You can flatten cookies before you bake them
The 6-point checklist for perfect American cookies
Flips or chips? Crisps! Chocolate or gummy bears? Chocolate! Cake or biscuits? Ku… Ke… Puhhh, I have to think about that. Crumble cake or cookies? Definitely crumble cake! Butter Cake or Cookies? Also the cake. But what if crumble and butter cakes compete with original American chocolate chip cookies? Crispy on the outside and very soft on the inside? The decision is actually difficult for me ...
I have to admit, really good cookies can do a lot. Help over stressful learning phases, for example. Yes, they actually can. But only the really good ones from America. Where can I buy them? Unfortunately only very rarely. In no supermarket. And not in any coffee shop. If you're lucky, then maybe in your favorite café around the corner.
I ate my first American cookies 5 years ago. Not in America, but in Düsseldorf. Not in a café, but in my university - from my lecturer, a real American. "There's a secret ingredient in American Chocolate Chip Cookies". A secret ingredient? "You have to use Muscovado!" Muscovado? Never heard. "The dark brown muscovado sugar is a raw cane sugar from the island of Mauritius" - according to the Internet. So brown sugar? No, no, no - I hear my lecturer say. What then?
Theoretically is Muscovado sugar brown sugar, but has absolutely nothing to do with brown sugar as we know it. Unlike our sugar, Muscovado sugar is neither purified nor refined. It is easy wet, reminds a little bit of wet sand. And gives 'chewy' cookies their wonderfully soft texture. Anyone who has ever tasted real American chocolate chip cookies knows what I'm talking about.
I was - and still am - enthusiastic about my lecturer's cookies. Unlike many of my fellow students. "Really good cookies are crispy - thin and crispy," said one half. "Really good cookies are soft - thick and soft," says the other. What followed - a heated discussion.
Today, five years later, another place, the same discussion. I baked chocolate chip cookies for my colleagues - according to the recipe of my American lecturer, of course. The conclusion - split. 'Too soft', 'too crispy', 'too big', 'too small', 'too thick', too thin ',' too ...
Reason for me - to get to the bottom of the matter. What do original American chocolate chip cookies look like? How do they taste And what role do sugar, butter, flour and eggs play in this?
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For my test, I first baked a whole sheet of chocolate chip cookies - according to the American recipe of my lecturer. And then white sugar was exchanged for muscovado sugar, muscovado sugar for white sugar and a whole egg for an egg yolk. I baked the cookies at 150 ° C and 175 ° C, chilled the dough before baking and compared all of them at the end. What did you get out of it? A huge cookie battle.
Original American Chocolate Chip Cookies - 8 times different, 8 times delicious.
Table of Contents
That makes flour
Combination of type 405 and type 550
Whether soft or crispy cookies - one A combination of 405 and 550 flour is ideal. Both types of flour have good adhesive properties and are particularly fine. If you don't have a 550 flour at home, you can easily use the standard 405 household flour.
1 tbsp cornstarch
For particularly soft cookies, simply replace 1 tablespoon of flour with 1 tablespoon of cornstarch. I always do that from now on!
That makes butter
Always beat the butter and sugar until frothy. Until you can no longer see any sugar crystals.
Soft butter: Beat butter and sugar until frothy - that's what my basic recipe says. Depending on the mixer, this can take up to 5 minutes. But that's right. This is the only way to make the outside of your cookies crispy and keep the inside soft. For particularly crispy biscuits, simply increase the butter content. Please never reduce the butter. Then your cookies will neither be crispy nor soft, but simply dry.
For particularly soft cookies, melt the butter, let cool and stir creamy with sugar. Also delicious: browned butter. Gives your cookies a wonderfully nutty taste.
That's what eggs do
You can replace an egg with an egg yolk if you want. The result, however, is hardly any different.
Extra egg yolk
If you want your cookies to be even softer, just replace a whole egg with an egg yolk. Admittedly - the result cannot be seen at first glance. And in terms of taste, the egg yolk was only tasted with a lot of imagination.
That's what sugar does
White sugar makes your cookies crispy, muscovado sugar nice and soft.
If you crispy cookies then sweeten your dough with white sugar. For the taste you can swap a small amount of sugar for muscovado sugar. The 75:25 percent ratio (white sugar: muscovado sugar) is ideal.
As mentioned earlier, muscovado sugar is not brown sugar. He is wetter and tastes wonderfully like caramel. If your cookies soft and 'chewy' be sure to use muscovado sugar. A little tip: feel your way slowly towards muscovado sugar. It has its very own taste and can quickly taste tart. In the beginning it is better to use light muscovado sugar. This is just as moist, but tastes sweeter.
The baking temperature
The hotter you bake your cookies, the crisperier they will be.
The hotter your oven is, the crisper your cookies will be. But be careful: crispy cookies can dry out quickly. Therefore it is essential to watch the time. The cookies drag in after baking and are usually ready in 10 minutes.
Cookies on low temperature bake and your cookies will be really nice soft. The same applies here: keep an eye on the time.
The dough temperature
For particularly crispy cookies, chill the dough for 2 hours before baking.
Shortcrust pastry should be cooled before rolling out. Cookie dough too? Absolutely! You put yours Put batter in your refrigerator for 1-2 hours before baking, are the Cookies after baking actually quite a bit crispier. The butter contracts and gives the biscuits a firm texture.
6 steps to soft cookies
- Absolutely Muscovado sugar use. In which ratio you mix white sugar and muscovado sugar is up to you. I like the combination of 50:50 best.
- Butter and sugar always Beat until frothy. The sugar crystals must be completely dissolved. Alternatively, melt butter.
- 1 tbsp flour through 1 tbsp cornstarch replace.
- Stir in dry ingredients by hand. And just stir until just like a batter arises.
- Thick cookies are softer than flat cookies. Therefore, place a heaped tablespoon of batter on the baking sheet and do not flatten it under any circumstances.
- In the hot oven (150 ° CBake for 10-11 minutes.
In 6 steps to crispy cookies
- The more (white) sugar you use, the crisper your cookies will be. My tip: swap a small portion of sugar for muscovado. It just tastes better.
- butter ensures crispy cookies. Just take a few more grams.
- Stir in dry ingredients by hand. And just stir until just like a batter arises.
- Dough 2 hours before baking refrigerate.
- Flatten the dough a little bit. Flat cookies are crispier than thick cookies.
- In the hot oven (200 ° CBake for 9-10 minutes.
Keep cookies in tin cans
They taste best fresh out of the oven - of course! But what if there are a few cookies left over? Whether soft or crunchy cookies, the American cookies go best in Tin cans store. Did you soft cookies baked, then give another piece loaf to. This will keep your biscuits really nice and 'chewy'.
Can i freeze my cookies?
Have you baked way too many cookies again? Then just freeze the rest of them. That's fine. Let the cookies cool down completely after baking, fill them in portions into freezer bags and place in the freezer. Thaw at room temperature.
Even better: not the cookies, but the one Cookie dough freeze. After stirring, wrap in cling film and place in the freezer. Thaw in the refrigerator overnight and bake as usual the next morning. They taste like freshly baked - they are too.
Frozen cookies and frozen cookie dough last about 4 weeks.
For cookie monsters: 7 ideas for cookies
And there are cookies for Christmas. In my big cookie guide, I'll tell you how coconut macaroons and rascals are best made.
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