Adding Sugar To Toll House Chocolate Chip Cookies
Part of the Video Series How To Make Toll House Chocolate Chip Cookies
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Video Transcript
Adding Sugar To Toll House Chocolate Chip Cookies
I'm Helen McMahon for Expert Village. The next step in the preparation of our cookie batter is two different types of sugar. We're going to start with white sugar and you need 3/4 of a cup, this is a 1/2 cup, we add that one slowly, add the second one. Now the next thing is the second sugar, which is brown sugar and I like to use the dark brown. Sometimes I use the light brown, but the dark brown I think it parts a richer flavor. If you buy it in the 2 pound bag, it has the advantage of staying nice and fresh longer and it also enables you to put your hand right into the bag and it's important with brown sugar to be sure you get it all the way to the top. Be sure to close it up and put a rubber band or something of that nature on it to ensure that it stays nice and fresh. That was a 1/4 of a cup and we need actually 3/4 of a cup, so we have a 1/2 cup measure here and that will bring us up to our total of 3/4 of a cup. There we have a perfectly leveled 1/2 cup to add to the 1/4 cup that we already put into the bowl and there it goes. Now together with the brown sugar and the white sugar, the butter continues to beat until the product is very well creamed. You can turn it up a little bit. One of the advantages of this kind of a mixer is that the centrifugal force generated by the beaters tosses the ingredients around the outer edge and then picks them up again at the next rotation. But it's still necessary to stop the machine occasionally and make sure that you get the beaters kind of debuttered and go around the outer edge with your spatula in order to incorporate all of the sugar into the butter mixture. Let it continue to beat until it becomes very well mixed and a little bit on the fluffy side.
I'm Helen McMahon for Expert Village. The next step in the preparation of our cookie batter is two different types of sugar. We're going to start with white sugar and you need 3/4 of a cup, this is a 1/2 cup, we add that one slowly, add the second one. Now the next thing is the second sugar, which is brown sugar and I like to use the dark brown. Sometimes I use the light brown, but the dark brown I think it parts a richer flavor. If you buy it in the 2 pound bag, it has the advantage of staying nice and fresh longer and it also enables you to put your hand right into the bag and it's important with brown sugar to be sure you get it all the way to the top. Be sure to close it up and put a rubber band or something of that nature on it to ensure that it stays nice and fresh. That was a 1/4 of a cup and we need actually 3/4 of a cup, so we have a 1/2 cup measure here and that will bring us up to our total of 3/4 of a cup. There we have a perfectly leveled 1/2 cup to add to the 1/4 cup that we already put into the bowl and there it goes. Now together with the brown sugar and the white sugar, the butter continues to beat until the product is very well creamed. You can turn it up a little bit. One of the advantages of this kind of a mixer is that the centrifugal force generated by the beaters tosses the ingredients around the outer edge and then picks them up again at the next rotation. But it's still necessary to stop the machine occasionally and make sure that you get the beaters kind of debuttered and go around the outer edge with your spatula in order to incorporate all of the sugar into the butter mixture. Let it continue to beat until it becomes very well mixed and a little bit on the fluffy side.
About the Expert
Expert: Helen McMahon has a Bachelor's degree in nutrition from Syracuse University in NY. Currently she provides baked goods for The Lantern Theater. Read More
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