Hey there! Could you guys help me with perfecting my cookie recipe? It's for a personal vendetta.
I'm determined to bake the perfect batch of chewy chocolate chip cookies. I'm struggling to find a recipe that works for me, so I decided to ask others that have walked the cookie road before. The cookies must be chewy and smooth-looking. I'm adding the recipe I used at the end.
My last attempt had an okay-ish chewy texture but atrocious flavor. I attributed this partial success to the browned butter, but before I waste any more precious chocolate chips on doomed recipes, I wanted to ask: is melting part of the butter before adding it to the dough really the key to baking chewy cookies? I used two thirds browned, one third out of the fridge.
As for the smooth-looking part, I suspect that my cookies look like dry soil because I added too much sugar. Is that correct?
Also, does chilling the dough on the fridge matter? Does the time chilled affect texture? I left it for like half and hour last time.
Are there cookie variables I'm overlooking? Is there a perfect ratio of ingredients in order to achieve the glorious, beautiful chewy cookie?
Thank you for reading! I appreciate any and all cookie tips you have to give me.
RECIPE:
https://www.flambada.com.br/post/cookies-com-gotas-de-chocolate-chocolate-chip-cookies
(blog in Portuguese, translation for the ingredients below)
Ingredients:
- 240g flour
- 200g brown sugar
- 100g refined sugar
- 170g unsalted butter
- 1 egg
- 1 egg yolk
- ½teaspoon baking soda
- a pinch of salt
- chocolate chips
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