Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies.

I have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick!
Chocolate chip cookies are a household favorite, a timeless classic, an unparalleled snack, warm, cold, dunked in milk, in dough form, or in baked form. No one can resist the comfort of a chocolate chip cookie and everyone has their favorite recipe whether it’s on the back of the yellow Toll House bag or scribbled in your grandmother’s recipe book.
Heck, I even have separate recipes for crispy chocolate chip cookies and chewy chocolate chip cookies!
Like many of you, I’ve searched far and wide for the perfect chocolate chip cookie recipe: the best chocolate chip cookies, a recipe I can bake again and again for years. I’ve lost sleep, I’ve burnt dough, I’ve tested and retested and retested… and retested countless times. And I’m so happy to report that I finally found a chocolate chip cookie recipe that I’ll treasure for years. And I know you’ll enjoy these cookies too!

How to Make Soft Chocolate Chip Cookies.

Start with Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter out 1-2 hours before you begin.
Use a mix of Sugars: Cream the butter, brown sugar, and white sugar together. This process aerates the butter, which promises soft chocolate chip cookies. Brown sugar yields soft chocolate chip cookies and white sugar helps the cookies spread. For chewier and more flavorful cookies, use more brown sugar than white sugar.
Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it holds a little more molasses.
Add Egg & Vanilla Extract: Eggs provide structure and richness, while vanilla adds flavor.
Use Cornstarch in Dry Ingredients: Cornstarch, a thickening ingredient, is the secret weapon in this cookie recipe. 2 teaspoons give the cookies extra lift and leave them extra soft. You can’t taste it! You also need all-purpose flour, baking soda, and salt.
Add Dry Ingredients to Wet Ingredients: Combine all the ingredients, then add the chocolate chips.
Chill the Cookie Dough: For extra thick chocolate chip cookies, chill the cookie dough for at least 1 hour. Chilling cookie dough will make or break the recipe! The colder the cookie dough, the less the cookies will over-spread. If you’re interested, here are 10 tips to prevent cookies from over-spreading.
Extra Chocolate Chips: This is optional, but as soon as the cookies come out of the oven, press a few chocolate chips on top. They’ll melt right down into the cookie, making them extra pretty. And melted chocolate is never a bad thing!

Room temperature butter.
Room temperature butter is cool to touch and about 65°F (18°C), which may be cooler than your kitchen. To test it, poke it with your finger. Your finger should make an indent without sinking into the butter. The butter should not be shiny or greasy. You can’t cream cold butter and you can’t cream partially melted butter either. Room temperature butter is imperative to the outcome of these cookies! You need 3/4 cup, which is 1.5 sticks.

Don’t Have Time to Chill Cookie Dough?

If you don’t have time to chill the chocolate chip cookie dough, try my Crispy Chocolate Chip Cookies, Giant Chocolate Chip Cookies, or Nutella Chocolate Chip Cookies. Or even these soft chocolate chip cookie bars, which don’t require individual cookie rolling either!

After the cookie dough has chilled in the refrigerator, roll the cookie dough into balls. Chill the cookie dough balls in the refrigerator for 1 hour.
Place the solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough you have.
Label the bag with the month and the baking temperature and place the bag in the freezer.
Freeze cookie dough for up to 3 months. The date will help you determine when the cookie dough is fresh and the temperature is written for obvious reasons. Really, you can write whatever is helpful to you. The date, temperature, time, recipe name, etc.
When it’s time to bake the cookies, remove them from the freezer. Preheat the oven according to the recipe’s instructions.
Bake the cookies for a minute or two longer since the dough is frozen.
Bake the frozen cookie dough balls whenever the craving hits or when you need a big batch of fresh-baked cookies. I do it all the time!

Sometimes the simplest recipes are what stick. I really don’t need to convince you– it’s a chocolate chip cookie. THE chocolate chip cookie!

I have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick!

Ingredients.
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature.
3/4 cup (150g) packed light or dark brown sugar.
1/4 cup (50g) granulated sugar.
1 large egg, at room temperature.
2 teaspoons pure vanilla extract.
2 cups (250g) all-purpose flour (spoon & leveled).
2 teaspoons cornstarch.
1 teaspoon baking soda.
1/2 teaspoon salt.
1 and 1/4 cup (225g) semi-sweet chocolate chips.

