วันศุกร์ที่ 24 ธันวาคม พ.ศ. 2564

Week 1: Calling All Peanut Butter Cookie Lovers

First up, soft peanut butter chocolate chip cookies and the science of creaming.
The Spruce Daily

Lemon Heading Photo
Week 1: Soft Peanut Butter Chocolate Chip Cookies and the Creaming Method
Peanut butter and chocolate are old lovers, a timeless combination destined to come together again and again (and again). This recipe showcases them at their very best: in a wonderfully soft, tender, slightly chewy cookie. Before we dive into the recipe, let's talk a little bit about a mixing technique called creaming method: the mixing of sugar and room-temperature butter to create air pockets that allow the cookie to rise and spread to perfection.
In the world of baking, how and when you mix your ingredients determines how your cookies, cakes, and breads turn out. Baking is, after all, a kind of science project. With cookies specifically, how you cream your sugar and butter determines how much your cookies spread, how soft they turn out, even how many cookies you end up with.
You can use a stand or hand mixer or, with (a lot) more effort, hand tools. You're going to mix your room-temperature butter and sugar on medium speed until your mixture becomes light and fluffy. That could be anywhere from two to five minutes. You don't want to mix at high speed or for too long. You'll end up with tough, collapsed cookies.
What you're essentially doing is forcing air to get caught in a web of fat and sugar. In the oven, these little air pockets will become filled with carbon dioxide from baking powder and baking soda, allowing them to expand the way cookies were meant to.
Some things to keep in mind: a properly creamed dough uses softened, not melted, butter. You want to be able to press your finger into it but still have some resistance. Too-warm butter won't retain any of that crucial air. You'll also want to scrape down the bowl at least once during the creaming process, to ensure all of the mixture is getting creamed together.
Next week, we'll dive into everything rolling and cutting cookies. Until then, let's get into our first batch of scrumptious cookies. Don't forget to let us know how they turned out in the comments section of our recipe page!
Hello, Cookies
Today On The Spruce
Ingredients

Lemon Heading Photo
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1/2 cup peanut butter
  • 3/4 cup light brown sugar, packed*
  • 1/4 cup granulated sugar
  • 1 large egg and 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 to 1 1/2 cups chocolate chips (semisweet or milk chocolate)
*Measuring tip: packing sugar helps get rid of air pockets and allows you to create a more standard measure, so that you can achieve the same exact texture every time you make this recipe.
Let's Make a Soft Peanut Butter Chocolate Chip Cookie
Heading Living Room
1. Preheat the oven to 375 F. Line 2 baking sheets with silicone liners or spray them with nonstick baking spray and set aside.
Heading Living Room
2. Combine the flour, baking soda, and salt in a medium bowl.
Heading Living Room
3. Cream butter and peanut butter together in a large mixing bowl. Add both sugars and beat until light and fluffy.
Heading Living Room
4. One at a time, beat in the whole egg, the egg yolk, and the vanilla.
Heading Living Room
5. Slowly beat in the flour mixture until fully blended. Fold* in the chocolate chips with a spatula.
Heading Living Room
6. Cover and refrigerate the cookie dough for at least 30 minutes.
Heading Living Room
7. Using a 1-ounce cookie scoop, scoop 2-tablespoon-sized mounds of the dough onto the baking sheets, leaving about 2 inches between cookies. Lightly press each cookie a few times with the tines of a fork.
Heading Living Room
8. Bake for 8 to 10 minutes, until browned around the edges. Cool for 10 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely. Serve and enjoy!
*The word "folding" sounds fancy, but it's just a gentle way to combine ingredients. Instead of stirring, gently lift some batter up with a spatula and draw it over your other ingredients. Doing it gently will help you minimize the amount of air you squish out of the batter.
More Cookie Recipes to Try
Sugar
Old-Fashioned Molasses Cookies
White Chocolate Macadamia Nut Cookies
Sugar
Chocolate Chip Oatmeal Cookies
Vegan Chocolate Spice Cookies
The Spruce Eats on YouTube
Heading Living Room
Sugar Cookies 3 Delicious Ways
Watch & Learn
This Week's Baking Essentials
How to Use the Creaming Method in Your Baking
Your Go-To Guide to Different Types of Sugar
Essential Pastry Tools and Utensils Every Baker Needs

Did somebody forward you this email? Sign up for A Cookie a Day by the Spruce Eats

Have feedback? Send us an email at contact@thespruceeats.com, subject line: Newsletter Feedback.
The Spruce
Follow us:  
You are receiving this newsletter because you subscribed to Cooking School by The Spruce Eats newsletter. Unsubscribe
© 2021 Dotdash.com — All rights reserved. Privacy Policy.
A DOTDASH BRAND 28 Liberty Street, 7th Floor, New York, NY, 10005

ไม่มีความคิดเห็น: