20150416
Made chocolate chip cookies following the recipe at the bottom.
As usual, letting it rest for at least 24 hours lends towards a deeper flavored cookie. Learned something today when I tried to bake with different pans. The large aluminum pans took longer to heat up, and took around 14-16 minutes to cook. The standard baking sheets only took 11-12 minutes.
If I put the baking sheet on the bottom rack, the cookie didn’t flatten out as much. If I put the baking sheet onto the middle rack, you get a flat cookie. It’s counter intuitive, but I guess the closer to the heat, the faster it cooks, and the less it spreads. I did move the sheet to the middle rack after 5 minutes, but it still held it’s smaller shape. Note, that you have to watch that the bottoms don’t burn! Keep your eyes on it! Each minute matters!
So, for future reference, for thicker cookies, start on bottom rack, then move to middle rack after 5 minutes. For flatter cookies, bake on the middle rack for the entire duration.
http://allrecipes.com/recipe/best-chocolate-chip-cookies/
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Best Chocolate Chip Cookies
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Submitted By: Dora
Photo By: X99ELLEDGE
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1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
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1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
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| 1. | Preheat oven to 350 degrees F (175 degrees C). |
| 2. | Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. |
| 3. | Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. |