Wednesday, July 28, 2010
Chocolate Chip Cookies Challenge
Well, the result of the taste is - very good. Texture: I would like to improve on it.
My friends tell me not to beat the eggs and butter like I do with my cakes with the mixer. So, I basically beat and mixed everything manually with whisk and spatula. Then, scooped the cookie dough with the 1 Tbsp cookie scoop. Placed each one on top of the Silpat over the cookie sheet and baked at 350'F as recommended. I also made sure to chill the dough before each handling because it is quite warm in my kitchen during the summer - 80 - 84'F. I was also short in time, so I put the dough in the freezer for 2 min before each use.
My friends bake for 8 min. I followed my recipe and baked for 12 min. But they did not brown as theirs do. They said to bake at 375'F the next time. If you have a chocolate chip cookies recipe that is gwey or chewy, do please share with me.
I took my batch to the office and my friend brought her batch. Well, it's like night and day difference. Her's look nice and brown and soft. Mine is pale and soft after 12 min. or Brown and dry - after 17 min of baking to get them browned. But taste wise, we like both. Texture wise, my friends chocolate chip cookies win.
Makes 60 cookies when 1 Tbsp cookie scoop is used.
1 C brown sugar
3/4 C Zuca Cane Sugar
1 C softened butter
1 tsp vanilla
2-1/2 C All Purpose Flour
1 tsp baking soda
1 pk 12 oz chocolate chips
3/4 tsp salt
Beat eggs and sugar together. Than, add butter and vanilla. Mix well. Preheat oven to 375'F
Mix flour, baking soda, and salt together. Add to the beaten batter. Fold the mixture and add Chocolate Chips.
Scoop the dough onto Silpat over cookie sheet or on the cookie sheet.
Bake for 8 min and or take out when the edge of the cookies brown.
Transfer to the cooling rack and cool.