It also makes sure that pizza dough or cookies don’t end up expanding off the edge of the tray. A thicker layer of aluminum (the reason it's labeled “commercial” or “double-thick) helps resist warping as well.
The addition of browned butter really puts these cookies over the top. It makes them crispy-edged, chewy-centered, yet still rooted in classic cookie flavor.
Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.
Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute.
Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest). Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).
), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes.
The chocolate was distributed nicely and added walnuts, which complemented it well. They only problem was it being too cakey instead of Cheney which I didn't prefer, but otherwise a great cookie.
The recipe was incredibly easy and I followed the steps exactly like Chris, and they were perfect! My dough was not runny though which made me worried but it turned out great.
The cookies state soft for days, unlike the other recipes. About 1 tbsp of dough was enough to get cookies of approximately 6-7 cm of diameter, which is ideal for me.
I was nervous bc the dough tasted very much like caramel and I wasn’t sure if I liked it, but they turned out GREAT!! I’ve heard of the browning butter method and was scared it was going to take a while or go very wrong... but it was actually very simple and much easier than I thought.
Great cookies (I added a bit more chocolate chips but that’s just me!) I have spent a long time looking for a recipe that leaves a nice soft center to the cookie days after baking.
If you're looking for a gooey cookie that is not quite as flat and Lacey, bake at 350F for ~12 minutes. I modified it slightly to make oatmeal chocolate chip cookies.
My only issue is I always have to bake everything for longer, I think my oven runs cool. My name is Bethany, and I’ve been terrorizing my mother in the kitchen since I was too small to hold a baking sheet straight.
Now an adult, I regularly bake too many cookies, and weekly roast vegetables and other delights for dinner. I’ve been baking for years, adventures that run the gamut from elaborate wedding cakes to tasty flatbread.
We used each pan to cook various baked goods, including frozen pizzas, sugar cookies, and mixed veggies and scored each based on size, weight, warp resistance, ease of food removal, how much effort it took to clean, and the overall experience of using the pan. We tested how easy it was to handle each tray with one hand, and whether you could hold the sheet comfortably while also removing your food to settle on the cooling rack.
The worst thing you can do for your kitchen is stock it with equipment that you don’t like, so I asked the above questions with an eye towards which pan I would be happy to use every day. In a sink, submerge the baking sheet in hot water and let it sit for half an hour to 45 minutes.
Drain the sink and scrub away the grime or dirt with steel wool. Finally, wash the sheet with regular soap and water and let dry.
Outside her work for Reviewed, Bethany is a content creator working on clean energy and climate change at a regional non-profit and runs a tabletop game at her local comic bookshop. We use standardized and scientific testing methods to scrutinize every product and provide you with objectively accurate results.
If you’ve found different results in your own research, email us, and we’ll compare notes. If it looks substantial, we’ll gladly re-test a product to try and reproduce these results.
After all, peer reviews are a critical part of any scientific process. Meringues have never been a favorite cookie of mine, mostly because in the past I’d only had store bought ones that were sickeningly sweet.
And much tastier with a beautiful airy yet crunchy texture. I had perfect peaks and then when I added the powdered sugar as directed, it got runny.
Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
And when the weather is cooperating (i.e. not so freaking’ humid) I also like to dip and/or drizzle with white chocolate. And had a “Hazelnut Cinnamon” Scott recipe in their Desserts book, which is pretty darned close to the one I had before.
I love cinnamon and I want to taste it, so I added 2 tsp. 3 cups unbleached AP Flour 1 TB baking powder 1/2 tsp salt (I prefer sea salt) 2 tsp ground cinnamon 1 cup hazelnuts, toasted and husked* 3/4 cup sugar 1/2 cup (1 stick) butter, somewhere in between room temperature and cold.
1 TB orange zest 1 tsp vanilla extract 3 large eggs, room temp *To husk the hazelnuts: spread in a single layer on a sheet pan and bake in oven at 350F for about 10 minutes.
Chop hazelnuts in food processor until slightly chunky. Place butter, sugar, vanilla, and zest in stand mixer and mix until light and fluffy, about 3 to 5 minutes.
If you want to cut just straight, make it wider. Remove from oven, let cool slightly and move to a cutting board (very carefully!).
Flip pieces, bake 10 minutes more, or until desired crispiness. This pie was on the most recent issue (August 2011) of Bon appétit.
I mean, I love to eat pies (who doesn’t?) I reduced mine down to half a cup as directed, and I used a Pilot Noir but I thought it was still a bit too runny.
So I soaked the berries (added a few blueberries since I was low on blackberries. Darn heat) in the wine sauce for a couple of hours, then strained out the berries adding only a bit of the sauce.
I made it the day before so it had plenty of time to chill. And for the cream, well, I like to put liqueur in my cream, so I added a bit of chamber, but I think grand mariner would work great too.
Before whipping the cream, place your bowl in the freezer for 10 minutes or so. I also used sheet gelatin, but that is just a personal preference and will have no effect on the final product.
In truth, I think it is pretty hard to truly screw up a meringue. This one is Italian, so you beat the room temperature eggs first, and then add the hot sugar.
You can give it a slight swish when you first combine the ingredients, but then just leave it alone. As they start to get smaller, take a spoon and scoop out a tiny bit and put it in ice water.
This is called the “soft ball stage.” And move quick at this point or you will have caramel. Whip until the bowl is cool to the touch and the meringue holds its shape.
3 large egg whites, room temperature 1 cup sugar 2 tablespoons corn syrup 1/8 teaspoon kosher salt 1 cup blackberries (about 1/2 pint) Set bowl over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water).
Press plastic wrap directly onto surface of curd. Water in a small bowl; let stand until gelatin is soft, about 10 minutes.
