You will often hear, “My chocolate chip cookies did not turn out.” To the recipe that is used it is often blamed. The odds is the recipe was just fine but how the cookie was mixed and measured is probably had to do with the outcome.
There are so many recipes to choose from, it can be confusing. Each recipe will just produce a cookie with its own set of textural characteristics and traits. Butter: It makes a cookie rich and palatable. The best to use to control the salt amount in your recipe is unsalted butter.
White and brown sugar: While also adding textural qualities these sugars sweeten the cookie. More brown sugar will make a soft chewy cookie while large amounts of white sugar will make a drier crispy cookie. Eggs: They are emulsifiers. They are the ones involve in keeping the fats evenly distributed throughout the cookie.
Extracts: Flavoring that give pastries a subtle underlying flavor. Extracts for a chocolate chip cookie are vanilla and almond.All-Purpose flour: The most recommended for baking cookies. More flour, more dense the cookie. Self rising flour is not recommended.
Leavening agents: The two most common gas producing agents are baking powder and baking soda. Soda will produce a cookie that spreads in addition.
Salt: Salt actually enhances the sweetness and all the other flavors in the cookie. Sea salt is the best because it is a pure fine salt without additives. Chocolate Chips: Semi-sweet chocolate chunks were in the first ever chocolate chip cookie, however, any flavor can be put into this classic cookie recipe.
Nuts: Nuts are optional. Walnuts and pecans are the most classic choice.
This is the most common set of ingredients that go into a basic recipe. Since the first cookie was made in 1933 there have been many alterations to the original recipe, but few recipes stray far from the tried and true classic list of ingredients.
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