the dough also freezes beautifully so i usually portion out the dough once it’s rested for about 48 hours (ish) and then freeze the remaining dough balls to bake later (i take them out of the freezer and put them on a cookie sheet at the same time that i start preheating the oven but i don’t make any other adjustments). cookies now and even more delicious cookies later = winning. Here’s what i do: make the dough, bake just the cookies we are going to eat right then, let the remaining dough rest in the fridge and bake it later, as desired. the rested cookies are also both chewier and crisper, as compared to the fluffy newborn cookies. ::sigh:: they develop a more complex, caramel/toffee flavor, rather than just being sweet (which is how they are right after you mix the dough). Good news: this cookie dough is amazing and yields delicious cookies when you bake it right awayīad news: the cookies are even more delicious (noticeably so) when you let the dough rest. just saying…) this step turns out to be a bit of good news/bad news: (incidentally, i recommend storing the dough in an airtight container, rather than under plastic wrap, so you might want to pick a container with an opaque lid. as in, open the fridge repeatedly, see cookie dough, don’t eat it or bake it. Next up on my quest to simplify was that pesky rest the batter for days. simplicity for the win! resting the dough (aka waiting for cookies) in other words, generic all purpose flour falls anywhere over half of the spectrum.Ĭhocolate chip cookie tips and techniques flourįlour science aside, it was the side-by-side taste test that confirmed that we actually prefer the (king arthur) all-purpose flour to the cake and bread flour blend. other national brands of all-purpose flour range from 9.5 – 12%, which may not sound like a huge deal, until you consider that the entire percentage range of protein content, from low protein cake flour to high protein bread flour, is just 7 – 14%.
they blend their all-purpose flour to ensure that the amount of protein is always 11.7%. she includes recipes, which i’m eager to try, but more importantly to me, she explains the why behind the ingredients and the techniques, so i can cut down the number of trials i run that yield mediocre results.Īnyway, she talks in depth about flour and basically, my takeaway is that there is a reason that many of the legit bakers, both with and without blogs, love king arthur brand flour. corriher’s excellent bakewise cookbook/handbook and i’ve been loving it. my feelings won’t be hurt if you skip ahead to “tips and techniques”.) i recently received a copy of shirley o. breads and cakes), i wondered if we needed them here, for cookies, or if our first step towards simplification might be to use all-purpose flour. and while i keep them both stocked now for other things (e.g. i think that was probably what got me to buy both bread flour and cake flour in the first place. You’ll be happy to hear that for once i have actually un-fussed a recipe! for years, i have been a loyal follower of the much-acclaimed (and quite persnickety, if i may say) chocolate chip cookie recipe that david leite popularized via the ny times. and not just any chocolate chip cookies: really, really good (not toooo fussy) chocolate chip cookies. Right, as i was saying, cookies! in honor of september and oven season (yes, that’s a thing), we’re making chocolate chip cookies. So by the time september rolls around, i can’t wait to make homemade bread, scones, muffins, cakes, brownies, and, of course, cookies! oh, and maybe some roasted vegetables or something, somewhere in there (since i just noticed that my list was basically all various combinations of sugar and fat…). if i can’t make it on the grill or the stove top (with our relatively new exhaust fan cranked up – woot!), forget it: we’re not eating it (we do make an exception for birthday cake – but that’s it!). all summer long, as we’re roasting like the veggies we toss on the grill, i don’t even consider turning on the oven. turning the oven back on is definitely cause for celebration around here. not only do we have apples, crisp evenings, and maybe even our first chance to pull on a cozy sweater (outdoors, rather than in an over-air conditioned restaurant), but also we get to turn the oven back on! It’s funny, now that i don’t have to brace myself for the start of another school year each september, i’ve realized how much i like this month. Woah, september! not sure how you got here but welcome!
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