NPR