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Chocolate chip cookies

Origin: USA
A chocolate chip cookie is a drop cookie that was accidentally originated in the 1930sowner of the Toll House Inn, in Massachusetts, a very popular restaurant that featured home cooking by Ruth Graves Wakefield,

There´s ooey goey, theres crisp, thers cakey, crunchy, chocolatey, nutty and all sorts of techiniques. About a billion recipes claim to be the best chocolate chip cookie ever... Since I am in search of the perfect cookie, well, I´ll try them all eventually, but of course, its about the texture you want and the taste of the people you´ll be sharing them with.

And guess what ?? The chocolate chip is A LOT about SCIENCE (yes, geek alert! I know, cant help it, and most of my friends and family stop listening when I start rambling about food science and caramelized protein molecules that come together to form a crust, but I think its fascinating that bakery and pastry is all about proportions, after all, aint it all just different combinations of eggs sugar butter and flour ?

So.... here are a couple of general rules to your cookies...

-If youre looking for Soft and chewy, go brown, go liquid and go shorter baking times.
The secret is in high mositure... So adding a little extra milk, and shorter baking times will help get the texture you want. Brown sugar makes for a softer and chewier texture too, because it contains molasses, which is 10 percent water).
-Powdered sugar (or confectioners sugar) and more liquid in the batter, gives you a cakier texture
-Crunchy cookies will need white sugar and hardly any brown sugar.

I like a sort of crunchy feel on the outside and a chewy texture in the center, right out of the oven and with the chocolate still molten when it hits my mouth. So here´s a recipe that turns out pretty close to perfect. 

Ingredients (Yield around 4 dozen cookies)

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 sticks (1/2 cup) butter
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cups of chocolate morsels
Directions 
-PREHEAT oven to 375° F.
-COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
-BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
-ENJOY !

*Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Luz

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