Using an electric mixer, beat cream until soft peaks form. Add gelatin mixture; continue beating cream until just before firm peaks form.
Fold whipped cream into lime curd. Bring red wine, sugar, and 1/2 cup water to a simmer in a medium saucepan over high heat; reduce heat to medium and simmer until reduced to 1/2 cup, 20-25 minutes.
Spoon lime curd over berries, smooth top, and chill for 1 hour. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment.
Increase heat to medium-high and boil without stirring, occasionally swirling pan and brushing downsides of pan with a wet pastry brush, until thermometer registers 238°, 6-8 minutes. Meanwhile, beat whites in mixer until soft peaks form.
Slowly pour hot sugar syrup downside of bowl into whites and beat until meringue is firm and glossy. Spoon meringue over lime curd, leaving a 1 plain border, and sculpt decoratively.
Bake pie until meringue is toasted in spots, 3-5 minutes (or use a kitchen torch to brown). This recipe is in the most recent issue, July 2011, in the berry special.
Not me, and it was worth the extra sweat to dig into this scrumptious summer cake. Yes, it bakes for a long time and heats up your kitchen.
This cake would be perfect of a summer BBQ/potluck type of event. I am just barely starting to learn how it works, and I have such a long way to go with staging.
Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping downsides of bowl, until pale and fluffy, about 2 minutes.
Add eggs, one at a time, beating well after each addition. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated.
Pour batter over berries in pan; smooth top. Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes.
Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Invert cake onto rack and remove pan bottom; peel off parchment.
Dust top generously with powdered sugar and let cool completely. The easiest way to flip is to first undo the sides of the pan, then put a cake board (you can find them in the cake decorating section at Walmart and Michael's, along with a slew of other stores.
Dust with powdered sugar and you are the hit of the party! The boxes are unpacked, most of the pictures are up on the wall, and I’ve finished my online classes.
That means free time for baking and the return of my sanity. My hubby brought home a bunch of bananas from a coworker that were about to go bad, apparently assuming I would do something with them.
My latest addition is Bon appétit Fast, Fresh, and Easy. It says not to double the recipe, but to make two separate batches.
In one batch I used high quality ingredients: King Arthur Flour, turbinate sugar, and Madagascar vanilla. Hey, sometimes you just don’t feel like sharing the good stuff.
Bake until top is golden brown and tester comes out mostly clean (a few crumbs is good). Bread is best the next day, with a big slab of butter.
If you haven’t seen the Italy issue of Bon appétit, leave now and go out and buy it. It is an issue you will want to keep for reference and it has so many great recipes.
I’ve already become addicted to the basic tomato sauce that is on the cover. But this is a baking blog, so let’s talk about this pound cake.
A moist, delicious chocolate chip cookie disguised as a cake. And today everyone is waking up to the news that Osama bin Laden has been killed by our Rock Star U.S. Military, so we need to do some celebrating.
Nonstick vegetable oil spray 1 12-ounce package semisweet chocolate chips 3 cups all-purpose flour, setting aside 2 TB for chocolate chips plus additional for dusting 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/2 cups (packed) golden brown sugar 2 1/2 tablespoons vanilla extract 1 teaspoon maple extract 4 large eggs, room temperature 1 cup buttermilk, room temperature Mix chocolate chips and 2 tablespoons flour in medium bowl.
Toss the chips thoroughly to make sure they are all evenly coated. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes.
Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture.
Transfer batter to prepared pan, spreading evenly. Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour.
Invert cake onto rack and cool completely. Good to know: Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake.
1 cup powdered sugar 2 tablespoons pure maple syrup 2 tablespoons (or more) whipping cream 1 1/2 teaspoons instant espresso powder Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle.
Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. Cover with cake dome and let stand at room temperature.
My hubby and I don’t really get into the whole Valentine's Day thing. We celebrate year round (yes, we are one of those couples) but I will take any excuse to enjoy some chocolate.
Technically I didn’t make these on Valentine's Day, but over the weekend. Monday is a work day, and darn it if Congress hasn’t decided that Valentine's Day should be a Federal Holiday.
Don’t they realize that we need to celebrate this Hallmark holiday with souffles? The recipe came from The Bible, aka Bon appétit Desserts.
And then you can use them as prep bowls when you aren’t making souffles. It will satisfy even the pickiest chocolate lover.
Note: Gather and measure all your ingredients before you start. Also, I only made two souffles and the recipe cut in half did quite nicely.
Gradually add 2 1/2 TB sugar and beat until medium firm peaks form. The egg whites are key to the souffle rising properly and if you dump all the egg whites into the mixture, you will likely lose a lot of air.
Then, very, very gently fold in the rest of the egg whites. To properly fold, draw your spatula through the center of the whites and then down into the base while turning the bowl.
If you want your souffles to go straight up, overfill the dishes and then scrape off the top and clean off the edge. Bake souffles until puffed but still very moist in the center.
Combine heavy cream, goat cheese, and powdered sugar in a medium bowl. Using an electric mixer, beat until mixture is smooth and peaks form.
I must have some every day, whether it be in the form of a delicious dessert or simply just a handful of my beloved Guitar chocolate chips. So imagine my delight when I found this recipe for Deep Dark Chocolate Cookies.
First, however, I need to discuss my new favorite book, Bon appétit Desserts, given to me as a birthday gift from a dear friend. It is an astounding 689 pages full of baking instruction, equipment and techniques, and recipes ranging from cakes all the way to candy.
The dough ends up being almost like truffles, because there is no flour (gluten free!) And no butter or egg yolks (cholesterol free!).
Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Using an electric mixer, beat egg whites in a large bowl (or use stand mixer) until soft peaks form.