I am the queen of multi-tasking at the moment! Not only did I make these unbelievably delicious cookies thanks to Martha Stewart‘s new book Martha’s Entertaining published by Random House of Canada, I got to try out my new Brod & Taylor Folding Proofer and add PC The Decadent Milk Chocolate Chips to the batter!
Quite a fascinating day in my kitchen this week! I hope you enjoy my mad scientist post that concocted perhaps the best cookies I have ever devoured.
Remember that mysterious big giant box I posted the other day? I told you I would not leave you in the dark for long! It is a Brod & Taylor Folding Proofer. According to their site it is normally used for “proofing” bread dough, of course, but I did see that you could use it for tempering chocolate and making yogurt… super exciting.
Then I thought, can it bring cold butter up to room temperature?! I could find no information on dong so in the manual so I experimented. I put the butter in the preheated 75F proofer for a bit and let it sit. It was not warm enough so I kept increasing the temperature.
Turns out butter melts around 90-95F. Oops! I took it out of the proofer and put it in the fridge to stop the melting process. Playing around with this took a while, around half an hour which is faster than letting it sit on my counter but not sure the microwave would have done a faster, better job.
Martha Stewart’s Chocolate Chip Cookies
I made half the recipe but will write it in full for you. You will need 2 1/2 sticks of softened unsalted butter. (Now that is softened butter! LOL)
Cream together with 1 1/4 cup packed dark brown sugar and 3/4 cup white sugar. I was worried, my dark brown sugar looked a little grainy but it turned out fine.
Beat in two large eggs, one at a time. Add 1 tsp of pure vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
Sift together 2 3/4 cup flour, 1 1/4 tsp salt, 1 tsp baking powder and 1 tsp baking soda. On low speed add flour mixture until well combined.
The President’s Choice Christmas foodie collection testing has officially begun! For those who know of their famous “The Decadent Chocolate Chip Cookie” (which most people love except me), you will be excited to find out now you can use the same chocolate chips found in their cookie and put them in yours!
OK, well, I was excited because I hate store-bought cookies. So I put their chocolate chips in Martha’s cookies: 1 1/2 cups to be exact. I folded them in and got out my ice cream scoop.
You want to put about 3 tbsp of dough on a parchment-line baking sheet, making sure the cookies are 2″ apart. Bake in a preheated 350F oven until golden, around 15 minutes. Halfway through though I rotated the cookie sheet.
I took mine out a little early because my oven tends to run a little hot. I cooled them on the sheet on a wire rack for 5 minutes, then transferred directly to the rack to cool completely.
The full recipe makes 20 very large, unbelievably soft and tender cookies with just a little crispiness on the outside. My favourite cookie! Finally! No shortening, all butter and absolutely divine. Reg, who prefers a chewier cookie gave them four and a half out of five, which is pretty darn good considering these are not his style.
They are my style thought and I loved them and will make them again. I honestly have nothing bad to say about them. They truly were perfect and deserve five out of five wooden spoons.