Ahhh, New Year’s Cookies
Posted on January 1, 2010 - Filed Under Uncategorized
I love to bake cookies. I have not been too adventurous beyond the awe inspiring chocolate chip cookie. So I really only love to bake one kind of cookie. I have spent years trying different recipes using whole wheat flour, soy flour, no fat, low sugar, no egg, carob chips, cold butter, melted butter, margarine, shortening, vegan, oatmeal, and oatmeal flour, just to name a few. After years of searching, I have finally found the perfect chocolate chip cookie recipe, on the back of the Gold Medal Organic Flour bag. It’s incredibly simple (figures, right?) and yummy good. There are a few tricks i have learned along the way that really do make a better cookie - in my opinion.
1. You must use butter. Good, real butter. Using anything else is just a waste of time. I have never really noticed a difference between salted/unsalted. When using the butter, it must be solid but not cold.
2. Mix the butter, sugars, and eggs together until they are really fluffy - at least 5 minutes. Mom and Dad bought me Kitchen-aid a couple years ago - I love it!
3. Use a cookie scoop. Jason bought me (finally) my first cookie scoop #60. It is so awesome. It makes the perfect-shape cookies. I double scoop, one on top of the other.
4. Put the cookie dough in the refrigerator for at least 30 minutes. This helps control the cookie spread.
5. Use parchment paper. It helps control the out of control cookie spread.
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They look to good, I want one(maybe 3). You need to have a new career as a cooking show hostess. I`ll help I can eat what you are demostrating.