Feb. 12th, 2014 12:55 am
jl8e: (d7)
[personal profile] jl8e
I was asked for a recipe link over on FB when I posted a photo. This requires having a recipe to link to.

The way I do things is that I have a generic cookie base, and I mess around with the stuff that goes into the it.

(Slightly adapted from Joy of Cooking; the edition that tells you useful things like how to skin a squirrel.)

Heat the oven to 375


  • Cookie sheets/half sheet pans

  • Cooling racks

  • Parchment paper

  • Hand or stand mixer


  • 160g all-purpose flour

  • 1/2 tsp salt

  • 1/4 tsp baking soda

  • 3/8 tsp baking powder

  • 1 stick room-temperature butter (Most of the time I’ve had problems, it was probably because I didn’t let the butter warm up sufficiently. Cutting it up into smaller chunks helps.)

  • 105g white sugar

  • 100g light brown sugar

  • 1 egg

  • 1 tsp vanilla extract (or other extract)

  • 1 cup bits (canonically, chocolate chips)

Line a sheet pan with parchment. A spray of non-stick spray on a couple of the pan corners will help stick it down if you need to.

Whisk the dry goods together.

Cream the butter and sugar. Beat in the egg and extract.

Add the dry goods a third at a time, mixing each dose in before adding the next. You may need to stop to scrape down the sides.

Mix in the bits.

Use a couple of spoons to put little blobs of dough on the parchment. I like small cookies, and can get 24 per pan without trouble. If you want larger cookies, you’re allowed, but you’re on your own as to cooking time. A disher might make the job easier if you’re going for larger cookies.

Bake for 9:00-9:30 minutes. As soon as you pull a sheet out of the oven, slide the parchment onto a cooling rack. While each pan is in the oven, you should have enough time to prep the next one. If you want to reuse the parchment, the cookies will have enough structural integrity to move in about a minute. (I usually have three sheet pans and two pieces of parchment in rotation. When I tried doing it with two pans, they were too hot, and the fat started melting while I was loading the pan.)

Makes rather a lot of cookies. (How many depends a lot on exactly how big you’re making them, but "on the order of 150" is a safe bet for me.)

Edit: And, of course, not long after posting this, I got a better recipe. 152 g flour, 1/2 tsp baking soda, no baking powder, 87g brown sugar, 68 g white sugar. Bake in the top third of the oven, for 8-11 minutes. (8-8:30 for the tiny cookies I tend to make.) Otherwise, as above.

  • The variation that prompted the question: Orange-Pineapple — the bits are dried pineapple and dried mandarin orange, chopped small. (About 2/3 pineapple, 1/3 orange.) You can get the orange at Trader Joe’s. The extract is orange.

  • Chocolate base: 140g flour, 20g cocoa powder. You may need to add a tsp of milk, buttermilk, or other liquid along with the egg and extract.

  • Chocolate-ginger: Chocolate base. No extract. Add three tsp ground ginger to the dry goods. Bits are half chocolate chips, half candied ginger, chopped small. (I like Trader Joe’s uncrystallized candied ginger for this.)

  • Pomegranate: leave out about 15g white sugar. Add about 15g pomegranate molasses along with the egg. (No extract.) Bits are pomegranate seeds or a mix of seeds and chocolate chips. This dough is somewhat softer due to the extra liquid.

  • For lots of science about adjusting the recipie for various factors, see Good Eats.


jl8e: (Default)

July 2017

91011 12131415

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 23rd, 2017 11:50 pm
Powered by Dreamwidth Studios