Instructions.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops. This is completely for looks!
Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Notes.
Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with preheating the oven in step 3. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Juli 26, 2020

how we fell in love with sweet potatoes

how we fell in love with sweet potatoes

Over the past decade, according to Kantar Worldpanel, demand for sweet potatoes in the UK has quadrupled. For a while, they mostly came from warmer climes – North Carolina, Israel – but in 2015, farmers in Kent pulled out all the stops to put a UK-grown crop in the supermarkets. That same year, the Office for National Statistics included the sweet potato in the illustrative shopping basket it uses to measure inflation. And last year, consumer research showed most people would opt for a sweet potato side dish over a straight-up potato one. Yet most of us have only begun to plumb those tender, sweet, soulful depths.



First up, sweet potatoes don’t have to be orange. Those Kentish farmers chose to cultivate the familiar red-skinned, flame-fleshed variety, often known as yams in the southern US. But if you have a Caribbean market stall or an Asian grocer nearby, you can probably get hold of something different. There are purple sweet potatoes, white sweet potatoes, yellow sweet potatoes. With the variations in colour come differences in texture, density, flavour and uses.



The food writer Anna Jones recommends coating wedges in polenta before baking – it crisps them up nicely. She serves hers with a chipotle yoghurt dipping sauce. If you want to deep-fry yours, Felicity Cloake cautions that they are best thick-cut, par-boiled (with a little bicarb) and coated in a cornflour paste (she spikes hers with paprika), then rolled in cornmeal.



There is, however, more to sweet potatoes than chips. The Mississippi-born chef Brad McDonald, in his book Deep South, does a smoked pork belly served with a spiced sweet potato casserole topped with pecan praline and Italian meringue. Yotam Ottolenghi mixes them, roasted, with pickled onion, coriander and goat’s cheese as an accompaniment to fish or chicken. Vegans and “clean-eaters”, meanwhile, routinely tout the virtues of the sweet potato just as much as any meat eater.



Depending, of course, on what you load them up with, sweet potatoes are a healthier option than conventional potatoes. They are lower in carbohydrates and calories, and higher in fibre and vitamin A. Their sweetness marries with a host of aromatics – from paprika to cinnamon, thyme to cumin and coriander. And their creaminess suggests all manner of pairings: sour cream, salsa verde, miso, chilli. Nigel Slater steams slices to make a fragrant split orange lentil dal that he serves with fresh coriander. And Melissa Hemsley uses chunks as the base for a lemongrass-infused chickpea and coconut curry. Sweet potatoes also make an excellent starting point for a soup, a stew, a bake or a pie.



The traditional sweet potato pie – a Thanksgiving classic – is made with butter, flavoured with vanilla and cinnamon, encased in shortcrust and served with whipped cream. Deb Perelman of the Smitten Kitchen blog went through a southern food infatuation, as she put it, a few years back, but hankered after something a little lighter for afters. She found it in the Lee Brothers’ buttermilk sweet potato pie – more cheesecake than stodge.



Tanya Harris, of the My Forking Life blog, does a mean vegan take on the trad Jamaican sweet potato pudding using coconut milk, brown sugar and allspice, but forgoing the rum you would find in other recipes. Jamaican sweet potatoes are of the denser kind, meaning the pudding is more cake-like. But even if you only have orange jewel sweet potatoes and have to spoon the resulting bake into a bowl, it will still be delicious.



Then there are the many Japanese sweets to be made with the vegetable. The most popular is a double-baked beauty: sweet potato puree with butter, sugar, cream and egg. A scattering of black sesame seeds on top, and you’re golden.



Mostly though, it’s best to remember that the sweet potato doesn’t need much doing to it to be perfect. It is one of those culinary failsafes, a foil to every kitchen foible. There are vendors in Japan who park vans on street corners and belt out: “Ishi yaki imo”, which means stone-baked sweet potato. That is all they are selling. One bite of the piping-hot tat wrapped in newspaper and you’re sold. You’re going home to rustle up more of the same in a hot, hot oven. Slow-roasting the potato in its skin means the moisture is retained and the sugars in the skin caramelise. As savoury as it is sweet, this is a whole warming meal for cold hands on a winter’s day. And that’s something to sing about.



