Archive for the ‘43150 Cookie’ Category

03/20/2011 Peanut Butter and Milk Chocolate Cookies

Sunday, March 20th, 2011

Ingredients: 36 pieces

  • 1 C + 2 TBS All purpose flour (166.3 g)
  • 1/2 tsp Baking Soda (2.99 g)
  • 1/2 tsp salt (3.5 g)
  • 1 stick (1/2 C) (113.5 g) butter softened
  • 1/4 C + 2 TBSP sugar (68.9 g)
  • 56.4 g brown sugar
  • 1/2 tsp vanilla
  • 1 large egg (50.5 g)
  • 153.7 g Peanut Butter and Milk Chocolate Chips
  • 1/2 C chopped nuts (23.3 g Macademia + 37.1 g Cashew Nuts)

Procedures:

  1. Whisk flour, soda, and salt in a large bowl.
  2. Blend butter, sugar, brown sugar, and vanilla, until creamy in the stand mixer.
  3. Add egg gradually and mix until incorporated.
  4. Add Chips and Nuts, mix.
  5. Use 1 TBSP scooper to drop on the Silpat lined half sheet pan.
  6. Bake at 375F fro 12 min.

Comments:

Reference: Original Nestle Toll HOuse Peanut Butter & Milk Chocolate Morsel Cookies, the recipe in the package of the Morsel.

03/10/2011 Mint Chocolate Delight

Thursday, March 10th, 2011

Ingredients: about 66 cookies

  • 2 Cups (290 g) all purpose flour
  • 2/3 Cups (55.2 g) cocoa powder
  • 1 tsp (5.71 g) baking soda
  • 1/2 tsp (3.7 g) salt
  • ——————————–
  • 1 Cup (2 sticks = 227.7 g) unsalted butter, softened
  • 2/3 Cups (114.4 g) sugar
  • 2/3 Cups (118.2 g) packed brown sugar
  • 1 tsp (4.8 g) vanilla extract
  • ————————————-
  • 2 large eggs (100 g)
  • 270 g Dark Chocolate and Mint Morsels

Procedures:

  1. Whisk flour, cocoa, baking soda and salt in a large bowl.
  2. Beat butter, sugar, brown sugar, and vanilla with a stand mixer until creamy.
  3. Add eggs one at a time, beating well after each addition.
  4. Gradually beat in flour mixture.
  5. Stir in Morsels.
  6. Preheat the oven at 325F.
  7. Drop by 1 TBS cookie scooper on Silpat lined half sheet pans.  (Needs 5 – 6 sets, to make 66 cookies.)
  8. Bake for 12 – 15 min until the top surface is dry.  (Dough no longer sticks to your finger when touched.  The dough loses shiny wet glare in 80% surfaces even though the dough looks undercooked and very soft.)
  9. Cool on the Silpat at room temperature.

Comments:

References: The package for Nestle Dark Chocolate and Mint Morsels.

I reduced the morsels from 10 oz (283.4  g) to 270 g because that was all I had.

The baking time was 11-13 min in the instruction.  But my oven took about 14-15 min.

The key is to determine when to remove from the oven.  The dough still looks very undercooked.  But the top surface needs to be mostly dry.

03/06/2011 Peanut Butter & Milk Chocolate Chip Macademia Cookies

Sunday, March 6th, 2011

Ingredients: 36 pieces

  • 150 g cake flour
  • 5 g baking powder
  • dash salt
  • —————————–
  • 150 g unsalted butter
  • 125 g sugar
  • 50 g egg, beaten
  • 150 g Peanut Butter & Milk Chocolate Morsels
  • 100 g Macademia Nuts, chopped with FP or mini-chopper

Procedures:

  1. Mix flour, baking powder, salt  in a bowl, whisk.
  2. Beat the butter with a stand mixer, add sugar and beat until creamy.
  3. Add Egg gradually and beat with a stand mixer until pale.
  4. Add flour mixture, STIR with a mixer.
  5. Add chocolate chips and nuts, STIR with a mixer.
  6. Preheat the oven at 375F (190C).
  7. Drop the dough using a 1 TBS cookie scooper on Silpat lined half sheet pan. (Need 3 sets.)
  8. Bake at 375F (190C) for 9 – 15 min. (Depending on the location of the rack, timing of baking, the time varies.)

