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
Details
Preparation
Step 1
From NPR
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