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Note :

Acknowledgements

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November 01, 2019

how to bake cakes and pastries

How to Bake Cakes and Pastries.

If you're looking to bake cakes and pastries, here are some ideas to help you get started in what can become a very enthralling and even therapeutic hobby, with the resulting benefit of some very delicious things to eat!

Steps.

1. Decide what you would like to bake. You won't have enough time in the day to bake a lot of items, so be selective. Pastries tend to be more effort and take more skills than making cakes, so if you're a novice, start with cakes and work your way towards making pastries.

2. Read up on making cakes and pastries. To begin with, it's a really good idea to become knowledgeable about the techniques, as well as the things that can go wrong with them. For example, temperature is very important when baking a cake, so that opening the oven mid-cooking can cause it to deflate. And pastries often require cold handling (adding cold fat, keeping your fingers cool by only using the fingertips and only rubbing for a short time, and having a cool room to work in). While these "fiddly" things may seem overwhelming at first, once you have grasped the finer techniques of baking, they make the experience both much more enjoyable and a lot more successful.

3. Try easy baking recipes to begin with. Start with plain cakes and pastries before graduating to fancier, more complicated versions. Some good ones to start with would be:

Cupcakes, Chocolate cake, Banana cake, Pies, Ice cream cake.

4. Once you feel confident making basic cakes, you can proceed to more complex cakes, such as wedding cakes, fruit cakes, layered cakes, birthday cakes with designs etc. Here are some ideas to try:

A cupcake wedding cake, Fruit cake, A chocolate chip birthday cake, Red velvet cake.

5. Avoid making French pastries until you have a good grasp of working with pastry and a fair understanding of its properties. French pastries become easier with practice but they are not a good beginner's pastry because you will be easily deterred by the amount of effort required. Once you do feel more certain, you might like to try:

Croissants, Eclairs, Choux pastry for a croquembouche.

6. Consider attending classes to learn the techniques used in baking. It can be a lot easier learning from a pastry chef who already knows all the tricks and trickiness and you will benefit from both the visual demonstrations and the practice with help.

7. Learn about baking from other places and for special occasions:

Try to experiment with baking from different cultures, from Japan to New Zealand, from the USA to Romania, you will find wide variations on commonly baked goods. It could take a lifetime to discover them all!

Learn about baked food that signify different seasons or celebrations. There are many different baked items associated with harvests, Christmas, Easter, Day of the Dead, and other celebrations around the world. These tend to be more complicated, on the whole, so you might need to be an intermediate to advanced baker to feel comfortable with them. See wikiHow's Holiday Cooking section for some ideas.

Tips.

It's a good idea to purchase an excellent book on Baking (often known by chefs as baking bibles) as these will give you good tips and are also excellent references for troubleshooting baking problems.

It is important to learn gradually. It takes years to become a top pastry chef or baker, so you're bound to have a few mishaps before feeling that you've mastered some of the trickier cakes and pastries!

In addition to knowing how to bake the cakes and pastries, it is also important to familiarize yourself with making frosting, using fondant, and making shapes and designs on cakes and pastries. Knowing how to make sugar toffee and glazes can also come in handy. You'll learn these techniques as you go.

Warnings.

Good cake and pastry pans are essential for good results. Don't skimp; it is better to buy one or two good quality baking items than to by an array of cheap ones that don't hold or distribute heat evenly, or do a number of things needed to ease your baking experience.

Things You'll Need.

Recipe books

Ingredients

Kitchen space

Classes (optional)

Desember 19, 2019

how to hold a bake off

How to Hold a Bake Off.

Who can resist a piece of delicious, rich cake or fudgy brownies? For avid bakers, making tasty desserts that everyone raves over is a badge of honor -- that's why bake offs have become so popular. A bake off can be a fun activity among friends or a great way to raise money for a good cause. Hosting the event can be challenging, but with some careful planning, you can pull off a successful -- and delicious! -- bake off.

Part 1 Designing the Bake Off.

