![]() ![]() Plain and simple, the perfect chocolate chip cookie is the one you love best. More words than you could shake a spatula at have been written about "the perfect chocolate chip cookie." But what is that elusive being, anyway? So here's the deal: my goal with this post is to show you how to take a basic chocolate chip cookie recipe and give it the texture you prefer: light and crunchy thin and crisp or soft and chewy. Your oven, pans, ingredients, and even your micro-climate and the weather affect what you bake. So I'm not fond of trying 87 different takes on a recipe to get it exactly right.įirst, I see that as a waste of time if you can get 95% of the way there in the first three tries, you're good.Īnd second, having been developing recipes for King Arthur Flour for over 25 years, I know that what comes out of my home kitchen won't be exactly what comes out of yours – even when you follow the recipe exactly as written. I put my heart and soul and brain into everything I bake – but I also put those three entities into a zillion other things important to me: like family, friends, counseling women with health issues, and volunteering at various non-profits. I don't use a cookie cutter, braid bread dough (aside from a basic 3-strand), or decorate cakes. Let me tell you up front: I'm devoted to simplicity in food prep, and that includes baking. The interaction between sugar and fat and flour, baking time and temperature – plus a large measure of experimentation done right in your own kitchen – is how to nail your favorite chocolate chip cookie texture. Meanwhile, the air in the center cools, which causes the cookie to deflate slightly though when fully baked, the structure lent by eggs and flour will help it retain some of its rise.What makes a chocolate chip cookie chewy? Or crisp, or crunchy? Remember that liquefied sugar? Well as the cookie cools, that liquid sugar hardens up, which can give the cookie an extra-crisp, toffee-like texture around the edges. The cookie cools: Once it comes out of the oven, the process isn't over yet.It produces nutty, savory, toasted flavors. The Maillard reaction occurs: Proteins in the flour and the eggs brown, along with the sugar, in a process called the Maillard reaction-the same reaction responsible for giving your hamburger or bread a brown crust.Sugar caramelizes: At its hottest areas-the edges and the underbelly in direct contact with the baking sheet-sugar granules melt together, turning liquidy before starting to caramelize and brown, producing rich, sweet flavors. ![]()
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