Comments:

Reference: Chocolate Chip Macademia Cookies, Young Mo Kim, Book 48, Bibliography

Substitutions: Chocolate Chips -> Peanut Butter & Milk Chocolate Morsels, Whole Macaedemia Nuts for topping -> Omitted, Salt Added.

The baking temperature was specified as 335F(170C) for convection oven: I have a conventional oven in US; thus raised the temperature by 20C.

Due to lack of convection fan, and moreover, baking 3 sheets simultaneously, the heat was not evenly distributed.  It burned the bottom of the cookies quickly, the lower rack baked faster this time since the top rack had two sheets shutting down the circulation of the heat rising above the cookies.  The top surface of cookies were very pale. 

Since I chopped the nuts with a mini-chopper, some oil got out of the nuts and made the dough more fat, which probably affected the baking time and result of the cookies.  The taste was good.  But browning was not enough compared to the original.  The shape was rather thicker than the original since the baking temperature was higher to start with.  I forgot to top with the whole nuts.

The original suggested 9 – 12 min to bake, but the cookies in the highest rack took 14 min first.

The recipe advised doubling the baking pans to prevent the cookies’ bottoms to burn.  I usually don’t have this problem due to use of Silpat.  But this dough is very rich, next time, doubling the baking pans will be necessary.

02/19/2011 RM Chocolate Chip Cookies

Saturday, February 19th, 2011

Ingredients: 46 pieces (4.5-5 cm dia.  1 cm thickness)

  • 245 g all purpose flour
  • 1/8 tsp (3 g) baking soda
  • 1/8 tsp (0.7 g) salt
  • ———————————-
  • 113 g unsalted butter, room temperature (or MW(1.6 kw) defrost mode for 10-15 sec until soft but before melting)
  • 96.5 g sugar
  • 40.9 g light brown sugar
  • —————————
  • 50 g  egg
  • 38.8 g (2 TBS) Pan Cake Syrup
  • 1/2 TBSP (7.3 g) vanilla extract
  • ————————————–
  • 170 g (6 oz) Miniature Semi-Sweet Chocolate Chips
  • 51.8 g Chopped Walnuts

Procedures:

  1. In a bowl, whisk flour, baking soda, and salt.
  2. In a stand mixer with a paddle attachment, mix butter, sugar, and brown sugar until incorporated.
  3. Beat in egg, syrup, and vanilla extractm, gradually.
  4. Stir in the flour mixture until just incorporated.
  5. Stir in the chocolate chips and walnuts.
  6. (optional) Chill for 1 hr in refrigerator.  ( I skipped.)
  7. Preheat the oven at 400F. 
  8. Prepare Silpat in the half-sheet pan.  (You need 4 sets of these.)
  9. Drop the dough with 1 TBSP cookie scooper on the Silpat, flattening each cookie slightly by hand. (This dough is hard and needs shaping before baking since it does not spread much when heated.)  (You may freeze the dropped doughs on parchment-lined baking sheets up to 1 month, defrost at room temperature for 30 min before baking.)
  10. Bake until just light golden, 9 – 12 min.  (The upper shelf bake faster than the lower shelf.  The initial batch takes longer to bake than the 2nd batches.)  Leave them on Silpat (at least 5 min) before removing the cookies.  (It can be stored in an airtight container for 2 – 3 days.)

Comments:

Reference: Chocolate Chip Cookies, Roland Mesnier with Lauren Chattman, Book 37, Bibliography

The original formula / 2.

molasses -> pan cake syrup,  chocolate chips -> miniature chocolate chops.

