Go to the Article: American Drop Cookie Class Discussion
If there is a revisiting of this class content in the future, I'd love to see a gluten free recipe of some sort - the ChefSteps Gluten Free Chocolate Chip cookies are favorites in our house and having a couple more options of gluten free would be with them would be great.
Stay tuned, Early next year.
Woo hoo! Will be looking forward to it! Thank you...
My wife recently found out she can't have dairy. Have you tested any substitutes you recommend for the butter and milk?
Earth Balance plant based butter is a good substitute. Palm Shortening or coconut oil will work in a pinch. Ghee is lactose free. Milk can be substituted with water or coconut milk.
Is this class just all reading? No videos?
How to make thick cookie like LEVAIN? or just portion it 80grams and adđ more nut to make it thìcky ???
If I want to replace 100% of the all purpose flour with bread flour, do I need to change the quantity or is it a 1 to 1 swap? Thanks in advance
Hello- My question is regarding the thawing process. So I read in the course materials that if your cookie dough is over 50 grams, which mine is about 80 grams frozen, how much time do I need to thaw since its a bigger cookie, and what would be the thawing process.? I usually bake right from frozen at this size (80 grams), But you are saying not to do that so it bakes properly. Any suggestions, my goal is a big fat cookie with minimal spread. I do not like the big thin cookies that spread. thank you for your advice.
Short of trial and error, are there any principals or guidelines that can be shared for baking smaller portioned cookies? The 50g cookie is wonderful, but I'd like to be able to produce ones half the size for things such as holiday gifting.
You can bake things that are smaller at higher temperatures for less time but I find that smaller items do best in lower temp ovens. Each temp and time will give you different textures. It is at the end of the day a trial and error in your oven for your preferences. The pro way to do it is to bake off a few as testers to get a gauge of how the cookies bake.