1. Choose a theme for the bake off. To make it easier to settle on recipes, it helps to have a theme for the bake off. You might choose a specific type of baked goods, such as cookies, cakes, pies, or brownies, or a specific event to bake for, such as desserts for a holiday, birthday, or wedding. A specific ingredients, such as apples or pumpkin, can also be a good theme.

A seasonal theme can work well too. For example, ask for summer desserts or fall-inspired treats.

A movie or book can be a fun theme as well. For example, request Harry Potter-inspired baked goods.

You can even use a color for the bake off's theme. For example, ask for baked goods that feature red ingredients.

2. Decide on the rules for the bake off. A bake off can be arranged in several different ways. You can give the participants the general theme and let them choose their own recipes or you might choose a single recipe and have all of the participants make the same thing.

It’s also important to decide if participants will bake their entry at the venue or bring a finished product to the event. Having participants bake on site is very exciting, but it can be more difficult to find a venue with the proper kitchen facilities so having bakers bring finished entries may be more convenient.

Write down a set of formal rules for the bake off once you settle on them. Participants will want to know all of the guidelines before they agree to take part.

You should also decide if you will charge an entry fee. If you’re holding the event to raise money, having participants pay a small fee makes sense. Anywhere from $5 to $20 may be appropriate, depending on the event.

3. Settle on prizes for the bake off. To give people incentive to participate, it helps to have some type of prize for the winner(s) of the bake off. If the event is sponsored by a local business, it might be a cash prize. You can also hand out a trophy, ribbon, or certificate.

The bake-off prize can be worth any amount, but typically, $25 to $100 is a good range.

You may decide that only the first-place winner receives a prize, but you can also have smaller prizes for the second and third-place winners if you like.

If you’re holding the bake off for fun, you just might purchase small items to use as prizes, such as an apron or pot holders.

A bake off can also function as a fundraiser. Even if you give the winner a small prize, you can then sell off all of the baked goods afterward to raise money for your cause.

4. Set a date and time for the bake off. Once you’ve settled on the basic guidelines for the bake off, you’ll need to find a day and time to hold it. It may depend on when you can secure a venue, but it’s usually best to hold it on a weekend when people typically have more free time.

If you're using a holiday or other special occasion as a theme for the bake off, you'll want to time the event to appropriately. In most cases, you'll want to hold the contest within a two to three weeks of the holiday. For example, if the bake off has Christmas theme, you'll want to hold it within the first two to three weeks of December.

5. Find a venue for the bake off. When you’ve settled on a date and time for the bake off, you’ll need a location for it. If you plan to have participants bake their entries at the event, you’ll need a spot with multiple ovens and stove tops. If you’re having participants bring prepared baked goods to the event, you only need a spot where there’s room for a judging table and space for an audience.

If you need a venue with cooking equipment, you might look online for catering facilities that could support the bake off.

A bakery or restaurant can be an ideal venue too. Talk to local businesses to see if they're interested in partnering with you for the bake off.

If you only need a space to showcase the finished baked goods, any catering hall or party room that's available for rent will work.

Part 2 Gathering the Personnel.

1. Select at least one judge for the bake off. To determine the winner of the bake off, you’ll need at least one judge to taste and evaluate the baked goods. Ideally, the judge(s) should have some baking knowledge and experience, but that doesn’t necessarily have to be as a professional.

The judges shouldn't have any personal connections to the contests to avoid any claims of bias.

In general, the more participants your bake off has, the more judges you’ll want. A panel of three judges works well for most bake offs, though. If your bake off has five or less participants, though, a single judge is usually sufficient. For five to ten candidates, two judges work well.

People who would make good candidates for judges include local bakery and restaurant owners, culinary teachers from local schools, or bakers who've won other bake offs.

When you're talking to potential judges, you might say something like, "We're holding a bake off and would really like your expertise in judging the entries."

If you're holding the event to raise money for a cause, provide information about the organization or group that will benefit to the potential judges.

2. Find participants for the bake off. A bake off can’t happen if there aren’t bakers to participate. Ask friends, family, co-workers, and/or classmates who you know enjoy baking to take part. You can also create flyers with all of the details to post in your neighborhood, on your school or office bulletin board, or other locations to invite people to participate.

