Experiments in Weight - Cookies
Today’s recipe comes from The Kitchen Magpie. The goal was to duplicate the “height” of her cookie. I don’t think it was successful, but the batter came out fantastic and was happy with the result.
I halved the recipe due to being low on sugar.
Conversion from Volume to Weight
|baking soda||0.5 tsp||4 grams|
|brown sugar||0.5 cups||110 grams|
|butter||0.25 cup||56.5 grams|
|chocolate chips||1 cup||152 grams|
|flour||1.125 cups||144 grams|
|granulated sugar||0.25 cups||50 grams|
|salt||0.5 tsp||4 grams|
|vanilla extract||0.75 tsp||5 grams|
A note on cleanup
One thing I love about cooking by weight: the cleanup is easy. Half of what’s in the sink isn’t from baking. But everything I used is in the sink.
The batter came out incredibly smooth; like with the cheesecake, importance is in balance between the ingredients, and also getting the butter to room temperature. Otherwise you end up with a chunky batter.
After folding in the chocolate chips, it was clear this was a “heavy” cookie: the chips amounted to the majority of the cookie dough (note: I am okay with that). Cookies came out larger than expected.
Recommended time was 10-12 minutes; since my cookies ended up larger I went on the longer side to make sure they were baked through.
A++ bake again.