The Chocolate Chip Cookie Debate Part 2
We’re talking cookies, and we’re not done yet. We’re a long way from done in fact, so settle in!
In the first installment we discussed creamed versus melted butter. Thank you for all your comments. I looks like the melted butter and bread flour combination creates a very high, chewy and almost caramelish cookie. These cookies were chewy even three days after they were baked! Creaming, on the other had, produces a flatter, more buttery, traditional cookie. Both are delicious! Just depends on your mood!
We need to talk about this 36 hour rule. We need to do an experiment.
Here’s the skinny: Some of the best bakers swear that by resting their cookie dough in the fridge for 36 hours, they produce a more robust, evenly browned, altogether irresistible cookie. The science behind the concept indicated that by letting the dough rest the liquids from the eggs are fully absorbed into the flour, creating a drier and firmer dough which bakes up into the perfect consistency.
I’ll be honest. I furrow my eyebrows at this statement. I recognize that baking is about science, and how ingredients interact with one another- but baking is also about sugar, and sugar tastes good. Simple.
In the name of both science and sugar, I’ve made a batch of cookie dough and I’m going to bake them off at 12 hours, 24 hours and 36 hours. Together we’ll see the difference. We’ll get to the bottom of this. And what a delicious experiment it will be!
I used Demolition Dessert’s Chocolate Chip Cookie recipe. It’s has straightforward ratios. It’s creamed butter, white sugar and brown, and chocolate, of course.
Let the waiting and baking begin. Only 12 hours until the first batch!
Thanks for playing along!
Chocolate Chip Cookies
adapted from Demolition Desserts
8 Tablespoons (4 ounces) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup plus 1 Tablespoon granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 1/4 cup plus 3 Tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
8 ounces bittersweet chocolate chips or chunks
1. In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugar until smooth but not overmixed.
2. Add the eggs vanilla and salt and stir until just combined.
3. Sift in the flour, baking soda and baking powder and stir gently until combined. Add the chocolate chips and nuts. Stir just until the ingredients are incorporated. Cover and refrigerate for 30 minutes.
4. Position the oven racks in the upper third and lower third of the oven. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
5. Spoon 1-inch balls onto sheet about leaving about 2 inches between each cookie.
6. Bake the cookies for 13- 17 minutes, rotating the pans after 7 minutes.