How to Bake the PERFECT Chocolate Chip Cookie

Originally Posted on http://www.ozy.com

I have often wondered myself how people get that PERFECT chocolate chip cookie. I like them a little chewy, soft center, with a crisp edge. Looks like the cookie marked BOTH is the one for me! My daughter on the other hand loves the kind marked MORE FLOUR.  Now I will be able to fine tune my cookies to fit exactly what I am craving. Now if I only had some chocolate chips  ….

 

You like soft and chewy. He likes thin and crispy. If only there were a chocolate chip cookie recipe that pleased everyone…

There is! And, no, it’s not Martha Stewart’s. It’s science.

We’ve taken our cues from a few spots: a bioengineering grad student named Kendra Nyberg, who co-taught a class at UCLA called Science and Food, and chef and cookbook author Tessa Arias, who writes about cookie science on her site, Handle the Heat.

There’s also an illuminating Ted Talk animation on cookie science. And if you really want to go nuts (or no nuts, your call), Serious Eats offers 21 painstakingly tested steps for the Perfect Cookie, including kneading times and chocolate prep techniques.

“Even though I can describe what I like,” says Nyberg, “I didn’t know the role of each ingredient in the texture and shape of cookies.” So she looked into it — as only a scientist can.

(MORE: His Grandfather Invented Doritos But Tim West Prefers Kale)

Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie. (You’re welcome.)

Ooey-gooey: Add 2 cups more flour.

A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the Ted video.

Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.

Chewy: Substitute bread flour for all-purpose flour.

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Just like store-bought: Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening.

Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.

Cakey: Use more baking soda because, according to Nyberg, it “releases carbon dioxide when heated, which makes cookies puff up.”

Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).

Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.

More. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found.


 

 Check out more about the PERFECT COOKIE on this BLOG:   H A N D L E **  THE ** H E A T

 

 

 

 

Blackberry Chocolate Molten Lava Decadence

Looking for a tasty, yet simple dessert to make for a last minute party, or guests, or just because you need something chocolatey RIGHT NOW? This is the dessert is what you have been waiting for! Impress all your guests with this and they will definitely think you slaved away in the kitchen all day making this.

This simple- one bowl- one pan- gooey- rich treat, will make you wonder why you don’t make a homemade dessert more often.

What is great about this dessert is that you can sub out the blackberries for any other berry you prefer. I did make it once with fresh blackberries, but they kind of disappeared into the molten lava and were not as good as with the frozen ones.  What the heck, throw caution to the wind and why not add three kinds of berries at once and see what happens.


Blackberry Chocolate Molten Lava Decadence

Prep time – 5 mins       Cook time – 20 mins        Total time – 25 mins
Serves: 6

Ingredients

  • 1½ sticks unsalted butter
  • 1 Cup semi-sweet or bittersweet chocolate chips
  • 1 cup granualted sugar
  • 3 eggs
  • ⅓ cup flour
  • 1 cup frozen blackberries
  • Vanilla ice cream

Instructions

  • Preheat the oven to 400F
  • Grease a small, deep rectangular baking dish (mine is a stoneware pan roughly 9 by 5 inches) or a square brownie pan will work as well
  • In a microwave safe mixing bowl that is big enough to take all the ingredients later, melt the butter and chocolate in the microwave in 30 second bursts, stirring frequently.
  • Once the chocolate and butter is melted, let it cool slightly and then stir in all the remaining ingredients.
  • Scrape the mixture into your baking dish, and place in the oven for 20 minutes. The dessert should be set around the edges, with but still be jiggly a bit in the middle.
  • Let cool for 5 minutes, serve with a scoop of vanilla ice cream.

 

Oatmeal Chocolate Banana Bread Bars


So you are hungry. You have nothing yummy to eat and you don’t want to go to the store. Besides the last time you read the labels on those so called natural granola bars, it made you cry. Well, just whip up a batch of these super easy oatmeal bars and you have breakfast, lunch, or dessert!  I was really tempted to add some peanut butter, but I wanted to try them the way the recipe called at least the first time.  I did add pecans to half the pan which were not called for, and I actually like them better than the side without nuts.

These remind of something I have had before, but I can’t quite put my finger on it. My childhood? Food from an era before mass production of fake processed and chemically “enhanced” foods? Perhaps. It’s just simple homemade, chewy, moist and chocolatey with a hint of  banana. So what if you are one of the few people who do not like chocolate? I will allow you to omit the sinful dark confection for something else, but you will be missing out.

So if you are reading this and wondering what’s actually in that last store bought granola bar you ate, let me show you this. This is taken from what is advertised as “healthy” and “low fat”. All I see here is a long list of ingredients and many of them I have no idea what they are or how they are made or where they actually come from and we shouldn’t be eating them. In case you are not familiar with some of these items, I have provided links below to the definition and uses. Some were quite shocking to know that they are in these granola bars, but also can be used in jet fuel, cigarettes, or in cleaning products. Makes you think!

::: CHEWY CHOCOLATE CHIP BARS :::
Ingredients:

GRANOLA (WHOLE GRAIN ROLLED OATS, BROWN SUGAR, CRISP RICE [RICE FLOUR, SUGAR, SALT, MALTED BARLEY EXTRACT],WHOLE GRAIN ROLLED WHEAT, SOYBEAN OIL, DRIED COCONUT, WHOLE WHEATFLOUR, SODIUM BICARBONATE, SOY LECITHIN, CARAMEL COLOR, NONFAT DRYMILK), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOABUTTER, SOY LECITHIN, VANILLA EXTRACT), CORN SYRUP, BROWN RICE CRISP (WHOLE GRAIN BROWN RICE, SUGAR, MALTED BARLEY FLOUR, SALT), INVERTSUGAR, SUGAR, CORN SYRUP SOLIDS, GLYCERIN, SOYBEAN OIL. CONTAINS 2% OR LESS OF SORBITOL, CALCIUM CARBONATE, SALT, WATER, SOY LECITHIN, MOLASSES, NATURAL AND ARTIFICIAL FLAVOR, BHT (preservative), CITRIC ACID.

I don’t know about you, but how about we make something with far less ingredients and chemicals in it. You know they say we should be eating how our great-grandparents or grand-parents ate. Very little processed foods, homemade, organic (that was norm), whole foods and fresh ingredients. It’s really not that difficult, and this treat whips up in about 10 minutes and cooks in only 25.  Be prepared for a taste sensation – and try NOT eat the whole pan in one day.


Oatmeal Bars


Yield about 20-32 servings

Ingredients:

  • 2 very ripe bananas
  • 2/3 cup vegetable oil or softened butter
  • 1 cup light brown sugar, packed
  • 1 1/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1 tsp vanilla
  • 3 cups rolled oats
  • 1 cup bittersweet chocolate chips
  • 1/2 – 1 cup pecan halves (optional)

Directions:

  • Preheat oven to 350 degrees.
  • Lightly grease an 8×12″ stone baking dish and set aside.
  • In a large bowl or mixer, mash the banana.
  • Add the oil and brown sugar. Beat on medium until smooth.
  • In a separate bowl, mix dry ingredients together.
  • Fold dry ingredients into wet ingredients mixing slowly until combined.
  • Fold in chocolate chips until evenly distributed.
  • Spread mixture evenly into pan.
  • In a pattern, carefully place pecan halves in a row on top of the mixture.
  • Bake for 25 minutes, or until edges are golden.
  • Let cool before cutting into squares.