Thin and Crisp vs Soft and Chewy vs Light and Cakey Cookies

Martha Stewart’s Amazing Guide to Chocolate Chip Cookies – she scientifically explains how the proportion of butter, sugar, and brown sugar affect the texture, taste and loft of the cookies. This advice is EXCELLENT not just for this recipe, but for evaluating any other recipes that you may find in order to get a better idea of how they will turn out and whether that suits your preference — AND, most importantly, how to adapt another recipe to customize it to you and your family!


SOFT AND CHEWY CHOCOLATE CHIP COOKIES RECIPE

INGREDIENTS

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.


CRISP AND CHEWY CHOCOLATE CHIP COOKIES RECIPE

INGREDIENTS

2 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 1/4 cups packed dark-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips

DIRECTIONS

Sift together flour, salt, baking powder, and baking soda.

Preheat oven to 350 degrees. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Mix in chocolate chips.

Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.

COOK’S NOTE
Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days.


THIN AND CRISP CHOCOLATE CHIP COOKIES

INGREDIENTS

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy.

Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes.

Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.


http://www.marthastewart.com/1080540/science-behind-perfect-chocolate-chip-cookies#1080540

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Conversion Table For Recipes

http://www.pookapages.com/conversion_table_for_recipes.htm

Temperature

100 C = 212 F
110 C = 225 F
130 C = 250 F = Gas 1/2
140 C = 275 F = Gas 1
150 C = 300 F = Gas 2
170 C = 325 F = Gas 3
180 C = 350 F = Gas 4
190 C = 375 F = Gas 5
200 C = 400 F = Gas 6
220 C = 425 F = Gas 7
230 C = 450 F = Gas 8
240 C = 475 F = Gas 9

Weights

10g = 1/2 oz
20g = 3/4 oz
25g = 1 oz
50g = 2 oz
100g = 3 oz
150g = 5 oz
250g = 6 oz
300g = 10 oz
400g = 14 oz
450g = 1 lb
500g = 1lb 2 oz

Butter, Shortening, Cheese and Other Fats

1 tbsp = 1/8 stick = 1/2 oz = 15g
2 tbsp = 1/4 stick = 1 oz = 30g
4 tbsp = 1/2 stick = 2 oz = 60g = 1/4 cup
8 tbsp = 1 stick = 4 oz = 115g = 1/2 cup
16 tbsp = 2 sticks = 8 oz = 225g = 1 cup
32 tbsp = 4 sticks = 16 oz = 45og = 2 cups

Flour (unsifted)

1 tbsp = 1/4 oz = 8.75g
4 tbsp = 1 1/4 oz = 35g = 1/4 cup
5 tbsp = 1 1/2 oz = 45g = 1/3 cup
= 2 1/2 oz = 70g = 2/3 cup
= 3 1/2 oz = 90g = 3/4 cup
= 5 oz = 140g = 1 cup

Granulated Sugar

1 tsp = 1/6 oz = 5 g
1 tbsp = 1/2 oz = 15g
4 tbsp = 1 3/4 oz = 45g = 1/4 cup
5 tbsp = 2 1/4 oz = 75g = 1/3 cup
= 3 1/2 oz = 100g = 1/2 cup
= 7 oz = 200g = 1 cup

Other Equivalents

Breadcrumbs

Dry: 3/4 cup = 4 oz = 115g
Fresh: 2 cups = 4 oz = 115g

Brown Sugar: 1 1/2 cups = 1 lb = 450g

Confectioners’ or Icing Sugar: 4 cups = 1 lb = 450g

Egg Whites: 1 = 2 tbsp and 8 = 1 cup

Egg Yolks: 1 = 1 tbsp and 16 = 1 cup

Nuts

Chopped: 3/4 cup = 4 oz = 115g
Ground: 1 cup loosely packed = 4 oz = 115g

Vegetables:

