Plain Chocolate Chip Cookie Project

Starting Date: April 5, 2010

Goal: to come up with the chocolate chip recipe that most satisfies Mr. Blu.

Rules:

  • Cookies must look like Plain Chocolate Chip Cookies popular in the USA.
  • If nuts or grains were to be added, they need to be milled so that nobody can see/feel the particles of nuts.
  • Chocolate Chips are regular semi-sweet chocolate morsels.

Methods Used:


Creaming Method:  (You can use hand-mixer, stand-mixer, or any manual tools such as spoon, spatula or whisk to mix the ingredients.  There is no need to whip the butter/eggs for chocolate chip cookies.  The goal is to incorporate the ingredients without developing too much gluten, which make the dough hard.)

  1. Whisk dry ingredients except sugar  (flour, baking soda/baking powder, salt) in a large bowl.
  2. Beat fat (softened butter/shortening/oil) and sugar (sugar, brown sugar) until creamy.
  3. Add liquid (vanilla extract, egg, water, milk, heavy cream), little by little, beating well after each addition.
  4. Gradually beat in flour mixture (#1).
  5. Stir in morsels.
  6. Drop by rounded spoon or cookie scoop onto ungreased baking sheet.
  7. Bake at 375F ( if not specified otherwise) for about 8 minutes (if not specified otherwise) or until the edge of the bottom of the cookies turn slightly brown and the center is still moist.
  8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely at room temperature.


Sablage Method:  (Same way the mealy pie crust is made. Be careful not to melt the butter in the process: you need to move quickly, and chill in the refrigerator if necessary.)

  1. Whisk dry ingredients including sugar (flour, baking soda/baking powder, salt, sugar, brown sugar) in a large bowl.
  2. Transfer to a food processor container, add fat (frozen butter) and pulse until the butter forms rice grain size crumbs.
  3. With the machine running, quickly add liquid (vanilla extract, egg, water, milk, heavy cream), until the dough just starts to get together.  (Don’t over-mix.)
  4. Transfer to a large bowl, add morsels, and mix until morsels are distributed evenly with a wooden spatula. (Don’t over-mix.)
  5. Drop by spoon or cookie scoop onto ungreased baking sheet.
  6. Bake at 375F ( if not specified otherwise) for about 8 minutes (if not specified otherwise) or until the edge of the bottom of the cookies turn slightly brown and the center is still moist.
  7. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely in the room temperature


Comparison between Creaming and Sablage Method:

Creaming Method:  Baked Cookies have compact and dense texture with flat shape: sweetness is pronounced.  Dough is soft and difficult to shape before baking.

Sablage Method: Baked Cookies have soft and fluffy texture with taller and better shape; however: sweetness will be somehow diffused. Dough has more structure due to solid butter and easy to shape before baking. One may feel baked cookies are more buttery since butter is not as spread as Creaming Method.  Baked Cookies stay softer for a longer period of time after baking.  One may feel more raw floury taste, and not as creamy as Creaming Method.  They may feel them more oily and less moist.

Rolling the Sablage dough might make it closer to the result of the Creaming Method.

Conclusion: as long as cookies are served within 48 hours, Creaming Method would create cookies with better texture, taste and richer flavor.

Above Left: Creaming Method,  Right: Sablage Method

Above Sablage Method

Above Creaming Method

(pictures are of #21 chocolate chip cookie recipe w/o chocolate chips)

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