12/19/2023 0 Comments Nytimes salted chocolate chip cookies![]() ![]() Prepare two baking sheets by lining them with parchment paper or by spraying them with nonstick spray. of unbleached all-purpose flour (10-5/8 ounces)ġ-1/2 sticks unsalted butter (12 Tbsp.), melted and cooled slightly Here’s the recipe.įrom Baking Illustrated, seen on Brown Eyed BakerĢ cups plus 2 Tbsp. As far as storing, the cookies lasted well for a day or two but started to dry out significantly more as the days progressed. The cookies end up a bit raggedy on top, on purpose, due to the specific instructions on shaping them, and while it seems like a minor detail, I really like how they look. Many of the ingredients are listed as weight measurements, and I made the recipe accordingly, using the weights. The differences in the recipe primarily are that it starts with melted butter and uses an extra egg yolk in addition to the whole egg in the recipe. The Baking Illustrated cookies stay pretty true to their name as a thick and soft cookie. I used the recipe found on Brown Eyed Baker for the Baking Illustrated recipe. ![]() It can be found in this post if you are interested. I won’t share or describe the NYT recipe again. I want my cookies to have some heft and to have just a bit of that underbaked goodness inside. We basically fell in love with the NYT recipe last time, but the description of the Baking Illustrated recipe is completely my type of cookie. I was excited to see how this bake-off would turn out. The competitor (or second recipe) is the Thick and Chewy Chocolate Chip Cookie recipe from Baking Illustrated. As explained, this bake-off starts with the winner from last time, the New York Times Chocolate Chip Cookie recipe. The “winner” of the round goes on to face the next recipe, basically eliminating recipes until we are left with one at the end. I am pairing two recipes up, side by side and baking them on the same day. In summary, I started this off as a way to bake through all the chocolate chip cookie recipes that I’ve accumulated without having to bake 20 recipes in the same day (way too many cookies!). I may need to invest in a few more mini pans □ If nothing else comes from it, I will have a happy husband as he loves freezing dough in mini pie pans so he can have hot chocolate chip “pizookies” topped with ice cream whenever a dessert craving strikes. While it has been on the back burner for awhile, I really would like to find my “go-to” chocolate chip cookie recipe, so I am going to commit to a bake-off at least once a month. So… a few months may have passed since I started this chocolate chip cookie bake-off series. ![]()
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