Thursday, June 13, 2024

Super sized, Super-Soft Chocolate Chip Cookies

King Arthur (Flour) Baking's 2024 Recipe of the Year!

This is the fifth year that I have made the recipe of the year. It is a fun little challenge to complete.

This recipe takes a while, so plan accordingly!


* I made my cookies smaller than recommended. So, expect much larger cookies.


Supersized, Super-Soft Chocolate Chip Cookies

King Arthur

Prep: 35 minutes        Bake: 15 to 22 minutes

Total: 1 day 1 hr        Yield: 16 to 17 large (4") cookies or 28 medium (3")                                                    cookies


Ingredients:

- 2 cups (426g) light brown sugar, packed

-2 teaspoons table salt (I used kosher)

-16 tablespoons (226g) unsalted butter, cut into 1" pieces

-1/2 cups (113g) milk, whole preferred

-2 3/4 cups (330g) King Arthur Unbleached Bread Flour, divided

-2 large eggs, cold from the refrigerator

-1 tablespoon King Arthur Pure Vanilla Extract

-1 3/4 teaspoons baking powder

-1/4 teaspoons baking soda

-2 cups (340g) semisweet chocolate, preferably 60% to 65% cocoa content*

*Use chopped wafers or bars for best results; if using chocolate chips, chop them roughly before incorporating.


Instructions:

1. In a large bowl, combine the brown sugar and salt. Set aside.

2. The brown the butter: In a saucepan over medium-high heat, melt the butter. After several minutes, the butter will sizzle and may spatter. Continue to cook the butter, swirling the pan regularly, for about 5 to 7 minutes, until it's dark golden brown in color and brown bits start collecting at the bottom of the pan; the butter will have stopped sizzling and may also have a layer of foam on the surface.

3. Once the butter is browned, immediately pour it over the sugar mixture (be sure to scrape out the brown bits at the bottom) and whisk vigorously to combine; this helps dissolve the sugar slightly and creates the shiny surface of the baked cookies. (The mixture will stay lumpy and won't become smooth at this point.) Set the empty saucepan aside to cool slightly.

4. To make the tangzhong: In the same saucepan used to brown the butter, combine the milk with 3 tablespoons (23g) of the bread flour and whisk until no lumps remain.

5. Place the saucepan over low heat and cook the mixture; stirring regularly with a whisk and then a flexible spatula, until it's thickened, paste-like, and starts to come together into one mass, about 2 to 3 minutes.

6. Remove from the heat and transfer directly to the bowl with the butter and sugar. Whisk until mostly smooth; some lumps of the tangzhong mixture are OK.

7. Add the eggs and vanilla and continue whisking until smooth.

8. Weigh or measure the remaining 2 1/2 cups plus one tablespoon (307g) bread flour by gently spooning it into a cup, then sweeping off any excess. Add the bread flour to the bowl with the butter and sugar, then add the baking powder and baking soda. Using whisk or flexible spatula, stir until well combined and no dry spots remain. (Be careful, the mixture is thick! I snapped my whisk in half. Maybe use the spatula.)

9. Place the bowl, uncovered, in the refrigerator and allow it to cool for 10 to 15 minutes.

10. While the batter is cooling, use a serrated knife to roughly chop the chocolate into coarse pieces. Avoid chopping the chocolate too fine, as small pieces will melt when mixed into the dough.

11. Remove the dough from the refrigerator and fold in the chopped chocolate. Cover the bowl and return to the refrigerator for 24 to 72 hours to allow the flavors to intensify.

12. To bake the cookies: When you're ready to bake, remove the chilled cookie dough from the refrigerator and let it rest at room temperature for about 10 to 15 minutes to allow it to warm up slightly. Meanwhile, preheat the oven to 350 degrees F with a rack in the center.

13. Scoop the dough into 85g to 90g portions; a level scone and muffin scoop works well here. If you're scooping by hand, the mounds of dough should be about 2 1/4" in diameter. To make smaller cookies (that are still generous in size), scoop the dough into 50g portions using a jumbo cookie scoop.

14. Arrange the scooped cookie dough on parchment-lined baking sheets, spacing them 3" to 4" apart. (Five dough balls fit perfectly on a half-sheet pan. The 90g cookies can be arranged in a 2-1-2 pattern; the 50g cookies can be arranged in a slightly staggered 4x2 pattern.) For consistently shaped cookies, roll each piece of dough into a smooth ball before baking.

