This weekend was very long. I spent the last three days baking in the kitchen. It was exhausting!
This week’s assignment was baking chocolate chip cookies- from scratch. Sounds easy, right? Hah! Think again! I had to make them a few times before they were to my satisfaction and acceptable to submit to my chef instructor. So glad they turned out in the end. Baking is not my forte, but my hope is that I’ll improve my baking skills throughout this course. I want to be well-rounded in all areas of culinary arts.
There were a lot of emotions I encountered during this experience. Frustration, confusion, annoyance… Despite those feelings, there were also some positives that came out of this event. Gotta look for the silver linings in every event.
So, I’m two weeks into my pâtisserie course and I’m finally using my food scale. I’m familiarizing myself with the different measurements. Last week, we measured in ounces. This week, it’s all in grams. Measuring everything in grams was simple, thanks to the food scale. However, when the recipe stated 90g of eggs, I was very puzzled on how I would accurately measure that. 90g of eggs is basically like 1 tsp, LOL! That doesn’t sound accurate at all! Baking recipes always requires at least a couple of eggs. I took matters into my own hands and guesstimated. I tried adding just one egg to the dough mixture. I had to test the waters somehow…
Let me share the recipe and instructions before I talk about the end result of my first attempt at baking these cookies. This recipe yielded 20 (2 oz. size) cookies.
- 150g unsalted butter
- 120g granulated sugar
- 120g dark brown sugar
- 4g Kosher salt
- 90g eggs
- 5g vanilla extract
- 300g pastry flour
- 4g baking soda
- 300g chocolate chips
- 120g chopped walnuts and macadamia nuts (or pecans)
1. Preheat the oven to 375ºF.
2. Prepare a cutting board and chef knife to chop macadamia nuts.
3. Mise en place ingredients (basically, portion and measure ingredients so they are ready to go).
4. Prepare a stand mixer.
5. Cream butter and sugar until it is a sandpaper-like texture.
6. Add one egg at a time, as well as vanilla extract. Slowly incorporate into the mixture.
7. Prepare a second mixing bowl and sift dry ingredients.
8. Combine dry ingredients and combine the creamed mixture.
9. Fold in chocolate chips and nuts.
10. Line baking sheets with parchment paper.
11. Use cookie dough scooper to scoop dough onto baking sheets.
12. Bake between 8-12 minutes.
13. Let cookies cool before serving.
This is what transpired from adding in one egg.
The first thought that came to mind was “they’re burnt!” No, they’re actually not. My cookies turned into a brittle, which was really crispy and delicious. The color is really dark because of the dark brown sugar. I really enjoyed it, but that’s not what we were going for this week, so I remade the assignment.
I spent a good amount of time reflecting on what I did incorrectly and pondered what I could do differently to change the outcome of my baked cookies. I had a deep feeling it was the eggs, that I didn’t add enough. I followed my gut and added another egg (two total) to the dough mixture during my second attempt. Thank goodness, it worked!
Overall, baking is not as simple as cooking. Everything is precise and cannot be altered like cooking can. Further, you can’t always bake by taste, like with cooking. Once the baked dish is ruined, the entire process needs to be redone.
To conclude, here’s how cookies are made more crunchy and/or chewy.
Until next time… Thanks so much for reading, liking, commenting, and sharing. I appreciate all your support!