Cooking
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Secrets of really good chocolate chip cookies
updated February 28, 2010 The recipe on the back of the Nestle Toll House Morsels [tm] bag makes fine cookies, and if you were to follow it precisely, you couldn't go too far wrong. However, based upon my own experience and that of others, I advise a few minor modifications and refinements. First, always use real butter.
Let’s face it: Almost all chocolate chip cookies are chewy when warm out of the oven. But how do you preserve that texture even when the cookies are cool? After lots of testing (no complaints here), we found three keys to the perfect texture and lasting chew: melted—not just softened—butter; extra fat, which we got from an extra yolk; and cooking time, which is less than you’d think. With these few simple tweaks, we had chocolate chip cookies with rich chocolate flavor and a whole lot of tenderness and chew. Now that’s the taste of sweet success.
Secrets to Thick and Chewy Chocolate Chip Cookies
A set of cooks' conversion lookup tables specially for the kitchen
Conversion tables Conversion tables of measurable unit commonly used by cooks in the kitchen.
Deserts and sweet treats
For the dough 1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling 5 oz. (1/2cup plus 2 Tbs.) cold water 5 oz. (1/2 cup plus 2 Tbs.) cold whole milk 2 oz. (1/4 cup plus 2 Tbs.) granulated sugar 1-1/2 oz. (3 Tbs.) soft unsalted butter 1 Tbs. plus scant 1/2 tsp. instant yeast 2-1/4 tsp. table salt
Classic Croissants
Healthy