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Karo K
@serendipity
Chocolate Chip Cookie TestingšŖ This month, Iām diving deep into cookie science to answer 3 questions 1. How much of a difference does dough resting time (24 vs. 72 hours) make for less liquid batters? 2. Which style cookie wins: thick and fluffy or thin and gooey? 3. What is the best possible chocolate chip cookie recipe I can make? This weekās Dough Breakdown! the base dough is a bit unconventional, featuring: šŖ 2 flours: Cake flour for tenderness + bread flour for structure šŖ 2 sugars: Light brown sugar for molasses depth + turbinado sugar for caramel notes šŖ 2 chocolates: Semi-sweet baking bar + 100% cacao chips for balanced sweetness and bold flavor Why Resting Matters? Resting cookie dough is known to hydrate the flour, deepen flavors, and enhance texture. While Iāve confirmed that 72 hours beats 24 in most cases, I want to quantify *just* how much of a difference it makes with this specific dough. First pic 24 hour rested dough Second pic 48 hour rested dough Part 2 š
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Joseph Maggio
@giuseppe
enjoy seeing your trials regarding cookies, thanks for sharing. we have spent a decent amount of time dialing in chocolate chip cookies over the years as well. its fun to r and d a recipe like this. all versions are usually delicious !
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Karo K
@serendipity
Thank you so much! I would be more than happy to try one of your recipes if you are willing to share!! The testing is the fun part though Iāve been known to bake the same thing more than 50x during development until Iām satisfied with the recipe š
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