Jul 24, 2014.. Nutella chocolate chip cookies are simply delicious. They are also easy to make as the cookie dough recipe is very basic but tasty.
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies. Prep Time 15 minutes; Cooking Time 9 minutes; Skill Level Easy; Makes 5 dozen cookies ..
Just like my Grandmas
Each year, the test kitchen goes through, on average, 2,500 pounds of flour, 2,000 pounds of sugar, 600 pounds of butter, and 850 dozen eggs for our recipe development and testing. In addition to running up an impressive grocery bill, we have developed some well-formed opinions about these ingredients. Butter not only adds flavor and richness to countless baking recipes, it affects texture as well. The temperature of butter makes a difference in many recipes and can dramatically affect the texture of finished baked goods. Most cookie recipes require softened butter, which is crucial for creaming; softened butter blends easily with the sugar. This action incorporates air into the dough or batter, creating tender baked goods. Butter is roughly 16 percent water; when it's melted, the water breaks from the emulsion and helps create gluten for chewier cookies. (Cold butter melts during baking, leaving behind small pockets of air that create flaky layers in baked goods like pie dough and croissants.) Soften Butter in a Hurry What if you don't want to wait 30 minutes? Cut each stick of butter in half and place both halves on a small plate. Place the plate in the microwave and heat for 1 minute at 10 percent power. Press on the butter with your finger to see if it is sufficiently softened; if not, heat for an additional 20 seconds at 10 percent power. The Science of Sugar Coating the cookies with sugar draws out moisture from their surfaces, promoting cracks by drying out their tops before the interiors set. But granulated sugar does so most efficiently because of its coarse, crystalline structure. As the crystals absorb moisture, some—but not all—dissolve into a syrup. As the cookies continue to bake, the moisture evaporates, and the sugar begins to recrystallize, a process that is accelerated by the undissolved sugar crystals, which act as "seed" crystals. When enough new crystals form, they begin drawing out moisture once again. The upshot: a cookie with a faster-drying surface that is more prone to cracking. Chocolate-Adorned Cookies Dipping or drizzling cookies in chocolate adds a festive spin. But to avoid a coating that turns streaky or matte instead of staying glossy, it's important to melt the chocolate properly. That's because when melted chocolate resolidifies, the fat can recrystallize into any one of six different forms, only one of which (called the beta crystal) hardens up and stays shiny. The key to preserving the shiny beta crystal is keeping the temperature of the chocolate below 88 degrees. At higher temperatures, the beta crystals are destroyed, paving the way for the undesirable matte crystals to set up. Microwave Microwave three-quarters of the chocolate (first chopped into fine shards) at 50 percent power until mostly melted. Then add the remaining chocolate and stir until melted, returning it to the microwave for no more than 5 seconds at a time to complete the melting. While not quite as shiny as traditionally tempered chocolate, this chocolate has a nice luster and decent snap. This method works because it keeps the temperature of the chocolate close enough to 88 degrees so that mostly stable beta crystals from and act as seed crystals. It's a great method when taking the time to carry out true tempering is too much trouble. “ I'm one of those nerdy bakers who likes to know exactly why I'm using an extra egg white in this recipe or why it's important to beat them for exactly five minutes, and America's Test Kitchen provides. ” “ After cooking out of Cook’s Illustrated for some time, I can vouch for the fact that the results are always worth it. ” “ I want to know that we use confectioner’s sugar in this recipe because there isn’t enough liquid for granulated sugar to fully dissolve, and I want someone who has put in enough time testing a recipe to figure out the beautiful choreography that is this shortbread. ” “ This particular just-right recipe comes from America's Test Kitchen and their famous perfectionism and rigor. As ever, they were relentless in dissecting what normally goes wrong in a stiff, cloying blondie, and reverse-engineered the standard to make it right. ” “ The crunchy, nutty meringue layered with bittersweet chocolate ganache and coffee buttercream was irresistible and surprisingly not too sweet. On top of that, the Chocolate-Espresso Dacquoise recipe is 100% gluten-free.
To make cookies that look like miniature croissants, we start with a rich, shortbread dough.
Cook's Illustrated Holiday Guide - Holiday Cookies: The Science and Recipes of Christmas cookies
Mar 17, 2015.. By The Smart Cookie Cook. Ingredients: 2 cups shredded parmesan cheese; 2 cups boiled pasta, preferably a shorter pasta; 1 cup marinara ..
These huge, tender cookies may be New York's best-kept secret. We spill it.