According to Mesnier, Molasses keeps the cookies more chewy for more than a day and gives more intense brown sugar flavor.  He bakes at 400F (instead of normal 375F) to brown outside while keeping the inside moist and gooey, but warned not to overbake since the outside burns and inside drys out.

This tastes lighter than the normal cookies (less fat) and almost reminds me of Japanese soft cookies.  I did not have Molasses, so I used pan cake syrup.  It has higher content of flour; thus the dough is hard, not spreading while baking.

02/06/2011 Chocolate Chunk Cookies with Cherries

Sunday, February 6th, 2011

Ingredients: 26 cookies (resulting size: 6-6.5 cm diameter, 1 – 1.2 cm thickness)

  • 148.75 g All Purpose Flour
  • 2.25 g baking soda
  • 2.25 g salt
  • 99.25 g unsalted butter, at room temperature (75F, 23.9C)
  • 71 g sugar
  • 46 g light brown sugar (->33 g)
  • 42.5 g egg, at room temperature ( 80-90F: 26.7 – 32.2C)
  • 1/4 tsp (1.25 g) vanilla extract
  • 148.75 g chocolate chunks (cut the chocolate with knife into 3 – 4 mm thick, (about 1 cm x 1 cm x 3 mm): do NOT use FP, only manual cutting works.  Any chocolate will do: I used regular milk chocolate this time.)
  • 73.4 g candied cherries, chopped  with knife (No FP) (optional: alternative, up to 226.75 g tart unsweetened dried cherries)

Procedures:

  1. Prepare (2-3 sets of) Silpats on a half sheet pans.  1 sheet hold 12 cookies.
  2. Whisk and sift flour, baking soda, salt.
  3. Stand Mixer (Paddle Attachment): cream butter, sugar, brown sugar on medium to medium high speed  until light in texture and smooth, about 2 min. (My fomula has little quantitiy -> needs higher speed to incorporate than usual.)
  4. Mix egg and vanilla in a small container.  Add the 25% of it, at a time to the dough, blend until incorporated with stand mixer (medium high – high speed).
  5. On low speed (STIR Mode), mix in the flour mixutre.  Mix chocolate chunks and dried cherries in a bowl, and add to the dough, blend.
  6. Preheat the oven at 415F.
  7. Use 1 TBSP  cookie scooper heaped so that the actual volume is about 1.7 TBSP and the shape is nearly a sphere.  Drop it on Silpat, use a wet back of spoon to flatten to about 1/2 inch thick round disk.
  8. Bake until the cookies are brown in the bottom and top looks slightly undercooked, rotating the pans as necessary to bake evenly, about 12-14 min, at 375F.
  9. Cool on Silpat completely.

Comments:

Inspired by: Chocolate Chunk Cookies, Book 13 and Book 33, Bibliography 

Substituted tart unsweetened dried cherries to smaller amount of candied cherries, chopped.

The formula given in Book 33 was volume-based and useless; thus used the same titled recipe in Book 33, divided by 4, adjusted the amount of light brown sugar. 

Each cookie: about 98 kcal

Decent Cookies.

12/03/2010 Saltine Chocolate Pieces

Sunday, January 9th, 2011

Ingredients: 35 pieces  (Note: US 1 Cup = 240 cc)

  • 1 sleeve (about 37) (4 oz = 113.4 g)  Saltine Crackers
  • 3/4 Cup  (167.6 g) Brown Sugar
  • 1 Cup (8 oz = 226.8 g) unsalted butter
  • 2 Cups (12 oz = 340.2 g) semi-sweet chocolate chips
  • 3/4 Cups ( 79.5 g) chopped nut (Next time, roast the nuts first.)

