For any food scientist that can help: theoretically if I bake my cookies at 250F would that stop the Maillard Reaction?
Goal: stopping the caramelization between the butter, brown sugar and white sugar in cookies
More specifically: I’m trying to create a classic old timey chocolate chip cookie taste. One without the nutty flavor caramelization brings from the butter browning in the oven. If I had to give an example it would be similar to the taste of Tolle House or Pillsbury cookies (the chilled dough then baked).
Ingredients and measurements:
• 2 sticks salted butter
• 1 cup dark brown sugar (I subbed for light brown sugar)
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 3 cups flour (I accidentally added 1 cup of self rising so to offset the baking soda and powder I halfed them and continued with 2 cups of regular flour)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp salt
Baking results at 350: cookie turned out perfect but has a nutty flavor. I did not chill the dough because it was a test cookie to see if I needed to change/add anything in the recipe. I’m currently seeing if letting it chill will change the nutty flavor/get rid of it.
Note: please do not comment “but the nutty flavor is the best part” “get over it, that’s apart of cookies” or “just brown the butter” everyone has preferences and I did not grow up on nutty/caramelized flavored cookies. I just love the classics 😅
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