How To Make Tasty Bakery-Style Chocolate Chip Cookies

Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until the mixture forms one mass and starts to pull away from the sides of the bowl. Let the sugar-butter mixture sit for about 5 minutes while you measure out the remaining ingredients. This allows the sugar to dissolve into the butter, which makes the cookies taste like toffee. Whisk the flour, salt, and baking soda in a medium bowl. Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with a flexible spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again to make sure everything is fully incorporated. Add the dry ingredients to the wet and stir with the spatula to fully combine. Stir in the chocolate chips. To bake after the dough rests (recommended): Scoop the dough into 2-ounce portions with a cookie scoop (or you can measure out ¼ cup/4 tablespoon scoops with your hands) and place on a parchment-lined baking sheet. Lightly press the scoop down so it's flat across the top like a hockey puck. Wrap the baking sheet tightly with plastic wrap and refrigerate for at least 4 hours and up to 3 days. You can also freeze the chilled balls of dough in an airtight zip-top bag for up to 1 month.

The sugar will melt and act as a protective shield against coagulation of the egg whites; heat and whisk constantly until the temperature of the whites reaches 120 degrees F (49 degrees C) or hotter. Remove the bowl from the heat, and beat the warm egg whites until they form stiff, glossy peaks. Try this recipe for Swiss Meringue Buttercream. Read more about making cooked Swiss meringues. There is an art and a science to making perfect meringues, and common challenges that can arise. Let's take a look at the problems and their solutions. Beading is the formation of sugary water droplets on the surface, caused by overcooking. Solution: Bake your meringue pie at a high temperature with a short baking time. This prevents overcooking the outer layer of meringue, so beading is avoided. Bake at 425 degrees F (220 degrees C) for 4 to 5 minutes. Weeping: is the pooling of water between the meringue and the pie filling, caused by undercooking.

Solution: Make sure the pie filling is hot before you spread meringue over it, then spread to the edges to seal. Hot filling ensures that the inside of the meringue cooks, preventing weeping. Sprinkling fine cake crumbs, vanilla wafer crumbs, or soft white bread crumbs over the filling will absorb liquid between the meringue and the pie filling, which will also prevent weeping. Shrinking is a loss of volume during baking. Solution: For every 2 egg whites, dissolve ½ teaspoon cornstarch in water and heat it before whipping it into the beaten egg whites. See the Never-Ever-Fail Meringue recipe for an example of this technique. Note: Swiss or Italian meringues are less prone to shrinking and weeping since they are already cooked. You know we've got the recipes you need. Everyone's going to bow to your awesomeness when you bring a sumptuous Pavlova to the table. Vegans can enjoy meringues, too. Here's how to whip up meringues from aquafaba — the liquid from a can of chickpeas.

How to make perfect chocolate chip cookies . Some want firm, some want soft. You may want more chewy, someone else may want more crispy. Here are some science-y tips on how to modify your recipe to get exactly the taste and texture you want. You like soft and chewy. He likes thin and crispy. And, no, it’s not Martha Stewart’s. There’s also an illuminating Ted Talk animation on cookie science. And if you really want to go nuts (or no nuts, your call), Serious Eats offers 21 painstakingly tested steps for the Perfect Cookie, including kneading times and chocolate prep techniques. Even though I can describe what I like,” says Nyberg, “I didn’t know the role of each ingredient in the texture and shape of cookies.” So she looked into it — as only a scientist can. Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie.