Slice cookies into 1/4-inch thick slices and place on parchment-lined baking sheet. When ready to bake, park your car in the sun on a day that is at least 100 degrees Fahrenheit.Freeze for two to three hours or overnight. Place dough on a large sheet of wax paper and roll into a log about 11 inches long by 2.5 inches wide.Beat in egg, followed by flour mixture and chocolate chips. In a large bowl, cream together butter and sugars.In a small bowl, whisk together flour, baking powder, baking soda and salt.And because everyone knows recipes equal page views …īaking Bites Car-Baked Chocolate Chip Cookies
The results: slightly crispy though nonetheless delicious cookies. Fontaine did, Nicole made her own cookie dough. Nicole Weston at Baking Bites tried making a batch, but instead of using a tube of pre-fab dough, as Ms. Is extremely dangerous for humans and pets (a study by San Francisco State University found that heatstroke can occur when body temperature exceeds 104 degrees), but that also means it is hot enough for baking cookies.Ī few years ago, MSNBC reported on Sandi Fontaine of Bedford, N.H., who baked cookies on the dash of her Toyota RAV4. This recipe for chocolate chip cookies has been getting some buzz over the Internet, not because of any secret ingredients, but because of the oven - your car.Īccording to this blog post from Consumer Reports last year, temperatures inside a vehicle can climb more than 40 degrees an hour. There’s more to flour than just protein content, so it must be other characteristics of the two flours, combined, that make the cookie what it is.Update, 7/24: Corrected link to Nicole Weston’s Web site,. Or maybe the cake flour is there because its higher startch content makes the edges crispier. Maybe the cake flour/bread flour combo is there because the bread flour lends some extra gluten while the cake flour incorporates a softer wheat. I was wondering the same thing about using AP because I read somewhere that the protein content of all purpose was similar to what you’d get if you mixed bread flour and cake or pastry flour. Rita, I am sure your cookies will be fabulous as always ). Maybe we are using different Guittard products. Sometimes when I use them, they melt a little too much. I am curious to hear how the Guittard wafers work. Katy, let’s discuss this via email when you make the cookies. A lot of people can’t even find pastry flour.
I usually have cake and bread flour in the house, but not pastry flour. Michelle, I think these are more convenient. I think I will also be more mindful in forming the cookies and arranging the feves and discs.
I’m going to try baking the next round on a regular cookie sheet and see if they come out a bit flatter. I baked my cookie on an Air Bake Ultra cookie sheet and think that might have had something to do with the thickness. It will save a lot of people the hassle of hunting down pastry flour used in the old version. I need to pull out my Sherry Yard book.ĭavid, thanks for stopping by! Also, thanks for the new recipe. I’m sure the discs you bought will be fine. I do like their normal semi-sweet chips and the now-discontinued super chips. The chips melted too much during the baking process. I once bought some fancy Guittard discs, but it turned out they were for melting and dipping. Heidi, let me know how the Guittard discs work out. Can’t wait to hear KA’s take.Įrin, I suspect that by now you have the dough in the refrigerator ). They are fine in the freezer for several months. If I’ve moved onto other cookies and still have NYT dough balls, into the freezer they go. For the first few days I leave them in the refrigerator and bake as needed. I usually make the dough a few days ahead, shape it into large balls, and chill the shaped balls. I like all kinds of different chocolate chips for different reasons, but these cookies are just not the same unless you use féves or Ghirardelli BITTERSWEET chips. The Ghirardelli chips don’t melt quite as much as féves, but they are a good size and have a great flavor that goes well with the dough. I sometimes use féves, but most often I use Ghirardelli bittersweet chips. Féves are just chocolate disks that melt a little better than regular chocolate chips.
The original Jacques Torres recipe calls for bittersweet chocolate disks or féves. Mixing cake flour and bread flour gives you a protein level similar to all-purpose flour, so some bakers just substitute all-purpose and use a total of 480 grams flour I sometimes do this, but having made these cookies about a million times I feel like for some reason, the bread and cake flour mix version is better! It could be my imagination and that my perception of them being better is just a response to my taking the extra effort to combine to flours, but they seem to have more contrast between middle and edge when I use both flours.
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