![]() ![]() Sprinkle baking soda, baking powder and salt over dough and mix it until fully combined. Add eggs, one at a time, and mix to combine. ![]() With a hand or stand mixer, cream the butter and sugars together until light, fluffy and then some, about 3 to 4 minutes. Three years ago: Rhubarb Cream Cheese Hand Piesįour years ago: Asparagus with Almonds and Yogurt Dressingġ.5 Years Ago: Twice-Baked Potatoes with KaleĢ.5 Years Ago: Sweet Potato Cake with Marshmallow Frostingģ.5 Years Ago: Cauliflower Feta Fritters with Pomegranate One year ago: Picnic Pink Lemonade and Crispy Frizzled Artichokes Or, as my father-in-law said, “It was very good of you to include some dough to hold this chocolate together.” Only 5-inch chocolate chip cookies are the mic drop of the category: you bring them out and everything else stops to take in this magnificence on a plate. Only a 5-inch chocolate chip cookie can have three distinct textures in one face-sized disc: deep, undeniably excellent crunchy edges, chewy and/or gooey everywhere else. Sometimes life requires a 5-inch chocolate chip cookie because there are things that only a 5-inch chocolate chip cookie can do. They used expensive chocolate, demanded planning ahead and were in every way the very opposite of this salted chocolate chunk cookie, which I have since considered my go-to. They just felt too over-the-top to me to actually make a regular part of my life. What, I wasn’t in love with them already? I mean, they did not go to waste. 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.If you’ve been following Smitten Kitchen outside this url recently, you might have noticed that a terrible, dangerous thing has happened: I revisited the epic, consummate even, chocolate chip cookies from David Leite via The New York Times, mostly because I was tired of looking at the unpalatably blueberry-ish photo of them atop the 2008 post, and eight years later, in basically the rom-com of cookie sagas, realized the thing I wanted most in a chocolate chip cookie was was there the whole time. 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.Egg proteins and starches set: Once they get hot enough, egg proteins and hydrated starches will begin to set in structure, finalizing the shape and size of the finished cookie.This baking soda is then able to react with the acidic components of brown sugar, creating gases that cause the cookies to rise up and develop a more open interior structure. The cookie rises: As the butter melts and the cookie's structure loosens, this frees up water, which in turn dissolves baking soda.This, coupled with the fact that they are fully exposed to the heat of the oven and are constantly reaching hotter areas of the baking sheet, causes them to begin to set long before the center of the cookie does. The edges set: As the cookie spreads, the edges thin out.The cookie dough begins to turn more liquid and gradually spreads out. The dough spreads: As the butter warms, it slackens. ![]()
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