Cookies, achieving different textures

hoosier_egger

lkapigian said:

I'm so Fvcking hungry for a cookie right now ( I thought not appropriate to say hungry for your cookie )

It’s okay. A lot of us have had your meat in our mouths.

#nohomo

HeavyG

This cookie cutter is going to be right up someones...alley.

nolaegghead

Next batch I'll do the same thing because these (after 3 tries) came out the way I wanted...EXCEPT I'm going to make toffee and chunk it up and add to the mix.  Maybe some nuts too, I dunno.

buzd504

nolaegghead said:

Next batch I'll do the same thing because these (after 3 tries) came out the way I wanted...EXCEPT I'm going to make toffee and chunk it up and add to the mix.  Maybe some nuts too, I dunno.

Yes, toffee and pecans, please.  Also considered, walnuts.

nolaegghead

Pecans...yes, very New Orleans.

nolaegghead

Last yield was 30 cookies. 

FarmingPhD

I need to go walk the stairs from from looking at those.  What’s the recipe you dialed in on?

nolaegghead

@FarmingPhD it's the soft and chewy version in the first post with the following mods:

Little bit more flour
Little bit more baking powder 
Little more brown sugar (pack it)
Use dark brown sugar
16 oz 58% dark chocolate 
5 tsp vanilla
Double the salt or use salted butter.

Refrigerate the dough until cold.  Use a ice cream scoop with the ejection lever.  Dunk scoop in water between balls of dough.  This is just like serving ice cream.

I baked at 350F convection, but this might be an oven idiosyncrasy.  


Since this makes a thicker cookie and the dough is cold, I end up cooking longer, maybe 18 minutes.  Just go by sight on the time.

nolaegghead

Bottom is crispy and inside is soft and chewy.

thetrim

You have any ice cream @nolaegghead

FarmingPhD

nolaegghead said:

Bottom is crispy and inside is soft and chewy.

Your achieved texture looks awesome.  My daughter and I like to bake something on weekends, however she does not like chocolate chip. I know, weird.  We might have to give these a spin next weekend anyways.

caliking

nolaegghead said:

Next batch I'll do the same thing because these (after 3 tries) came out the way I wanted...EXCEPT I'm going to make toffee and chunk it up and add to the mix.  Maybe some nuts too, I dunno.

Oh yes. This is my kinda cookie. 

Today just happens to be National Cookie Day, so I think I might bake some today. 

Pass the milk, please. 

caliking

Yo nola - recipe in the first post calls for baking soda. Your last mods say baking powder. Which is it?

FarmingPhD

caliking said:

Yo nola - recipe in the first post calls for baking soda. Your last mods say baking powder. Which is it?

Awww cmon, not like you’ll measure anyways right? 

caliking

FarmingPhD said:

caliking said:

Yo nola - recipe in the first post calls for baking soda. Your last mods say baking powder. Which is it?

Awww cmon, not like you’ll measure anyways right? 

Hey now... this is a different issue Baking powder leavens, baking soda don't!

buzd504

caliking said:

Yo nola - recipe in the first post calls for baking soda. Your last mods say baking powder. Which is it?

Why not both?

TEXASBGE2018

Making some tonight. Except my plan is to make them the size of bread plates. Hope to freak my kids out when they see them.

blind99

nolaegghead said:

Bottom is crispy and inside is soft and chewy.

sounds like you are achieving cookie greatness.  just to be sure, why don't you send a box for review?

caliking

buzd504 said:

caliking said:

Yo nola - recipe in the first post calls for baking soda. Your last mods say baking powder. Which is it?

Why not both?

I'm not a fan of cakey cookies. Figured that baking powder is a leavening agent, so probably don't want to add it 

nolaegghead

caliking said:

Yo nola - recipe in the first post calls for baking soda. Your last mods say baking powder. Which is it?

Well, that was my dyslexia.  I used baking powder.  I'm pretty new to baking.

So I know the difference from a chemistry standpoint between the two, but I wasn't sure about the end-result differences.  So I consulted the mighty interwebz and this helped:

https://sallysbakingaddiction.com/baking-powder-vs-baking-soda/

@caliking

caliking

Thanks for the clarification. I learned me something today. 

