02 October 2016

Chocolate chip cookies!

This is a quest. An inquiry into what makes a chocolate chip cookie.

For all its simplicity there are many different forms that a chocolate chip cookie can take. Small changes in ingredients and prep can make all the difference; turning a flat cookie into one with form; a tender cookie into a chewy one. This will be first chocolate chip cookies I have ever made. Let’s see what I can do.

Ingredients

  • 2 cups flour
  • 1 cup honey
  • 1/2 cup butter
  • 2tbs margarine (I needed to use it up)
  • 1 egg
  • 1/2tsp baking powder
  • 1/2tsp kosher salt (all I have)
  • 2 cups milk chocolate chips
  1. Mix dry ingredients
  2. Cream honey & butter together (non melted)
  3. Add egg to honey/butter mix and mix through
  4. Make well in dry ingredients. Add wet ingredients and mix till just combined
  5. Add chocolate chips
  6. Drop heaping tbs onto wax paper
  7. Centre oven at 350F for 20min

Results: The first batch wasn’t done at 17min so I cooked for an additional 3min. These cookies are huge!!! They’re so puffy… look at these guys! I’ll make a minor adjustment and cook at a lower temperature which will hopefully give it a chance to spreadout a bit more.

Taste Test: these cookies are super moist and like mini cakes. It’s not a dipping cookie and more like a drink half a cup of milk with every bite. I put way too much chocolate -lol hence why I’m drinking so much almond milk right now.

Problem: cookies too cake like. Hypothesis: decreased temp will allow cookies to spreadout before setting. Method: decrease temp to 325F and increase time to 25min.

2nd batch adjustment

7. Centre oven at 325F for 25min

Results: The cookie was still not fully cooked after 25min so temp was raised back to 350F to bake until cooked (5min)- oops that may have been a little too long?

Taste Test: The crunchy outside contrasting with the soft and cake like inside is suuuuuper satisfying. I thought that the cookie had been baked for too long, but I was wrong. Really good stuff. I will try to replicate this going forward.

Comparison: I added more cookie batter to the second batch so the cookie comparisons may be skewed. The first batch wasn’t anything to phone home about, if anything the first batch was under cooked. The second was super satisfying, mostly because of the crunch and tender insides.

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like ebony and ivory

02-Oct-2016 update: these cookies are extremely filling. after 3 I am absolutely stuffed. how I’m going to eat 16 of these monsters, I have no idea.

Adjustments to try on the next batch.

Problem: cookies are too cake like. Hypothesis (1): egg makes it too soft. Method (1): omit egg in next recipe. Hypothesis (2): solid honey & butter gives too much structure. Method (2): melt honey & butter before creaming together.

Problem (2): cookies are too rich. Hypothesis (2.1): richness is a factor of the amount of chocolate. Method (2.1): decrease chocolate by half.

Problem (3): salt unevenly distributed (cookie by cookie) but small concentrations are really tasty. Hypothesis (3.1): salt not getting to each individual cookie Method (3.1): sprinkling salt on each cookie will evenly distribute salt to each cookie.