The Holy Grail of baking: chocolate chip cookies. Nothing says childhood quite like one of these beautiful bits of goodness and joy. And I am in search of the best recipe, techniques, ingredients, etc. I have tried several variables, and the search for perfection continues. Here is the current recipe:
Ingredients:
2.5 C flour
1 C brown sugar
0.5 C wht sugar
1 C butter
1 tsp soda
1 tsp salt
1 tsp vanilla
0.5 tsp water (critical, see explanation later)
2 eggs
2 C semi-sweet chocolate chips
Bake time: 7-10 minutes
Directions:
- Preheat oven to 350°F
- Cream (mix) the butter and sugars
- Add eggs, vanilla, and water
- In separate bowl mix dry ingredients (flour, soda, salt)
- Add dry ingredients in and mix well
- Add chocolate chips
- Spoon onto non-greased cookie sheets (I usually make 1.5" or 2" balls)
- Bake 7-10 minutes
- Allow cookies to cool on cookie sheet for a couple minutes before moving to a cooling rack.
- Enjoy!
Variables to experiment with:
- Brown to white sugar ratios. I have found 1 C brown to 0.5 C white makes tastier and chewier cookies
- 0.5 tsp water. It seems trivial, but over the years many friends have commented on my cookies' moist and chewy texture. It was not until my wife's Food Chemistry professor explained it that I understood the Chemistry involved. The added water ensures proper Hydrogen bonding within the dough to help create the desired texture. Yes, baking is Chemistry
- Adding half bread flour and half regular flour. I have heard this helps make chewier cookies too
- Chilling the dough before baking. I have not yet explored this variable, but the hypothesis is that dough starting out colder will not spread as much (the opposite of adding too much/melted butter)
- Butter vs. Margarine vs. Crisco. I know people who swear by each. See which one you prefer.
Mixing in the eggs, vanilla, and water
The essential 0.5 tsp of water to ensure the mixture has adequate Hydrogen bonding for premium structure and texture. Yes, baking is Chemistry
fin
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