Saturday, December 31, 2011

A Chocolate Chip Cookie Secret You Want to Know

!±8± A Chocolate Chip Cookie Secret You Want to Know

Everybody wants to achieve perfection when baking chocolate chip cookies. It is the quintessential cookie. The cravings evoked at the mere mention of its name are powerful. Therefore, it is always so disappointing when they come out of the oven far less than perfect.

There are so many factors that come into play that affect the end baking result it is hard to know what went wrong. Ingredients, mixing process, and even the length of time the cookies were baked could thwart your best efforts and ruin your anticipated Utopian cookie. However, there is one simple little tip that could so drastically alter the results of your chocolate chip cookie, you will slap your forehead that you did not try it before. That is to chill your dough before baking the cookies. So simple and yet so important is this one overlooked step. We are always in such a rush to get to hot, gooey confectionery bliss that taking the time would be torture. But, a few hours in the fridge will promise that blissful moment to be even greater than imagined.

Chilling chocolate chip cookie dough does a couple of things. First, it marinates the flavors that go into a cookie dough. Have you ever noticed that lasagna tastes better the second day? Well, the same principle applies here but we are talking about cookie dough. The flavors will really pop and deliver a richer experience after sitting in the fridge for a bit. According to a New York Times article titled Perfection? Hint: It's Warm and Has a Secret (July 9, 2008), there are some interesting and yet dramatic physical effects on the cookie the longer it is chilled. They found that a thirty-six hour period in the refrigerator produced cookies with deeper shades of golden brown without longer time in the oven.

Second, the flour will really drink up all the moist ingredients that went into the dough after a prolonged time in the chill box. The longer the dough sits, the drier the dough gets, and that is actually a good thing. The chocolate chip cookie will have a better consistency right out of the oven. This is because of the hydration effect of sitting in the refrigerator and also because cold dough will spread less in a hot oven making a thicker cookie. And, don't worry about dry dough. The baked cookie will actually be moist and delicious.

There is one more factor to take into consideration when chilling the dough. Because the dough gets so dry during this time, it is best to form your cookies before you chill the dough. Try to scoop the dough after it has been thoroughly chilled and you will have a crumbly frustrating mess on your hands. Scooping them and chilling them on a cookie sheet is good. If you are going for the big chill and waiting the optimal thirty-six hours, an airtight container is best. You don't want those cookies to taste like last week's meat loaf.

Apparently Ruth Wakefield, inventor of the chocolate chip cookie, knew about this handy little tip from the very beginning. The New York Times also reveals that it was a regular practice of the Toll House Inn to chill their cookie dough. Somehow this piece of information failed to meet the final edit when the recipe went on the backs of Nestle's Chocolate in the 1930's. We should not feel too betrayed. Most great cooks are happy to share recipes, but rarely share all the tricks of the trade that make the end product great.


A Chocolate Chip Cookie Secret You Want to Know

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Sunday, December 25, 2011

Coconut Butterscotch Cookies Recipe

Coconut Butterscotch Cookies Recipe Ingredients: 1 - 11 oz. package of Nestle Toll House Butterscotch Morsels 12 oz. Sweetened Shredded Coconut 1/3 Cup Light Brown Sugar 1/3 Cup White Sugar 1/2 Tsp. Vanilla Extract 1/2 Cup Softened Butter 1 Egg Dry ingredients: 1 1/2 Cups All Purpose Baking Flour 1/2 Tsp. Baking Soda 1/2 Tsp. Baking Powder 1/2 Tsp. Salt Preparation: 1. Preheat oven to 350 degrees 2. In separate bowl combine dry ingredients 3. Cream together sugars and butter 4. Add vanilla 5. Add Egg 6. Add dry ingredients 7. Roll into balls and flatten on coated cookie sheet 8. Bake for 15 minutes

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Monday, December 19, 2011

Rebecca's Divine Toll House Smores with Nestlé® Chocolate

You can't stand still and eat them they are so delicious...We made these on the beach at night after a BBQ. How fun is that? I carried these homemade ice cream cookies in a cooler. We toasted marshmallows over the flame of a Tiki Torch because we can't build a fire at our beach. We assemble them in a bowl with more ice cream, chocolate syrup and whipped cream. Then we eat as many as we can!!! A little video 0of how I make Rebecca's Divine Toll House Smores....

