The exception is cookies where molasses is an ingredient, although the one I have that comes to mind calls for brown sugar anyway! Mmm, I love to use half brown sugar, half white in the cookies I make, especially oatmeal scotchies. I use 1 cup brown sugar (dark) and a half cup of white rather than the 3/4 cup of both the recipe uses.Īs an aside, I met my soon-to-be wife (less than a month to the wedding!) by having the best tasting chocolate chip cookies at a Bible study. One difference I've yet to see yet is modifying the sugars. Does anyone think that could produce better cookies too? Maybe better blending between the wet ingredients? This makes for a "meatier" cookie.Īs for eggs, I've noticed when making creme brulee and cheese cake that it does much better if the eggs are room temperature. I've also tried adding ground up oatmeal for a portion of the flour. We buy our vanilla down in Juarez for roughly $5/ quart so it's cheap to be liberal with it. I find it interesting that other people have used/developed the half butter/half shortening method as well as doubling the vanilla. I've been making these cookies for as long as I can remember - taking over from my mom since everyone thought mine were better. While I have discovered that beating the butter and sugars together, until light and fluffy, is important, I have found that mixing the wet ingredients first, then just dumping all the dry ingredients on top and mixing it in, makes no difference in taste and appearance (as long as the baking soda is not clumpy).įinally, using a cookie scoop speeds up the process of dropping dough onto the cookie sheet, and keeps the cookies uniform in size. I like to add chopped pecans or walnuts, as well. I only use Ghiradelli chocolate chips and I often substitute pure maple flavoring for the vanilla. I find the applesauce makes the cookies moister, and does not compromise the flavor. I also often substitute one stick of butter with applesauce to cut down some of the fat. I use a combination of whole wheat, unbleached all-purpose flour and oats, because the fiber is good for you and because the whole grains complement the butter. I have been baking for about 35 years now and find chocolate chip cookies to be pretty flexible and forgiving of ingredients and inexact measurements. Nestlé® Toll House® Chocolate Chip Cookies They can be stored in an air tight container at room temperature for about a week - if they aren't eaten up first. Let the cookies cool on the pan for about five minutes and then transfer them to a wire rack to cool completely. Once one pan of cookies is done, take them out of the oven and slide the next pan in.
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