11/27/2023 0 Comments Best chocolate chip cookies nytimesAs for the chocolate, it’s relatively easy to find vegan chocolate, but check the ingredients to be sure there’s no added sugar or dairy. In the end, a combination of unrefined cane sugar and coconut sugar, which makes an excellent brown sugar substitute, produced the best results. Vegan go-tos like agave, maple syrup and brown rice syrup required significant alterations because they are liquid, and caused the cookies to brown and spread unevenly. Substituting the sugar was the biggest challenge. The flaxseed powder provided structure, contributed a delightful chew, and didn’t adversely affect the flavor or color of the cookies. For the egg, I tried leaving it out entirely, or replacing it with flaxseed powder, applesauce or powdered egg replacer. Much to my surprise, vegan butter won out: It provided the best flavor and best replicated the qualities of dairy butter, like browning and spread. For the butter, I tried olive oil, coconut oil, vegan butter and shortening. “Veganizing” the original meant I had to replace the butter and eggs, as well as the granulated sugar, which - don’t shoot the messenger, if you didn’t already know this - uses animal products in the refining process. After many hours of baking, 400 cookies, seven types of flour and endless taste-tests, I am happy to say that I landed on two great recipes that will satisfy your chocolate chip cookie craving. The editors at NYT Cooking charged me, a recipe developer and food stylist, with the task of developing vegan and gluten-free versions of the famous recipe. One reader wrote that it’s “THE only chocolate chip cookie recipe you’ll ever need.”īut if you eat a gluten-free or vegan diet, you’ve been out of luck. David’s recipe, which calls for two kinds of flour and 36 hours of “aging” in the fridge, has become a cult favorite among NYT Cooking readers. The recipe he developed as a result of his deep dive into flour types, hydration periods, chocolate percentages and salt ratios is loosely adapted from Jacques Torres, the famous pastry chef and chocolatier. In July 2009, The Times ran an article by David Leite, a cookbook author and food writer, that chronicled his quest for the perfect chocolate chip cookie.
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