Adding Baking Soda & Salt 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 Baking Soda & Salt To Toll House Chocolate Chip Cookies
The next ingredients we're going to add to our Toll House cookies are salt and baking soda. Whenever you're cooking with chocolate, you'll notice that the recipe calls for baking soda as opposed to bakind powder, so do be sure that you make that distinction. This is just regular salt. We're going to use one teaspoon. In baking, it's important to make sure you're proportions are exact. It's not like making a stew. This is a little too much. It's a good thing that I didn't do that over the bowl because I'm going to pour a little bit out. That's a little generous but perfectly okay. Here's the baking soda, which of course is the leveling agent. This is what enables the flour and butter and eggs and all the heavier materials to rise and give you a nice light product. Again, if you open the box carefully, you can do it in such a way as to make a nice leveling platform over here. So you've got a perfect one teaspoon. Dump that in. Make sure you get the whole teaspoon in. Turn on your machine. Once again, it's important to keep your spatula close as hand so that you can be sure to scrape the sides of the bowl and the beaters because sometimes the whole process will get stuck in the upper part of the beaters. Scrape the sides as well as the beaters so you get everybody down into the pool where it belongs. Turn it back on and beat some more. You'll notice that it's becoming very uniform in color and there aren't any clumps of butter or sugar. It's just being uniformly blended.
The next ingredients we're going to add to our Toll House cookies are salt and baking soda. Whenever you're cooking with chocolate, you'll notice that the recipe calls for baking soda as opposed to bakind powder, so do be sure that you make that distinction. This is just regular salt. We're going to use one teaspoon. In baking, it's important to make sure you're proportions are exact. It's not like making a stew. This is a little too much. It's a good thing that I didn't do that over the bowl because I'm going to pour a little bit out. That's a little generous but perfectly okay. Here's the baking soda, which of course is the leveling agent. This is what enables the flour and butter and eggs and all the heavier materials to rise and give you a nice light product. Again, if you open the box carefully, you can do it in such a way as to make a nice leveling platform over here. So you've got a perfect one teaspoon. Dump that in. Make sure you get the whole teaspoon in. Turn on your machine. Once again, it's important to keep your spatula close as hand so that you can be sure to scrape the sides of the bowl and the beaters because sometimes the whole process will get stuck in the upper part of the beaters. Scrape the sides as well as the beaters so you get everybody down into the pool where it belongs. Turn it back on and beat some more. You'll notice that it's becoming very uniform in color and there aren't any clumps of butter or sugar. It's just being uniformly blended.
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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