15. Bake the large (90g) chocolate chip cookies for 18 to 22 minutes or the smaller (50g) cookies for 15 to 18 minutes, until the edges are set and the cookies are browned, rotating the pan halfway through baking to ensure even browning. (For best results, bake one pan of cookies at a time.) Remove the cookies from the oven and let them rest on the baking sheets until cool enough to handle, at least 15 minutes.

16. Storage information: Store leftover chocolate chip cookies, covered, for up to 5 days; their slightly crispy edges will soften and the cookies will maintain a soft texture. Freeze baked cookies for longer storage.


Tips from King Arthur Bakers

* To avoid scooping chilled (relatively hard) cookie dough: Scoop the dough after about 1 to 2 hours chilling (step 11) and then return to the refrigerator to continue chilling for 24 to 72 hours. Follow the recipe as otherwise written.

* For a more complex, less sweet flavor: Replace up to 1 cup (170g) semisweet chocolate with bittersweet chocolate (between 70% to 75% cocoa content.)

* To bake immediately (no overnight rest): Prepare the recipe as written through chopping the chocolate (step 10). Prepare a 9"x 13" pan with parchment paper sling; lightly grease the shorter, exposed sides of the pan with nonstick spray. Fold in the chopped chocolate; and then immediately transfer the batter to the prepared pan. Spread the batter evenly in the pan. Bake at 350 degrees F for 34 to 38 minutes, until well-browned and set. A toothpick or thin knife inserted into the center should come out with some moist crumbs but no raw batter. Cool the cookie bars completely before using the sling to remove them from the pan and slicing.

* Scooped cookie dough can also be stored in the freezer (after step 13). Bake frozen cookie dough until the edges are set and the cookies are browned, about 22 to 24 minutes. These cookies will spread slightly less than cookie dough that was baked after a 24-hour rest in the refrigerator, but they'll still have their signature shiny appearance, soft texture, and caramelized flavor.

* To make this recipe gluten-free: Replace the bread flour with an equal amount of King Arthur Gluten-Free Bread Flour. For the best overall texture, press down the scooped cookie dough with your fingers until they're about 3"diameter. Bake the cookies for an additional 2 to 4 minutes (about 20 to 26 minutes total) to ensure they're baked through.

Monday, May 27, 2024

Locked Out Of Blogger!

I have been unable to access my Blogger account since 2020.

I have just figured out how to get back in.

I hope to post some recipes this summer.

It has BEEN a while.

Thursday, June 11, 2020

Crispy Cheesy Pan Pizza

I made the King Arthur Flour recipe of the Year, Crispy Cheesy Pan Pizza!! It was pretty tasty, but I suppose that is what happens when you get to use all of your favorite toppings! Have fun with your topping selection... just make sure you layer cheese, sauce, toppings, cheese...

         

Crispy Cheesy Pan Pizza King Arthur Flour

Crust

2          cups (240g) all-purpose flour

3/4       teaspoon salt

1/2       teaspoon instant yeast or active dry yeast

3/4       cup (170g) lukewarm water

1          tablespoon (13g) olive oil + 1-1/2 tablespoons (18g) olive oil for the pan


Toppings

6          ounces (170g) mozzarella, grated (about 1-1/4 cups, loosely packed)

1/3-1/2 cup (74g to 113g) tomato sauce or pizza sauce, homemade or store-bought

Freshly grated hard cheese and fresh herbs for sprinkling on top, after baking, optional


Instructions

1. Weigh your flour; or measure it by gently spooning it in a cup, then sweeping off any excess.

2. Place flour, salt, yeast, water and 1 tablespoon olive oil (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.

3. Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30- 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.

4. After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of dough up and over its top. Repeat 3 more times, repeating the bowl 90 degrees each time. This process of four stretches, which takes the place of kneading, is called a fold.

5. Re-cover the bowl, and after 5 minutes do another fold. Wait for 5 minutes and repeat; then another 5 minutes, and do a forth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.

