![]() ![]() It matters so much I did an entire post on how butter temperature affects cookies. So it’s very important to get it right: the temperature, the texture, and aeration” So in other words…yea it matters. Does the temperature of the butter matter? It matter so much this quote was added to end of the recipe in the cookbook.”Butter is like the concrete you use to pour the foundation of a building. And these two acting in unison are what make for a chewy but soft cookie all in one. Different flours can act differently in cookies. This recipe actually calls for two kinds of flour- cake flour and bread flour. You can read a full tutorial on how to measure flour here. Don’t tap the sides of the measuring cup, or pack your flour down. This can result in a major over measurement! After you have spooned the flour in, then use a knife to level off the flour. Don’t just scoop the flour directly into your measuring cup. Too much flour can result in a dense cookie. Tips for this New York Times chocolate chip cookie recipe I like using a combination so that I get chocolate of every shape and size in every single bite. You can also use a combination of regular chips, mini chocolate chips, discs, chunks, and bars chopped up. Chocolate chips – I have used semi-sweet chips, but milk chocolate as well.Unsalted butter – it’s important to use unsalted butter because you can control the amount of salt in your recipe this way.If you don’t have any, you can make your own cake flour Cake flour – this type of flour has a lower protein content so it helps to create a tenderness.Bread flour – this type of flour has a higher protein content so it helps to create a chewier texture then if you were to simply use all purpose flour.Ingredients needed for the NY Times chocolate chip cookie recipe: You know that cookie you would drive miles for in a snow storm for. It has the perfect crisp edges and the soft cookie center that all other chocolate chip cookies dream of having. I have seen this New York Times chocolate chip cookie recipe all over the internet and Pinterest and was always uld it really be that good? I decided it was time to finally bust out my copy of the New York Times cookbook and make up a batch myself. ![]()
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