- Best cookie recipes from ina garten how to#
- Best cookie recipes from ina garten pro#
- Best cookie recipes from ina garten trial#
Since the dough is comprised of only three essential ingredients, this is a crucial step to ensure that all the flavors stand out.Īlso, I didn't want to overwork the dough and have tough, hard cookies so I took a slightly different approach than Ina. Chilling, or resting, the dough allows the moisture from the butter to evaporate, and with less water in the dough, the sugar concentrates.
One of the secrets to achieving the desired crumbly texture and sweet flavor is to allow the dough to dry out, or rest. The first ingredient, butter, is the most prominent ingredient and it holds a fair amount of moisture. Proper shortbread is a few simple ingredients: butter, flour, sugar, salt, and maybe vanilla. I've tried my hand at shortbread half a dozen times with various results. The dough tends to be a crumbly mess and takes quite a bit of finesse. The process of making the cookie is what makes this recipe great.Shortbread can be a tricky thing. Alternately, you could make the cookie without the sea salt topping. If you’d like to leave out the salt in the cookie it will be plenty salty.
Best cookie recipes from ina garten trial#
Again, through trial and error, I did find that baking one sheet at a time yields the best looking crinkles. No need for exact measures here.įor reference, this recipe with this particular sized scoop yields exactly ten cookies measuring 5″ in diameter. NOTE: The Amazon description reads 4 tablespoons which is incorrect, but any scoop close in size will do. Isn’t that one amazing cookie?ĭid I mention how giant these Giant Crinkled Chocolate Chip Cookies end up being? I used a #16 cookie scoop like this one (*affiliate link) that holds 3.4 ounces of batter. It seems like a lot of work, but just take a look at the end result.
Best cookie recipes from ina garten pro#
PRO TIP #4 Right when they come out of the oven, sprinkle with the sea salt so that it will stick. The center will still be soft and lighter in color but the cookies will set as they begin to cool on a rack. Bake for 3 more minutes, then gently bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. This is when your first set of crinkles will begin to appear. This is when you’ll put on your oven mitts and GENTLY bang the sheet pan on the counter to deflate the cookie. The first photo shows the cookie baking and puffing up. PRO TIP #3 – Unless you have a professional convection oven like Ina, I found that mine performed best baking one sheet pan at a time on the middle rack.
PRO TIP #2 – You must place the now 15 minute chilled scoops far apart on lined baking sheets. *As I mention a few times in this post, I would have baked the trays separately, so you would want to freeze the dough scoops separately to accommodate this and freeze for no longer than 15 minutes each. I placed all of them on a small quarter baking sheet lined with parchment and then into the freezer they go. PRO TIP #1 – You MUST scoop and freeze the scoops for exactly 15 minutes prior to baking. You’ll need just a few ingredients to make this recipe including: Ina’s Giant Crinkled Chocolate Chip Cookies.
Best cookie recipes from ina garten how to#
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