The second part of this blog's title; cookies! I really love baking cookies. It something my sister and I would do together when we were kids (with mom supervision) and later on when we were teenagers. We would quite often argue about each other's methods of baking. I am a stickler for precise measurements, baking is a science after all, and my sister looks at baking as an art, usually measuring by eye rather than by weight/volume. Despite these arguments, the cookies would always turn out well, and we'd have fun doing it.
I've played around with chocolate chip cookie recipes. For the longest time I used the recipe found in the Better Homes and Gardens Cook Book. This used a 1/2 cup of butter and 1/2 cup of shortening. This recipe made a nice crispy cookie. I'm usually wary of recipes found on chocolate chip bags, because most chocolate chips aren't tasty. However, one recipe that I use religiously is the one found on Ghiradelli brand chocolate chips. This recipe uses 1 cup of butter (2 sticks), less flour than the Better Homes and Gardens, and delicious Ghiradelli Chocolate. These cookies are also chewy, which is the type of cookie I prefer.
When making these cookies, I prefer the 60% cocoa Ghiradelli chips. For one thing they're much bigger, and they pack a rich chocolatey punch, making these cookies much more decadent than your average chocolate chip cookie.
I also prefer to use a scoop to dole out cookies rather than the "drop method." This gives each cookie a uniform shape, thus allowing each cookie to bake evenly with little to no cookies melting into each other.
Well....almost!
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