Name: Avaliação de Chocolate chip cookie por Huseyinakbiyik em Van Stapele Koekmakerij, Amsterdam, Países Baixos
Item: Chocolate chip cookie
Rating: 4.9
Author: Huseyinakbiyik

United States

The chocolate chip cookie is an American drop cookie of butter, brown and white sugar, egg, flour, a little baking soda and salt, with pieces of semi-sweet chocolate folded through a dough that is scooped straight onto the tray rather than rolled or cut. It dates to the 1930s and to Ruth Wakefield's Toll House Inn in Whitman, Massachusetts; her recipe was printed on the back of Nestlé's chocolate bar wrappers and later on the bags of the purpose-made chips the company introduced in 1939, and that printed recipe is still the baseline most American home bakers start from. It has since split into recognisable schools: the thin, crisp, bakery-case cookie; the thick, soft, under-baked style of the mall chains; the large, craggy, brown-butter and sea-salt cookie of the 2010s New York bakery; and the chilled-dough, oversized version sold by weight. All are the same dish, and all are judged on the same three things: edge, centre and chocolate.

The dough is a creamed-butter dough, and the variables that matter are ratio and temperature. More brown sugar gives chew and a deeper caramel flavour, more white sugar spreads the cookie and crisps it; melted or browned butter gives a denser, fudgier result than creamed butter. Serious bakers rest the dough in the fridge for anything from a few hours to three days, which lets the flour hydrate and the sugar dissolve so the baked cookie is more evenly brown and tastes more of toffee. The chocolate should be chopped bar or large discs rather than the small commercial chips, which contain stabilisers to hold their shape and so never melt into puddles. The cookies bake at around 180°C for ten to twelve minutes and come out when the edges are set and the centre still looks slightly raw; they finish on the tray.

A good one has a crisp, darker rim, a centre that is soft and slightly chewy without being doughy, and chocolate that is still soft at the centre if the cookie is warm and shows as distinct pools and shards rather than evenly spaced dots. The flavour should be butter, caramelised sugar and a clear hit of salt, with the chocolate bittersweet enough to stand against the dough. Mark down a cookie that is uniformly soft and cakey, one that is dry and crumbly from overbaking, a pale cookie that tastes of raw flour, chips that are waxy and do not melt, a dough so sweet the chocolate disappears, and an oversized cookie that is underbaked in the middle to a wet paste as a substitute for actual chew. Warm from the oven flatters any cookie; a good one is still good the next day.

Chocolate chip cookie

Netherlands

Van Stapele Koekmakerij

Hayatımda yediğim açık ara en iyi kurabiye ortasındaki çikolata inanılmaz 6 tanesine toplam 15 euro verdik toplu alınca ucuza geliyor şiddetle tavsiye ederim

Avaliação de Chocolate chip cookie por Huseyinakbiyik em Van Stapele Koekmakerij, Amsterdam, Países Baixos

Chocolate chip cookie

Van Stapele Koekmakerij

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