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泛敲打巧克力曲奇饼

莫nday, April 20, 2020

原泛这种撞击巧克力饼干,如刊登在纽约时报。这个食谱第一次出现在我的Vanilla Bean Baking Book

故障排除

1。甚至是什么锅拆裂?贝克窃听他们的cookie锅在烤箱是不是新的,当然,但泛砰砰技术我这里使用的是独特的,锅是在烤箱里每隔几分钟挖掘,对cookie的边缘产生涟漪。这产生在cookie两个纹理:一个清晰的外边缘,和一个软,糊糊中心。

2。为什么我的饼干波纹/皱纹?我发现,面粉往往是罪魁祸首,它似乎是高蛋白面粉不会让尽可能多的传播和起皱。我用金牌未漂白通用面粉在我的饼干,并找出效果最好。

3。为什么我的饼干底腻?我更愿意认为,饼干是“分外黄油”。有多余的奶油在这些cookie,这有助于他们传播,而且清脆的底部。我从锅里取出我的饼干当他们是足够的冷静处理,并让他们继续冷却在电线支架,这有助于他们保持香脆。

4。我可以用较少的糖吗?砂糖有助于传播,也有助于变脆。如果减少糖,你会不会有相同类型的cookie。如果你想玩弄递减的量,开始用2或3汤匙,并继续每一个你让他们的时间减少,直到你找到你的甜蜜点(双关语意)。

我可以切换出一些红糖的砂糖的?可以,但你的cookie不会像脆 - 这将结束与耐嚼的质地。

6。为什么要使用铝箔?我发现,铝箔有助于饼干传播更多一点,并创建了一个稍微保鲜盒底部。但是,羊皮纸将工作做好了。

7。我可以冷藏饼干面团?饼干面团可以在一夜之间使用前需冷藏。塑造面团成球状,用保鲜膜覆盖冷冻前,然后烘烤之前使其达到室温时(cookies是冷冻固体,他们不会纹波为好)。雷竞技pc版那花一晚放在冰箱里的Cookie也将有较发达的味道,但也有颠簸结束。

8。我可以使用欧洲黄油?是!但是请注意,使用欧洲黄油将使这些饼干的底部更加黄油。

9。我可以添加更多的成分面团(坚果,其他芯片,M&M巧克力等)?是的,但要注意的几件事情:太多的加载项(巧克力,太妃糖,坚果等)将防止面团,因为它应该传播。

10。我可以用巧克力片,而不是切碎的巧克力?是的,但需要注意的是切碎的巧克力酱比巧克力豆好得多。

11。我可以使用替代面粉(即杏仁,燕麦,荞麦等)?你不能换出各等份通用面粉的替代面粉。如果您想代替部分替代面粉为万能的,先从1/4杯(约50克),并每次让时间慢慢增加,直到你找到你的完美比例。

12。我可以做或素食主义者,这些无麸质?我还没有在任何一个方向的配方发挥各地,但我看到很多人对Instagram的成功做到这一点(对不起,我知道这是不是有用)。如果你这样做使它成功无论哪种方式,下面就为你做什么工作发表评论!

13。你用什么成分?我用蓝多湖黄油和金牌未漂白通用面粉,几乎完全。我用各种杂货店品牌砂糖,红糖,鸡蛋大,而纯香草精。对于巧克力我使用的品牌组合:Ghiradelli半甜烘焙酒吧和商人乔苦乐参半的烘烤酒吧都是伟大的杂货店品牌。雷竞技pc版法芙娜feves(我喜欢Caraibe)和GUITTARD烘烤晶圆精彩的高端选择。雷竞技pc版我使用所有这些的混合。

14。为什么我的饼干烧底部?确保您的面糊完全混合 - 做用锅铲将有助于最后几搅确保一切都均匀并混合。有一个中等重量烤盘品牌甚至烘烤(我用雷竞技pc版these from Nordic Ware)。有时候,你的烤箱温度可能是罪魁祸首 - 使用oven thermometer每次烘烤时间会帮助你确保它是正确的。

15。如何让我的巧克力之上池?将一块巧克力切碎直接在每个饼干面团球再进烤箱(Vahlrona feves工作以及本)将是一个不错的游泳池,因为他们烤的顶部。

16。我应该使用什么样的烤盘的?雷竞技pc版我使用medium-weight half sheet paN(12×16在[30.5厘米通过40.5厘米])。我觉得重的绝缘烤板不纹波为好。雷竞技pc版

17。如果我不能在我的冰箱适合我的烤盘?雷竞技pc版没关系!你可以把面团上中小板和冻结他们,然后将它们转移到烤盘当你准备烤。雷竞技pc版

18。将与其他饼干食谱这种技术的工作?雷竞技pc版不一定,不以同样的方式。这是由饼干要厚,并在烤箱糊糊不会波动时窃听,尽管这样做可能有助于设定边缘。

19。我一定要一鼓作气在炉外锅?不,你不知道!如在配方说明,我在[10厘米]抬起烤板的一面朝上约4,轻轻地让它下拉抵靠炉架,所以饼干的边缘设置雷竞技pc版,并且内落回到下来。

20。你有更多的泛敲打饼干食谱?雷竞技pc版是!我有Ginger Molasses Cookies莫lasses Espresso Cookies。我也有一个cookie食谱,100块饼干,走出2020年10月将有泛这种撞击食谱一整章。雷竞技pc版

(潘拆裂)巧克力曲奇饼
正如所见NYTimesStar Tribune

买我的书(完成与饼干食谱,还有很多很多!)click here.

原本我以为包括在这本书不同的巧克力饼干食谱。这是我去到饼干,一个我曾多年在边城咖啡制成。我开始对薄酥脆版本的工作,以及一路走来,它演变成这个食谱。该Cookie落在某处糊糊的,脆的中间,边在嘴里粉碎和中心,这是柔和,饱满的巧克力。我的家人喜欢它这么多,我原来的配方还没有看到因为光的一天。迎接我们的新房子的cookie。让10块饼干。

2杯(284克)通用面粉
半茶匙小苏打雷竞技pc版
¾茶匙盐
½磅(2支;227克)无盐黄油,室温
1.5杯(297 G)砂糖
¼杯(50克)填充红糖
1个大鸡蛋
1.5茶匙纯香草提取物
2汤匙水
6盎司(170 G)甜巧克力,切成一口大小的块平均与一些半英寸
小型和一些较大

调整的炉架的中间位置。将烤箱预热至350°F。线3块烤板用铝雷竞技pc版箔,无光泽一侧朝上。

在一个小碗里,将面粉,小苏打和盐。雷竞技pc版

在装有搅棒的桌上混合器的碗里,打黄油的媒体,直到奶油。添加粒状和棕色糖和上介质节拍直到轻和蓬松,2〜3分钟。加入鸡蛋,香草,水和低混合结合。添加面粉混合物直到合并低混合。添加巧克力和低拌匀成面糊。

形成生面团成3.5盎司(100克)的球(每个堆积1/3杯)。放置4个球的距离相等间隔上准备好的盘,并转移到冷冻烘烤前的15分钟。雷竞技pc版之后你把第一个烤盘在烤箱里,放进冰箱的第二个。雷竞技pc版

将冷却的烤盘在烤箱烤10分钟,直到饼雷竞技pc版干在中心稍膨化。提起烤板的一面朝上约4英寸,轻轻地让它下拉雷竞技pc版对炉架,这样cookies的边缘设置和内回落下来(这会感觉不对劲,但相信我)。之后饼干2分钟,重复的提升和下降的锅又蓬松起来。重复几次,以创建一个围绕cookie的边缘隆起。烤16〜18分钟累计,直到饼干已经展开,并且边缘呈金黄色,但中心是轻得多,没有完全熟透。

转移烘烤片到导线架;雷竞技pc版让从锅里取出饼干之前完全冷却。

笔记:这些cookie是相当大的,但是得到的边缘散开和起皱,他们需要在大的方面。如果你想使小饼干,您将无法获得作为外层上有许多山脊,你的心会并不像糊糊。他们仍然是好吃,但不完全是我要送给你的。

如果跳过冷冻曲奇饼,他们会蔓延过多放在秤盘上,不会形成皱外层。

巧克力片是不是切碎的巧克力了良好的替代;饼干不会转出与相同的芯片。如果你还是想用巧克力片,你将需使用8层盎司的芯片,使饼干2.5盎司大。

用铝箔沉闷的一面烤这些cookie是一个小窍门,我听到艾丽斯·梅德里奇说话后得知。箔有助于使一个额外的脆,呈金黄色底部。羊皮纸也可以用,效果很好。

饼干很美味温暖,但我发现我爱他们几天后一样多。我通常将它们存储在冰箱,他们潜入冰冷的碎片。

通过安排与艾利书,企鹅集团(美国)有限责任公司,企鹅兰登书屋公司成员转载。版权所有©萨拉·基弗年,雷竞技app最新版2016年。

  • 回复
    Cassie Gerhardstein
    莫nday, October 23, 2017 at 3:10 pm

    These looks amazing!I can’t wait to try the recipe out tonight.Question, if you don’t have a 3.5 oz.cookie scoop, what size measuring cup is accurate for scooping the dough?

    • 回复
      Sarah
      Wednesday, October 25, 2017 at 8:51 pm

      It is 1/3 cup.Let me know how they turn out for you!

    • 回复
      Marjorie Nawrocki
      Sunday, January 5, 2020 at 10:18 pm

      Yes- i tried this recipe and a friend said they were the best !Timing of the banging is important!Good recipe but timely!!!

  • 回复
    Ellie
    Tuesday, October 24, 2017 at 1:35 am

    I’ve had my eye on these cookies and I’m sooooo excited to try them!!!It’s been a super long time since I’ve even attempted to make someone else’s recipe because of time, but for this one I need to make an exception ?

  • 回复
    Kyle
    Wednesday, October 25, 2017 at 8:11 pm

    Where it says, “(a heaping ?cup each)” what is the ?mark supposed to say?

    • 回复
      Sarah
      Wednesday, October 25, 2017 at 8:51 pm

      Sorry about that!It should be 1/3 cup.

  • 回复
    莫nta
    Thursday, October 26, 2017 at 9:32 am

    I’ve actually been banging-the-pan for years… and horrifying my friends and family (albeit none of them ever ever ever passed up a cookie).

    Glad you made it trendy to do so.I can stop defending myself so vociferously.

  • 回复
    仁el Farrell
    Thursday, October 26, 2017 at 1:14 pm

    I made Sarah Kieffer’s Chocolate Chip Cookies last week and they are BY FAR the best chocolate chip cookies I have had!I’m making them again this weekend.

  • 回复
    emmy h
    Friday, October 27, 2017 at 11:54 am

    Hi, Sarah!I own your book and am happily baking my way through it.We have kindred tastes!

    A question about the toasted sesame oil variation for these cookies: is it correct to simply add it to the recipe, or should the oil be substituted for the water?

  • 回复
    emmy h
    Friday, October 27, 2017 at 12:03 pm

    I should also say, the standard version of these cookies is brilliant!It’s now my favorite chocolate chip cookie, and usually I’m more of a chewy cookie girl.But the crispy edges of these caramelize, the center still has near-gooey tenderness, and the range of texture is delightful.The ratio of bittersweet chocolate is also perfect for me.

    I think the sesame oil will make them even more sublime.

  • 回复
    Michelle
    Friday, October 27, 2017 at 10:49 pm

    Thank you Sarah!I found the article on the Web but didn’t take down the recipe, then I couldn’t find it for the longest time.Finally I found it and have since made them.Everyone I shared them with loved them.They are amazing and the pan banging makes all the difference.Thanks again.

  • 回复
    Aurélia
    Saturday, October 28, 2017 at 4:04 am

    I really want to try this recipe but it seems like a lot of sugar for me, what do you think happens if we reduce the quantity by half?Is the texture going to be different?

    • 回复
      june2
      Tuesday, January 2, 2018 at 2:01 pm

      Consider using coconut sugar…it’s less refined and even more delicious imo!

  • 回复
    莫nique
    莫nday, October 30, 2017 at 3:58 pm

    I made these last night and they are the BEST chocolate chip cookies I have ever had in my life.I sprinkled a little sea salt on top after baking and oh my gosh.This will be my go-to recipe for forever.Thanks so much for sharing!!

  • 回复
    Caroline
    莫nday, October 30, 2017 at 4:04 pm

    Do you use light brown or dark brown sugar?

