Think of it like turning each piece into an end piece.Īfter going through at least 6 rounds of recipe testing, I can say I’m officially the first person to make a true to size small batch chocolate chip cookies in a loaf pan. I cut back on the sugar and voila – it held! There is a slight dip in the middle, but that is the result of baking in a loaf pan. That means when there’s too much sugar and not enough flour, the structure won’t hold. There’s vanilla, but such a minute amount wouldn’t throw off the ratio.Īlthough there’s no obvious liquid like milk or egg whites, when sugar melts, it turns into liquid. However, when you look at the recipe, there is no liquid in the dough, not even an egg white. What else can cause sinking in my cookies? Sinking is a sign the structure isn’t stable, which usually results in the flour to liquid ratio not being balanced. It sounds counterintuitive, but adding baking powder would help stabilize the baking soda and keep the middle from falling. However, the middle kept sinking even when the baking soda was reduced to 1/8 teaspoon.Īs I was debating on adding baking powder to the baking soda, my friend Susan, Miss Cookie Queen herself, messaged me that same idea. The obvious culprit was the baking soda because leavening is what causes recipes to rise. Turned out the dough would rise in the middle but then sink after cooling, causing a giant sinkhole, albeit a delicious sinkhole. The concept seemed simple enough – make my small batch chocolate chip cookies but instead of dropping them on a cookie sheet, pat them into a loaf pan (affiliate link). It also turns each piece into an end piece, which means no more fighting for the corner (there may, however, still be fighting for the last cookie). Why bake cookies in a loaf pan? It’s faster, easier, and you don’t have to worry about them spreading too thin. If you agree, then these cookie bars have the perfect texture for you. In my opinion, the perfect chocolate chip cookie is soft and chewy in the middle while slightly crispy on the edges. It was only a matter of time to bring you cookies. I did it with my Small Batch Brownies and Small Batch Lemon Bars. I thought it would be appropriate to kick off my new name with my favorite dessert in small batch form – Small Batch Chocolate Chip Cookie Bars baked in a loaf pan! ![]() It’s official – everything is switched over to Homemade In The Kitchen (Not sure where Chocolate Moosey went? Read my announcement post for details). ![]() When you want to bake a small batch of chocolate chip cookies, turn them into Small Batch Chocolate Chip Cookie Bars made in a loaf pan! They’re easier and faster than scooping cookies plus they won’t spread too thin.
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