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Best chocolate chip cookie? Rest the dough in the frig.

Cookie testingWhen I researched what makes a GREAT chocolate chip cookie, I came up with a bunch of stuff. I do know that if you let the dough rest in the frig up to a couple days or so, like the boutique bakeries do, you’ll end up with an amazing flavor, since the frig allows the ingredients to “meld” together very well and create nuances of flavor you wouldn’t get if you baked them right away. That is, if you can wait that long.

Lisa started this thread of questions with her interesting findings on the blog. Here’s more to ponder from OZY:

“Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie.”

Ooey-gooey: Add 2 cups more flour.

A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the Ted video.

Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.

Chewy: Substitute bread flour for all-purpose flour.

Just like store-bought: Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening.

Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.

Cakey: Use more baking soda because, according to Nyberg, it “releases carbon dioxide when heated, which makes cookies puff up.”

Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).

Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.

More. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found.

Read more: OZY – Smarter, Fresher, Different

Permanent link to this article: http://abouteating.com/best-chocolate-chip-cookie-rest-the-dough-in-the-frig/

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