By Antonis Achilleos, Carey Jones, Robyn Lenzi
The deliciously adaptable chocolate chip cookie stars during this fascinating publication of greater than forty recipes. those formulation yield the proper cookie for each flavor, whenever, no matter if the baker's druthers are crispy or smooth, vegan or gluten-free, or salty or nutty cookies. A baker can by no means have too many sturdy recipes for a perennial favourite, and Chocolate Chip Cookies riffs at the classics with modern taste profiles resembling coconut-sesame and olive oil.
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Additional info for Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Favorites
Warm, ﬂuid chocolate to help melt the remaining pieces. Dip your ﬁnger in occasionally so that you will know that the choco- 2. CHOP THE CHOCOL ATE. Because it exposes a lot of surface late is warm—not hot. area, chopping helps you control the melt and prevent burning. Smaller pieces melt faster, over lower heat, and they don’t get I often turn the heat off under the bath well before the choc- too hot in the process, as long as you are watching and remove olate is melted and let the hot water ﬁ nish the job.
Even if I the chocolate as soon as or just before it is melted. How ﬁnely have turned the heat off, I try to remove the chocolate bowl you chop depends on your patience and whether you want to from the bath early and stir to ﬁnish the melting. Once choco- spend more time at the front end with the knife, or more time late is melted, it’s best to get it out of the bath because even later with the spatula stirring larger pieces over the heat. There with the burner turned off, the temperature of the chocolate are only two circumstances in which I take the time to chop will continue to rise if it sits in the hot water.
I never use it. they hold their shape rather than melt into puddles to burn on a hot cookie sheet. Chocolate chips et al. are often sweeter and coarser than the better bar chocolates. STORING CHOCOLATE AND COCOA Dark and unsweetened chocolate are at their best for at least Like most pastry chefs, I do not recommend substituting choco- a year if wrapped airtight and kept cool, away from moisture late chips/morsels/chunks for bar chocolate in recipes that call and odors (never store packages of chocolate in the cupboard with for the chocolate to be melted and blended with other ingre- spices or other aromatic foods).
Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Favorites by Antonis Achilleos, Carey Jones, Robyn Lenzi