Today we will be playing with our food, sorry, "experimenting" with our food, to see if taking time to chill cookie dough before baking really has any impact on how much the cookie "spreads" as it bakes!
And just to be clear this cookie recipe is the "soft and chewy" style of cookies, no amount of chilling will ever take a soft and chewy recipe and make it a thick cakey one, and no lack of "chilling" will make a cookie thin and crispy, those differences are a matter of flour and sugar ratios!
Classic Soft and Chewy Base Cookie Dough Recipe:
- 1 Cup softened / melted butter
- 1 Cup packed brown sugar
- 1 Cup white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt if using unsalted butter
Classic add-ins: For oatmeal raisin add 1 1/2 cup rolled oats & 1 1/4th cup raisins
For Chocolate chip add about two cups chocolate chips
For Peanut-butter cookies add about 1 cup of peanut-butter
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