6. About 3 hours before you want to serve your pizza, prepare your pan. Pour 1-1/2 tablespoons (18g) olive oil into well-seasoned cast iron skillet that's 10" to 11" diameter across the top, and about 9" across the bottom. A heavy dark cast iron will give you a superb crust; but if you don't have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10" round cake or 9" square pan. Tilt the pan to spread the oil across the bottom, use your fingers or a paper towel to spread some oil up the edges, as well.

7. Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that's OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point should reach the edges of the pan; if it doesn't, give it one more 15-minutes rest before dimpling/pressing a third and final time.

8. Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.

9. About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the oven to 450 degrees F.

10. When you're ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust, no bare dough showing; this will yield caramelized edges. Dollop small spoonfuls of the sauce over the cheese; laying the cheese down like this will prevent the sauce from seeping into the crust making it soggy. Sprinkle on the remaining mozzarella.

11. Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use the visual clues and your own preferences to gauge when you've achieved the perfect bake.

12. Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.

13. Serve the pizza anywhere from medium-hot to warm. Kitchen shears or a large pair of household scissors are both good tools for cutting this thick pizza into wedges.


Wednesday, May 20, 2020

Earl Grey Yogurt Cake

Another really quick recipe for you! Plus, you probably have all of the ingredients on hand! And who doesn't love Earl Grey?!







Early Grey Yogurt Cake Basically


Ingredients


1          cup vegetable oil, plus more for pan

2          cups (250g) all-purpose flour

1-1/2    teaspoon kosher salt

1/2       teaspoon baking powder

1/2       teaspoon baking soda

2          large eggs

1-1/4    cups (250g) granulated sugar

1          cup plain whole-milk yogurt

3          tablespoons loose-leaf Earl Grey tea or 1/4 tea from bags

2          teaspoons vanilla extract

1          tablespoon raw or granulated sugar


Instructions

1. Preheat oven to 325°. Lightly coat a 9x5" or 8½x4½" loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides. If you’re not sure what size your loaf pan is, measure it with a ruler from inside edge to inside edge for both the length and width. If you measure from the outside edge, you’ll get an inaccurate reading of the width of the pan, and your cake may end up overflowing! It's the actual empty space of the pan where the cake bakes that matters here, not the width of the entire pan including its edges.

2. Whisk 2 cups (250 g) all-purpose flour, 1-1/2 teaspoons kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda in a medium bowl to combine.

3. Vigorously whisk 2 large eggs and 1-1/4 cups (250 g) granulated sugar in a large bowl 1 minute (seriously, time it!); mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 tablespoons loose-leaf Earl Grey tea (or 1/4 cup tea from bags), and 2 teaspoons vanilla extract.

4. Gradually stream in 1 cup vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.

5. Sprinkle evenly with 1 Tbsp. raw or granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.

6. Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature (or even better, toast slices and slather them with butter!).

Wednesday, May 13, 2020

No Bake Chocolate Oatmeal Bars

Very quick and easy to make! Enjoy!






No Bake Chocolate Oatmeal Bars Sugar Apron

Prep: 15 minutes  Chill: 2 hours


Ingredients


1          cup butter


½         cup brown sugar, packed


1         teaspoon vanilla extract


3          cups rolled oats


1          cup semisweet or dark chocolate chips


½         cup peanut butter


Instructions:

1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside.
Overhangs the edges of the parchment paper to lift the bars easier from the baking dish.
You can use a 9x13-inch if you want thinner bars.

2. Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted
and the sugar has dissolved. Stir in vanilla. Mix in the oats. Cook over low heat for 3 to 4
minutes, or until ingredients are well blended.

3. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly
pressing down. Reserve the other half for the second layer.

4. To make the filling, melt the peanut butter and chocolate chips together in a small
microwave-safe bowl (15 second increments, stir each time) and stir until it's smooth.
Reserve 1/4 cup of chocolate mixture, set aside. Pour remaining chocolate mixture over
the crust in the pan. Spread evenly.

5. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the
remaining chocolate mixture.

6. Refrigerate 2 to 3 hours, or overnight. Bring to room temperature before cutting into bars.

7. Note: Like any no-bake cookie, the final texture of these really depends on how long you boil
the sugar mixture. If it doesn't boil long enough, the cookie/bars mixture will be too soft, if you
boil too long, they could turns out dry and crumbly.