6 Secrets to Making the Perfect Cookie

in #cookery4 years ago (edited)

Let's talk a little about food? Because no one is iron, today I will not talk about crypto, but about cookies

Even when cookies get bad, they're still good. But that does not mean you should settle for making medium-sized cookies.

With these six simple tips I assure you the best cookies in the world! Finally the perfect cookie!

1 - Invest in the ingredients

Let's agree that chocolate cookies do not require too many ingredients, right? So it is important to use the best ones. That is: the real butter (no margarine), a good extract of vanilla and a very chocolate.

If you really want to rip mine do the following:

Look for French and Irish butters, which contain a higher fat content and less water.

Use the pure vanilla extract.

For chocolate stick to high quality brands. Failure to find drops of a good brand in chocolate bar is a good option, and allows you to actually customize your cookies.

2 - Mix a lot and then just a little

The phrase "beat butter and sugar" is one of the most commonly misunderstood steps in the confectionery. At this initial stage, before any flour is introduced, there is no risk of over-mixing. Now is the time to really let the mixer (or arm) work, that is, to have the sugar crystals and butter mix and create pockets of air that will help cookies rise beautifully in the oven. When you add the eggs, the dough will look curd continue to thaw vigorously and when you see no trace of the eggs and the dough appears aerated and soft it can stop hitting.

Now, once you add the flour, place the mixer (or your arm) at minimum speed! The liquid activates the gluten in the flour and the more you tinker, the tougher the cookies will be. Make sure the flour is fully incorporated, and immediately stop hitting.

3 - Refrigerate the Dough

While it may be difficult to leave a bowl of cookie dough in the refrigerator for 24 to 36 hours, this is undoubtedly the best thing you can do for them. Giving your dough a prolonged and cool rest, allows the ingredients to blend fully and which helps to create sun-dried cookies with more pronounced caramel notes. This trick requires very little effort, just a little more time and patience. If you do not have a full 24 hours, cool your pasta 12 or even 6 hours already worth it!

4 - Use (more) salt

Not all cookie recipes require salt but there is a good reason why it is always there. Salt amplifies the taste of the chocolate and lowers the sweetness, making the cookie more balanced. Good cookie recipes ask for salt.

5 - Reconsider your baking dish

Heavy, borderless baking sheets lined with silicone rugs or parchment paper are the best surface for baking cookies. Avoid thin baking sheets, which can deform, lose their shape and deform your cookie. In addition, very thin baking sheets absorb a lot of heat and have the irritating habit of burning the bottom of cookies.

6 - Use a grille to rest

After 5 to 10 minutes leaving the oven Let them set on a rack to cool evenly on top and bottom to ensure crispness.

Recipe The best cookies of all time

Now with lots of love I give you my favorite recipe of classic chocolate chip cookies, tested, corrected and approved countless times:

The best cookie recipe in the worldPrint recipe


* 200g unsalted butter at room temperature

* 120g grams of granulated white sugar

* 140g grams of brown sugar

* 2 large eggs

* 1 1/2 teaspoons vanilla extract

* 295g grams of wheat flour

* 1 teaspoon baking soda

* 1/2 teaspoon of salt

* 270g drops / half chocolate bitters

* 100g grams of chopped walnuts or pecans (optional)


1. Preheat the oven to 170 degrees. Line two large baking sheets with parchment paper.

(If you are baking cookies soon after you prepare them)

If you let the dough rest in the refrigerator for one day (recommended) skip this step.

2. On the mixer (or hand), beat the butter until creamy. Add the white and brown sugar and beat until fluffy (about 2 minutes). Gather the eggs one at a time, making sure to beat and blend them well after each addition. Add the vanilla and beat until incorporated. Scrape the sides of the bowl when necessary to have a homogenous blend.

3. In another bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and beat until just incorporated. To the hand, add the chocolate drops and nuts and mix gently. Take the refrigerator and let it sit for at least 2 hours. (Hold it, let it bake only the next day).

4. Make a scoop of ice cream and arrange on the prepared baking sheets, leaving a space for them to grow. Bake about 12-15 minutes, or until golden brown on the edges. Let it cool completely on the grill.