April 19, 2008
Chocolate chip cookies
I have been experimenting with chocolate chip cookies.
After 8 tries, I achieved my first success: the Platonic form of the chocolate chip cookie, based on Nestle Toll House. It's a light color, slightly brown bottom, crisp on the outside, evenly chocolate chipped cookie with a bit of softness inside.
Now I am in search of some other varieties. I believe I have the tools to make
- the giant soft cookie (e.g., Michael's)
- the little hard cookie (e.g., Famous Amos)
- the French restaurant cookie (hard as a biscotti, smooth, and crisp)
However I am most keen to create: the dense, chewy, thick cookie. Tonight I experiemented with dark brown sugar and molasses as the only sweeteners. I hit the rocks though -- too liquid and too warm a mixture. Big, thin cookies with clear elements of chewiness. But not what I want.
Some references:
- A hacker's recipe
- Discussion on Cooking for Engineers is very useful
