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America’s Test Kitchen Vegan Chocolate Chip Cookies

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America’s Test Kitchen Vegan Chocolate Chip Cookies America’s Test Kitchen Vegan Chocolate Chip Cookies

America’s Test Kitchen Vegan Chocolate Chip Cookies






I suspected I’d be a fan of America’s Test Kitchen’s Vegan for Everybody the moment I saw its title. Putting aside the fact that I’ve come to rely on ATK (and Cook’s Illustrated) for detailed cooking guidance, and putting aside Vegan for Everybody‘s awesome roster of recipes, I love the theme. I really do believe that everybody, no matter his or her culture of origin, health needs, or tastes, can find something to cherish in vegan cooking?especially when that cooking results in such delicious treats as these vegan chocolate chip cookies.

America’s Test Kitchen is known for its rigorous recipe testing process. The company describes itself as being “passionate about cooking?discovering why recipes work and why they don’t?and sharing what we learn to help everyone cook with confidence.” Needless to say, recipes on the site and in Cook’s Illustrated are always accompanied by plenty of detailed guidance; they don’t just tell you what to do, but also why each step is worth doing. The recipes are reliable, in part because they’ve gone through so much testing and experimentation on the way to your recipe box.
When I saw that Vegan for Everybody, which is the company’s new vegan cookbook, includes a chocolate chip cookie recipe, I knew that it was going to be a keeper, a CCC good enough to become my go-to. And it is.

The authors of Vegan for Everybody have this to say about the process of developing the cookies:
When it came to developing a vegan version of the classic chocolate chip cookie, we’d settle for nothing less than perfection; the recipe had to produce a cookie that would be moist and chewy on the inside and crisp at the edges, with deep notes of toffee. We started by baking 11 popular recipes, and we were shocked at the assortment of hockey pucks in front of us. Some cookies didn’t spread at all, while others melted into greasy wafers; some tasted like cardboard, while others had funky off-flavors; and some were gelatinous, while others crumbled apart. We had our work cut out for us.
I liked reading about the steps that the team took to get the cookies they wanted:
Starting with the test kitchen’s classic recipe, we removed the egg and found that we simply didn’t need a substitute for it. While many cookie recipes call for a mix of white and brown sugars, we opted to use all brown; it gave the cookies a richer flavor and its moisture provided a softer center. But tasters wanted more chew. As it turned out, to achieve a chewier cookie, we had to leave it alone. Letting the mixed dough rest for 1 to 4 hours (no longer) gives the proteins and starches in the flour a jump start at breaking down; meanwhile, the sugar dissolves, hydrates, and later retains this moisture better during baking, preventing the cookie from becoming brittle. Lastly, the surprising addition of a little almond butter added the toffee-like richness that butter typi...


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Source of the news: thefullhelping
Publication date: 14-07-2017 22:02
visto: 13

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