  • 回复
    Marianne
    莫nday, October 30, 2017 at 5:28 pm

    If using a convection oven, 325 degrees and fan on low?

  • 回复
    沙龙
    Wednesday, November 1, 2017 at 5:13 pm

    Why are my cookies greasy on bottoms???

    • 回复
      amina el hadidy
      Sunday, January 14, 2018 at 7:30 am

      mine too

      • 回复
        Vanessa
        莫nday, January 15, 2018 at 5:11 pm

        Mine too!!Seriously greasy!

    • 回复
      K
      莫nday, January 22, 2018 at 9:28 pm

      Mine too!The texture was great but they were really greasy on the bottom and super sweet

      • 回复
        G
        Wednesday, March 28, 2018 at 11:32 am

        I used 2 TBSP less butter and a lot less greasy!

  • 回复
    Nancy
    Sunday, November 5, 2017 at 11:05 am

    I frequently form cookies and then freeze them so they can be baked, straight out of the freezer, at a later time.Is the 15 minute freeze in your recipe a “must-do” or do you know if this would work with your recipe?These cookies are fabulous by the way and a great version to have in anyone’s chocolate chip cookie arsenal.谢谢!

    • 回复
      Rebecca
      Thursday, August 1, 2019 at 12:11 pm

      Any answer to this?I’d like to know also

    • 回复
      Priscilla Davenport
      Wednesday, November 13, 2019 at 12:26 pm

      Can you add nuts to the recipe?

  • 回复
    Celeste
    Wednesday, November 8, 2017 at 10:55 pm

    Do you have any recommendations on how to alter the recipe for high altitude baking?I live in Colorado and am dying to try these.Thanks!!

    • 回复
      Jonell
      Friday, December 7, 2018 at 3:27 am

      THIs is my question!I just moved to Montana and my cookies now have been disastrous.Did you get a reply?

      • 回复
        Edna
        Sunday, May 10, 2020 at 1:03 am

        HI, I know it is a bit too late to reply your questionm it is in the year of 2020, but I would recommend you or anyone who come to this blog and find the same question to find any help from this site.计画ps://highaltitudebakes.com/high-altitude-baking/

  • 回复
    Eva
    Friday, November 10, 2017 at 8:26 pm

    My cookies won’t “fall” the centers still puffy and they have been cooking longer than in recipe…Help!

    • 回复
      ashley
      Wednesday, April 10, 2019 at 11:50 pm

      A trick if your cookies aren’t flattening- instead of dropping the pan on the oven rack, take it out and drop it on a hard surface (ie a table or a countertop covered with a bath towel so the hot pan doesn’t crack it!) Hope that helps

  • 回复
    Reni
    Wednesday, November 15, 2017 at 8:14 pm

    can I use nuts instead of choc?

  • 回复
    Callie
    Friday, December 1, 2017 at 12:08 am

    I just made them and they look amazing!!!Cooling now, so we shall see what they taste like .I wish I could send a photo.

  • 回复
    Week in Review: Rabbit, Rabbit - TVP Communications
    Friday, December 1, 2017 at 8:49 am

    [...] fails.However, after further research, it looks like it may be a valid claim.Made popular by the Vanilla Bean Blog, banging the pan while baking cookies alters their texture and apparently it’s noteworthy enough […]

  • 回复
    Geni
    Tuesday, December 5, 2017 at 7:51 pm

    Thank you sooo much for the recipe!然而尽管我跟着配方严格 a t, after 10 minutes in the oven they melted and spread so much that the cookies turned into a ‘pool’ and became barely recognizable lol.Can you help me identify which step I might have screwed up?Thank you so much !PS they smell amazing regardless of the form.

    • 回复
      乔迪•
      Wednesday, January 10, 2018 at 1:34 pm

      Same thing just happened to mine!Not sure what went wrong, I followed the recipe exactly!

    • 回复
      Sarah
      Wednesday, January 10, 2018 at 1:38 pm

      What kind of butter did you use?And flour?A higher fat butter (like a European-style) will make these spread.Also, some chocolates will as well – Paleo chocolate does not work, and I’ve found Hershey’s also to make the cookies spread terribly.

    • 回复
      Tally
      Saturday, January 27, 2018 at 9:58 pm

      如果你不冻结他们的时间足够长,这往往to happen.Maybe try 20 min in your freezer?

  • 回复
    Ami Baron
    Thursday, December 7, 2017 at 3:26 pm

    Has anyone tried making these at high altitude?I made them today but they don’t look anything like the photos, and I had very little center “puffing” before doing the banging of the pan.My residence is over 5,000 ft, so not sure if there needs to be ingredient adjustments to get these to work??If anyone has suggestions please let me know!Thanks.

    • 回复
      Miranda
      Wednesday, January 24, 2018 at 12:16 am

      Hi!I live at 6300 feet and made this recipe as is a week ago, and tried again tonight with better results (both were delicious though!).The first time, I followed the recipe exactly as written and my cookies browned quickly and spreadout a little too much.This time I added an additional 2 tbsp flour and subtracted 1 tbsp sugar.I also cooked them at 365 degrees, did my first bang at 8 minutes, and did bangs at 1.5 minute intervals x3.They didn’t spread or brown as much, and look and taste wonderful.I think the next time I try I am going to add 1 more tbsp of flour to see if it helps with the cookies combining (or maybe investing in slightly bigger baking sheets to spread out more!) Good luck!

  • 回复
    ashley
    Friday, December 8, 2017 at 9:43 am

    Is there a video or images that follow along for directions?

  • 回复
    Popular Cookie Trends That Should Be Popular
    Thursday, December 14, 2017 at 3:19 pm

    [...] Sarah’s recipe has always been popular, but when the New York Times discovered her trick this past fall, the whole world caught wind of the awesomeness that is pan banging.Go ahead, hop on the bandwagon and get banging!And be sure to click here for Sarah’s recipe for Pan-Banging Chocolate Chip Cookies.[...]

  • 回复
    Darla
    Sunday, December 17, 2017 at 10:27 am

    Iadequate these and they are awesome.A little too sweet but texture, crispness of the edge and chewy I side is spot on.I cut the balls in half so they were smaller.Put in for 8 minutes, and banged them every 1 minute 30 seconds until brown on the outside.They were still larger cookies but more easy to eat.

