The Recipe Kitchen
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Same dough but tried 3 different ounces and shaping before baking! The left cookie was thin but too crispy so I froze the rest of the dough in the shape of the cookie on the right at 1.55 ounces
I would like to make this using a Korean fresh cream recipe
bookmarking for inspo
bookmarking for inspo
2 chocolate chip cookies taste tested from the 48 hour marination of batch #2
Tried doing different styles of chocolate on top & baking 3.5 ounce size. I think the placement for both looks a little strange but they both tasted great
When compared to batch #1 @ 48 hours (fluffy thicker style with no browned butter), batch #2 @ 48 hours is much more flavorful, more crumbly, and has strong caramel notes. Despite being the softer cookie, batch #2 has lots of texture and crunch from the browned butter and sugar that has had the time to rest
Batch #3 I’d like to work on:
- having 2-3 different chocolates
- finding a happy medium between batch #1 (sturdy but a little cakey) and batch #2 (crumbly and very soft) in terms of the dough base
Things I’d adjust for the recipe for batch #2:
Chocolate chunks needs to be chopped finer
More moisture necessary
Things I’d adjust for the recipe for batch #1:
Adjust chocolate ratios
Batter perhaps too cake like but also the problem could be not enough chocolate
Tried doing different styles of chocolate on top & baking 3.5 ounce size. I think the placement for both looks a little strange but they both tasted great
When compared to batch #1 @ 48 hours (fluffy thicker style with no browned butter), batch #2 @ 48 hours is much more flavorful, more crumbly, and has strong caramel notes. Despite being the softer cookie, batch #2 has lots of texture and crunch from the browned butter and sugar that has had the time to rest
Batch #3 I’d like to work on:
- having 2-3 different chocolates
- finding a happy medium between batch #1 (sturdy but a little cakey) and batch #2 (crumbly and very soft) in terms of the dough base
Things I’d adjust for the recipe for batch #2:
Chocolate chunks needs to be chopped finer
More moisture necessary
Things I’d adjust for the recipe for batch #1:
Adjust chocolate ratios
Batter perhaps too cake like but also the problem could be not enough chocolate
Product testing cookie dough after 24 hours of rest
Notes:
Dough felt more dry at this stage - I think it’s likely bc my egg was 51 g not 57 g. I added in agave in anticipation of losing moisture through the brown butter method but I don’t think it was enough. I added in about 1.5 tsp of water to rehydrate the dough and wrapped it up into a ball. Normally, I like to just wrap the top of the bowl containing the dough.
Increased cookie size to 2.5 oz. 2.5 oz and pre flattened tastes best.
Tonight I will test 2.5 oz vs 3.5 oz at 48 hours of rest. My goal tonight is to judge the 48 hour marination (is it worth it) and to see which Cookie size (of rehydrated dough) will do better for transport and presentation.
Cookie from last night was very good and ooey gooey
Notes:
Dough felt more dry at this stage - I think it’s likely bc my egg was 51 g not 57 g. I added in agave in anticipation of losing moisture through the brown butter method but I don’t think it was enough. I added in about 1.5 tsp of water to rehydrate the dough and wrapped it up into a ball. Normally, I like to just wrap the top of the bowl containing the dough.
Increased cookie size to 2.5 oz. 2.5 oz and pre flattened tastes best.
Tonight I will test 2.5 oz vs 3.5 oz at 48 hours of rest. My goal tonight is to judge the 48 hour marination (is it worth it) and to see which Cookie size (of rehydrated dough) will do better for transport and presentation.
Cookie from last night was very good and ooey gooey
adding this optimized vegan chocolate chip recipe to the pile in case it is a useful reference for @serendipity or anyone here
https://rainbowplantlife.com/vegan-chocolate-chip-cookies/
https://rainbowplantlife.com/vegan-chocolate-chip-cookies/
waiting for a friend from paraguay tonight. made eggplant involtini and stuffed mushrooms with cheese.
involtini: thin eggplant slices, ricotta, parmesan, herbs, rolled up, baked in tomato sauce with mozzarella.
involtini: thin eggplant slices, ricotta, parmesan, herbs, rolled up, baked in tomato sauce with mozzarella.
what is the toyota corolla of chef's knives? i need something durable and i don't care at all if it's fancy or has a cool name
Forgot to cast into recipes!
