![]() ![]() While the granulated sugar is doing its job of keeping the cookies moist and sweet, the confectioners' sugar adds tenderness giving them the texture of a soft and chewy shortbread.ĭorie also suggests that you use chopped chocolate instead of chips. First of all, Dorie makes them with both granulated sugar and confectioners' sugar. They meld together and transform into something buttery, bitter, malty, and nutty all at once.Īs if that weren't enough, these cookies have even more special characteristics. Thanks to those new compounds cooked sugar and butter become so much more than simply sweet. ![]() Those molecules then break down further and react with one another creating new flavor compounds, like phenols and esters. Heating sugar breaks it down into glucose and fructose. The magic of these cookies can be explained by science. It's so perfect that she named the cookies Caramel Crunch-Chocolate Chunklet Cookies even though there isn't any caramel in the ingredient list. That wonderful caramel flavor is the first to hit your tongue when you take a bite. "Because these slice-and-bake cookies are baked in muffin tins until their bottom and sides are deeply golden, the butter and sugar brown so completely that they produce the full, nutty, edgily sweet flavor of caramel," Dorie explains. But then these seemingly humble cookies are sliced and baked not on a baking sheet but in a standard muffin tin. Greenspan has come up with yet another way to reinvent the chocolate chip cookie, taking it from traditional to terrific with one simple but effective baking tip.įirst make the dough, which she suggests doing with a mixer but also works just fine done by hand. In her latest cookbook Baking with Dorie, Ms. In the last 20 years, she's written 14 cookbooks, a newspaper column, countless articles, and been in videos. ![]() Prolific doesn't begin to cover Dorie Greenspan's career. This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!Įvery week in Genius Recipes - often with your help! - Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook. ![]()
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