This weekend I made seriously awesome chocolate chip cookie bars. They are without a doubt the best I’ve ever made. Not to brag, but my chocolate chip cookies have always been pretty darn good but now they have transcended awesomeness. Seriously.
If anyone saw my post from last Friday, I included a link to an article from Epicurious about how to make better chocolate chip cookies. The first thing they recommend is that you give more attention to creaming the butter and the sugar. Epicurious recommends a couple other things but the emphasis on creaming caught my eye.
Creaming is one of those steps that is ubiquitous in baking. But just because you see it all the time, doesn’t mean you are doing your food justice. According to Jennifer Field of Pastry Chef Online, creaming is an involved process that is affected by the speed and length of time with which you cream and the temperature of your ingredients. Not as simple as it seems, right? My recommendation is that you read her article for the details.
In the past, I would cream together the butter and sugar but it would never turn out smooth. There would always be little lumps and bumps. I guess I always stopped too soon because I thought that over-mixing would lead to tough or chewy cookies. I may have also stopped too soon because I wanted cookies now.
This weekend, though, I put the butter, granulated sugar, brown sugar, and vanilla into my stand mixer and at low to medium speed, I mixed my heart out! Or rather, the stand mixer’s heart out. The butter and sugars were whipped together so well that they evolved into a smooth, creamy mixture. I have never seen my sugar and butter look so good! I also made sure not to over-mix the flour into the creamy goodness. I mixed on a low setting just until the flour was incorporated.
And there you have it. Awesome chocolate chip cookies. And in case you are wondering, I didn’t use a fancy-schmancy recipe. I stick with the old fashioned Nestle® Toll House® Chocolate Chip Cookies recipe.