Procedures:

  1. Line a 10″ x 15″ cookie sheet with foil. (The pan must be this size for the crackers to fit tight. If you don’t have this size, then modify the formula so that the saltines will fit tight in your pan with minimum uncovered area.)
  2. Cover the cookie sheet with saltine crackers, making sure everything fits tightly.
  3. Preheat the oven to 400F (204.4C).
  4. Boil sugar and butter for 3 min.  (Here I used MW (1.6 kw): 2 min for melting butter and sugar, 3 min for making caramel/taffy. Make sure that you use a large enough Pyrex bowl/cup to cook, since the syrup rises a lot.  I used a 4 Cup Pyrex Measuring Cup but it was slightly smaller than the optimum.  Next time, I would use  something bigger than 4 Cup.  The goal is to boil for 3 min with any method.)
  5. Pour the caramel syrup over saltines and spread evenly with a spatula or spoon.
  6. Bake at 400F (204.4C) for 5 min.
  7. Remove from oven.
  8. Sprinkle with chocolate chips.
  9. Let set 1 or more minutes until the chocolate melts/softens.
  10. Spread melted chocolate with spatula.
  11. Sprinkle chopped nuts over this and press down lightly with a spatula.
  12. Cool at room temperature, then freeze until firm.
  13. Cut with a knife.  (Pieces can be kept frozen.)

Comments:

Based on: Saltine Chocolate Pieces, Fry’s Saltines’ box recipe

The original recipe instructed to spray the foil very lightly with cooking oil spray.  I forgot to do that.  But due to the enormous amount of butter, the cookie/taffy did not stick to the foil.  Thus spraying with oil is not necessary.

The original recipe wrote, “cut on diagonal immediately” after topping with nuts.  But the chocolate is too soft and nearly impossible to cut neatly at this stage.  Thus it is better to wait until the chocolate sets before cutting.

This is a typical AMERICAN easy no-brainer box recipe, which is extremely fat and sweet.  The bright side is that eating one will satisfy you instantly.  You don’t feel like eating more than two at once.  In such a way, you don’t get obese.

01/09/2011 Almond Chocolate Cookies

Sunday, January 9th, 2011

Ingredients: 12 pieces, 3x5x1 cm

  • 51 g unsalted butter, room temperature
  • 17 g powdered sugar
  • 17 g brown sugar
  • 17.2 g heavy cream, room temperature
  • 61.2 g cake flour
  • 6.8 g cocoa powder
  • 34 g almond slice

Procedures:

  1. Whisk cake flour and cocoa powder together in a bowl.
  2. Whip butter, add sugar and brown sugar gradually, whip with a hand mixer, add heavy cream gradually, whip, add flour mixture, mix with a spatula, add nuts and mix with a spatula.
  3. Wrap the dough in a plastic wrap sheet.  Shape the dough into a 3.5 x 5 x 8 cm (actually 3 x 5 x 12), using a wooden box for a guide for the right angles.
  4. Refrigerate more than 2 hours, or freeze more than 1.5 hr.  (It can be frozen at this stage.)
  5. Use a scale to mark every 1cm, slice the dough into 1 cm thick.
  6. Bake at 170 C (340F) for 20 – 25 min.

Comments:

Based on: アーモンド入りチョコレートのクロケ、Book5,bibliography

Original x 0.68

Total Calories: 988.72 k cal, Fat 32.4%, Carb 45.1%, Sugar 17.2%, Protein 7.6%

01/07/2011 Cashew Nut Cookies

Friday, January 7th, 2011

Ingredients: 3.5x5x1cm, 9 pieces

  • 44.3 g unsalted butter, softened at room temperature
  • 29.5 g sugar
  • 10 g egg yolk, room temperature
  • 73.8g cake flour
  • 44.3 g cashew nuts, cut coarsely

Procedures:

  1. Whisk cake flour in a bowl.
  2. Whip butter, add sugar gradually, whip with a hand mixer, add egg yolk gradually, whip, add cake flour with a spatula, mix, add nuts and mix with a spatula.
  3. Wrap the dough in a plastic wrap sheet.  Shape the dough into a 3.5 x 5 x 9 cm, using a wooden box for a guide for the right angles.
  4. Refrigerate more than 2 hours, or freeze more than 1.5 hr.  (It can be frozen at this stage.)
  5. Use a scale to mark every 1cm, slice the dough into 1 cm thick.
  6. Bake at 170 C (340F) for 20 – 25 min.