Sliced Carrots and other roots: 3 cups = 1 lb = 450g
Puréed Carrots and other roots: 1 1/3 cups = 1 lb = 450g
Onions, sliced: 1 1/3 cups = 1 lb = 450g
Potatoes, raw, sliced or chopped: 3 cups = 1 lb = 450g
Spinach: 1 1/2 cups = 1 lb = 45og

Ounces to grams: multiply by 28.35
Teaspoons to milliliters: multiply by 5
Tablespoons to milliliters: multiply by 15
Fluid ounces to millilitres: multiply by 0.24
Cups to litres: multiply by 0.24
Fahrenheit to Celsius: subtract 32, multiply by 5 and divide by 9

COOKING TERMS

I hope this will be a fairly comprehensive list of British cooking terms and their equivalents. If you find any I’ve missed, let me know and I’ll add them to the list icon_biggrin.gif

I also recommend www.foodsubs.com as an excellent resource when it comes to finding substitutes.

British terms are on the left and American terms on the right.

A

aubergine = eggplant
ale = a beer stronger than most lagers sold in the U.S.

B

bap = a bun, similar to what you’d use for a hamburger but bigger and also used for sandwiches
bangers = sausage (when used in bangers & mash you want a nice, thick, meaty one)
beetroot = beet
bicarbonate of soda = baking soda
biscuit = cracker or cookie
braising steak = chuck steak
broad bean = fava bean
bully beef = corned beef

C

candy floss = cotton candy
caster sugar = superfine granulated (to make your own, whizz regular granulated in a blender for a minute)
chicory = endive
chipolata = small pork sausage
chips = french fries
cling film = plastic wrap
collops = meatballs
coriander leaves = cilantro
corn flour = corn starch
cos = romaine lettuce
courgette = a small zucchini (nothing like the size of zucchinis that are often grown in U.S. gardens)
crisps = potato chips

D

demerara = sugar light brown cane sugar
desiccated coconut = shredded coconut
devonshire dream = a particular type of clotted cream
digestive biscuits = similar to graham crackers
double cream = heavy cream

E

endive = chicory
essence = extract

F

fairy cake = cupcake
finnan haddie = smoked haddock
french bean = green bean

G

gammon = ham (a cooked joint that is eaten hot, often with pineapple)
glacé = candied
golden syrup = similar to light corn syrup
greaseproof paper = wax paper
grill = broil
griller = broiler

H

ham = bought cold and thinly sliced
hob = stovetop
hundreds and thousands = sprinkles

I

icing sugar = confectioners’ sugar

J

jacket potato = baked potato
jelly = jello

K

king prawns = jumbo shrimp

M

mangetout = snow peas
marmite = a brand name for a yeast extract that Brits love to spread on their toast. You will either love it or hate it. Marmite can also be a flavouring on things like Twiglets, a type of snack food.
marrow = squash that looks like a giant zucchini
mince = ground meat

N

neeps = mashed turnips (the yellow kind, rutebega)

O

offal = variety meats (liver, heart, kidney)

P

pine kernels = pine nuts
pips = seeds
prawns = a large shrimp
pudding = dessert
pudding rice = used specifically for desserts like rice pudding, short-grained, arborio may make an acceptable substitute
punnet = basket, as in strawberries or blueberries, usually a pint in America

R

rasher = slice (most often used in terms of bacon)
rocket = argula

S

self raising flour = all-purpose flour with baking powder
shandy = beer with lemonade
sharon fruit = persimmon
sherbet = powdered candy
silverside = beef cut from the rump
silver beet = swiss chard
single cream = light cream
spring onion = scallion/green onion
squash = liquid concentrate, which makes a fruity drink when diluted (kind of like koolaid)
stoned = seeded
strong flour = bread flour or hard-wheat flour
sultanas = golden raisins
swede = yellow turnip (rutebega)
swiss roll tin = jelly roll pan

T

tatties = potatoes
treacle = similar to molasses

W

wholemeal flour = wholewheat flour