Practically Perfect? Perhaps.
May. 31st, 2015 04:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: "Perfect" Chocolate Chip Cookies.
1/2 pound (2 sticks) (!) unsalted butter, melted and just warm to the touch
3/4 cup packedlight dark brown sugar (I only use dark brown sugar, ever. Otherwise what's the point of using brown sugar at all?)
1/2 cup granulated sugar
1 egg
2 tsp vanilla
1 3/4 cups flour
2 Tbsp milk powder
1 1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
12 ozsemisweet chocolate chips (I used Guittard dark. They're much better. And if you suggest milk chocolate, I will have to cut you.)
Heat the oven to 375. With a wooden spoon, mix together the melted butter and sugars in a large bowl, until homogenous, about a minute. Add the egg and vanilla and stir until combined.
Mix in the flour, milk powder, baking powder, and baking soda until just combined. Add the chocolate chips and mix until evenly distributed.
Portion 2 3/4 ounce scoops of dough (larger than a golf ball) about 2 to 3 inches apart on a lined baking tray and bake for 10-12 minutes, until golden brown. Cool completely on the pan.
What worked: As you might expect from the vast quantities of butter and sugar, these tasted pretty fabulous. I really liked how the melted butter produced a uniform creamy texture in the cookie (and in the dough, as I tried it solely in the interest of scientific analysis of course). They were on the too-rich side when we ate them for dessert that day; the next, when cold, they were far better.
They were much better than figs on a plate.*
What didn't: Due to aforementioned vast quantities of butter, they spread quite a bit. I put them 2" apart and they all sort of melded. Note: three inches or more distance.
Will I make it again? I don't make cookies very often. It is a better cookie than my usual. I might need to add walnuts though. They would help cut the butter a bit - plus I just like walnuts in my chocolate chip cookies. Also make them the day before we plan to eat them as they improve with rest.
*This recipe comes from the Milk Bar restaurant in New York, co-owned by David Chang. Who (in)famously dissed San Francisco's food and restaurants back in '09 with the immortal quote: "Fuckin' every restaurant in San Francisco is just serving figs on a plate. Do something with your food."
1/2 pound (2 sticks) (!) unsalted butter, melted and just warm to the touch
3/4 cup packed
1/2 cup granulated sugar
1 egg
2 tsp vanilla
1 3/4 cups flour
2 Tbsp milk powder
1 1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
12 oz
Heat the oven to 375. With a wooden spoon, mix together the melted butter and sugars in a large bowl, until homogenous, about a minute. Add the egg and vanilla and stir until combined.
Mix in the flour, milk powder, baking powder, and baking soda until just combined. Add the chocolate chips and mix until evenly distributed.
Portion 2 3/4 ounce scoops of dough (larger than a golf ball) about 2 to 3 inches apart on a lined baking tray and bake for 10-12 minutes, until golden brown. Cool completely on the pan.
What worked: As you might expect from the vast quantities of butter and sugar, these tasted pretty fabulous. I really liked how the melted butter produced a uniform creamy texture in the cookie (and in the dough, as I tried it solely in the interest of scientific analysis of course). They were on the too-rich side when we ate them for dessert that day; the next, when cold, they were far better.
They were much better than figs on a plate.*
What didn't: Due to aforementioned vast quantities of butter, they spread quite a bit. I put them 2" apart and they all sort of melded. Note: three inches or more distance.
Will I make it again? I don't make cookies very often. It is a better cookie than my usual. I might need to add walnuts though. They would help cut the butter a bit - plus I just like walnuts in my chocolate chip cookies. Also make them the day before we plan to eat them as they improve with rest.
*This recipe comes from the Milk Bar restaurant in New York, co-owned by David Chang. Who (in)famously dissed San Francisco's food and restaurants back in '09 with the immortal quote: "Fuckin' every restaurant in San Francisco is just serving figs on a plate. Do something with your food."
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no subject
Date: 2015-06-01 01:00 am (UTC)no subject
Date: 2015-06-01 03:39 pm (UTC)(Yeah, yeah, I know some people are allergic and some people just don't like walnuts in their cookies. *My* perfect chocolate chip cookies have walnuts in.)
no subject
Date: 2015-06-02 02:03 pm (UTC)