Nothing is better than sitting down and enjoying a nice, warm cookie. All year round, the versatile treat is enjoyed by little kids and adults alike. Everyone has their own idea of the perfect cookie.
My holy grail is Bon Appetit: Brown Butter and Toffee Chocolate Chip Cookie - highly recommend. Just like every baked good, there is some science behind forming this perfect treat.
It’s a good idea to let all your cookie ingredients like the milk, butter and eggs to come to room temp. This helps with the emulsification of the fats & sugar during the creaming process.
Add the dry ingredients in batches. Adding all the flour at once will make the dough stiff & difficult to mix. The more it's mixed, the more gluten develops, producing a dense cookie.
Drop the cookies out onto a parchment or silicone-lined baking sheet for quick clean up and easy removal when the cookies are cooled. If you don’t want to bake all the cookies right away, freezing the dough is a great way to have some delicious cookies on standby. You never know when a cookie crisis will present itself!
Roll the dough into balls and freeze in an airtight container for up to three months. When you are ready to bake them, no need to thaw the dough. Pop the frozen pucks (chef lingo) onto a baking sheet and into a preheated oven. Just add an additional 1-2 minutes to the bake time.
Flour: Go for nut flours. Almond, hazelnut or even pistachio flour are great options.
Dairy: Vegetable shortening can be swapped out for butter, and oat milk for regular milk. Other substitutes for fat include, vegan butter and coconut oil.
Egg: Surprisingly, applesauce and silken tofu will do the trick every time.