#CHOCOLATE CHIP COOKIE RECIPE HOW TO#
Check out our tips for how to hack your chocolate chip cookie and you’ll never run out of reasons to make this classic cookie. What we love most about the chocolate chip cookie is that it’s irresistible on its own, but it can also serve as the base ingredient for another amazing dessert.
#CHOCOLATE CHIP COOKIE RECIPE PROFESSIONAL#
Today, the classic chocolate chip cookie has evolved into a recipe that professional and home bakers are forever improvising. The soldiers shared their cookies with their fellow comrades and the chocolate chip cookie phenomenon spread like wildfire across the nation. Wakefield sold her easy chocolate chip cookie at her restaurant and soon people were buying the cookies from the restaurant’s gift store and sending them to loved ones serving in World War II. The chocolate chip cookie came to be when Ruth Graves Wakefield, a chef at the Toll House Inn in Whitman, Massachusetts, broke a semi-sweet Nestlé™ chocolate bar into pieces and added the pieces into a cookie recipe. You would be hard pressed to find a person who didn’t love these cookies and most have a beloved recipe that has been handed down in their family. Chocolate chip cookiesare one of the most all-American desserts out there.Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Remove from the oven and immediately sprinkle with sea salt.Turn your baking sheet 180- degrees once, halfway through baking. Bake cookies for 15-18 minutes, until the edges are golden.Place mounds onto your baking sheet, spacing them 3- inches apart. Scoop out 3.5 ounces of dough for each cookie, using a large cookie scoop. Allow the chilled dough to sit out at room temperature for 20-30 minutes before baking to soften slightly.Line a baking sheet with parchment paper. When ready to bake, preheat the oven to 350☏.Fold in the chocolate until evenly incorporated. Turn mixer to low and add in the flour mixture, until just combined.Continue mixing for an additional minute, scraping the sides as necessary. Add in the eggs one at a time until mixed, and then vanilla. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar together for 5 minutes, until light and fluffy.In a large bowl, sift together (or whisk) the cake flour, bread flour, baking soda, and baking powder.I don’t know the science and magic behind it, but it’s definitely worth the trouble. Ingredients 3 1/2 cups flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 3/4 tsp salt 1 1/4 cups real unsalted butter 1 1/4 cups dark brown sugar 1 cup. The combo of the two gave the edges a chewy texture, with the center still soft and gooey. The texture with the all purpose produced a good, fairly typical cookie. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Add flour mixture to the butter mixture until it's well incorporated. Beat in instant pudding mix until blended. Were they as good as the bread/cake flour combo? No. Cream together butter, brown sugar, and white sugar in a large bowl. Out went the bread and cake flour, and in went the all purpose. Well, when I made the cookies for the first time I followed it to a “t”.
My point is, all purpose flour has 10-12% protein…so I thought why go to all the trouble of using these two flours when I could use all purpose and it’s basically right there in the middle. And likewise, with a cake, you use cake flour because it has a lower protein amount, also you mix it much less to produce less gluten, giving it an airy, soft texture. To create a dense, chewy bread, you will use bread flour, because as the dough is kneaded the amount of gluten that is formed creates the texture. For example, bread flour has 14-16% protein, and cake flour has 7-8%. The difference in these is the protein content which is what is related to the amount of gluten that is formed. You use a combo of bread flour and cake flour.
The Jacques Torres chocolate chip cookie recipe calls for 2 types of flour. Also, I wanted to test some shortcut options to give you. But they weren’t, and that challenge was all about what to buy online.Īnyhow, I knew I had to finally try the dang recipe. The chocolate ratio, the perfect size and thickness…I could tell that if these cookies were fresh, they would have been contenders. They had clearly been sitting on the shelf for at least a week before they even shipped out. When I did my Best Online Bakery Challenge a few weeks ago, Jacques Torres was one of the cookies we ordered.