Since the invention of television, people have been watching food shows on their TV sets. Right from the days, black and white TV sets have occupied American living rooms, we have been watching people chop, saute, whisk, flip, pour, arrange, and serve food on the small screen. For people like me, it is always a delight to watch shows on food channels. With the evolution of modern TV watching food shows on high definition is so mesmerizing.
New-age television providers like Comcast bring the very best services to your living room making your TV entertainment more enjoyable. Being a food fanatic, I’m often glued to my TV set, watching food network and cookery shows. It’s from watching such shows that I have learnt a great deal of cooking and baking techniques and many new recipes.
Definitely, these cooking shows have both reflected and shaped significant changes in American culture. Here’s the TV version of delicious chocolate chip cookies, tired and tested!
Among all flavors, chocolate chip is America’s most famous cookies. Best cookies yield when made with unsalted butter and a combination of white and brown sugars. It produces a rich and chewy cookie with caramelized edges. These cookies do vary by taste and texture depending on the recipe you follow, although almost all chocolate chip cookies use the same ingredients. My version of recipe calls for 2 cups of all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoons coarse salt, 2 sticks unsalted butter, 3/4 light brown sugar, 1 cup granulated sugar, 2 large eggs, 2 teaspoons natural vanilla extract and 2 cups bittersweet chocolate chips.
You can try 1/2 cup each of semisweet chocolate chips, peanut butter chips, milk chocolate chips and butterscotch chips instead of the 2 cups semisweet chocolate chips. You can even add chopped walnuts and pecans.
When ready to bake preheat the oven to 375 degrees.
Line two baking sheets with parchment paper. In a bowl beat the butter until smooth and creamy. You can use mixer.
Add the white and brown sugars and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and scrape down the sides of the bowl as needed.
Sift flours, baking soda, baking powder, and salt into the bowl; reduce speed to low while doing so. And beat until incorporated. Drop chocolate pieces in and incorporate them without breaking them. At this point of time, you can add nuts, if using. Turn the dough on to a plastic wrap and refrigerate until firm (for about 30 minutes to three hours). Dough may be used in batches, and can be refrigerated for up to 72 hours.
You can use ice cream scoop moulds to drop dough onto baking sheet. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. You can even form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes. Otherwise you can directly bake until golden brown and until edges are nicely browned, but still soft for about 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Note: A microwave can burn the butter in a second, so you need to watch carefully while using a microwave oven. A convection oven is best anytime, because the fan really helps in baking. Tina likes to write about technology and food related topics. She writes about food shows on her comcast TV and illustrates the chocolate chip cookie recipe as seen on TV.