So THAT's Why Bakery Cookies Are So Much Better

Bakery style chocolate chip cookiesWe’ve written before at HuffPost UK about how takeaways get crispy chilli beef so, well, crispy. We’ve also looked into why restaurant poached eggs are so much better than the misshapen blobs I, at least, make at home, as well as why their wedges are so much crispier and fluffier. All good info, but to be honest, it’s not my longest-running culinary issue. No: that’d have to be working out how to get thick, soft, crispy-edged, bakery-style cookies from my very own oven. For some reason, mine always either spread too much, have too much “snap”, or don’t rise high enough, leaving me with disappointing discs of dough. So, I spoke to Clare Marriage, the founder of the UK’s number one organic flour brand Doves Farm, about how it should really be done.The expert shared four rules for perfect cookiesFirst off, Marriage said, you shouldn’t mess about with the measurements of your cookies. “For best results, weigh each ingredient,” accurately she advised: after all, a couple of extra grams of sugar or butter can lead to spreading or “snapping.” Secondly, the expert suggested I bring my dairy to temp before mixing it into the dough. “Room temperature ingredients mix easily,” she shared.“Ideally, take butter, milk and eggs out of the fridge half an hour before baking.” We should also “Avoid swapping dairy butter or plant butter, which has a firm texture, for oils or soft spreads,” as the properties of butter give baked goods their soft, tender crumb. “For best results,” Marriage continued, “chill cookies for five minutes before popping them into a preheated oven.” This very-cold-to-very-hot journey prevents them from spreading and keeps the crumb “shorter” (read: more tender and delicious). Bakery-style chocolate chip recipe Marriage shared the recipe that gives her moreish, bakery-worthy biccies every time. Here it is:Ingredients:50g butter50g sugar1 egg yolk½ tsp vanilla extract75g self-raising white flour50g dark chocolate chipsoil, for baking traysMethod:Preheat the oven to 190°C, fan 170°C (375°F), or gas mark 5.Rub some oil around the inside of two baking trays or insert a baking liner.Chop the butter into small cubes.Put the butter cubes and sugar into a mixing bowl and beat until smooth.Add the egg yolk and vanilla extract and beat until incorporated.Mix in the flour.Stir in the chocolate chips.Take small spoonfuls of the crumbly mixture and press to form 10 balls of dough.Place the dough balls on the prepared baking trays, spaced well apart.Flatten the dough balls slightly with the palm of your hand.Bake for 12-15 minutes.When cold, store the cookies in an airtight tin.I’m not drooling, you are... Related...So THAT's Why Restaurant Strawberries Taste So Much BetterSo THAT's How Restaurants Get Salmon Skin So CrispySo THAT's Why Restaurant Pasta Sauce Is So Much Better

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