  • 回复
    Katie
    Friday, December 22, 2017 at 7:48 pm

    I found that my fancy insulated cookie sheets did not produce the ripple look near as well as the cheap, thin baking sheets do.They are still super delicious!!!

  • 回复
    Those Giant Crinkled Chocolate Chip Cookies | Two Clever Moms
    Saturday, December 30, 2017 at 5:11 pm

    [...] pan-banging chocolate chip cookies […]

  • 回复
    Bangin’ Christmas – Storyfull
    Wednesday, January 3, 2018 at 12:43 am

    [...] we spent the days leading up to Dec.25 in full-blown baking mode.This year, I discovered Sarah Kieffer’s life-changing, pan-banging chocolate chip cookie recipe.We were so impressed by the results that […]

  • 回复
    patty
    Friday, January 5, 2018 at 8:38 am

    I made these Dec.28th and they turned out great!I over baked the first pan, but they were still good!I did throw in peanut butter chips along with the chocolate chips.I will definitely make these again and again!

  • 回复
    Mn
    Thursday, January 11, 2018 at 5:17 pm

    Is there a substitute for the butter if I need to make them dairy free?

  • 回复
    Saturday, January 13, 2018 at 12:00 pm

    Ohmygosh!My daughter and I made these this morning and they are delicious!We left the first pan in a little too long, but had the timing down for the rest.I’ve never made an ice cream scoop sized cookie!These will forever be in regular rotation!Can’t wait to try some of your other recipes!

  • 回复
    Chewy Mexican Chocolate Cookies - Runcible Spoon
    Tuesday, January 23, 2018 at 9:34 am

    [...] the real kicker with these cookies is the pan-banging.I was inspired by The Vanilla Bean Blog‘s chocolate chip cookie recipe, where she creates ripples in her cookies by removing them […]

  • 回复
    Raleigh Newborn Photography | Pan Banging Cookies
    Wednesday, January 24, 2018 at 9:03 am

    [...] is a little bit more work to make this happen and you can find all of the details and the recipe here.Make sure you read the entire instructions because 1.The freezer is an important step not to […]

  • 回复
    Raleigh Family Lifestyle Photographer | Friday Faves
    Friday, January 26, 2018 at 8:45 am

    [...] chocolate chip cookies this week, and this is my favorite recipe ever!So yummy!(Find the recipe here) Banging the pan was kind of fun, […]

  • 回复
    The First Cookie I Baked for my Co-Workers – Food With Cece
    Friday, January 26, 2018 at 5:48 pm

    [...] used this recipe.I’ve been eyeing this blog and have been wanting to use this recipe for a long time and I […]

  • 回复
    Edwina
    Sunday, January 28, 2018 at 7:42 pm

    I really must try this pan banging technique.They look so good (and tasty!) It does seem wrong to be banging that pan down in the oven but I love what the end result looks like.Time for me to give it a try!

  • 回复
    Domenica
    Tuesday, January 30, 2018 at 6:45 pm

    These cookies are absolutely amazing!!!!!I used miniature chocolate morsels and made 24 fairly large cookies.I baked them for 15 minutes.I will definitely be using this recipe from now on!Thank you so much for sharing!???

  • 回复
    莫nster Cookies
    Tuesday, January 30, 2018 at 6:47 pm

    [...] Colin has been very happy.I’ve made Magnolia Bakery’s classic peanut butter cookies, Sarah Kieffer’s pan-banging chocolate chip cookies and Martha Stewart’s classic oatmeal lace […]

  • 回复
    Black Garlic Chocolate Chip Cookies | Insta News World
    Friday, February 2, 2018 at 10:37 am

    [...] perfect chocolate chip recipe from Sarah Kieffer, which has gained internet fame as the “pan-banging cookie” because of the ridges that form when you tap the pan during […]

  • 回复
    Black Garlic Chocolate Chip CookiesWorld News | World News
    Friday, February 2, 2018 at 4:51 pm

    [...] perfect chocolate chip recipe from Sarah Kieffer, which has gained internet fame as the “pan-banging cookie” because of the ridges that form when you tap the pan during […]

  • 回复
    Maria
    Sunday, February 4, 2018 at 1:46 pm

    Absolutely delicious!I was hesitant to leave my tried and true recipe but these are great.他们是不同的,我一定会再次创造机会。

  • 回复
    克里斯蒂娜
    星期一,2018 2月5日11:39

    嗨莎拉!现在我做了这两个和你的糖蜜生姜泛敲打饼干,我不得不说,谁的人一直在寻找完美的食谱里,拿奖这些的肯定呢!我腹腔等等都食谱我和Bob的杯1/4杯面粉GF雷竞技pc版交换出去,而我敢肯定,有一个无麸质饼干更好的连击,它的作品!我做了一批choclate曲奇GF的一个超级碗派对,每个人都同意你甚至不能说,他们是当晚的获奖者的cookie到目前为止!他们没有得到的金黄色作为一个普通面粉饼干,但没有人关心

    感谢您制定这样一个伟大的食谱,我将使用这一个几年来!

  • 回复
    14 Recipes We Actually Tried And Loved This Month – ViralPace
    星期一,2018 2月5日12:17

    [...]这里得到的配方。[...]

    • 回复
      Adrienne sloan
      Saturday, April 4, 2020 at 1:17 pm

      Can u freeze balls to use at a later day?

  • 回复
    Pan-Banging Chocolate Chip Cookies - Helpful Homemade
    星期二,2018 2月6日上午1:00

    [...]可能在岩石下生活,如果你已经有点不看到或听说过萨拉基弗的泛撞巧克力曲奇饼。雷竞技app最新版我在几个月前放在这些波纹美女我的眼睛,我只是不能让他们从我的[...]

  • 回复
    乔迪• L
    周三,2018年2月7,在上午04时47分

    哦,我的天啊!!!我只是预先做了一些面团,并意识到我忘了加水的汤匙。我是否需要重拍的面团?或者,我可以在这一点上加水?如果我离开它,将它有很大的不同?!

  • 回复
    亚历克斯
    周三,2018年2月7,在下午2:14

    难道“做大”后你提到真的来临?我做了搜索,但无法找到它。只是好奇!这些今天做。

  • 回复
    The Most Awesome S'mores Brown Butter Panbanging Cookie Recipe
    星期四,2018 2月8日8:27

    [...]这是究竟如何panbang(从原来的泛敲打饼干食谱):[...]

