The fierce cold at this time of the year tends to keep us indoors most of the day, and this is just a great excuse to fire up the oven and get baking. With so many recipes on the Internet, it’s difficult to decipher good, tried and true recipes, and for us that leads to the perfect cookie. As the new owners of The Culinary Studio, our focus is on teaching and so we are going to take this opportunity to analyze the simple cookie.
The technique used here in this basic of cookie recipes: creaming. The first step in the creaming method is to incorporate air into the butter and sugar mixture. This provides some leavening to the overall cookie, making it lighter in texture. The second step is adding liquid ingredients, usually in the form of eggs and vanilla.
The eggs provide browning to the cookie and the binding of all of the ingredients, while the vanilla extract provides flavour and balance.
The third step in the creaming method is to add the dry ingredients, which include flour, leavening agent (sodas or baking powder) and salt. Flour provides structure while salt, of course, brings out the flavour of all of the ingredients and assists in overall browning.
For chewier cookies, recipes will tend to call for sugars such as molasses or honey, which are hydroscopic (keeps baked goods moist). Also, for a softer cookie, under-bake them slightly, when the outside just begins to brown, and allow to cool on the baking tray for a few minutes before removing to a rack.
For crispier cookies recipes will tend to call for stiffer dough, which would have more flour, and be baked longer in the oven.
These cookies are made with Toblerone chocolate bar, but you can use your favourite chocolate bar or very best chocolate.
Preheat oven to 350;
Line two large baking sheets with parchment paper;
Cream butter and sugar until light and fluffy; beat in egg and vanilla until smooth;
Stir in flour, soda, salt;
Drop on large baking sheet, about 1 tbsp of dough each; scatter Toblerone on top of cookies;
Bake 11 minutes, or until dry looking and covered with even cracks;
Leave to cool and firm up on tray, then transfer to baking rack;
Store in airtight container and they will remain super moist and amazing!
- Makes two dozen cookies
- 110g butter, softened
- 240g light soft brown sugar
- 2 eggs, lightly beaten
- 3 tsp vanilla extract
- 280g plain flour
- 1 tsp baking soda
- 1 tsp salt
- 200g dark or milk Toblerone, roughly chopped