•   
  •   
  •   

FoodThe Chocolate Chip Cookies That Changed the Way I Bake

18:35  22 july  2019
18:35  22 july  2019 Source:   food52.com

The F-Factor Diet Is So Simple, It'll Make You Reconsider Going Keto

The F-Factor Diet Is So Simple, It'll Make You Reconsider Going Keto Meals include things like chicken cacciatore, zucchini parmesan waffles, and creamy mushroom asparagus risotto. Is it healthy? It definitely has the potential to be healthy if you approach it right. “This diet is most likely healthy if whole minimally processed foods are chosen,” she says. “The benefit comes from eating whole foods.” Cording agrees. Because the diet isn’t restrictive, it makes it more likely that people will stick with it. “Many people find it appealing that they can still enjoy carbohydrates and alcohol,” she says.

There are nearly 90 million chocolate chip cookie recipes on the internet. Though it may not be the original (another story, best told in Stella Parks’s book Takeaway: These cookies were nearly eight times smaller than the original and it showed in more ways than just size. They lacked the wrinkles

12 June 2016 ·. The recipe that changed the way I make chocolate chip cookies . You don't even need a mixer! My Baking Addiction. 4,456,845 followers · Blogger. Dessert Recipes. 196,039 followers · Food and drinks company. Love From The Oven.

The Chocolate Chip Cookies That Changed the Way I Bake© Provided by Food52

Sarah Kieffer started banging sheet pans in ninth grade. She was going through “a cookie phase,” trying to find the perfect chocolate chip recipe, and one of them wasn’t working out. While most cookies spread in the oven, this one stayed put, as if in protest.

“It was just this ball of dough that didn't fall, so I hit the pan in the oven because I was mad,” she told me over the phone. “That helped.” The cookies deflated, thinned out, and spread more.

Lifting the pan, then banging it down, forces cookies to breathe out all their hot air and become less puffy and cakey.

It was an aha moment for Kieffer. She loved how pan-banging set the cookies’ edges, encouraged a gooey center, and, most of all, set off a wave of concentric ripples, like dropping a stone into a puddle. From then on, she “started incorporating it into almost every cookie recipe.”

10 Hotels Chocolate Lovers Need to Add to Their Bucket Lists

10 Hotels Chocolate Lovers Need to Add to Their Bucket Lists These chocolate-centric hotels are the excuse you needed to plan your vacation around eating dessert.

Sarah Kieffer's chocolate chip cookie recipe went viral over her game- changing "pan-banging" technique. We tested whether you can apply it to other cookie recipes. We tested whether you can apply it to other cookie recipes.

Have you ever wondered why chocolate chip cookies can be chewy, crisp, soft, flat, thick, cakey, greasy, bland, flavorful, moist, or crumbly? This information will allow you to alter or create your own chocolate chip recipe that produces cookies just the way YOU like them. You’ll be an expert on the

The Chocolate Chip Cookies That Changed the Way I Bake© Provided by Food52

These days, Kieffer is a cookbook author and award-winning blogger. She can frost a layer cake like nobody’s business and roll cinnamon buns for days. But she’s known for her chocolate chip cookies. You know the ones, right?

View this post on Instagram

A post shared by sarah kieffer (@sarah_kieffer) on Mar 20, 2019 at 8:09pm PDT

Kieffer developed the recipe for months (yes, months) while working on The Vanilla Bean Baking Book, but “did not expect them to take off at all.”

You can guess what happened next. Almost a year after her book was published, Kieffer’s cookies took off. So much so, that The New York Times dubbed them “internet-famous.” The secret to their Instagram-good looks, Julia Moskin reported, is pan-banging.

These Shortbread Chocolate Chip Cookies Are Breaking The Internet

These Shortbread Chocolate Chip Cookies Are Breaking The Internet Our opinions on them might offend you. We disagree. We disagree with the so-called life-changing chocolate chip cookie that's been heralded as the most delicious treat since, well, ever. If you've been living under a rock (or don't keep up with cookie current events the way the Delish staff does), we're talking about the Salted Chocolate Chunk Shortbread Cookie in Alison Roman's Dining In cookbook. BUY NOW: Dining In, $27; amazon.

