I’ve written earlier than about why, after making an attempt dozens of brownie recipes, I’m now firmly within the no-melted-chocolate camp.
Of course, I nonetheless add squares to the batter as soon as it’s combined; I’m not a monster. But as a result of cocoa butter is strong at room temperature, I discover that melting it into the batter makes the dessert much less gooey; they’re fudgier when the crumb depends solely on butter (which is softer at room temperature) for its fats content material.
But what about cookie dough, which normally consists of butter as its base? How come a few of these – particularly these made by the professionals – keep smooth and chewy for days, whereas mine are all the time method too crunchy?
According to the chef and proprietor of Piping and Batter, Jennifer Wharton, this time, the key’s within the sugar.
How do bakeries get cookies so smooth (and preserve them that method)?
In an Instagram Reel, Wharton stated the key just isn’t butter or bake time, “it’s chemistry”.
“When I labored in a bakery, inverted sugars have been a part of how we saved cookies smooth and contemporary within the case longer, with out altering the bake or sacrificing flavour or texture,” she defined.
“Inverted sugars” embody components like molasses, honey, and syrups, like Golden Syrup. You may even make it at house by boiling sugar in water.
These sugars, the chef defined, “are hygroscopic, that means they entice and retain moisture”.
She continued: “In cookie dough, this slows moisture loss and delays staling… which is precisely what you need when cookies aren’t eaten the identical day.”
Regular sugar is hygroscopic too, however a lot much less so than the inverted varieties.
Still, Wharton didn’t say we must always swap out the entire granulated sugar in a recipe; it’s key to making sure a superb texture and form.
Inverted sugar additionally tends to style sweeter, so you must take into consideration the sweetness stability, too.
Instead, we must always “substitute 10-25% of the granulated sugar with an inverted sugar”.
Which sugar is greatest for which biscuit?
Molasses “works effectively in spice, ginger, chocolate, and brown sugar-based cookies,” the chef defined (in my expertise, treacle is nice for these too).
But for a lighter, normally paler biscuit, attempt Golden Syrup, honey, or maple syrup.
Don’t, nevertheless, use maple sugar, as Wharton warns this received’t work.