Make sure to get permission before you post any flyers on private property, such as a store window.

If you’re active on social media, you can also post online about the bake off to find participants. For example, making a Facebook event for the bake off is a good way to generate buzz. You can also use Twitter and Instagram to do a countdown to the event as a way to keep people interested.

3. Invite people to watch the bake off. It’s not necessary, but it can be fun to have an audience to attend the bake off. Once you’ve secured participants, create a flyer that advertises the event for anyone who might like to watch and post them in your neighborhood and/or school or office bulletin board.

If you’re holding the bake off as a fundraiser, you can sell tickets to the event. You can charge however much you like for the tickets, but it's best to keep the price between $5 and $10.

Part 3 Arranging the Bake-Off Supplies.

1. Create judging sheets. To make it easier for the judges to evaluate the entries, you should create scoring sheets for them to use. Decide what categories they should judge, such as taste and appearance, and what scale they should use, such as 1 to 5 or 1 to 10. Make enough copies so each judge has one for every contestant.

Some judging categories to consider include overall taste, texture, presentation, originality, adherence to theme, and skill level.

There should be a spot on the judging sheets for the judge to write their own name, as well as the contestant’s name.

2. Make copies of the recipe if it's that type of challenge. If all of the participants are preparing the same recipe for the bake off, you’ll need to make enough copies so all of the participants have one. Don’t hand them out until the bake off actually begins, though.

You may also want to make copies of the recipe for the judges to consult.

3. Gather baking supplies if necessary. If participants are baking their entries at the bake off, you’ll need to have supplies on hand for them to use. You’ll need ingredients, such as flour, sugar, eggs, butter, and vanilla, as well as bakeware, such as mixing bowls, electric mixers, cookie sheets, and cake pans.

If participants are using their own recipes, you should ask them if there are any special ingredients or equipment that they’ll need so you can be sure to have them on hand for the event.

4. Gather decorations for the venue. To make the event feel more festive, it helps to decorate the venue. You don’t have to go crazy, but some colorful disposable tablecloths, decorative bunting, and simple balloons can help dress up the space.

It's a good idea to match your decorations to the theme of the bake off. For example, orange, red, brown, and gold decorations work well for a fall-themed bake off.

Part 4 Overseeing the Bake Off.

1. Verify that the venue is set up properly. The day of the bake off, take a walk around the event space. Check that any necessary ingredients and equipment are on hand and there are tables for the contestants to display their entries. Make sure that you have all the necessary recipes and/or scoring sheets as well.

2. Time the entries. If participants are baking their entries at the venue, you’ll need to give them a set amount of time to prepare their baked goods. Use a countdown clock that is visible to everyone at the venue, and don’t allow anyone to submit an entry that isn’t ready after it ticks down.

If guests are preparing their entries at home, you should still have a set time when the entries have to be on the judging table.

3. Have the participants place their entries on the table with no names. All of the participants should put their entries on tables in a designated judging area. However, the participants’ names shouldn’t be placed with their entries to ensure that the judges are objective. Just number the entries and keep a list of which entry belongs to which participant.

4. Give the judges time to fill out the voting cards. Once the entries have reached the judging table, allow the judges to look at and taste each one. After they’ve tasted the entries, they should be given some time to fill out their scoring sheets so they can be as thorough as possible.

The amount of time that the judges will need depends largely on how many entries there are. The more baked goods they have to judge, the more time they’ll likely need. In general, you'll want to give the judges at least five minutes to evaluate each entry.

5. Collect the scoring sheets and tally the votes. After the judges have had some time to evaluate the entries, gather up their judging sheets. Add up the scores for each participant so you can determine who the first, second, and third-place winners are.

6. Announce the winner(s). Once you’ve counted all the votes, it’s time to announce the winner. If you’re naming the top three vote getters, start with the third and second-place winners and save the first-place winner for last. Hand out the prize(s), and take some photos of the winners to remember the day.

Tips.

Holding a large-scale bake-off is difficult to pull off. It is best to start small, and eventually build to a bigger, better contest.

A bake off doesn’t have to be a formal event. You can hold one with friends for fun.

Desember 05, 2019