/ck/ - Food & Cooking

>>6873401
there's really no better chocolate I could find given the time I had to make them.

Now we melt the butter and brown it. The ice cube (not shown) is placed on the butter once its done to add back the water lost in evaporation.

>>6873410
I should add the butter is going to bubble a lot and then slow down once you're close to the brown point.

should look like this, take it off the heat and leave it alone for 10-15 secs so it finished browning.

>>6873421
Transfer to a heat proof place and add the ice and place it in the fridge/freezer once it melts to cool down.
for some reason it looks too dark here but it should be lighter, solids are ok. be careful not to burn it so as soon as you see it change color take it off the hear.

>>6873423
Dont put your phone down on the now off heat element when transferring the butter
fuck...

>>6873426
anyway, while the butter is cooling (for about 15-20 minutes) whisk the white sugar and eggs together until soft peaks form on the whisk and the egs are airy and full of sugar. it should turn a light dark yellow.

>>6873439
whoops

anyway peaks etc etc

>>6873449
dot forget to add the vanilla at this point too if you haven't done so

>>6873451
once the butter is cool enough to not cook the eggs add it with the brown sugar.

>>6873457
switch to your paddle and mix that shit
sorry for the shit focus on the last pic.

>>6873459
now grab your roomates friends brand knife and colorful cutting board and chop your chocolate into small pieces,
the reason for doing this and not using premade chips is because...

>>6873462
cutting it by hand creates little shavings that mix into the cookie making it better and you get a better chocolate instead of the shitty premade chips out there.

>>6873464
now dump the already mixed flour/salt/soda in the bowl and BARELY MIX IT
you should still be able to see flour before adding the chocolate.

>>6873471
like so
scrape the flour if you need to.

>>6873475
now add the chocolate and mix the least amount of time to put everything together.

>>6873477
what the fuck captcha

>>6873480
transfer to an airtight container and leave it in the fridge for 2 days to let the flour rest and the other stuff settle down.

>>6873482
after the 2 days put your oven to 325 Fahrenheit.

>>6873487
use a scoop to get the same size cookies and line em up in baking sheets.

>>6873488
put em in the oven and bake for 7-8 minutes

>>6873494
keep scooping to pass time.

>>6873502
after the time has paassed switch the trays and turn them around so they all get the same heat coverage.

>>6873506
keep baking them for another 7-8 minutes

once theyre done put a few crystals of the salt on them
it is not necessary but i found it enhances the flavor considerably.

>>6873507
and by put salt in them i mean push the crystals in so they stick, then after they cool a little transfer them to the cooling rack and do it again.
once youre done with all of them wa-la
chocolate chip cookies.

>>6873517
they look perfect. 10/10

Nice op where'd you buy your silpat?

Hey OP is this the seriouseats recipe? My only gripes are all that work with butter looks like a hassle, and I'm not gonna put hot boiling butter in my refrigerator. Also I can't wait 2 days for my fucking cookies. They sure look great though.

>>6873721
Not op but if you just have brown butter in the freezer like 5 minutes, just so it doesn't cook the egg. I would roll the dough in logs and clingwrap and freeze for a few hours. This is typical in loose cookie doughs so your cookies have time to bind. If you scoop and bake immediately with that much butter they'll just be puddles.

>>6873517

very nice

>>6873517
I don't bake cookies that often, but what's the difference between melting butter vs mixing solid butter when it comes to the finished product?

>>6873866
It's the creaming part, you want softened butter so it incorporates instead of chunks of unmixed butter in over mixed dough. Melted butter takes longer but gives flattened cookies their uniform look because it's freezed overnight and usually rolled and cut out or sliced from a log.

>>6873879
I've always used softened butter, and the cookies usually come out decently uniform. Guess I'll melt the butter next time to see how it goes.

>>6873886
Depends on what cookie, a regular oatmeal or chip you want softened but a sugar cookie or wafer type you want melted.

>>6873891
Yeah I usually like less flat cookies so I've always used softened butter instead of melted.

Yay!

You put the icecube in the butter?

Holy shit OP 10/10 cookie recipe you've got here.
Gonna try this later when my roommates are out so they don't judge me for baking from scratch.

>>6873426

>>6873488
I like doing my cookies on a siplat too OP, anything else pushes to the bottoms to a higher browning than I like.

What baking chocolate should I be using/ordering for them? Research online tells me something like valrhona or callebaut is recommended, but I'm worried that the supposedly complex & deep flavors these higher-end brands impart for tasting on their own will mean fuck all after having lived in an oven at over 300 degrees for a length of time and fighting for attention in my mouth with the vanilla and (brown) sugar.

Has upgraded chocolate meant upgraded cookies for /ck/ or should I just stick with whatever baker's bars are at the store?

>>6873866
>>6873879
I thought generally that it's because when you cream butter, you incorporate a lot of air. That air will help puff up your cookie, giving you a more cake-y less fudge-y flavor.

Which is why I only melt butter for brownies. But it's up to your own tastes.

>>6874824
Chocolate chips make the cookie. You don't need to order online though. My safeway has some San Francisco company 65% dark chocolate chips, and they are miles better then nestle. Just read the label and make sure you're not buying morsels instead of real chocolate. (I'm not convinced on chopping the bar though, chips work great for me)