I've probably baked cookies, from scratch, three times in my adult life, so didn't know how using one for the other might affect the end result. 

SciAggie

@nolaegghead You might like this recipe. I used to give it to my 8th graders. It's just a procedure, right? I'd have groups make the cookies over the weekend and we'd compare results. If everyone has the same procedure, they should have the same results. It's overly salty on purpose. I can ferret out the cheaters by texture and taste. SOME cookies were definitely never tasted. So read it with some tolerance - it is intended as a fun exploration of kitchen chemistry.

Chocolate Chip Cookie Recipe

Reactants:

1. 535 cm3 gluten

2. 5.0 cm3 NaHCO3

3. 2.0 cm3 refined halite

4. 240 cm3 partially hydrogenated tallow triglyceride

5. 180 cm3 crystalline C12H22O11

6. 180 cm3 unrefined C12H22O11

7. 5.0 cm3 4-hydroxy-3-methoxybenzaldehyde (C8H8O3) (V. Planifolia)

8. 2 calcium carbonate-encapsulated albumen-coated protein from Gallus Gallus

9. 475 cm3 theobroma cacao

10. 240 cm3 de-encapsulated legume meats (sieve size #10)

Procedure:

To a 2-L round reactor vessel (reactor #1) with an overall specific heat capacity of .75 kJ/kg K; add reactants one, two, and three with constant agitation.

In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm add reactants four, five, six, and seven until the mixture is homogeneous.

To reactor #2 add reactant eight followed by three equal portions of the homogeneous mixture in reactor #1.

Additionally, add reactants nine and ten slowly with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction or excess kinetic energy from excessive agitation.

Using a pair of small concave utensils that contains a volume of approximately 5 – 15 cm3, relocate the mixture piecemeal on a 316SS sheet (300 x 600 mm).

Heat in a 460 K oven for a period of time until the C12H22O11 begins to decompose and carbon noticeably darkens the reactant mixture.

Once the reaction is complete, place the sheet on a 25 °C heat-transfer table allowing the product to come to thermal equilibrium.

blind99

@sciaggie when i was a kid, we had to write down instructions for making a PB&J.  then the teacher distributed them so we all had someone else's, and told us to make the sandwich as instructed.  good god the results were horrifying, and i've never forgotten that lesson!  

you teachers are nefarious.

SciAggie

@blind99 Ha! The kids always had fun with this activity. It's funny watching them figure out what a radial flow impeller is supposed to be.

nolaegghead

blind99 said:

@sciaggie when i was a kid, we had to write down instructions for making a PB&J.  then the teacher distributed them so we all had someone else's, and told us to make the sandwich as instructed.  good god the results were horrifying, and i've never forgotten that lesson!  

you teachers are nefarious.

I suspect your classmates are making assembly manuals for Ikea now.

Foghorn

When are you going to make this the perfect cookie - by using oatmeal?

I have long been amazed at how few cookies are made that include oatmeal AND chocolate chips.  Once I tasted that combination once, I knew that all other cookies were inherently inferior.

nolaegghead

Foghorn said:

When are you going to make this the perfect cookie - by using oatmeal?

I have long been amazed at how few cookies are made that include oatmeal AND chocolate chips.  Once I tasted that combination once, I knew that all other cookies were inherently inferior.

You're right, I just forgot about them.  Soon....very soon.

nolaegghead

I did make toffee last night for the next cookies.  Super easy.  2 cups sugar, pound of butter, some vanilla and salt.  Heat to 285F.

TEXASBGE2018

Kids are gonna freak out. Next to “normal” cookies for comparison

nolaegghead

This whole baking thing is relatively new to me as I didn't like to eat the stuff while I was guzzling my 2200 kcal/day of bourbon.  So I rarely cooked it, and cared even less.

That said, it's fun and opens up a new world and ways to destroy the kitchen late at night.  Also you make new friends when you give away cookies.

The ingredients are relatively cheap.  The process is quick to make and bake compared to some of the savory food recipes.

The fat levels are wagyu level.  That has to taste good.

Talk about a legal way to kill people with "love", just bake them to death.  That neighbor who's dog craps in my yard?  Cookies for you.  Daily.