Made some cookies lately

[Jenise]

I'm not a baker. And I make about one batch of cookies every five years, so I have zero reflexes where cookies are concerned. But in the past few weeks I've made two batches of chocolate chip walnut cookies from the same recipe, yet I made them differently and the results were dramatic.

The recipe came from the back of the Ghirardelli chip package. I bought two different kinds of chips thinking I'd make a double batch, then changed my mind and only made a single. I verified before I started that the recipes were identical. For the first I used the standard semi-sweets. I creamed the butter and sugar together first as called for before adding the rest of the dry ingredients. I used the Kitchen Aid mixer. I used all the amounts as prescribed. The result was definitely a good cookie, but the texture of the cookie was too smooth and fine, and they even looked too smooth. Almost puffy. Those I made to serve with port (thank you, Elliot Apter, wherever you are!) by the fire pit to friends who were dropping by late.

Last night I made a second batch for Bob to take with him on a guy-outing. I used Ghirardelli's 60% cocoa chips. Never used these before. I didn't cream the butter and sugar, but rather mixed all ingredients at once, by hand. I used 1.7 sticks of butter instead of 2.0. The result was stiffer and grainier. The cookies mounded better and had a lot more texture. Hands down, Bob and I preferred these. Oh, and the 60% cocoa chips? Never again would I use anything else. They're larger, less waxy, and more honestly chocolate-y in a Belgian chocolate kind of way. Better alone, and better in the cookie after it's baked--a truly superior chocolate product. If you use chocolate chips in anything, try these!

Baking a great cookie is an art form. It takes a lot of trial and error to get the cookie you like. I have discovered a few things about my perfect chocolate chip cookie. 1) a mix of butter and shortening provides more reliable results (butter adds flavor, but shortening provides a better texture); 2) a combination of granualted and brown sugar provides better taste and a somewhat grainier texture (brown sugar has a little more moisture); 3)the addition of flour is dependent on many things (the size of the eggs, the temperature and moisture of the day, how much brown vs granulated sugar, etc.); 4) you must do a touch test of the dough -- it should not stick to your fingers, but it should be soft to the touch (as if it will stick) -- if too sticky, add more flour a Tbsp at a time to the right consistency (so withhold that last 1/4 C flour and add it depending on the touch test -- no matter what the recipe says); 5)cookies do better and cook more uniformly when the dough has spent some time in the refirgerator (not as great an outcome if your cookie contains all butter); 6) use a uniform measure (i.e. cookie scoop) that allows the cookie to "melt down" (after refirgeration) while baking. It sounds like a lot of attention, but its all pretty intuitive as you bake. I make a killer cookie!

[Jenise]

Good tips. I have so little experience in this department! I'd realized that about the sugars and was happy, with the second batch, to have my hunches rewarded with better texture. But I didn't know that about the fats. I'll try another batch soon incorporating that one change, to observe the difference. Might have to send Bob away again, though, to get the finished product off the premises. I like them too much! Also, good point I'd never thought of re adding the flour. There was a significant difference between batch numbers 1 and 2: the first needed me to add back more moisture, where the second came together perfectly. The first would have been perfect if I'd done what you said.

Re scooping, I use those mechanical ball-er things, bought some within the last year in several sizes--more for meatballs than anything else-- but of course they're fantastic for cookie forming. Love the uniformity but especially just how fast I can scoop out a tray, and without getting dough all over my fingers.