|
Southwestern Minnesota | There is definitely some science involved in baking. Altering ingredients or methods can make a big difference in how it turns out.
More solid fats such as butter, shortening and lard melt slower, so then the product gets a chance to set better. Using margarine(with oils) or whipped butter (that has some water) melts faster and so then the product spreads out faster.
Butter out of the refrigerator is too hard to cream together. Softening it a bit in the microwave makes it easier to cream. But if you totally melt it, then it is already melted when you put in the oven and then your cookies will spread out faster too.
Sifting flour results in less flour being used. More flour equals a harder cookie. I dip the flour out of the canister and level it in a measuring cup. But if you just scoop it out of the canister and pack it in a bit more, then you've got more flour. I don't like to clean up the sifter any more than I have to, so unless I really need to sift something together, I just gently dip it.
Cookie dough at the store isn't bad to use, although I prefer homemade without the preservatives in it.
If you like the premade cookies at the truck stop, then you can avoid the time and mess of baking and not eat so many at home!
I like a softer and chewier cookie, that is why I almost under-bake them on an insulated pan and then let them finish setting up on the cookie sheet. However, most times, I just put them into a 10x15" pan (jelly roll pan) and bake them all at once. They used to have that recipe on the Nestle Toll House Chocolate Chip package but no longer do. Put them in a greased pan and bake them for 13-15 minutes. Done much quicker than making cookies and taste the same- just in bar form. | |
|
Chocolate chip cookies
