You can't beat a classic chocolate chip cookie recipe. Here are our top tips and swaps, so that you can get the best results out of your cookies;
Why do you need to beat your butter and sugar together?
It's important to beat the butter and sugar together (otherwise known as creaming) for the stated time for several reasons. Creaming creates pockets of air and fat, this results in a lighter and more plentiful batter, meaning you get less dense, and more cookies out of your dough. Dense dough conducts heat faster, which means the butter melts more quickly and causes the cookies to spread too thinly in the oven. This results in an uneven cook, with the cookies having dark brown and crispy edges, and underdone centres. The air pockets in a creamed batter insulate the dough, meaning the butter doesn't melt as quickly and so they cook evenly and retain their shape better.
How do you prevent curdled mixture?
Successfully combining eggs with fat is called emulsifying. When your mixture begins to split, it's either because one element has been added too quickly, or one element is colder then the other (in this instance, it's most likely to be the eggs), preventing the two elements from emulsifying. So gradually adding room temperature eggs to your butter should result in an emulsion. However, if your mixture does split, despite doing both of these things, it is salvageable. Simply adding a few tablespoons of flour to the mixture should rescue the emulsion.
Why do you beat the flour in quickly?
In contrast to the creaming of butter and sugar, once the flour is added, it only needs to be just incorporated. Over beating the flour into the dough will result in a dry and cracked cookie.
How do different types of sugar alter your cookies?
White sugars have less leavening power than brown sugars, and so they spread quickly rather than rise, resulting in a thinner and crispier cookie. Since brown sugars contain molasses, adding them to your dough will result in a chewier and more cake like cookie. Brown sugars will also add a caramel flavour to any dough, that adding a white sugar would lack.
Flavourings
Don't fancy chocolate chips? This is your chance to get creative. The recipe for cookie dough below, excluding the chocolate chips, can be used as a plain base for any flavourings. Here are some of our suggestions that can be mixed in at the end of step 3;
• 100g white chocolate chunks, 100g dark chocolate chunks and 100g milk chocolate chunks
• 150g oats and 150g dried fruit of your choice
• 250g mini marshmallows and 100g sugar sprinkles
• 15g cocoa powder and 150g chocolate chunks of your choice
• 125g tahini, 200g dark chocolate chunks and 1tsp sea salt flakes
• 100g peanut butter and 200g chocolate chunks of your choice
• 100g bashed toffees (eg Werther's Originals) and 75g chopped salted peanuts
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The Link LonkJuly 31, 2020 at 05:56PM
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Chocolate Chip Cookie recipe - goodhousekeeping.com
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Butter Cookies
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