Archive for the ‘43151 Chocolate Chip Cookie Project’ Category

07/30/2010 Chocolate Chip Cookies #22

Thursday, August 12th, 2010

Ingredients: (makes 17.5 pieces)

  • 100 g all purpose flour
  • 1.33 g baking soda
  • 1.33 g salt
  • ————————
  • 50 g unsalted butter
  • 40 g sugar
  • 40 g brown sugar
  • ———————–
  • 30 g egg
  • 1.67 g vanilla extract
  • ———————-
  • 100 g chocolate chips

Procedures:

Follow Creaming Method.

Comments:

Adapted from:  Chocolate Chip Cookies, Wayne Gisslen, Professional Baking

Modified to make the 100 g flour recipe.  The original recipe instructed salt to be added to butter and sugar.  But I added salt with flour and soda.  I guess it does not matter: but I am not sure.

Original called for Pastry flour; I replaced it with All Purpose Flour.

07/02/2010 Chocolate Chip Cookie #21

Tuesday, July 6th, 2010

Ingredients:  (Creaming Method: makes 29 cookies)

  • 165 g all purpose flour (or equal amount of bread flour and cake flour)
  • 2.26 g baking soda
  • 2.385 g salt
  • 115 g unsalted butter, softened
  • 70 g sugar
  • 72.5 g brown sugar
  • 2.5 g vanilla extract
  • 49.32 g egg
  • 168.15 g chocoalte chips

Ingredients:  (Sabrage Method: makes 32 cookies)

  • 165 g all purpose flour (or equal amount of bread flour and cake flour)
  • 2.26 g baking soda
  • 2.385 g salt
  • 115 g unsalted butter, sliced in 3-5 mm thickness, frozen
  • 70 g sugar
  • 72.5 g brown sugar
  • 2.5 g vanilla extract
  • 49.32 g egg
  • 168.15 g chocolate chips

Procedure:

  1. Use Creaming Method and Sabrage Method for equal amounts of ingredients: use softened butter for the creaming method, frozen butter for sabrage method.
  2. Bake at 375F for about 8 minutes.

Comments:

See the Plain Chocolate Chip Cookie Project page for the comparison result.

Adapted from: Nestle Toll House Original Chocolate Chip Cookies from the bag.  Used volume specifications and each ingredient weighed actually by Ms. Blu.

06/29/2010 Chocolate Chip Cookies #11

Wednesday, June 30th, 2010

Ingredients: makes 16 cookies with 3.4 cm diameter cookie scoop

  • 40 g All Purpose Flour (or equal amount of bread and cake flour)
  • 60 g oat bran (milled with a blender into fine flour)
  • 1 g salt
  • 1/2 tsp baking powder
  • 50 g brown sugar
  • 1/2 tsp ginger powder
  • 60 g butter, sliced into 5 mm thick, frozen
  • 18 g milk
  • 1 tsp water
  • 100 g chocolate chips
  • 34.3 g chocolate chips

Instructions:

  1. Combine first 6 dry ingredients in a large bowl and whisk well.
  2. Transfer into a food processor container and add butter.
  3. Pulse the food processor until rice grain size crumbs form.
  4. Combine milk and water.
  5. While the machine is running, add milk and water to the food processor until the dough barely starts to get together. (Don’t overmix.)
  6. Transfer to a bowl, add 100 g chocolate chips, and incorporate with a spatula.
  7. Preheat the oven to 355F (180C).
  8. On a silpat lined half-sheet-pan(s), scoop out the semisphirical shaped dough.
  9. Press about 4 pieces of chocolate chips onto each piece of dough.
  10. Bake at 355F for 11 minutes, until the bottom part is slightly brown, surface is dry and inside is still moist.
  11. Cool on a rack at room temperature.

Comments:

Inspired by: オートミールクッキー、お菓子の基本、辻調グループ校 エコール辻 東京製菓研究室編、学研。

Original Recipe was for Oatmeal Cookies: I replaced oatmeal with milled oat bran, and added chocolate chips.

Instead of Creaming Method, I used Sabrage Method (Method used for pie crust), in order to supress the gluten development and lighten the texture.

Cookies do not spread much, crisp outside, and moist inside.