  • 回复
    保罗·德怀特
    星期一,2018 2月12日上午08点43分

    我从来没有使用这个配方,但我一直在敲打我的饼干片超过50年,我的所有不同类型的cookie。我不要让他们大足以让皱纹,但这个出来,并使得边缘香脆即使中间没有做......奶油,只是我喜欢的方式。试试你所有的饼干食谱,并开始通过推荐的烹调时间乒乒乓雷竞技pc版乓的大约一半,并且至少2次以上,你带他们出去之前。从来没有烘烤得时间过长,因为他们将在该中心,从而消除了不同质地得到努力地破坏了饼干IMO。

  • 回复
    玛丽
    星期六,2018 2月17日下午8:34

    我觉得自己像一个摇滚明星做这些 - 我没有面包,但他们是如此令人兴奋的制作和配方是如此彻底。他们原来伟大的!使他们第二次在今晚。我们在上面海盐少许撒喜欢​​他们。

  • 回复
    佳佳
    周一,2018年3月5日下午8:30

    是!买菜谱,做饼干,爱他们。我让他们带我的两个岁的他现在是一个大风扇。没拿到脊恰到好处的这第一批,但我一定会再次让他们!

    超好的。我迫不及待地想尝试书中的其他食谱。雷竞技pc版谢谢!谢谢!

  • 回复
    星期三,2018 3月7日上午05点49分

    我没有在冷冻室的烤盘,将投入油锅放在冰箱里一小时的工作,以冷却面团?雷竞技pc版兴奋地尝试这些!

  • 回复
    冬青
    周五,2018年3月9日在下午9点03分

    问题,如果我想有冷冻面团球在我的冰箱所有的时间,那么你会带给冰箱温度再烤的指示?或者你会带至室温,然后做15分钟冻结?另一种选择,也许?有没有人尝试过呢?(诗我刚才提出的dough- yum-并提出了一些小饼干立即不结冰安抚孩子谁也无法为15分钟外保持清醒,他们仍然做得很漂亮!)

  • 回复
    Nailled that recipe: Pan-banging is a long process that produces delicious results
    周三,2018年3月14日在下午6点31

    [...]最后一个配方我试过了,从香荚兰豆博客,才好吃,所以我决定选择从那里这次另一个配方。通常我的选择配方在很大程度上依赖于什么我的家人喜欢[...]

  • 回复
    dark chocolate chunk cookies | it will stop raining*
    星期五,2018 3月16日下午5时42分

    […] 地狱!?我是这样做,使这些饼干平坦,其边缘隆起。你知道这些(我的饼干是太小,没有这些脊,[...]

  • 回复
    沙龙
    周五,2018年3月23日在下午11点17分

    OMG这些都是我做了最好的巧克力曲奇饼!难以置信的!惊人!美味的!我因此受到如何工作感到惊讶。我等不及要告诉大家。好吃!!

  • 回复
    denyse
    星期一,2018 4月2日上午01点14

    饼干看起来很美味!我的巧克力饼干的粉丝,必将让这个尝试。也许我可以分享我的版本开心果巧克力片计划的另一时间为您改善它。能”迫不及待试试这几招!

  • 回复
    31 1/2 Facts About Me
    周五,2018年4月6日在上午03点12

    [...]是我的弱点。特别是这......值得每[...]

  • 回复
    Genine
    周二,2018 5月1日下午8时53分

    您好萨拉!我注意到,在纽约时报,你的食谱被称为面粉(而不是284克)的256克。我跟在这之前,我发现这个配方。他们还在冻结。是不是太晚了加粉的额外28克?太激动了,吃起来!

  • 回复
    This + That
    周日,2018 5月20日上午8:00

    [...]由这些和他们[...]

  • 回复
    Bittersweet Chocolate, Pistachio & Cocoa Nib Ice Cream Sandwiches
    周五,2018年5月25日在上午10:13

    [...],可可笔尖冰淇淋三明治保存打印配方改编自萨拉Keiffer的泛这种撞击巧克力曲奇饼作者:凯利布里松供应:18 [...]

  • 回复
    Pan-Banging Chocolate Chip Cookies – Sushi Day
    周四,2018 5月31日,下午1:45

    [...]一直想试试这几招自从他们在纽约时报去年特色的泛敲巧克力曲奇,但还没有了[...]

  • 回复
    Episode 70: I like crispy cookies – The Ramblings of a Knitting Goddess
    星期六,2018 6月2日上午11:24

    [...]泛这种撞击巧克力曲奇饼[...]

  • 回复
    伊莱恩·科布
    周一,2018年6月25日在上午十一时17

    这个cookie看起来令人惊讶。你值得所有的信贷和关注它带给你。不要理会你的女儿。?
    我预购新的食谱。上周来了。什么伟大的食谱!雷竞技pc版谢谢。

  • 回复
    蒂娜
    周三,2018年8月29日在5:40 PM

    这些仅仅持续了24小时,我的房子。他们走了!我很急,没有冷藏他们,所以我就没有凉爽的涟漪效应。但是,我得到了什么是最惊人的,薄,脆巧克力曲奇,我的欧洲丈夫的爱。我一直试图找到这种类型的配方,发现它由搞乱你的!一定会记住这是我去到巧克力的配方。

  • 回复
    阿曼达 - [R
    周一,2018年9月3日在下午6点54分

    我今天做了一个批次。我用巧克力片,所以我跟着指示,使他们每个2.5盎司我愣了他们,但他们仍流传出来,成为了泛一侧的一个统一的cookie。他们是美味,有嚼劲,并在边缘脆,但没有十分好看。他们也有点腻了,也许我会少用酱作为一个评论者建议。泛敲打方法是更多的工作,在时间烘烤一个片材,保姆的烘箱中,每2分钟撞。雷竞技pc版如果我的横空出世更漂亮,我会说额外的工作是值得的。

  • 回复
    雷切尔
    周四,2018年9月6日在下午12时12

    SWEET BABY MOSES在一个篮子里。
    这些昨天。OH MY WORD我甚至不能告诉你的美味。
    孩子们轮流撞锅。SO值得努力。
    感谢分享。

  • 回复
    Mixed Bag Mondays: Cookies and More | fudgingahead
    周一,2018年9月17日在上午07时48分

    [...]有成功的,我所做的泛敲打饼干,你可能已经看到在互联网上。那么,各地,除了在这里,因为我没有[...]

