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Share via Email Felicity's perfect chocolate chip cookies. Felicity Cloake I'm a patriot about baked goods, soldiering bravely along in the belief that the British rule the waves at teatime. I'm proud of the fact that, according to a recent radio programmewe Brits are "one of the word's biggest spenders when it comes to biscuits.
But while we've created some fine examples in our time the wholesome fig roll, the posh viscount, even the garish pink waferit's America, birthplace of the awful whoopie pie and the downright evil red velvet cake, which takes the gold medal in this arena, for inventing the chocolate chip cookie.
It was dear Ruth Wakefield of the Toll House Inn in Whitman, Massachusetts, who came up with the brilliant idea of adding chocolate to her butter cookies some time in the s. We don't go in for cookies much in the UK and it's not just a linguistic difference, but a practical one.
In much of the world the biscuit follows the Oxford Companion to Food's definition of something "small in size, thin, and short or crisp in texture" while in North America it closely resembles a British scone. American cookies, meanwhile, tend to be richer and softer than our biscuits.
Think of the difference between the puzzlingly named Rich Teaand a double doozie or a snickerdoodle: There are thousands of great American cookies but none more loved than those of the chocolate chip variety.
In the interests of sanity and my blood pressure, I've kept to the simplest version: And a big, non-Puritan amen to that.
Sugary crisp on the outside, soft in the middle. My only gripe is that they're quite one-dimensionally sweet and rich — a simple pleasure. Sweetness Claire Clark recipe chocolate chip cookie. Felicity Cloake Given the unapologetically sweet nature of the cookie, the sugar content is of paramount importance.
The Toll House combination of granulated and soft brown sugar is a common one: Claire Clark, who admits "there are some things Americans simply do better than anyone else and making chocolate chip cookies is one of them", supplies the recipe used for staff meals at her former employer, California's Michelin-starred French Laundry, which uses soft dark brown sugar instead.
This gives the cookie itself a treacly flavour which I'm not entirely keen on — I'd prefer to save the bitterness for the dark chocolate chips.
Marcus Wareing and Nigel Slater both use caster sugar and soft brown sugar rather than granulated — but I like the crunch the larger grains give the biscuit edges. Flour Marcus Wareing recipe chocolate chip cookies.
Intriguingly, however, American culinary celebrity Alton Brown and Marcus Wareing both use strong bread flour instead — with Jacques Torres, aka "Mr Chocolate", using a mixture of strong bread and fine cake flour in the recipe for his chain of American patisseries. Both bread and cake flour, according to McGee on Food and Cooking "produce doughs and batters that spread less" — giving a puffier, chewier result which, in Wareing's case, even verges on the crumbly.
I'm not sure about chewy, frankly: Plain flour it is. This definitely gives a lighter texture, but I'm not sure that's what I'm after from a cookie — I want it doughy or crunchy rather than cakey.
A short note on fat Charlotte Matts recipe chocolate chip cookies. Felicity Cloake The fat in most cookie recipes comes from butter — usually creamed with sugar. Alton Brown's recipehowever, starts with melted butter, which, according to American magazine Cooks Illustratedis essentially for a chewy result: When butter is melted, the fat and water molecules separate.
When melted butter is added to a dough, the proteins in the flour immediately grab onto the freed water molecules to form elastic strands of gluten. The gluten makes a cookie chewy. One recipe, however, eschews butter entirely.
My school friend Alex's authentically American mother Charlotte makes fabulous chocolate chip cookies to a recipe whose origins are lost in the mists of time.Bake the frozen cookies a little longer than the bake time.
There are plenty more chocolate chip cookie recipes out there, if this one doesn’t strike your fancy. And if you haven’t got time for scratch baking, Betty’s still got a solution with her handy chocolate chip cookie mix.
The only oatmeal cookie recipe you will ever need!
Soft and chewy oatmeal chocolate chip cookies loaded with oats and chocolate chips! I’ll admit that oatmeal cookies are not usually high on my list of cookies.
These cookies are great you get a double dose of chocolate! My kids love initiativeblog.com: 3. Baking Tips for Oatmeal Chocolate Chip Cookies.
When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. Edit Article How to Make Chocolate Chip Cookies.
In this Article: Article Summary Basic Chocolate Chip Cookies Chewy Chocolate Chip Cookies Vegan (Dairy- and Egg-Free) Chocolate Chip Cookies Banana Chocolate Chip Cookies Community Q&A The perfect chocolate chip cookie is within your reach.
Once you've mastered the art of the chocolate chip cookie from scratch, there'll be no going . The chocolate chip cookie that started it all! NESTLÉ® TOLL HOUSE® original chocolate chip cookies are a true classic and the go-to cookie for all occasions!Total Time: 24 mins.