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  • The Chopping Blog

Monster Craving

Carrie
Posted by Carrie on Mar 31, 2014

I don’t consider myself to be a baker, but I can make a pretty mean cookie. One of my ‘go to’ recipes is actually gluten free. That doesn’t mean that it’s healthy, but it does mean I can share them with all of my friends. There are many variations of this recipe, so look around and find one that suits you best.

monster cookie 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The recipe is very simple and uses the creaming method. Creaming, in baking, is the technique of blending ingredients, usually granulated sugar, together with a solid fat like shortening or butter. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is baked, serving as a form of leavening agent.

monster cookie 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Butter is the traditional fat for creaming, but vegetable shortening is a more effective leavener for a number of reasons. The low melting point of butter means it aerates best at temperatures cooler than most kitchens (18 °C/65 °F), while shortening works best at higher temperatures. Because fat of butter has coarser crystalline structure, it allows larger air bubbles to form than shortening; large bubbles can rise in and escape from thin batters. Also, most shortening is made with preformed nitrogen bubbles and bubble-stabilizing emulsifiers, both of which enhance its leavening ability.

monster cookie 3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The only problem I run into when making these Monster Cookies is the size of my KitchenAid mixer. It’s fine for one recipe, but I typically make a double batch because they freeze very well. You can use a large or small portion scoop for these, just watch the bake time and adjust accordingly. These come out best when using a Silpat instead of parchment. I find that when I use parchment paper, they tend to burn a little more quickly. I do not like the taste of burnt peanut butter. The Silpat gives a more of a buffer between the pan and the cookie.

monster cookie 4

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My name is Carrie. I have a cookie addiction. This is my third blog about cookies.

monster cookie 5

Topics: sugar, butter, Silpat, shortening, buttercream, creaming, KitchenAid mixer, fat, cookie, gluten-free, craving

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