Entertain with passion
with Chef Marc Miron
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Take your next batch up a
notchHave you ever had a bad chocolate chip cookie? Neither have
we. There aren't a lot of things that can go wrong if you just put all the
ingredients into a bowl in the proper quantity and simply mix them up.
However--and this is a big however--make sure you start by creaming the
shortening and sugar well.
Here are a few other tips to help you turn out your next
great batch. -
Avoid reusing cookie sheets until they are cool. Otherwise, you risk
over-browning the bottoms of the cookies.
-
To ensure nice, big chocolate morsels after baking, add the chocolate to the
bowl last. Make sure the chocolate is cold and just barely stir the morsels
in--over mixing will warm them up and break them down.
- If you want a beautiful soft-centred cookie, drop the dough in large clumps
onto the baking sheet using an ice-cream scoop. Flatten the top only a little
and refrigerate for 20 minutes. Bake them at 375 degrees until the edges are
slightly brown and you will get your wish.
-
To maximize the flavour of your cookies, put them back in the oven at 300
degrees for about five minutes prior to serving. Heat releases the flavour of
both the chocolate and the nuts. (Never added nuts? Try it next time for a
little variety.)
Amitiée gourmande
Chef Marc
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