  • 回复
    Food52’s New-Fashioned Chocolate Chip Cookies With All Tahini & No Butter – Teacake & co
    周三,2018年9月26日在5:57 PM

    [...]的小甜饼烤起来太光滑了我的胃口。雷竞技pc版我采用泛敲打方法创建的Cookie裂缝补救这个[...]

  • 回复
    玛尼
    星期六,2018 10月13日下午三时十一分

    从技术上讲,黄油不被视为乳制品,它是由牛奶中的脂肪,但不包含牛奶。如果妳需要他们的素食主义者,我会用1 Tblsp建议奶油味克里斯科-start。脂肪少,但是,ADD - 1 Tblsp。水= 3T。总共。如果他们没有很好地传播,尝试更换2Tblsp。与油的脂肪。
    其他选项尝试:椰子油(使用相同的克里斯科指南) - 颜色将是苍白的;
    或者 - 替代径直穿过素食主义者硬人造黄油(要注意盐的含量和相应减少配方量)。
    希望这有帮助,祝你好运!

  • 回复
    帕梅拉
    周二,2018年11月6日,在下午5:36

    有没有人创造的这些面筋免费版本了吗?我很厌倦错过一切都是因为科学只是要坚持自己的鼻子在养殖企业,创造转基因小麦。这是任何人谁不知道腹腔疾病问题的整根。

  • 回复
    Celine
    周三,2018年11月7日在上午10:19

    嗨,这些Cookie看顿饭真够我想知道,如果你能减少配方中的糖?它会有所作为?谢谢

  • 回复
    克莱尔
    周四,2018年11月8日在上午11时49分

    嗨,没有人知道,如果你冻结fough长于15分钟会发生什么?我可以把它们放在烤箱staright?或者他们有解冻?

  • 回复
    Make Perfectly Chewy Cookies With This Easy Baker’s Trick - CHFI
    周二,2018年11月13日在16:52

    [...]和烹饪书作者萨拉·基弗炮制这个天才的食雷竞技app最新版谱,这是可以在她的网站上的香荚兰豆博客。这也是在她的食谱(和纽约时报已经回升)。“该Cookie落在[...]

  • 回复
    丽贝卡
    星期五,2018 11月30日,在下午10时13分

    我要做出这些,但是我没有在我的冰箱坚持托盘任何房间。我可以把面团在自己的或只是把它们放在盘子里,然后将它们转移到一个托盘?

  • 回复
    12 Tips And Hacks For Making Better Cookies From A Pastry Chef - yowBuzz
    星期三,2018 12月5日下午12点24分

    [...]了解更多:获取泛敲巧克力曲奇饼配方。[...]

  • 回复
    12 Guidelines For Building Far better Cookies
    星期五,2018 12月7日下午6点17

    [...]了解更多:获取泛敲巧克力曲奇饼配方。[...]

  • 回复
    Keto Chocolate Chip Slam Cookies
    星期六,2018 12月8日9:39

    [...]我们都欠从香草豆的响亮和轻度腐蚀性的cookie黑客萨拉基弗的博客谁是天才烘烤的荣耀。雷竞技pc版雷竞技app最新版我们感谢你跪拜你美丽的心灵(也可能削弱[...]

  • 回复
    Best Cinnamon Roll Bake Off | The Pancake Princess
    星期二,2018 12月11日,在下午5:47

    […]我一直想从Sar包括食谱ah Kieffer (the wildly talented mind behind pan-banging cookies) and fortuitously, I found her cinnamon roll recipe featured on Foodie Crush as “The Best […]

  • 回复
    Pan Banging Chocolate Chunk Sea Salt Cookies
    Sunday, January 6, 2019 at 8:19 pm

    [...] Adapted from the Vanilla Bean Blog […]

  • 回复
    Salted Almond-Cashew Chocolate Chunk Cookies
    Sunday, February 3, 2019 at 1:30 pm

    [...] with a sigh of relief.They look good so far, so now is my chance to try Sarah Kieffer’s pan-banging method.The end result was just as I wanted.Delicious, with a slightly nutty flavor, accompanied […]

  • 回复
    Wrinkly Crinkly Chocolate Chip Cookies - Kitschen Cat
    莫nday, February 4, 2019 at 3:08 pm

    [...] The Vanilla Bean Blog for Sarah Kieffer’s […]

  • 回复
    Currently #6 | Coley Cooks...
    Wednesday, February 27, 2019 at 11:55 am

    [...] free flour blend.It came out quite good, but I’m working on a few tweaks to make it perfect.Pan Banging Chocolate Chip Cookies.(The Vanilla Bean […]

  • 回复
    Pan Banging Chocolate Chip Cookies - Delicious Not Gorgeous
    莫nday, March 4, 2019 at 12:03 am

    [...] sure you’ve heard of them nonetheless.either by the pan banging moniker, or maybe as the vanilla bean blog chocolate chip cookies, or as the new york times chocolate chip cookies (which i find kind of inaccurate, since they […]

  • 回复
    Paola
    Friday, March 8, 2019 at 2:23 am

    At the NYTimes website, it says 284grams of apf.Meanwhile, it’s 256grams here.I’ll try this but will follow the 256grams.

  • 回复
    Jody
    Saturday, March 9, 2019 at 3:02 pm

    I made them slightly smaller and got 13 cookies out of the batch.These are the best cookies I’ve ever made!谢谢!!!

  • 回复
    Brown Butter Pan-Banging Chocolate Chunk Cookies - Runcible Spoon
    莫nday, March 11, 2019 at 5:45 pm

    [...] I start: full credit for this recipe goes to Sarah Kieffer of The Vanilla Bean Blog.I feel like she’s gotten into my brain lately because every time I’m craving something […]

  • 回复
    Have a Peaceful Weekend | Veggies By Candlelight
    Friday, March 22, 2019 at 11:57 pm

    [...] of cookies: Have you tried Sarah Kieffer's mammoth chocolate chip cookies?Recently featured in the New York Times for her brilliant technique […]

  • 回复
    Corey Shoemaker
    莫nday, April 1, 2019 at 12:51 pm

    I’ve made these cookies a few times now and I’ve really impressed myself.It’s definitely one of those recipes that will always be right, just as long as you follow the directions.I made them once for a baby shower and they were a huge hit.Over this past weekend, I decided I was going to use up some extra ingredients that I had in the cabinets.I had purchased some semisweet chocolate in bulk… this was the first recipe that came to mind.I bake up over 50 of these giant cookies to take to my office.I will admit, it took an extremely long time, as I only have two cookie sheets and although I did bake both in the oven at the same time, it still took over 4 hours to make these.This recipe is amazing.我有 to admit though, this won’t be my “go to” recipe, only because the amount of time it takes.However, I will definitely keep this around for special occasions and for when I have extra time on my hands for a chocolate chip cookie that is over-the-top delicious.Everyone at work loved them, by the way.Many people couldn’t believe that I actually baked them.They said “they’re so professional” or “they look like they’re from a bakery”.Definitely a hit.Try this recipe!!

