Gemma Stafford presents: 5 Professional Chef tips for Baking Cookie Heaven
Behold as Gemma Stafford, a professional chef from Ireland is cooking today her Ultimate Chocolate Chip Cookies for us by herself!
She will not only prepare her delicious cookies, but also share her experience and unique culinary recipe. I admit to you honestly, during an interview with her I did not know what to admire more: her culinary skills or her godlike baker resume, so impressive that was.
Gemma is gonna share with us her 15+ years experience working as a professional chef in the Pro Chef Secrets show. Get ready because you’re about to learn top 5 secrets for the ultimate chocolate chip cookie.
5 Pro Chef Secrets to the Ultimate Chocolate Chip Cookies:
- chill your dough
- scoop your cookie dough
- don’t flatten out your cookies
- bake at a high temperature for a short amount of time
1. So first things first, the star of the show here is my best ever chocolate chip cookie dough the readers have rated. This on my website with over four and a half stars and a thousand comments, it’s definitely a fan favorite. So the first secret is probably the most important. It comes to making my cookie dough: chill your dough. Once you make it, put it in the fridge for a minimum of one hour. What happens is the butter hardens, solidifies. Then you put it in the hot oven and it melts slowly. If you bake your cookies dough off straight away, they’ll just get really flat and I’ve seen a lot of pictures like that. So you just want to make sure, you chill your dough.
So I’ve got a little bonus secret for you. Here’s a thing called “aging your dough”. So like it was said before, you can put it in the fridge for a minimum of an hour, but you could also leave it in your fridge for up to seven days. Now during this time the dough develops the flavor gets better, the texture gets better, the flavor gets more concentrated, so you end up with a much nicer cookie. I always leave my dough in the fridge for up to seven days.
2. So here’s secret number two. You want to scoop your cookie dough with a quarter cup measure. It might seem like it’s a little bit big, however the timing that we bake our cookie dough is based on the size. We need everything to be the same size to get the exact results I did. So we have our nice big quarter cup scoop, let’s get it into the palm of your hand and shape it into a circle, a nice little ball of dough like that. Then put it straight on your baking tray. You want that nice round size, because this is gonna make a difference when it comes to baking your cookies.
3. So tip number three don’t flatten out your cookies. I know it’s really tempting when you’re making cookies to flatten them out with your hand, but if you do that with this dough, you’ll make them spread out and you’ll end up with really flat cookies and that’s not what we’re going for here. So just leave them in the nice shape that they are and in the oven they’ll do their thing and work themselves out.
So remember tip number one about chilling your cookie dough? Well what I like to do is after I’ve scooped them, put them back in the fridge for around 30 minutes to get them nice and cold again before we bake them off.
This is what you must add to your baker resum. If I were an interviewer, I would create a separate column for a special skill called cookie heaven! And don’t worry that the whole list of my excellent desserts will not fit on one page. To do this, there is a functional resume format to be sure to include my signature cookies in your resume!
4. So secret number four bake at a high temperature for a short amount of time. So the reason why we doing this, is because the hot oven will give you a crispy outside and the short amount of time will give you doughy and gooey in the middle, which is what you want from the ultimate chocolate chip cookie. Bake your cookies off at 375˚ F or 190˚ C for roughly 15-17 minutes. When I originally made this recipe I said bake them for 12 minutes, but recently they’ve been taking longer, so just keep a close eye on them .
5. Here’s our secret number five it’s called the Pan Bang and it’s taken the internet by storm. What you do is with hot cookies take the tray and bang it against a cold counter. What happens is your cookie falls and creates these lovely crinkle crackles on top. It also redistributes the chocolate, so. you end up with these pools of chocolate all over your cookie. So if you follow these five easy tips, this is what you end up with the ultimate chocolate chip cookie: crispy on the outside and doughy gooey in the middle. This is absolute cookie heaven.