I want to create my own R&D baking related channel 👀
Here is the aesthetic result ✨
I want to create my own R&D baking related channel 👀
Here is the aesthetic result ✨
New things to be tested for my next batch of cookies! If you’re new here, I’m on the journey to find the best chocolate chip cookie recipe
Using 1 flour instead of 2
Adding agave for moisture
Browning butter
Different chocolate (dark still but not 100% 0 sugar and with higher cocoa butter content for the melt factor)
I am also debating if I should add in homemade toffee to the 3rd recipe I test… but does adding toffee to a brown butter dark chocolate chip caramel cookie recipe make it too far from being a chocolate chip cookie?
Using 1 flour instead of 2
Adding agave for moisture
Browning butter
Different chocolate (dark still but not 100% 0 sugar and with higher cocoa butter content for the melt factor)
I am also debating if I should add in homemade toffee to the 3rd recipe I test… but does adding toffee to a brown butter dark chocolate chip caramel cookie recipe make it too far from being a chocolate chip cookie?
Quinoa with bell pepper and thyme
It will do for a full-fledged main dish, and for a good healthy side dish to meat.
You will need: 200 g quinoa, 3 bell peppers, 2 sprigs of thyme, 1 chili, spices, 2 tbsp soy sauce, 2 cloves of garlic.
Preparation: Boil the quinoa according to the instructions. Chop the sweet pepper, chili and garlic, and fry over medium heat until soft. Add quinoa, soy sauce, chopped thyme and spices, mix and warm together for a couple of minutes.
It will do for a full-fledged main dish, and for a good healthy side dish to meat.
You will need: 200 g quinoa, 3 bell peppers, 2 sprigs of thyme, 1 chili, spices, 2 tbsp soy sauce, 2 cloves of garlic.
Preparation: Boil the quinoa according to the instructions. Chop the sweet pepper, chili and garlic, and fry over medium heat until soft. Add quinoa, soy sauce, chopped thyme and spices, mix and warm together for a couple of minutes.
Chocolate Chip Cookie Testing🍪
This month, I’m diving deep into cookie science to answer 3 questions
1. How much of a difference does dough resting time (24 vs. 72 hours) make for less liquid batters?
2. Which style cookie wins: thick and fluffy or thin and gooey?
3. What is the best possible chocolate chip cookie recipe I can make?
This week’s Dough Breakdown!
the base dough is a bit unconventional, featuring:
🍪 2 flours: Cake flour for tenderness + bread flour for structure
🍪 2 sugars: Light brown sugar for molasses depth + turbinado sugar for caramel notes
🍪 2 chocolates: Semi-sweet baking bar + 100% cacao chips for balanced sweetness and bold flavor
Why Resting Matters?
Resting cookie dough is known to hydrate the flour, deepen flavors, and enhance texture. While I’ve confirmed that 72 hours beats 24 in most cases, I want to quantify *just* how much of a difference it makes with this specific dough.
First pic 24 hour rested dough
Second pic 48 hour rested dough
Part 2 👇
This month, I’m diving deep into cookie science to answer 3 questions
1. How much of a difference does dough resting time (24 vs. 72 hours) make for less liquid batters?
2. Which style cookie wins: thick and fluffy or thin and gooey?
3. What is the best possible chocolate chip cookie recipe I can make?
This week’s Dough Breakdown!
the base dough is a bit unconventional, featuring:
🍪 2 flours: Cake flour for tenderness + bread flour for structure
🍪 2 sugars: Light brown sugar for molasses depth + turbinado sugar for caramel notes
🍪 2 chocolates: Semi-sweet baking bar + 100% cacao chips for balanced sweetness and bold flavor
Why Resting Matters?
Resting cookie dough is known to hydrate the flour, deepen flavors, and enhance texture. While I’ve confirmed that 72 hours beats 24 in most cases, I want to quantify *just* how much of a difference it makes with this specific dough.
