A Baking Question.
Dec. 14th, 2004 10:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
I decided to try making one of my holiday favorites tonight: Cream Cheese Chocolate Chip Cookies.
And they came out good, but not as supercalorificexpealidoecious as my Uncle George's.
I have noticed before in my chocolate chip cookies, too often the chips come out soft (after the cookies have cooled), unlike the hard little bits of chocolate they were going in. I want them to remain hard/crunchy, not become tender/flakey. These cookies I baked 15 minutes at 350F.
What should I try next time, to get them to come out the way I like? Bake slower at lower temperature? Faster at higher? Freeze the semi-sweet morsels ahead of time? Try a different brand of chocolate (these are Nestle Toll House)?
(I'll be bringing most of these in to work, but not to worry
yolen, I'll save a few in the refrigerator for you.)
And they came out good, but not as supercalorificexpealidoecious as my Uncle George's.
I have noticed before in my chocolate chip cookies, too often the chips come out soft (after the cookies have cooled), unlike the hard little bits of chocolate they were going in. I want them to remain hard/crunchy, not become tender/flakey. These cookies I baked 15 minutes at 350F.
What should I try next time, to get them to come out the way I like? Bake slower at lower temperature? Faster at higher? Freeze the semi-sweet morsels ahead of time? Try a different brand of chocolate (these are Nestle Toll House)?
(I'll be bringing most of these in to work, but not to worry
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Date: 2004-12-15 02:33 pm (UTC)I think it was Cook's Illustrated that reviewed Scharffenberger and didn't find it worth the price differential, so I haven't tried it yet. I'll have to find that article. If you like it, though, I'll give it a try since you have obvious cooking sense from everything else you've said. ;)
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Date: 2004-12-15 05:02 pm (UTC)All the ~10oz bars of chocolate seem to cost fairly close at Whole Foods, Scharffenberger was actually cheaper than the other choice, on the occasions where this is another choice, heh. :)
I like starting with the bars, I used to use chips, but I found that the irregular chunks from shattering the bars are nice and I can't believe how pretty the brown and white streaks and swirls on the base of the cookies look.
Good butter is key too, the difference in the taste, and the appearance of the tops of the cookie is dramatic just between normal and european style butter. I always use European now.
:)
mmm cookies. I have all the ingredients in the house... Must be good, must be good. lol.
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Date: 2004-12-15 05:04 pm (UTC)Oops- too late! >;P
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Date: 2004-12-15 06:16 pm (UTC)no subject
Date: 2004-12-15 05:10 pm (UTC)It's sort of like if Whole Foods had started in NY a hundred years ago and still wanted to be your family grocer. Most of the people who shop there a price-conscious liberals who will blow the budget for a good epicurean delight. They have awesome staples and then all these little markets that make a cook or baker do the SQUEE dance for hours... Of course, if you just wanted to look good and be pretentious, they could cater for you, too.
I run those people down "by accident" with my cart on a routine basis.