Start the beaters on low your first goal is to soften the butter. Cream the butter using a hand or stand mixer. Add the milk and the vanilla to the cup and mix well. Measure the milk properly (ahem) in a glass measuring cup. Whisk together the flour, salt and baking soda in a mixing bowl. If you’re angry and sad that this isn’t a thin cookie recipe, make this recipe from Alton Brown and The Food Network.ġ. No surprise, these were a very edible mistake, so if you like a soft cookie with a crunchy edge, make the recipe below, “A Good Mistake.” So a gentle reminder to always read a recipe through before you make it. And in the precise world of cookie-baking (and drug trafficking) that’s a lot. There was enough milk to also help thin the cookie out (too little milk and it becomes cakey).ĭid I mention that mine turned out cakey? Creaming the butter and sugar until light and fluffy causes a cookie to deflate and flatten. Only baking soda (most recipes have baking powder and baking soda) meant only a little puff and a focus on browning. More white than brown sugar creates crunch. I understand the science behind the chocolate chip cookie (I’ll talk about that in-depth in a later post), and this recipe ticked all the boxes to make a thin and crispy cookie. I chose a recipe called “The Thin,” which had over a hundred glowing reviews. Instead of offering my own, I went to the master of the perfect recipe: Alton Brown. I had hoped to bring you a thin and crackly cookie today…Ī cookie that wrinkled as it melted into a caramel-y puddle one that crisped as it cooled on the counter.
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