Dorie Greenspan’s Magically Caramel Chocolate Chip Cookie

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Prolific doesn’t begin to cover Dorie Greenspan’s career. Over the past 20 years, she has written 14 cookbooks, a newspaper column, countless articles and made videos. In her latest cookbook Cooking with DorieMs. Greenspan has found another way to reinvent the chocolate chip cookie, taking it from traditional to awesome with a simple yet effective baking trick.

Make the dough first, which she suggests you do with a mixer, but works great by hand as well. Then the dough is wrapped and cooled. No surprise here. But then these seemingly humble cookies are sliced ​​and baked not on a baking sheet, but in a standard muffin pan. “Because these slice-and-bake cookies are baked in muffin tins until their bottoms and sides are deeply golden brown, the butter and sugar brown so thoroughly that they produce the full, nutty, slightly sweet flavor caramel,” says Dorie. This wonderful caramel flavor is the first to hit your tongue when you take a bite of it. It’s so perfect that she named the cookies Caramel Crunch-Chocolate Chunklet Cookies even though there’s no caramel in the ingredient list.

The magic of these cookies can be explained by science. The heated sugar breaks it down into glucose and fructose. These molecules then break down further and react with each other creating new aromatic compounds, such as phenols and esters. Thanks to these new compounds, cooked sugar and butter become much more than just sweet. They melt and turn into something buttery, bitter, malty and nutty all at once.

As if that were not enough, these cookies have even more particular characteristics. First, Dorie makes them with both granulated sugar and icing sugar. While the granulated sugar does its job of keeping the cookies soft and sweet, the confectioners’ sugar adds tenderness by giving them the texture of soft, chewy shortbread.

Dorie also suggests that you use chopped chocolate instead of sprinkles. While the chips stay whole in the baked cookies, the chopped chocolate introduces different sized pieces that are evenly distributed throughout the cookie. Each cookie contains a lot of chocolate, from little specks to nice big pools, giving each bite a more complex flavor. The muffin pan also keeps all the cookies exactly the same shape and size so they bake evenly and taste great. What more could you ask for? This Dorie Greenspan (or “Greenstan” if you will) fan is 100% satisfied.

Recipe: Crunchy Caramel and Chocolate Chunk Cookies by Dorie Greenspan, from Samantha Seneviratne

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