Metric:
500gr Flour
200gr Brown Sugar
150gr Butter
( room temperature )
100gr Chocolate Chips
2 Medium Eggs
5gr Vanilla Extract
3gr Baking Soda
2gr Salt
TRADITIONAL AMERICAN RECIPE: There are thousands of great American cookies but none more loved than those of the chocolate chip variety. There are some things Americans simply do better than anyone else, and making chocolate chip cookies is one of them.
Sweetness:
Given the unapologetically sweet nature of the cookie, the sugar content is of paramount importance. Yes, sugar sucks. Sugar is a drug, it's not healthy and people should not add it to their diet. BUT... I give you the recipe... you do whatever you like! The combination of granulated and soft brown sugar is a common one: the former presumably adding crunch, the latter a caramel flavour.
Flour:
Basically everyone uses plain flour in their cookies. Intriguingly, however, two American culinary celebrity Alton Brown and Marcus Wareing both use strong bread flour instead. I've tried them all. Both bread and cake flour produce doughs and batters that spread less giving a puffier, chewier result which, so the difference in texture is very minimal.
Raising Agents:
Bicarbonate of soda is the most common raising agent in chocolate chip cookies, but many still use baking powder. This definitely gives a lighter texture, but a cookie is expected to be doughy or crunchy rather than cakey.
Fat:
The fat in most cookie recipes comes from butter, usually creamed with sugar. In its solid state, butter is an emulsion of butter and water. When butter is melted, the fat and water molecules separate. When melted butter is added to a dough, the proteins in the flour immediately grab onto the freed water molecules to form elastic strands of gluten. The gluten makes a cookie chewy.
If you use equal amounts of vegetable oil and margarine whizzed together with the other ingredients, it produces a moist, yet crisp result.
Skill Level:  |
Time: 90 Minutes |
Price:  |
Makes: 40 Cookies |
Ingredients:
| Conversions |
Directions:
01 - Put the Chocolate Chips in the Fridge for at least 2 hours.
02 - With an electric mixer, mix Butter, Sugar and Salt untill a Cream is formed.
03 - Combine the Eggs, and after, little by little, add the Flour, Vanilla and Baking Soda.
04 - Once a smooth Dough is formed, add the cold Chocolate Chips.
05 - Move the Dough on the counter and sprinkle some flour on.
06 - Cut the Dough in 2 or 4 and roll it into long cylinders 30cm / 12inlong.
07 - Wrap each Roll with cling film and put them in the fridge for at least 30 minutes.
08 - Now, cut the Rolls in about 40 pieces.
09 - Flat each piece and shape them.
10 - Put the Cookies back in the fridge for 1 hour.
11 - Pre-heat the ovet at 180C / 350F.
12 - Place the Cookies on parchment paper and bake for 15 minutes.
13 - Let the Cookies cool a bit before moving them on an oven rack to cool completely.
Notes:
- Double check the expiring date of the Eggs and all the other ingredients you've used, and store the Cookies in the fridge for no more then 5 days.
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| Written by: Uncut Recipes | Disclaimer |
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