-These cookies do not spread much while baking , so feel free to place them close together on the baking sheet. -Do not leave them in too long. The small ones did not flatten when baked the way I am accustomed to with cookie dough. The changes I made were: 5/8 cup sugar, +2 tsp chocolate

A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips or chocolate morsels as its distinguishing ingredient. Circa 1938, Ruth Graves Wakefield added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie .

But is any cookie pan-bangable?

There are nearly 90 million chocolate chip cookie recipes on the internet. Though it may not be the original (another story, best told in Stella Parks’s book BraveTart), the most iconic is Toll House, from which many recipes are derived. As Dorie Greenspan writes in Baking: from my home to yours, her Best Chocolate Chip Cookies are “Toll House cookies’ kin” with “nips, tucks, tweaks, and variations,” like less baking soda and a reworked white-to-brown sugar ratio.

The Chocolate Chip Cookies That Changed the Way I Bake© Provided by Food52

Kieffer’s recipe, on the other hand, goes beyond nips and tucks. Both Toll House’s and her version start with two sticks (1/2 pound) of unsalted butter. Then this happens:

So, is it just pan-banging that sets these cookies apart? Or do all these other factors come into play?

According to Kieffer, her ingredient list creates “the perfect storm of wrinkles.” Just enough baking soda to puff (which means the banging can deflate), with added water to encourage spreading.

Annie and the Chocolate Factory

Annie and the Chocolate Factory Eater Young Gun Annie Kamin (’19) built Dandelion Chocolate’s massive new factory — and in the process, its potential to go huge

In my own personal opinion, this is the best chocolate chip cookie . Sure, everyone thinks that they know what they like in a extract 1 1/2 cups (200g) all purpose flour 1/2 teaspoon (4g) baking soda 7 ounces dark chocolate (60-70 percent cacao). Recreating Levain Chocolate Chip Cookies Feat.

These chewy, decadent Milky Way Chocolate Chip Cookies are filled with chunks of one of my family’s favorite candy bars. I ’m back again with the monthly installment of Two Sweetie Pies. I bake up one of the decadent desserts from Danielle’s sweet as sugar blog, Hugs and Cookies XOXO , and

“A lot of people try it on other recipes and it doesn't work the same,” she told me. “It needs to be a cookie that's not supposed to be cakey.”

This is something she’s been thinking about a lot, as she works on her upcoming cookbook. Titled 100 Cookies, it will be published by Chronicle Books in fall 2020. And, yes, “There will be a whole chapter with pan-banging recipes.”

The general rule is: Pan-bang crispy-chewy cookies (like chocolate chip), not soft-cakey ones (like pumpkin) or crumbly bar ones (like shortbread). But the reality is: Pan-banging a random crispy-chewy cookie probably won’t yield as many ripples as Kieffer’s recipe, nor will it create that crackly top, crunchy crust, gooey center, and DVD shape.

But why not? I had to find out. So, I made dozens of cookies to get to the bottom of all this.

In each batch, I altered one of the standout variables of Kieffer’s recipe—making it closer to the Toll House version—and compared the results. Here’s what I learned:

Pan-Banging

Original: After 10 minutes of baking, “lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down...After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie.”

How to Make Perfectly Chewy Chocolate Chip Cookies

  How to Make Perfectly Chewy Chocolate Chip Cookies If you love a good chewy chocolate chip cookie recipe, listen up: Here are several tips to ensure chewy cookies every time. Everyone loves chocolate chip cookies, of course. But we all have an idea of the perfect version—yours might be crunchy and studded with dark chocolate or soft and chewy with creamy milk chocolate chunks. (Or maybe not even baked.) Today, we’re talking about some tips to make a chewier, softer chocolate chip cookie. If you like yours crunchy and crisp, get our Crisp Chocolate Chip Cookie recipe. (And if you prefer unbaked dough, see this Edible Cookie Dough recipe that's safe to eat raw.

