•   
  •   
  •   

Food & Drink Why This “Rippled” Chocolate Chip Cookie Is Going Viral

09:11  06 december  2017
09:11  06 december  2017 Source:   realsimple.com

This Is the Super Sneaky Way Hotels Make You Want to Come Back

  This Is the Super Sneaky Way Hotels Make You Want to Come Back This Is the Super Sneaky Way Hotels Make You Want to Come BackIt’s not the super-fluffy, impossibly white towels, the oversized flat-screen TV, or even stellar room service. It’s actually something you can’t even see and might not realize is there.

Why This “ Rippled ” Chocolate . Pictures of the abnormally wrinkly, behemoth chocolate chip cookie are everywhere on Instagram. This Blogger's Chocolate Chip Cookie Recipe Is Going Viral .

If you follow even just a handful of food accounts on Instagram, you’ve likely seen the “ rippled ” chocolate chip cookie show up on your feed. It’s difficult to improve upon the classic chocolate chip cookie in a way that hasn’t been done before.

a white plate © Grace Elkus

We’ve never seen this technique before.

If you follow even just a handful of food accounts on Instagram, you’ve likely seen the “rippled” chocolate chip cookie show up on your feed. The cookies are huge (a heaping 1/3 cup of dough per cookie), and are studded with roughly-chopped chunks of bittersweet chocolate. But it’s the ridges around the rim of the cookie that makes them so unique—and unlike any other cookie I’ve ever seen.

It's difficult to improve upon the classic chocolate chip cookie in a way that hasn’t been done before. Food writer and cookbook author David Leite is famous for his method of refrigerating cookie dough for 24-36 hours before baking (though we tested this method and weren’t convinced it’s worth it). Other recipes have you brown the butter for a nutty finish, or shape the dough a certain way for craggly tops. It seemed it had all been thought of—until Sarah Kieffer of the Vanilla Bean Blog decided to bang her pan of cookies while they were baking.

We Can't Un-See This Alternative Pasta Straining Method

  We Can't Un-See This Alternative Pasta Straining Method You know the kitchen contraption that's used to drain scalding hot water out of a pot of cooked food? Yeah, the thing that looks like a perforated space helmet, but it's actually called a colander? We usually just call it the "pasta strainer" becauseYou know the kitchen contraption that's used to drain scalding hot water out of a pot of cooked food? Yeah, the thing that looks like a perforated space helmet, but it's actually called a colander? We usually just call it the "pasta strainer" because that's our main use for it.

If you follow even just a handful of food accounts on Instagram, you’ve likely seen the “ rippled ” chocolate chip cookie show up on your feed. It's difficult to improve upon the classic chocolate chip cookie in a way that hasn’t been done before.

Why This “ Rippled ” Chocolate . Pictures of the abnormally wrinkly, behemoth chocolate chip cookie are everywhere on Instagram. This Blogger's Chocolate Chip Cookie Recipe Is Going Viral .

*So many of you lovely people* have been baking the chocolate chip cookies from the #vanillabeanbakingbook ! Thank you for all the love. Here's just a few that have shown up over the last few months. ???????????? (Tap the photo to see who made them- there are some beautiful feeds to check out.)

A post shared by sarah kieffer (@sarah_kieffer) on Aug 9, 2017 at 2:11pm PDT

To achieve crispy edges and a soft, gooey center, Sarah lifts the side of her baking sheet up and drops it back down against the oven rack after the cookies spread and puff in the center, about 10 minutes. She repeats this every two minutes until ridges form around the edge of the cookies. This explains why the cookies are so oversized: smaller cookies won’t yield as many ridges, and the center won’t be as soft.

Pillsbury Changed Its Cookie Dough Recipe, And People Are Fighting Over It

  Pillsbury Changed Its Cookie Dough Recipe, And People Are Fighting Over It "My family and I have long been Pillsbury-or-die type of people " Until now.This version, which comes in a lighter-blue tube, features a brown ribbon on the package noting the changes: high-fructose corn syrup and a trifecta of artificial additions - colors, flavors, and preservatives - are all gone. Pillsbury's so confident about the change that it boasts in bold, all-caps lettering, Love it or it's free. Since the revised recipe debuted, one-star reviews have been pouring onto the brand's product page, as people pled for the return of the OG recipe.

We’ve never seen this technique before.

If you follow even just a handful of food accounts on Instagram, you’ve likely seen the “ rippled ” chocolate chip cookie show up on your feed.

You might think there's nothing new to learn about chocolate chip cookies , but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth

I was curious as to whether the method was worth it, so I tried it out at home. The verdict? They were very tasty (my co-workers devoured them), but they won’t be my new go-to (the extra step of pan-banging wasn't worth it for me). Here’s a few tips if you plan to make them:

  • The recipe asks that you transfer the baking sheet with the dough balls to the freezer. If you’re like me and have a small freezer, place the dough balls on a plate, freeze, then transfer to the baking sheet.
  • Top with a generous pinch of flaky salt before baking. You won’t regret it.
  • My cookies spread into each other in the oven. I would recommend baking three at a time, rather than four.
  • Rotate your baking sheet halfway through the bake time so that the cookies bake evenly. Mine also took 22 minutes total, as opposed to 18.
  • Don’t attempt to make these with a sleeping baby (or in my case, puppy) in the room. The pan banging is VERY loud.
  • We tried the technique on double chocolate cookies with little success. Case in point: reserve this method for this specific recipe.

Related Gallery: 3-Ingredient Cookies [Provided by Real Simple]

How to Revive a Grimy Baking Sheet

  How to Revive a Grimy Baking Sheet Discover the best and easiest way to rid cookie pans of baked-on gunk. Follow these steps to make them look brand-new.Step 1: Sprinkle some baking soda on the baking pan or sheet. Then follow that up with hydrogen peroxide, followed by another sprinkling of baking soda to top it off. The cleaner needs time to work, so we suggest letting it sit for at least two hours. Because the chemicals could be too harsh for some pans' material or coating, do a test run before cleaning the entire cookie sheet, especially if it is made of a specialized material or has a coating of any kind.

We’ve never seen this technique before.

If you follow even just a handful of food accounts on Instagram, you’ve likely seen the “ rippled ” chocolate chip cookie show up on And should we care ? Nutella ingredients : The Reddit post showing the breakdown of Nutella ingredients has gone viral .

Oh and here’s a little tip, whether you’re an old fan of Dorie’s or a new one: If you want the next 34 minutes of your day to be immediately brighter, go watch Dorie talk cookies on our Facebook Live. The Genius Secret Ingredient Christina Tosi Uses to Get Perfect Chocolate Chip Cookies .


Salted Butter Has Always Been the Secret to Better Cookies .
<p>An irrational fear of salted butter is a great way to miss out on a whole world of tasty treats.</p>I, for one, welcome the salted butter Roman-naissance with open arms because unsalted butter is completely pointless. I fry my eggs in salted butter and spread it on toast, of course, but I also bake with it exclusively. My reasoning is that salt doesn’t just make food taste good; it makes food taste, period. I sub in salted for unsalted one-to-one without even reducing the salt called for in the recipe because I strongly believe that an extra half-teaspoon of salt can’t hurt a recipe with a combined four cups of flour and sugar.

—   Share news in the SOC. Networks
This is interesting!