  • 回复
    I Tried The Three-Ingredient Tomato Sauce That Cooks Love - Angle News
    Tuesday, April 16, 2019 at 8:34 pm

    [...] Garten’s engagement chicken, Sarah Kieffer’s pan-banging chocolate chip cookies, and Jim Lahey’s no-knead bread have all become staples among home […]

  • 回复
    I Tried The Beloved Tomato Sauce Recipe That People Really, Really Love - Angle News
    Thursday, April 18, 2019 at 2:07 am

    [...] Garten’s engagement chicken, Sarah Kieffer’s pan-banging chocolate chip cookies, and Jim Lahey’s no-knead bread have all become staples among home […]

  • 回复
    Here's How To Bake Better Cookies At Home - Angle News
    Saturday, April 20, 2019 at 1:36 pm

    [...] baking process and bang the sheet tray on the counter — about five to seven times.The technique, popularized by Sarah Kieffer, also creates a beautiful rippled pattern that gives them a unique […]

  • 回复
    12 Tips For Baking Perfect Cookies At Home - Angle News
    Sunday, April 21, 2019 at 7:50 am

    [...] baking process and bang the sheet tray on the counter — about five to seven times.The technique, popularized by Sarah Kieffer, also creates a beautiful rippled pattern that gives them a unique […]

  • 回复
    I (Finally)Tried Sarah Kieffer’s Pan-Banging Cookies – Culinary Home
    Tuesday, April 30, 2019 at 9:19 am

    [...] logged onto social media in the past year, chances are you’ve come across Sarah Kieffer’s pan-banging chocolate chip cookies.Thanks to a somewhat unusual technique, these cookies have picture-perfect ridges that make for a […]

  • 回复
    What a week.– Juliana Moves
    Saturday, May 11, 2019 at 6:24 pm

    [...] other good news, I made more pan-banging cookies per Patrick’s request and have been thoroughly enjoying the stomach ache I get when I eat a […]

  • 回复
    Cookie Crumbs –
    莫nday, May 13, 2019 at 3:58 pm

    [...] for the recipe suggestions.It goes without saying that Sarah Kieffer’s pan banging cookie recipe makes the short list.These cookies are huge.They have to be for you to create the beautiful […]

  • 回复
    Liz
    Friday, June 14, 2019 at 7:14 pm

    I made a version of these for the first time.I screwed with the recipe a bunch, using a mixture of whole wheat pastry flour and cake flour, a mix of cane sugar with jaggery and truvia, and mixing fats to coconut oil with a little butter and avocado oil.添加了胡桃。雷竞技app下载我奇怪,所以所有the mix and match was from stuff I had hanging around, but they turned out so good I had to share.Really awesome cookies, perfect texture.Thanks for the starting point!

  • 回复
    Weekly Rounds, Vol.90 - 26 and Not Counting
    Saturday, June 22, 2019 at 9:35 am

    [...] IG friend Mix & Measure shared this photo and was nice enough to pass along the chocolate chip cookie recipe she used and I can’t wait to make them for […]

  • 回复
    Sarah Kieffer's Internet-famous cookies | Lifestyle of a Foodie
    Thursday, June 27, 2019 at 7:45 pm

    [...] Sarah Kieffer’s Internet-famous cookies are out of this world delicious.They are big, loud, and with a flavor and texture that is out of this world when it comes to chocolate chip cookies.Perfect with a large glass of milk or as a snack that you’d break pieces of throughout the day![...]

  • 回复
    Milo Chunk Pan-banging Cookies - The Sweet Rebellion
    Friday, June 28, 2019 at 6:23 am

    [...] Admittedly I’m a bit behind on this one, but better late than never I say!Just a few weeks ago, I came across pan-banging cookies for the first time.They’ve actually been around for almost 2 years now, and were made famous by Sarah Kieffer of The Vanilla Bean Blog.[...]

  • 回复
    RECIPE: Pan-banging Chocolate Chip Cookies – Sahm Says
    Thursday, July 25, 2019 at 11:56 am

    [...] the full recipe visit The Vanilla Bean Blog.A few […]

  • 回复
    Here’s How To Make BuzzFeed’s Best Chocolate Chip Cookies – Theopenhorizon.eu
    Friday, August 9, 2019 at 6:58 pm

    [...] Bang your pans!This is a trick we learned from the Vanilla Bean Blog, and it makes the cookies slightly denser and accentuates their beautiful […]

  • 回复
    Pan Banging Chocolate Chip Cookies – Chopsuey for Everyone at Halo–Halo ni Daisy
    Friday, August 16, 2019 at 6:07 pm

    [...] The recipe can be found on The Vanilla Bean Blog.[...]

  • 回复
    Suzanne
    Saturday, August 17, 2019 at 9:51 am

    Hi Sarah,

    Can these cookies be stored in the freezer after baking and not change their texture?Also, how long do they last in the fridge if we go that route?

