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Jan 21, 2018







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Tips for perfection

Follow these suggestions for any chocolate chip cookie recipe, whether it’s a family favorite or a classic, like Nestle Toll House (verybestbaking.com/TollHouse).
• Evenly mix dough before putting it on the cookie sheet. Scrape the sides of the mixing bowl and do the last mixing by hand to make sure there will be chocolate chips in every bite.
• Use an ice cream scoop to make uniform-sized cookie dough balls.
• Line the cookie sheet with parchment paper instead of greasing. This makes it easy to slide them off to cool and use the sheet for another batch right away. 




An American classic
How to make the perfect chocolate chip cookie

04/02/15
By Allie Ginwala aginwala@hippopress.com



A chocolate chip cookie may seem like a simple thing to make, but Bruce Walters, chef/owner of The Black Forest Cafe in Amherst, said that’s what makes it a challenge.

“The simplicity is tricky, and it relies on really good ingredients,” he said. 
Regardless of whether you like to add orange zest and dried fruit or Macadamia nuts and white chocolate chunks to the classic cookie, here are a handful of tips and techniques to help take your chocolate chip cookie game to the next level.
 
Ingredients
The first and foremost ingredient in a chocolate chip cookie is right in the name: chocolate chips. 
“I think it’s really important that you use a really good quality chocolate,” Walters said. 
He thinks a dark chocolate or semisweet works best, because the strong flavor contrasts the sweet dough and balances the cookie. Another essential ingredient that can be easily overlooked is salt. 
“It helps to counterbalance the sweet mixed together,” Walters said. “Salt helps bring out the flavor of the chocolate.”
 
Preparation 
When mixing the cookie ingredients, combine the dry and wet separately. Once both sets are ready, mix them until you no longer see dry flour, then stop to avoid overmixing. Becoming familiar with your oven is another way to make sure your chocolate chip cookies, and everything you bake, come out well. 
“People’s ovens really vary a lot in their temperature and accuracy and how the heat comes in,” Walters said. 
He recommends checking out how the oven heats and maybe even investing in a second thermometer to confirm.
 
Process
Once your oven is pre-heated and ingredients are mixed, it’s time to put dough to sheet. 
“You want a perfectly flat cookie sheet,” Walters said. If it’s curved, “the batter is going to drift in the oven and you're going to have odd-shaped cookies.” 
If baking more than one sheet of cookies at a time, swap them halfway through. The top tray and bottom tray will heat differently, so moving them will produce a more consistent batch. 
How do you know if your cookie is done? They’ll cook from the outside edge in, Walters said, so once they become a little firm in the middle, that’s when you pull them out. 
“Remember that the cookies are going to cook a bit more when you pull them out of the oven,” he said. “Cook slightly under what you think before they come out. There’s residual heat that will continue to cook them.” 
 
As seen in the April 2, 2015 issue of the Hippo.





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