Third, this should be obvious, but only use real vanilla extract… and be prepared to use a lot.The use of only brown sugar would cause the cookies to be too soft.
White granulated gives the right texture and brown gives all the flavor. Second, both brown and white granulated sugar is used.Bread flour has high protein and gives the cookie more structure without being too firm. First, to prevent a cookie from going flat, I split the flour between all-purpose and bread flour.I want to taste the vanilla but also have a deeper flavor of caramel and almost butterscotch without being able to say that is what I’m tasting.I want it to be thick so once it’s baked, the center is chewy and the edges are crisp.I want a chocolate chip cookie to be sweet, but not too sweet.This is not something you have to do, but when making something so often, it becomes second nature to notice changes and find out why they occur.
CHOCOLATE CHIP COOKIE RECIPES WITH BAKING POWDER HOW TO
But what the experience taught me was how to work with a recipe to manipulate it. I doubt they really ever reached such high standards. I wanted them to be three things, all at the same time: look perfect, taste amazing, and be unforgettable. Over the years in that kitchen, I slowly altered and played with the recipe. At the time, I worked in a commercial kitchen and probably made 200+ cookies a week, baking them in a commercial convection oven. I started really venturing into the world of baking chocolate chip cookies when I was about 15 years old. Sure, we all have preferences and variations we lean towards, but a cookie is a treat for all of us. No matter when or where most of us will say yes to a cookie. But that’s the beauty of a chocolate chip cookie: they’re always perfect.
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