  • 回复
    Damien yae
    Saturday, August 31, 2019 at 11:08 pm

    I really want to try this recipe but it seems like a lot of sugar for me, what do you think happens if we reduce the quantity by half?Is the texture going to be different?So yummy

  • 回复
    Cookies with Tofu
    莫nday, September 2, 2019 at 6:54 pm

    [...] NYTimes: Internet Famous Pan-Banged Cookies– Vanilla Bean Blog: Pan-Banging CC Cookies– Charlotte Observer…and many […]

  • 回复
    Ernährungspläne folgen - Womanly | Gesundheit, Sexualleben, Sport, Rezepte, Diät, Reisen, Schönheit, Lebensstil
    莫nday, September 9, 2019 at 2:06 am

    [...] ich gefolgt bin.Ich wurde von ihrer sauber aussehenden Ästhetik und köstlichen Größe angezogen “Pan-Banging” Schokoladenkekse (Ich habe diese gemacht und es hat vier Stunden gedauert – was auch immer Sie tun, verdoppeln […]

  • 回复
    Best peanut butter cookies of all times – Oat milk
    Wednesday, September 11, 2019 at 12:02 pm

    [...] if you want flat, chewy in the center, crisp on the edge cookies, “drop” the baking sheet gently against the baking rack after 8 minutes of baking.Repeat after a […]

  • 回复
    'Pan-Bang' Chocolate Chip Cookies (with Tofu!) - kblog.lunchboxbunch.com
    Thursday, September 12, 2019 at 6:33 pm

    [...] NYTimes: Internet Famous Pan-Banged Cookies – Vanilla Bean Blog: Pan-Banging CC Cookies – Charlotte Observer …and many […]

  • 回复
    Shan
    Wednesday, September 18, 2019 at 9:40 pm

    Hello!I’m so pumped to try these.I live alone and don’t like to bake a whole batch of cookies for myself.Does this dough freeze well?I know you instruct to put them in the freezer for a bit before baking, but would they be too frozen if I stored the dough in the freezer longer term?Thank you in advance!

  • 回复
    Kate B.
    Saturday, September 21, 2019 at 7:56 pm

    I didn’t see it mentioned anywhere, so I will ask – any idea if these will work with a GF AP blend with a white rice base?I can’t help but wonder what they’d turn out like!If no one has tried them, I’ll be happy to take 9ne for the team and report back.?

  • 回复
    Justin
    Friday, September 27, 2019 at 12:52 pm

    Hi there can’t wait to try this recipe!Quick question: my freezer is too small to fit baking sheets.Can I put the cookie dough in the freezer for 15 minutes as a workaround?

  • 回复
    Cindy Arnow
    Friday, October 18, 2019 at 2:42 pm

    I just made this recipe.WOW!they came out perfect & delicous!I didnt have bittersweet chunk chocolate so I used Godiva bittersweet chips.I did a few extra bangs at end for more ridges.Last week I did a tollhouse recipe on the back of the chips bag & it didnt work.I think its because I left butter out too long & you dont freeze or refrigerate for recipe.But I knew a good recipe requires cooling the batter down so I was glad I saw your recipe.The banging was actually fun : ) Thank you for sharing!

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    ankara sohbet
    Saturday, December 14, 2019 at 2:26 am

    very good thanks

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    dizzy
    Friday, January 10, 2020 at 10:55 am

    this recipe did not work for me.how disappointing and what a shameful waste of callebaut chocolate

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    Rolando
    Tuesday, January 28, 2020 at 10:10 pm

    Best cookies I’ve ever had, and I don’t like sweets!

  • 回复
    Shai
    Friday, January 31, 2020 at 9:29 am

    Wowwwww.These are simply incredible.Thank you for the recipe.

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    TN
    Saturday, March 21, 2020 at 6:45 pm

    I’ve made this recipe several times, each time to delicious results!I just tried a variation where I took 1/4 of the flour by weight and replaced it with buckwheat flour, and the cookies turned out INCREDIBLE, with an even lacier edge.Thank you so much for this recipe!

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    克莱尔
    Sunday, March 29, 2020 at 1:22 pm

    These didn’t really work for me which is so so sad!我会说,我不得不使用无筋面粉because that is all the store had due to the pandemic.I did reduce the butter by 2 TBSP, and they are still plenty greasy.I don’t know how it would be possible to fit 4 of these cookies on a tray (I would love to see more step by step pictures).I put 3 on the tray to bake and they still hit each other.Then I did 2 at a time and they didn’t touch while cooking.But wow, so time consuming to cook 2 cookies at a time.The other commenter who said she made 50 cookies, bless her, I think 12 cookies took me 2 and half hours.I also feel like all the chunks of chocolate are in the middle and nothing towards the edges at all.I would try these 1 more time with regular flour to see if that works better.I am a decent baker and did weigh out the balls of cookie dough on a scale.

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    Maria Angela Streeter
    莫nday, March 30, 2020 at 4:45 pm

    I tried the cookies today, they ended up “caky” not crispy or flat
    What dod I do worng ?

  • 回复
    Chen
    莫nday, April 13, 2020 at 12:48 am

    I made these and it turned out awesome!
    Question, have you ever made these in a chocolate cookie version?If so what are the modifications needed..
    Thank you

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    phuong Mai
    Tuesday, April 14, 2020 at 1:08 pm

    I made the cookies it turned out amazing right out of the oven, but it became soft the next day??
    I follow exactly the recipe, just my freezer is too small for the cookie sheet, so I only freezed the cookie dough.Any tips?
    谢谢!

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    Lisa
    Wednesday, April 15, 2020 at 8:15 pm

    OMG!made these today and followed everything on the recipe exactly and the taste came out perfectly!Thank you Sarah!It almost taste like Toll house cookies!

    My first batch , I over baked so it was too hard.However, the next ones came out perfect, however I did not get as perfect wrinkles as Sarah’s but still pretty!

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    Sarah
    Sunday, April 19, 2020 at 10:23 pm

    Hello, I just made these tonight, I don’t know if my oven was too hot but they seemed much more oily than they should be?enough that they were bubbling in the oven.They also turned much darker than expected so I had to bake tithe second bath for 13 minutes so they wouldn’t overcook, and they’d been in the freezer longer than the first batch.Any tips for what I did wrong?

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    Kyle
    Sunday, April 26, 2020 at 1:16 pm

    I am embarrassed to admit that I’ve made these cookies at least 5 times in the last 2 months…quarantine baking…but I will never make another CCC recipe as long as I live.These are everything I want in a cookie: chewy, crunchy (chunchy??), buttery, amazing.

    Pro tip – pop these into the fridge or freezer once they are cool.They tase just as good straight out of the freezer as they do warm and gooey.

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    Daniela
    Thursday, April 30, 2020 at 11:53 pm

    Can I place the whole dough on a pan and make a cookie cake with this recepie??

  • 回复
    Ghulam Mohyudin
    Wednesday, May 6, 2020 at 5:11 pm

    It was perfect the first time.I learn so much from you as well!Keep it up great post.

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