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Sunday, December 11, 2011

Baking After Midnight: Nestlé Toll House Cookies

Nestlé Toll House Cookies for bluenazz, with a twist (milk chocolate / mint chocolate.) Music: Django Reinhardt's "Blue Skies" which he recorded once in 1940 and once in 1949, and, "Ain't Misbehavin'," 1937.

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Wednesday, December 7, 2011

Cookie Exchange Will Save Time at Christmas

!±8± Cookie Exchange Will Save Time at Christmas

The weeks before Christmas are very busy for all of us. We want a variety of Christmas cookies and goodies, but where can we find the time? Trying to balance shopping, cleaning, wrapping and baking can cause a lot of stress. Some baking stress can be eliminated by organizing a cookie exchange with some friends.

A Christmas cookie exchange allows us to have a variety of Christmas treats while only baking a few kinds of cookies. It works by finding 4 to 6 friends who are willing to bake 2 large batches of cookies. If we get 5 friends to do the cookie exchange, and each baked a large batch of 2 recipes to share, then each of us will end up with up with a variety of 10 different holiday cookies for family and friends. The exchange works best if you triple the batch so each person can get 2 dozen cookies from the bakers.

Two large batch recipes, perfect for sharing with members of your Christmas cookie exchange group, are favorites with my family and are listed below. In my family, one recipe is made only at Christmas, which is listed first, called DIVINITY. Another favorite Christmas cookie, Toll House Chocolate Chip Cookies, is listed second.

DIVINITY

8 cups sugar, 2 cups light corn syrup, 1 & ½ cup water, 6 egg whites, 3 teaspoons vanilla & 2 cups broken nuts. Stir first 3 ingredients in a large saucepan over low heat, stirring constantly until sugar is dissolved. Cook, without stirring, until a bead forms when small amount is dropped in cold water. Remove from heat.

In large bowl, beat egg whites until stiff peaks form; slowly add the hot syrup, thin stream. Add vanilla, beat until mixture holds its shape, fold in nuts. Drop by buttered spoon onto waxed paper. Recipe makes 12 dozen candies.

Note: Use 3 tablespoons less water on humid days.

TOLL HOUSE CHOCOLATE CHIP COOKIES

6 & ¾ cups all-purpose flour, 3 tsp. baking soda, 3 tsp. salt, 3 cups (6 sticks, softened) butter, 2 & ¼ cup granulated sugar, 2 & ½ cup packed brown sugar, 3 tsp. vanilla extract, 6 large eggs, 3 (10 oz) bags of NESTLE TOLL HOUSE morsels, 3 cups nuts.

PREHEAT oven 350'. COMBINE flour, baking soda & salt in small bowl. Beat butter, granulated sugar, brown sugar & vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased cookie sheet. BAKE for 11 to 13 minutes, until edges are golden. Cool 2 minutes on cookie sheet then remove to cooling racks. Recipe makes 12 & ½ dozen cookies.

Note: If omitting nuts, add 5 tablespoons of flour.

Keeping with the Christmas spirit, it's fun to make the exchange an "affair to remember". Have a little party for fellow bakers with drinks and snacks.


Cookie Exchange Will Save Time at Christmas

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Thursday, December 1, 2011

How to Make Homemade Chocolate Chip Cookies

How to make homemade, chocolate chip cookies. This is a really easy and delicious cookie recipe that is egg free. Big thanks to Angie at www.youtube.com for sending in this recipe! For the printed recipe, please visit www.usafireandrescue.com

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