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serynI read that cookie dough is vastly improved by aging for 24-48 hours in the refrigerator. So I made some "Toll House" cookie dough, minus the chocolate. I used my ancient cookbook. It's over 50 years old.
And the Nestle people lie. The recipe really has changed.
The current recipe on the bag of chocolate chips says 2 sticks of butter and 2 eggs. My recipe says 2/3C shortening and 1 egg. Eggs in both recipes are marked "large". But in reality a modern large egg is bigger than a large egg from 25 years ago. The version of the recipe I have wants 1 cup of chocolate chips. The current version wants a "whole bag" of chips. With that much chocolate, it oozes out and burns to the tray.
I buy pound blocks of Plugra butter when I'm going to be doing baking. There was a lot of math involved.
I had 194g butter. The butter wrapper says 1lb butter=454g. 2 sticks is 1/2lb or 227g. 2 sticks is 1C. So I needed 2/3 of 227g. I almost had it worked out when I was interrupted and asked if something was wrong. 72g is 1/3C butter. So I put in 3/4ths of the butter I had previously weighed, by eye.
There's a secret to making cookies that no one seems to know. You cannot use a mixer. It's a some effort to cream butter and sugar, but mixers incorporate too much air. Also you can always taste the effort in food. I really believe that.
So anyway. I've got cookie dough chilling in the 'fridge. I'll press some chocolate chips into the batter after I slice the cookies.
Start to finish, including several minutes of math and cleaning up after. 19 minutes.
And the Nestle people lie. The recipe really has changed.
The current recipe on the bag of chocolate chips says 2 sticks of butter and 2 eggs. My recipe says 2/3C shortening and 1 egg. Eggs in both recipes are marked "large". But in reality a modern large egg is bigger than a large egg from 25 years ago. The version of the recipe I have wants 1 cup of chocolate chips. The current version wants a "whole bag" of chips. With that much chocolate, it oozes out and burns to the tray.
I buy pound blocks of Plugra butter when I'm going to be doing baking. There was a lot of math involved.
I had 194g butter. The butter wrapper says 1lb butter=454g. 2 sticks is 1/2lb or 227g. 2 sticks is 1C. So I needed 2/3 of 227g. I almost had it worked out when I was interrupted and asked if something was wrong. 72g is 1/3C butter. So I put in 3/4ths of the butter I had previously weighed, by eye.
There's a secret to making cookies that no one seems to know. You cannot use a mixer. It's a some effort to cream butter and sugar, but mixers incorporate too much air. Also you can always taste the effort in food. I really believe that.
So anyway. I've got cookie dough chilling in the 'fridge. I'll press some chocolate chips into the batter after I slice the cookies.
Start to finish, including several minutes of math and cleaning up after. 19 minutes.
