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
| Ingredient | Original | 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 |
| egg | 1 egg | |
| 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.
Results
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.