Chocolate chip cookies (Toll House control recipe) with single-variable tests
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Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 stick softened butter
- 75 g granulated sugar
In a mixer, cream the softened butter with the granulated and dark brown sugars; mix in the vanilla and egg.
- 75 g dark brown sugar
- 1 tsp vanilla extract
- 1 whole large egg
- 135 g all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 1 cup chocolate chips
Add the flour, salt and baking soda, then the chocolate chips.
Scoop with a medium ice cream scoop onto a parchment-lined tray and bake at 350 degrees, 17 to 20 minutes depending on the oven.
Variation: chopped semi-sweet dark chocolate bars, or bought chocolate chunks, in place of the chips; bake about 18 minutes.
Variation: all brown sugar or all white sugar, doubling one and omitting the other.
All brown sugar vs all white sugar
Variation: honey or maple syrup in place of the sugar, about three quarters of the sugar's volume.
Honey vs maple syrup
Variation: no baking soda; one half with one and a half teaspoons of baking powder, the other with no leavener. Rest two hours in the fridge before baking.
Baking powder vs no leavener
Variation: bake at 300F for about 24 minutes, or at 400F for about 13 minutes.
Variation: butter melted in the microwave, or browned in a pan; chill two hours, bake at 350 degrees 17 to 18 minutes.
Melted butter vs brown butter
Variation: all bread flour, or all cake flour, in place of all-purpose.
Bread flour vs cake flour
Variation: three egg yolks in place of the egg, or one and a half to two egg whites matched by weight; bake at 350 degrees about 18 minutes.
Egg yolks only vs egg whites only
Variation: mix the dough by hand, or in a food processor, which shreds the chips into the dough.
Hand-mixed vs food processor dough
Variation: coconut oil, lard or dry-aged beef tallow in place of the butter.
Coconut oil, lard and beef tallow
Variation: bake from frozen, three minutes longer, or from room temperature, three minutes shorter.
Baking from frozen, fridge or room temperature
Variation: bake on the top rack, about three minutes longer, or the bottom rack, about three minutes shorter.
Variation: pan-bang halfway through baking by dropping the tray from about a foot; a second tray banged again at the end.
Variation: rest the dough one hour, one day or one week before baking.
Combine leftover dough in a parchment-lined cast iron pan, bake, and sprinkle with Maldon.
Leftover dough pazookie