Sunday, October 3, 2010

VLOG: the ubiquitous cookie

It has been a while since my last post.  I said I would continue blogging until I got busy and/or bored; I’m busy but definitely not bored.  My posts will probably be made at least once a month, so please google friend connect me so my new entries will pop up on your google reader!

Now what’s so special about this specific recipe of chocolate chip cookies?  That’s up to you to bake and decide.  While I personally think the recipe is a winner, there are two things about this video blog entry (or vlog) for these cookies that make them unique.  First, it focuses on chocolate chip cookie techniques and tips.  You'll see that I made the assumption that the viewer knows absolutely nothing about baking and absolutely nothing about science.  

The second thing about this cookie vlog has to do with the music selection.  I’m thrilled to introduce you to Taylor Brown.  I met him through my guitar instructor quite a few years back.  I attended a couple of his performances before and I had Taylor in the back of my mind for a project.  So I contacted him and when he got back to me to tell me he was on board, I was beyond stoked.  He gave me a few songs to pick from and I chose to feature “Scarlet" which I believe is a pretty solid track.

I hope you enjoy the vlog as much as I did making it.  I just wish it wasn't so blurry after being published on youtube :(  If you have any feedback for me, I'd appreciate it.



Salted Chocolate Chip Cookies adapted from Not Without Salt
Ingredients for approximately 15 cookies
1/2 cup (1 stick) unsalted butter, at room temp.
1/4 cup granulated sugar
3/4 cup + 2 tbsp light brown sugar, packed
1 egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
6 oz chocolate (chips, chunks, or bar)
Kosher salt for sprinkling

Directions
1) Cream the butter and the sugars on medium-high speed until light, 4-5 minutes.  Scrape down the sides of the bowl a couple of times during this process.  
2) Continue mixing while adding the egg.  Make sure each egg is incorporated before adding the next.  
3) Add the vanilla.  Scrape down the bowl with a spatula.  
4) Combine the flour, soda and salt in another bowl.  Mix by hand.  
5) Reserve just a bit of the mixture.  Remove the bowl from the mixer and add the last bit of flour along with the chocolate.  Stir with a spatula until just combined.
6) Cover bowl with plastic wrap and refrigerate for at least 3 hours.
7) Allow cookie dough to reach room temperature.  Preheat oven to 360F.
8) Place mounds of cookie dough on a baking sheet covered with parchment paper.  Make sure there is about 2 inches between each cookie.  Do not crowd them and there is no need to press the dough down (if at room temperature).  Sprinkle each mound with a bit of Kosher salt.
9) Bake sheets, one at time, until the cookies are lightly golden on the edges and a bit gooey in the center, for exactly 12 minutes.  Do not overbake!  Remove sheet from oven and allow to sit undisturbed for two minutes.  Then carefully transfer cookies to a cooling rack.  Repeat with the remaining sheets.

13 comments:

  1. That's true.. my old housemate Rachel used to substitute some of the white sugar for brown and her cookies had a distinct texture, very chewy and flat and slightly crispy around the edge.

    Bravo! What a great episode! A perfect blend of science and mouthwatering pictures. Do you mind if I pass your youtube channel on to some of the culinary instructors here to use in their classes?

    I'm trying to think of what the reason for the blurriness is. Are you using the macro setting on your camera? Also are you saving your screen shots as JPEGs or PNG files? Screen shots of text tend to work better saved as PNG files.

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  2. Hey, lady!!

    Wow - I LOVED this.

    I hit play, and my first thought was, This is so professional looking! And also, hey, it's C's voice! And then, I didn't know that about bread flour...and, what do you mean, I can't undercook my cookies....?

    I wish I had more constructive things to say, but I'm seriously SO impressed. And even better, I LEARNED a lot. :-)

    Love!
    S.

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  3. Hey there!
    What a great video. I really liked the way you incorporated the science of baking into your explanations. Also, great music. I was tempted to lean back and close my eyes and just listen to the music at first, so watch out as that may decrease the effectiveness of your baking instructions.

    i hope to see more!

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  4. Best video yet!! My mouth watered watching it (plus, I haven't had dinner yet...). Did you really contact Taylor Brown for this?? Nice job on the music--it didn't drown out your voice this time!

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  5. Love this!!! Awesome job! And I understood the chem stuff too. Now I'm motivated to replicate using these extra choco chips I have laying around ;)

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  6. ok I am a follower now, fabulous! I always undercook my cookies, but now it things will change. Change is good!

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  7. Great video! This will definitely change the way I bake my chocolate chip cookies. Even though I'm not at all into science, I like the way you incorporate these facts into your baking. Now I'll know the reason for each step and ingredient instead of blindly following a recipe.

    Can I request you do a molten chocolate cake some time in the future?

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  8. This is awesome, Cathy!!! I'm so impressed!!! I have one problem, though. I can't taste your creations! After watching this, I might even venture to bake something. I will keep you posted. Hopefully I don't burn anything. Scratch "anything" insert "too many things."

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  9. Me and my wife enjoyed your vlog and have decided its cookie time. We look forward to your next one and hope its about a tiramisu.

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  10. Now that I've finally found the way to your baking blog, I'm definitely going to hit you up before allrecipes! Alton Brown can suck it... :)

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  11. Hi.. I just found your blog.. And I looooove your recipe..
    In fact, right now i'm in the 3 hours cooling waiting process. ^^
    But, I do have one concern, because i'm using palm sugar, instead brown sugar (It's easier to find palm sugar here)..
    I know it's different and I read that brown sugar add more moist to the cookies..
    Well, am I doing wrong by substitute brown with palm?? (^^)

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  12. Hey Cathy....do you plan to post a great peanut butter cookie recipe soon? If not, can you refer me to one please? Many thanks, and oh yes, this CCC recipe is awesome. Thanks for making available. Better than Altons. ;)

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    Replies
    1. Thanks Mark! I'm playing around with some PB recipes and will update soon!

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