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How do I bake cookies that are chewy? – There are two key ingredients that make the cookies chewy and also give them their distinctive caramel taste: brown sugar and pure butter. In the US, brown sugar contains molasses, which makes it moist and gives it a stronger caramel flavor than the brown sugar in Europe.
American brown sugar is simply the best for making Chocolate Chip Cookies. You can also make brown sugar yourself by combining granulated sugar and molasses. The instructions on how to do this are here. If you can’t get American brown sugar, I’ve baked with Demerara Rohrohrzucker many times and it is a good alternative.
Using pure butter makes these cookies chewy while giving them a complex caramel flavor that you can’t get any other way. Butter browns faster than margarine or oil and we can use that to our advantage here. The cookies caramelize while baking, getting crispy on the edges and staying soft and gooey in the middle.
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How do I bake cookies that are chewy? – There are two key ingredients that make the cookies chewy and also give them their distinctive caramel taste: brown sugar and pure butter. In the US, brown sugar contains molasses, which makes it moist and gives it a stronger caramel flavor than the brown sugar in Europe.
- American brown sugar is simply the best for making Chocolate Chip Cookies.
- You can also make brown sugar yourself by combining granulated sugar and molasses.
- The instructions on how to do this are here.
- If you can’t get American brown sugar, I’ve baked with Demerara Rohrohrzucker many times and it is a good alternative.
Using pure butter makes these cookies chewy while giving them a complex caramel flavor that you can’t get any other way. Butter browns faster than margarine or oil and we can use that to our advantage here. The cookies caramelize while baking, getting crispy on the edges and staying soft and gooey in the middle.
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American Chocolate Chip Cookies – American chocolate chip cookies is an all-time favorite and perfectly delicious. These cookies are very easy to make and the taste is just fantastic. Prep Time: 40 minutes Cook Time: 10 minutes Course: Cake Cuisine: American Servings: 6 people
200 g all-purpose flour 1 tsp baking powder 1 tsp salt 150 g brown sugar 150 g sugar 200 g butter 2 eggs 1 tsp vanilla extract 340 g semi-sweet chocolate chips (one bag) (or chopped dark chocolate)
Mix the flour, salt and baking powder in a large bowl. Whip the sugar, butter and brown sugar using a hand mixer. Add the eggs one-by-one and whip until the cookie dough is smooth and fluffy. Add the vanilla extract and the flour mix and whip at low speed. Add the chocolate chips or the chopped chocolate and mix well. Use a spoon to make cookie dough balls. The cookie balls should be about 1/2 dl (1/4 cup) in size. Place them on a baking tray lined with parchment/baking paper. Preheat the oven to 200 C (400 F) and bake the cookies for about 6-8 minutes. They must have a brownish color and still be a little soft at the center of the cookie. Take them out of the oven and let them cool off on an oven grid.
You can easily store this dough in the fridge for a couple of days – just remember to cover the bowl with some plastic wrap or aluminum foil. If the dough has been in the fridge just let rest for 10 minutes before you shape the cookies. You can also bag the dough in plastic bags and freeze them. Then you easily make some fresh cookies in no time.
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What does a good Cookie taste like?
How do I bake cookies that are soft? – In my old post, I wrote that you should use half margarine and half butter to achieve soft cookies. And yes, that is true, HOWEVER, I have experimented with a new method through which you can use all butter and the cookies will still be soft. As long as you don’t bake them too long, of course. The dough has to be chilled for at least 3 hours or overnight. Don’t ask me for the scientific explanation but when you chill the dough, it matures, the flavors develop and the cookies are incredibly soft and moist when baked. Which brings us to our next point. By chilling the dough, the cookies don’t spread and get too thin but rather stay nice and thick. These cookies are also twice as big as in my old recipe. Because big cookies > small cookies (We’re getting scientific again) If you’re morally against chilling cookie dough, I have some tips for you at the bottom of this post.
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