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It’s National Chocolate Chip Cookie Day! My inner child is jumping with joy at the prospect of breaking this adult diet. Wait, I’m not supposed to use that word; it’s a lifestyle change! Well, my lifestyle would enjoy a batch of homemade cookies.
CRUNCHY chocolate chip cookies are my favorite easy-access indulgence. Chocolate cake is my less-accessible true favorite but I’m super fussy about the qualities of my cake. After all, at 400 calories for a small slice of moist cake, it better be worth it. It seldom is, so I don’t bother. Cookies, on the other hand, are small enough to taste without waste; if it isn’t delicious, I’ll toss it without guilt.
Cookies are not a low-calorie food but they are easier to portion than cake is. Of course, compulsive overeaters and carbohydrate addicts should take care with portion control; it’s too easy to eat a batch or package of cookies at one sitting otherwise. I know.
I love to cook meals but I’ve never been any good at baking mainly because I don’t care to follow a recipe. I’m a creative cook! The chemistry of baking requires more careful measurement of the ingredients than is true for cooking of meat and vegetables. so while an experienced baker can guestimate, others who seldom bake should follow a tried and true recipe to the letter.
The recipe you use will determine if your cookies will be crunchy, chewy, cake-like, or hockey pucks. The ingredients are the same but the proportions are different. The video below is The Science Behind the Perfect Chocolate Chip Cookies – Kitchen Conundrums with Thomas Joseph. The baker in the video below carefully explains the ingredients and textures of the chocolate chip cookies.
Now you know how to make your favorite texture chocolate chip cookies. Time to make a shopping list to buy the ingredients to be prepared.
Enjoy your cookies!
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Photo credit:YouTube/
