So, we have learned how to cut in butter using the biscuit method -next up....the cookie method (creaming). This technique uses softened butter (fat) to emulsify fat and sugar together. This creates a harmonious creation incorporating air, sugar and fat, to this you add the egg and extract. Do not overmix this combination- you run the risk of the fat separating from the sugar and curdling. Long story short...the water in the egg melts the sugar turning it a liquid, then the fat is suspended in mixture. Finally you add the dry ingredients, stir it together and create a drop cookie dough.
Once you know how to make a basic cookie, and it works -you can substitute the add in to any flavour combination you wish. It's not just chocolate chip cookies. For example if you want to make a white chocolate cranberry, or lavender lemon.... no problem. If you would like to add in oats or change to cocoa and white chocolate, you do have to adjust the flour to ensure the cookie is not too dry. Having a break in between the chocolate chip cookie, we made a snickerdoodle. This is a classic vanilla cookie that is rolled in cinnamon sugar. The key to the snickerdoodle is the cream of tartar- it adds a little snap to the cookie that is hard to identify, but you know when it's missing. Finally we are experimenting with the ingredients.... what happens if you use gluten free flour, or chick pea...ghee instead of butter or coconut oil. This day I used the cc recipe and switched out ONE ingredient to see what happened? Tell me, I want to know what you learned from this experiment, there was one control recipe and 11 different options.
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