How To Make Perfect Cookies?

Lets be honest chocolate chip Cookies are always good but when you have a really really good one it’s life-changing we pretty much bought all the jobs of chips in New York City

We baked we tested we ate and now we have the ultimate chocolate chip recipe for you Rihanna ball out with a few extra flavors but really all you need for cookies are sugar flour fat eggs and chocolate and on our quest to find the best we had to test out with all of these ingredients do to a cookie and how we can use their best properties to come up with the ultimate recipe

let’s talk sugar so we’ve got white sugar light brown sugar and dark brown sugar really the only difference is the addition of molasses light brown sugar has a bit of molasses and dark brown has been more molasses in it for this task

we wanted to see what just using one sugar in each dog would do to a cookie with all white sugar spread the most didn’t have a ton of flavor light brown sugar was a little bit chewy are spread a little bit less and dark brown sugar was really over powering its flavor and spread the least and Visually you can see a big difference to

and what we found was you really can’t get that classic flavor just using one next thing we have to tackle is flour so we’ve got all purpose bread flour and cake flour really the only difference here is the amount of protein and therefore gluten in these flowers just think about it like this Bread’s like really nice and chewy has a great texture great structure having that gluten and protein where is Cake you think of it is tender

it’s light it’s area is going to have less of those things but it really comes down to is taste and texture all-purpose gave you know standard cookie the bread flour led to a significant make sure we are cookie the cake flour was the one that really spread the most was pretty delicate then similar to Sugar we decided that in order to get the best results you got to use a combination of two so I’m too fat

we wanted to see the difference between softened butter and melted butter and then we want to see it will happen if we switch it out completely and use coconut oil soften butter melted butter and Visually they look pretty similar at the melted butter spread a little bit more and then paste we have noticed a huge difference either Touch of coconut oil and

it worked it was a cookie but it lost like that great now that Butterick bring stall baked goods and so I’m the end we definitely prefer using butter eggs we went pretty simple at this one just an egg and an egg yolk contributes to more like a fudgie are richer cookie obviously

we’re making chocolate chip cookies we have to have chocolate chips are also going to add a little bit something extra with some chunks of dark chocolate cut it with a serrated knife in a little chunks and add that to your dough

it’s really nice to have a gun variants of flavors and textures throughout it’s really just a few fundamental ingredients and learning how to master their properties in order to get the best results year after and

finally after all that testing we came up with our ultimate recipe Here We Go Again start by something out the flower when do all purpose and bread flour salt and baking soda as well we really likes the two-factor of the bread flour with a combination of all purpose to kind of give us Festival and

then when I move on to the butter so we’re going to do melted butter but room take it one step further and brown it all you need to do to make brown butter is throw it all in the saucepan and get it to a boil after a few minutes of boiling the milk solids in the butter are going to start to toast

and turn a really gorgeous Brown nutty color keep stirring it to make sure that the butter is Browning evenly and once you can see the really dark brown bits on the bottom going to Port off my daily into a liquid measuring cup is it going to do two things one is going to quickly cool down the butter so it stops the cooking you don’t want to burn it

and then also we want to make sure that we have a cup of liquid when it’s all said and done so while making the brown butter you do end up boiling off a good amount of liquid so we’re going to chop it up with a bit of water until

we reach 1 cup so slow to chill out for a bit come to room temperature before you proceed so we found that we really need a combination of white and dark brown sugar to get that really great flavor that we were after that the vanilla at this point and the espresso powder espresso powder is one of those little flavor boosters again all about those contrasting ouch that really work well with anything really sweet

and then they’re going to add in that Liquid Gold oh my gosh so nice and cream those together that’s another reason why we want the butter to be a bit on the cooler side and corporates really really nicely with the sugar when we were testing if you add the brown butter when it’s too hot it can make the dough little bit greasy then

and go the egg and egg yolk and the smell that comes off pretty much like the best smell you can get from cooking and then go to flower let’s do it in about thirds or so just so you don’t have flour going all over your kitchen and

just beat it until we don’t see a ton of extra flour doesn’t need to be totally Incorporated a little bit of flower does not incorporate is actually good you’ll finish incorporating the rest of the flower when he sold in the chocolate the nice thing about using these trunks is that you get some small shards of chocolate the kind of get everywhere mixed with the chopped up chocolate chunks and it’s just kind of like so good and that’s it.

Try not to eat it all when it’s raw all right so if your day plus student and put these in the fridge to chill overnight to go get the best flavor that way but if you have no self esteem like me you can pick him off right now nice thing about this deal with it as so much flavor that we built into it but they’re still going to be really really good if you bake him right away

if you are going to be amazing and put them in the fridge overnight would you recommend scooping him first and putting on a baking sheet then putting in the fridge it’s just so much easier than trying to scoop a really hard dough from the fridge

cookies are kind of The Equalizer of all baked goods you know there’s so much fancy stuff out there but honestly is there anything better than a perfect chocolate chip cookie just look at that you got his pockets of chocolate from using those big chocolate chunks it’s got all the cracks and

crinkle do you want a chocolate chip cookie centers gooey gooey side is crunchy it just got kind of like all the flavor and texture of you could possibly pack into one little cookie and I’ll never go back to the recipe again is a list of like top 5 smells in The Culinary world and I’m pretty sure butter comes up number one all the time this is just a list at me that. Enjoy 🙂

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