First pic 24 hour rested dough
Second pic 48 hour rested dough
Part 2 👇
Testing in progress 🍪
3 can chili 🫘🍅
A perfect recipe for winter, when you want something warm for your soul and don't have a lot of fresh veggies.
- 1 onion
- 1 carrot
- 1 bell pepper
- 1 can of red beans
- 1 can of white beans in tomato sauce
- 1 can of chopped tomatoes
- seasonings to taste: garlic, chilli pepper, cumin, herbs
- a piece of dark chocolate (~25 gr)
1. Cut and sautee the veggies like you usually do.
2. Add the 3 cans (red beans, white beans, tomatoes).
3. Add the seasonings, let the chili simmer and reduce a bit.
4. At the end add a piece of dark chocolate, let it melt. It adds just the right amount of complexity and charm 😌
I usually serve it on rice, garnished with cilantro.
A perfect recipe for winter, when you want something warm for your soul and don't have a lot of fresh veggies.
- 1 onion
- 1 carrot
- 1 bell pepper
- 1 can of red beans
- 1 can of white beans in tomato sauce
- 1 can of chopped tomatoes
- seasonings to taste: garlic, chilli pepper, cumin, herbs
- a piece of dark chocolate (~25 gr)
1. Cut and sautee the veggies like you usually do.
2. Add the 3 cans (red beans, white beans, tomatoes).
3. Add the seasonings, let the chili simmer and reduce a bit.
4. At the end add a piece of dark chocolate, let it melt. It adds just the right amount of complexity and charm 😌
I usually serve it on rice, garnished with cilantro.
Recommendation for a Bread Machine
If you make bread a lot that is not high hydration, I recommend a bread machine. It gets the most consistent dough every time.
PS use a scale if you haven't already. 👍
If you make bread a lot that is not high hydration, I recommend a bread machine. It gets the most consistent dough every time.
PS use a scale if you haven't already. 👍
99% of life is better between bread <3
72 hr dry brine 🔥
Thanksgiving leftovers! What’s on your plate? Preserved lemon hummus, labneh with zataar spice, roasted beets, garlic pita chips
Wowow, so easy you could make it any time of the year 😋
I like how it's just the right amount of turkey and not so much you'll eat it for a month!
I like how it's just the right amount of turkey and not so much you'll eat it for a month!
a few days ago it got colder in Madrid and I cooked finnish salmon soup (lohikeitto). nothing tastes better than this on a cold sunday morning after a friend's birthday party with lots of champagne and hookahs.
• Sauté onion and carrot in butter.
• Add potatoes and fish stock; simmer until potatoes are soft.
• Add salmon, cook for 5-7 minutes.
• Stir in cream, season with salt, pepper, and dill.
• Sauté onion and carrot in butter.
• Add potatoes and fish stock; simmer until potatoes are soft.
• Add salmon, cook for 5-7 minutes.
• Stir in cream, season with salt, pepper, and dill.
Squash fritters 🥞
We recommend frying them in a non-stick frying pan to do almost without oil.
You will need: 1 zucchini, 1 egg, 2 tbsp rice flour, herbs, spices.
Preparation: Grate the zucchini and squeeze out the excess juice. Add the chopped greens and the rest of the ingredients, mix and fry the squash fritters in a frying pan.
We recommend frying them in a non-stick frying pan to do almost without oil.
You will need: 1 zucchini, 1 egg, 2 tbsp rice flour, herbs, spices.
Preparation: Grate the zucchini and squeeze out the excess juice. Add the chopped greens and the rest of the ingredients, mix and fry the squash fritters in a frying pan.
Pro tip: how to reheat polenta or grits
Boil water, add a little bit of the hot water to the cold polenta, whisk it in, microwave for minute to heat it throughly, taste for seasoning (it'll be diluted now)
Enjoy 😋
Boil water, add a little bit of the hot water to the cold polenta, whisk it in, microwave for minute to heat it throughly, taste for seasoning (it'll be diluted now)
Enjoy 😋
BTS of Thanksgiving shoot! We are lucky to have very nice neighbors that loan us their decorative props! 😄😄😄