Comments:

Based on: ヘーゼルナッツのクッキー、Book5,bibliography

Hazel Nuts were replaced with Cashew Nuts.

Total Calories: 985.9 k cal, Fat 29.6%, Carb 49.8%, Sugar 15.8%, Protein 8.1%

11/19/2010 biscotti

Tuesday, December 14th, 2010

Ingredients: 2 cm x 5 cm x 1.5 cm  (about 16 pieces)

  • 32.7 g whole almond
  • 14 g pistachio nuts (measured after removing shells)
  • 14 g cashew nuts
  • ———————
  • 93.5 g cake flour
  • 1/4 tsp baking powder
  • ———————–
  • 35 g egg, room temperature (13 g egg yolk + 22 g egg white)
  • 58.4 g sugar
  • smidgen of salt (Since I used salted and roasted nuts, I omitted salt)

Procedures:

  1. Roast nuts at 170C (340F) if not roasted already.
  2. Mix the cake flour and baking powder and whisk.
  3. In another bowl, beat the eggs, add the sugar and salt, and whisk.
  4. Add the flour/baking powder mix and fold with a spatula quickly.  (Don’t overmix.)
  5. Add nuts and fold.
  6. Transfer the dough onto a sheet of plastic wrap.  Wrap the dough with the plastic wrap. (Without wrap, it is difficult to shape the dough)
  7. Shape the dough into 5 cm wide,  2 cm high, flat slug shape.
  8. Place on a Silpat lined in a half sheet pan.  Bake at 170C (340F) for 25 min.
  9. When still hot, cut into 1.5 cm thick pieces.
  10. Turn each so that the cut cross section is facing up and bake at 150 C for 20 min.
  11. Serve with sweet wine, coffee, or tea.

Comments: Based on ビスコッティ、Book 5, Bibliography

The original formula was divided by 2.14.

The original formula called for Hazel Nuts, which were replaced with cashew nuts.

From step #8 to #11, I did differently: I cut the dough into 1.5 cm thick pieces, baked at 170C(340F) for 15 min, flipped each piece of biscotti, reduced the heat to 150C (300F) and baked for 15 min.  Served with milk.

Biscotti itself is not my favorite.  I prefer the nuts to be chopped smaller and the cookies to be thinner and smaller.

11/10/2010 Duchesse

Tuesday, December 7th, 2010

Ingredients: 35 pieces

  • 40.8 g almond powder
  • 8.2 g cake flour
  • —————–
  • 32.7 g egg white
  • 40.8 g sugar
  • ————–
  • 24.5 g unsalted butter
  • ——————–
  • 81.6 g or more, Coffee Flavored Butter Cream (Leftover from Coffee Flavored Macaroon)

Procedures:

  1. Mix almond powder and cake flour and whisk.
  2. Whisk the egg whites until frothy.  Add the sugar and whisk.  Add the almond powder+flour and whisk.
  3. MW butter until melted and add it to the egg white mixture gradually, while whisking, until the dough gets thick.
  4. Preheat the oven to 200 C (395F).
  5. Pipe out the dough with a 6 mm diameter round tip onto a Silpat lined half-sheet pan into 2 cm diameter disks. (70 disks)
  6. Bake at 200 C for 8 min and turn off the heat.  Bake 1 more minute with residual heat.  (I baked with residual heat for 2 min, which overcooked some cookies.)
  7. Cool on the Silpat at room temperature, completely.
  8. Sandwich the butter cream with two cookie pieces.

Comments:

Adapted from: デュシェス、Book 5 、BIBLIOGRAPHY

The original formula was divided by 1.225.

The original recipe used Praline Flavored Butter Cream (Mixture of 40.8 g Praline Paste + 40.8 g Unsalted Butter).