Have you ever felt your chocolate chip cookies were lacking in flavor, texture, or some other aspect you desperately sought? Well, the truth behind making chocolate chip cookies and achieving the desired results has to do with ingredients you use, as well as science. Think of the cookie recipe as your scientific experiment and, by making slight modifications to the basic chocolate chip cookie recipe, you can modify the end results.
From ooey-gooey cookies to cookies that are chewy, and everything in between, recipe modification is becoming rather popular with culinary experts. They are relying upon science and how various ingredients interact with one another to create the perfect cookie. Here are some tips and tricks you can try at home, and remember to record your perfect cookie recipe results in a scientific notebook.
- Freeze the cookie dough for thirty to sixty minutes before baking to get thicker, but less crispy cookies.
- Use a quarter of a teaspoon of both baking soda and baking powder for cookies with a soft center and crispy outsides.
- For chewy cookies, use bread flour in place of all-purpose flour.
- Add butterscotch flavor to cookies by using three-quarters of a cup packed light brown sugar in place of the same amount of granulated sugar and light brown sugar combined.
- For denser cookies with a rich, golden-brown look, melt the butter before adding it in with the sugar and eggs.
- To achieve a store-bought finish, substitute shortening in place of half of the butter needed in the recipe.
- If you like more cakey cookies, use all baking soda in the recipe and add a little bit more for puffier cookies.
- For browner cookies, set the oven temperatures to 360 degrees instead of 350 degrees Fahrenheit, because the sugar in the cookies will caramelize.
- Mix together one ounce of granulated sugar and one ounce of corn syrup, and add this to the recipe for more uniform cookies.
- For a more flavorful cookie, chill the cookie dough for a minimum of twenty-four hours before baking.
One thing to remember about butter is that it changes the appearance and size of the cookies, based on how it is incorporated into the recipe. Cold butter does not spread as much at room temperature or as melted better, so the cookies will appear smaller. Modifying how eggs are used in the cookie recipe will also affect the end results. For instance, you can use all egg whites, all egg yolks and no whites, or some combination thereof. Extra egg yolks result in a fudgier cookie, while extra egg whites result in a taller cookie.
Remember to record your results and have fun while you are experimenting and working toward creating your favorite types of chocolate chip cookies. You can obtain scientific and laboratory notebooks from your cookie experiments by contacting Scientific Notebook Company today at 800-537-3028.