Better Baking: Chocolate Chip Cookies

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  • http://www.nytimes.com/2008/07/09/dining/09chip.html
  • Shortening and Solid Fats Butter and margarine have measuring amounts marked on the sides of the paper wrapping. One quarter pound stick of butter or margarine equals 1/2 cup. Solid shortening is measured by packing it into a cup so there are no air spaces, then leveling off with the knife. To easily remove fats from baking cups, spray them with a nonstick cooking spray before measuring. You can also use the liquid displacement method for measuring solid fats. For instance, if you want 1/2 cup of shortening, fill a liquid measuring cup with 1/2 cup of cold water. Then add shortening until the water level reaches 1 cup when you look at it at eye level. Pour out the water and use the shortening. Oil is measured as a liquid.
  • Shortening and Solid Fats Butter and margarine have measuring amounts marked on the sides of the paper wrapping. One quarter pound stick of butter or margarine equals 1/2 cup. Solid shortening is measured by packing it into a cup so there are no air spaces, then leveling off with the knife. To easily remove fats from baking cups, spray them with a nonstick cooking spray before measuring. You can also use the liquid displacement method for measuring solid fats. For instance, if you want 1/2 cup of shortening, fill a liquid measuring cup with 1/2 cup of cold water. Then add shortening until the water level reaches 1 cup when you look at it at eye level. Pour out the water and use the shortening. Oil is measured as a liquid.
  • http://www.nytimes.com/2008/07/09/dining/09chip.html
  • Better Baking: Chocolate Chip Cookies

    1. 1. with Jenn & ShelliToday’s Recipe:Chocolate Chip Cookies
    2. 2. with Jenn & ShelliIngredients needed:• 1 cup softened butter• 1 cup white sugar• 1 cup packed brown sugar• 2 large eggs• 2 teaspoons vanilla• 3 cups all-purpose flour• 1 teaspoon baking soda• 2 teaspoons hot water• ½ teaspoon kosher salt• 1 12oz bag of semi-sweet chocolate chips• 3 dozen cookies
    3. 3. with Jenn & ShelliEquipment needed:• Large mixing bowl• Measuring cups and spoons• Hand Mixer• Spatula• Spoon• Cookie scooper• Baking sheet• Cooling rack• Oven Mitt
    4. 4. with Jenn & ShelliPrepare: Wash your hands. Preheat oven to 350˚Ensure all ingredientsand equipment aregathered.
    5. 5. with Jenn & Shelli Equipment: Into the bowl… •Mixing bowl •1 cup white sugar• 1 cup packed brown sugar •Dry measuring cup• 1 cup (2 sticks) of softened butter •Hand mixer
    6. 6. with Jenn & Shelli Equipment:Cream together until smooth and creamy. •Mixing bowl •Hand mixer• Start low, then increase speed.• Approximately 3 minutes.
    7. 7. with Jenn & Shelli Equipment:Beat in the eggs one at a time. •Mixing bowl •Hand mixer
    8. 8. with Jenn & Shelli Equipment:Into the bowl… •Measuring spoon•2 tablespoons of vanilla extract •Hand mixer
    9. 9. with Jenn & Shelli Equipment:Into the measuring cup… •Measuring cup•2 teaspoons of hot water.• 1 teaspoon of baking soda •Measuring spoon• ½ teaspoon of kosher saltDissolve the baking soda in the hot water.Add water to mixture along with the salt.
    10. 10. with Jenn & Shelli Equipment:Into the bowl… •Hand mixer•3 cups of flour. •spoon• Start low, then increase speed.• Approximately 2 minutes.
    11. 11. with Jenn & Shelli Equipment:Into the bowl… •Hand mixer•1 bag of chocolate chips
    12. 12. with Jenn & Shelli Equipment:Scoop batter into balls 1 inch in diameter. •Cookie scooperDrop balls onto baking sheet. •Baking sheet
    13. 13. with Jenn & ShelliBake in oven at 350 degrees for 10 minutes.
    14. 14. with Jenn & Shelli Equipment:They’re done when…. •Oven Mitt•Tops and edges are agolden brown.Remove cookie tray fromoven.Allow to cool slightlybefore transferring.Approximately 2 minutes.
    15. 15. with Jenn & Shelli Equipment:Remove cookies from cookie sheet and •Spatulatransfer to cooling rack.
    16. 16. with Jenn & Shelli
    17. 17. with Jenn & ShelliToday’s Recipe: Thanks forChocolate tuning in! Chip CookiesSee you next time!

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