Instead of chocolate chips , you can use white chocolate chips , cinnamon chips , chopped But those melty chocolate chips when the cookies are fresh out of the oven? Perfect, just the way they are. Followed the directions which you always make so clear and they turned out beautiful and yummy!

Sarah Kieffer's chocolate chip cookie recipe went viral over her game- changing "pan-banging" technique. We tested whether you can apply it to other cookie recipes. We give you 2- ways to make it—boiled in spiced water the traditional way or baked with cloves and sweet hot honey mustard.

Experiment: Skip this step.

Takeaway: What happens if you don’t pan-bang the pan-banging cookies? They end up thicker, with a smaller surface area—but, get this, they’re still wrinkly as heck. Which means the other factors below count for a lot when it comes to ripple formation.

Flour

Original: 2 cups all-purpose

Experiment: 2 ¼ cups all-purpose flour.

Takeaway: Just as you’d expect, increasing the flour made the cookies cakier, drier, and thicker. It also made them spread less and form fewer ripples when I banged them. All of which to say, it made them worse.

Eggs

Original: 1 egg.

Experiment: 2 eggs.

Takeaway: Like increasing the flour, increasing the eggs made the cookies cakier in consistency (eggs both leaven and dry out baked goods), and we missed the original’s fudgy middle. This batch spread significantly, even more than the original. The wrinkles were there, but low-key, like someone who is starting to wonder if they’re getting old after all.

The Chocolate Chip Cookies That Changed the Way I Bake© Provided by Food52 Five Two Silicone Oven Mitts & Pot Holders Five Two Silicone Oven Mitts & Pot HoldersThe Chocolate Chip Cookies That Changed the Way I Bake© Provided by Food52 Nordic Ware Gold Nonstick Baking Sheet Sets Nordic Ware Gold Nonstick Baking Sheet Sets
Baking Soda

Original: ½ teaspoon.

Experiment: 1 teaspoon.

Takeaway: While these cookies were the ripple-iest of them all, we could taste the baking soda, and it didn’t taste great. Because baking soda neutralizes acidic batters and Kieffer’s recipe is notably low on acidic brown sugar, the Toll House amount was too much from a flavor point-of-view. On the bright side, they were extremely flat, wrinkly, and gooey in the center. This supports the theory that more rising means more falling means more ripples.

Everyone Is Talking About Ruby Chocolate, But What Is It?

  Everyone Is Talking About Ruby Chocolate, But What Is It? The recently-discovered fourth chocolate is freshly sour and refreshingly fruity. Here's everything you need to know about the pink-hued ruby chocolate.What’s being called the “fourth chocolate” (behind dark, milk, and white), ruby chocolate is a newly-discovered confection chocolate-eaters can’t wait to get their hands on. Here’s everything you need to know about what it is, why it’s so special, and how to get your hands on it.

Water

Original: 2 tablespoons water.

Experiment: No added water.

Takeaway: Take away the water and you get a stodgier, sturdier cookie. It formed more ripples than expected and spread almost as much as the original (what the what?), though the cracks along the top and edge seemed to say, I’m thirsty! We liked its confident crust.

White-to-brown sugar ratio

Original: 1 ½ cups white sugar, ¼ cup brown sugar.

Experiment: Equal parts white and brown sugar.

Takeaway: These cookies were deeper in color, with a more toffee-y taste. They formed plenty of wrinkles and spread a lot. As Stella Parks explains over at Serious Eats, in recipes that call for baking soda—so, both the original and experiment—acidic brown sugar reacts, producing carbon dioxide, leading to puffier cookies. Neutral white sugar doesn’t react, leading to less puffy cookies. And in recipes that call for butter-and-sugar creaming—again, both of these—brown sugar creates fewer air pockets, yielding cookies that spread more. White sugar creates more air pockets, yielding cookies that spread less. All of this would make you think that Kieffer’s white sugar–heavy cookies would be thinner and spread less, while more brown sugar would be thicker and spread more. But the two were pretty dang similar on both accounts.

