![]() I was disappointed to bite into one and find that instead, it only produced a firmer specimen, with less overall chew. Findings:īread flour has a higher protein content than all purpose flour, so I hoped this batch would produce even chewier cookies. Follow the steps in the original recipe as written. The ingredients for this variation are the same, with the exception of a bread flour swap-use 1½ cups bread flour in place of the original all-purpose flour. The cookies had a better texture throughout, were chewier in the centers and crispier on the exteriors, spread less, and the flavor was leagues more interesting, with more intense brown sugar notes than the control batch. The stock reasons that recipes will provide for the resting and chilling of dough are that the respite in the process allows the moisture to distribute more evenly among the dry ingredients, and that it deepens the flavor. It pains me to recommend something more labor intensive than an old standby (I hate to sous vide, for example), but these 24-Hour Rest cookies really were orders of magnitude more delicious than the Control batch. The tops don’t get much color, but the bottoms will be nicely golden. Resist the urge to bake your cookies longer, or they won’t be chewy. The reduced surface area coverage of turbinado gave the other flavors of the dough some room, which allowed the butter to mount a more prominent position than the sweetness alone.įollow the original recipe as written until Step 4, then proceed accordingly:Ĭover with plastic wrap and let chill in refrigerator for 24 hours.Īfter 24 hours, bake for 10 to 12 minutes, turning pans midway through baking, until cookies have spread into rounds and the edges look set. The interiors were still soft and chewy, but without the thick centers of the control batch. They had mostly flat tops, which were buttery and crisp like shortbread, with only a stripe of the sweet turbinado crunch around their waists. While this sliced from log batch had the same exact dough preparation as the control batch, they were more gratifying to eat, owing to the textural difference. When cool, store cookies in air-tight containers for up to a week. Slice cookies about ½-inch-thick, and place on parchment-lined sheet pans with about an inch between each cookie.īake for 8 to 10 minutes, turning pans midway through baking, until centers look set. Transfer log to the board and roll, pressing gently, until the long sides of the log are coated in turbinado. Spread turbinado sugar on a large cutting board. Transfer log to plastic wrap or parchment paper, fully wrap, and let chill in refrigerator for about 30 minutes, or until log is firm enough to slice. ![]() Gently use your hands and the wrap to form a log about 1 ½ to 2 inches in diameter. Use a spatula to scrape onto a flat, nonstick surface, like a long sheet of parchment paper, or a lightly floured countertop. The recipe would be an admirable blank canvas on which to splatter or swirl flavor like with caramelized pumpkin purée, cinnamon, or hunks of fresh ginger.įollow the original recipe as written until Step 3, then proceed accordingly: They tasted faintly of vanilla and cane sugar, which was neutral-maybe net positive, but ultimately not thrilling. After cooling, each center was sunken and gratifyingly chewy. The control batch yielded a thick and chewy cookie with a satisfying crunch on the exterior from turbinado sugar, and a plushy interior. When cool, store cookies in air-tight containers up to a week. This will ensure a chewy middle.īake for 8 to 10 minutes, turning pans midway through baking, until cookies have spread into rounds and the edges look set. Place balls of dough on parchment, leaving about 1½ inches of space around each. Using a small cookie/ice cream scoop (about 1½ inches in diameter), scoop balls of dough and drop a few at a time in the coarse sugar and gently roll around. Place turbinado sugar in small, shallow bowl. Scrape sides of bowl and beat for 1 minute or until combined and no flour clumps remain. Scrape sides of bowl.Īdd flour, salt, and baking soda. Continue beating for another 1 to 2 minutes, until lightened and fluffy. In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream butter and sugars for 1 minute. Line two large sheet pans with parchment paper. 1/2 cup (113 grams) unsalted butter, at room temperature
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