Chocolate Chip Cookies, Part 2

I watched another cooking video today; Chocolate Chip Cookies - The Chef Todd Method. I like Chef Todd's methods, he teaches techniques rather than recipes, which he calls formulas. In fact, he says the best chocolate chip cookie formula to use is the one on the back of the bag of chocolate chips. He says the most important part about making cookies is the proper use of the mixer to make the dough; other tips I picked up included letting the butter come to room temperature, warming the eggs up, when & how to add the eggs, when to add the vanilla, portioning, and underbaking the cookies.

Chef Todd's favorite chocolate chips are Ghirardelli Bittersweet 60% Cacao.

He said to use formula on back of bag.

Chef Todd says how you use mixer to make dough is most important part.

Chef Todd starts by making list of ingredients; he says its really important if you increase or reduce amounts.

Butter should sit out for 4 hours or so to come to room temperature; use highest fat content you are able to find.

Eggs should be placed in warm water to warm up to 110 degrees F.

Chef Todd scoops flour & doesn't sift it.

He adds a little more salt than in formula. After adding baking soda, set aside.

An important part is using right mixing attachment.

For cookies paddle attachment is proper one.

Unsalted butter should be cut in to several chunks.

After adding sugar, mix on low speed.

Check color of dough, it will get lighter as more air is incorporated.

Scrape dough down off sides, mix again; do this several times.

Beat eggs well to incorporate air into eggs.

Add eggs to butter mixture a small portion at a time.

Mix on low until eggs & butter are emulsified; add more egg & continuing mixing until all egg is added.

Add vanilla after all egg is completely mixed in.

Add dry ingredients.

Briefly mix by hand to keep dough from forming too much gluten.

Turn mixer on low.

Add chocolate chips and mix until just incorporated.

Choose portion size you want; dip scoop in hot water if dough starts to stick.

Line baking sheet with parchment & place portions on parchment.

Put portions in freezer. When needed, bake at 400 degrees F for 10 minutes.

I think after I  bake the rest of the keto Chocolate Chip Cookies that I have in the freezer right now, I will make another batch but using the tips I picked up watching the Chef Todd video. And I think I will use erythritol and see if that improves the taste.

I've got 4 more days before I need to be awake and out of bed at 4:51; today my alarm went off at 5:06. But I actually woke up about 6:30.

Forty-four minutes before sunrise.

Ten minutes after sunrise.

There were only 4 new COVID-19 cases today bringing the total known cases up to 816. There are no new deaths but there have been more people hospitalized. Almost 82% of people have been released from isolation.

It appears this graph is now only updated on Mondays; so I will only post it on Mondays.

Hauʻoli lā Hoʻomanaʻo #38 e John & Ruth!