Chocolate & Nuts

Original: 6 ounces chopped bittersweet chocolate, no nuts.

Experiment: 12 ounces chopped bittersweet chocolate, plus 1 cup chopped walnuts.

Takeaway: These cookies formed a bumpy, pebbly top, letting you know just how chock-full of mix-ins they were. Unfortunately, these mix-ins got in the way of the ripples, yielding a cookie that looked more everyday and less distinct. They were delicious, though.

Our 10 Most Popular Chocolate Chip Cookies of All Time

  Our 10 Most Popular Chocolate Chip Cookies of All Time Figuring out the bill after dinner can be a sticky situation. Someone suggested splitting the check, but you only got one thing. Here’s what to do to avoid any awkwardness.

Scoop Size

Original: Heaping ⅓ cup.

Experiment: 1 tablespoon.

Takeaway: These cookies were nearly eight times smaller than the original and it showed in more ways than just size. They lacked the wrinkles altogether, as well as the crispy-chewy contrast. The texture, in one word, was tacky. Kieffer’s oversized scoop encourages the cookies to bake unevenly, with the edges melting first and the mounded center holding out. This not only creates ripples, but avoids a one-note texture.

Freezing

Original: Freeze dough scoops on the sheet pan for 15 minutes before baking.

Experiment: Bake directly after scooping.

Takeaway: This batch had significantly fewer, smaller ripples than the original. Why? The same reason as the smaller scoop size (see above). Freezing the cookie dough, even for a short amount of time, encourages uneven baking, and uneven baking fosters ripples.

The Chocolate Chip Cookies That Changed the Way I Bake© Provided by Food52 New-Fashioned Chocolate Chip Cookies With All Tahini & No Butter New-Fashioned Chocolate Chip Cookies With All Tahini & No...The Chocolate Chip Cookies That Changed the Way I Bake© Provided by Food52 Andrea Bemis' Fresh Mint Chocolate Chip Cookies Andrea Bemis' Fresh Mint Chocolate Chip Cookies

In many ways, Kieffer’s recipe has become its own sort of Toll House—a cookie that everyone is making right now.

Just like Dorie was inspired by Toll House, I was inspired by Kieffer to put my own nips and tucks on her pan-banging recipe. I tweaked the sugar ratio to lean more on brown, used less water, added more chocolate, sprinkled flaky salt on top, and adjusted the method to take place completely in the stand mixer.

But, just like the original, they’re all about the ripples.

The Chocolate Chip Cookies That Changed the Way I Bake© Provided by Food52

Pan-Banging Chocolate Chip Cookies Recipe Adaptation

By Emma Laperruque

  • 1/2 pound (2 sticks, 227 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) granulated sugar
  • 3/4 cup (160 grams) packed light or dark brown sugar
  • 3/4 teaspoon kosher salt
  • 1 large egg
  • 1 tablespoon water
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • 2 cups (256 grams) all-purpose
  • 8 ounces (227 grams) bittersweet chocolate, chopped (some chunks, some shards)
  • Flaky salt, to sprinkle on top (optional)

View Full Recipe

Antibiotic resistance: a natural compound in green tea would help fight it

 Antibiotic resistance: a natural compound in green tea would help fight it © Medisite Antibiotic resistance: a natural compound in green tea would help fight it Antibiotic resistant bacteria are a real threat to global health. In the next 30 years, the number of people who die from it could rise to 10 million. Researchers have just discovered a promising new avenue to combat them. By combining a polyphenol found in green tea with an antibiotic, they have overcome one of these superbugs.

Related video: Spicy Chocolate Chip Hazelnut Cookies | Genius Recipes

Read More

Antibiotic resistance: a natural compound in green tea would help fight it .
© Medisite Antibiotic resistance: a natural compound in green tea would help fight it Antibiotic resistant bacteria are a real threat to global health. In the next 30 years, the number of people who die from it could rise to 10 million. Researchers have just discovered a promising new avenue to combat them. By combining a polyphenol found in green tea with an antibiotic, they have overcome one of these superbugs.

Topical videos:

usr: 3
This is interesting!