Newspaper article St Louis Post-Dispatch (MO)

Cooking Tips

Newspaper article St Louis Post-Dispatch (MO)

Cooking Tips

Article excerpt

Q I have been trying in vain to concoct the perfect chocolate chip cookie. Is there a simple trick to make thick cookies that stay thick after baking?

A. Whether cookies are thick or thin is directly related to how the recipe has been formulated.

Cookie doughs are thick batters, according to Harold McGee, author of "On Food and Cooking." Most often, they are made of flour, sugar, shortening, eggs, leavening and salt. Proportions of ingredients determine taste and texture. More shortening usually means a thinner cookie. However, a correspondingly high amount of flour will make a cookie thick, rich and cakey. Eggs also contribute to a cakier texture, as does brown sugar.

A tip that can be used in almost any recipe may help you get the soft cookies you prefer. McGee says that thorough creaming of ingredients, especially the sugar and butter, will produce a cakey cookie.

Here is a chocolate chip cookie recipe that is a little cakier and softer than the original Toll House cookie.

CHOCOLATE CHIP COOKIES

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 tablespoon milk

2 teaspoons vanilla

1 cup semisweet chocolate chips

1 cup chopped pecans

Heat oven to 375 degrees. …

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