It makes me happy when a baking recipe has ingredient weights so I can use my scale* for accurate and neat measurement. It’s so much easier to add ingredients by putting the mixing bowl onto the scale, pressing the tare button, and then adding what I need, instead of getting out (and dirtying) multiple measuring cups (especially when the ingredient is something gooey or messy items like oil, molasses and honey**). However, I haven’t been good about making the recipes on this blog scale-compatible.
The recipe below the jump-break is a first attempt to start balancing the scales of talk and action. It is an adaptation of one of my favorite recipes in the family of chocolate chunk cookies, one that has a bit of wheat germ and oats for heartiness and flavor. The display format is somewhat of a hybrid because of the futility of giving weights for quantities as small as a teaspoon and the quantum nature of eggs (note that the egg is specified as “1 large”, not as a weight or volume).
Recipe: Hearty Chocolate Chunk Cookies
|Metric / weight||Non-metric / volume|
|Unsalted butter||110 g||1/2 c.|
|Light brown sugar||100 g||1/2 c.|
|White sugar||100 g||1/2 c.|
|Egg||1 large||1 large|
|Vanilla extract||5 mL||1 t.|
|Baking powder||5 mL||1 t.|
|Table salt||2.5 mL||1/2 t.|
|White flour||100 g||3/4 c.|
|Raw wheat germ||20 g||1/4 c.|
|Quick oats||100 g||1 c.|
|Rolled oats||40 g||1/2 c.|
|Dark chocolate, chopped||85 g||3 ounces|
|Milk chocolate, chopped||55 g||2 ounces|
Optional additions: walnuts, almonds, raisins, dried cherries, coarse salt
Preheat the oven to 350 °F (175 °C).
Mix the dry ingredients (but not the chocolate) together in a bowl.
Chop the dark and milk chocolate into pieces that are slightly larger than standard chocolate chips. It is not easy to do this; don’t worry if the pieces are randomly sized, that is one of the charms of these cookies (a.k.a. chocolatey randomness).
Combine the butter and sugars in a bowl. If using a stand mixer, use the paddle attachment. Beat together until the mixture is light and fluffy. Beat in the egg and vanilla.
Add the dry ingredients to the bowl, and mix together on low speed until the dough is mixed. Add the chocolate and optional ingredients. Mix on low speed for a short time to combine.
Bake for 10-15 minutes on greased or lined cookie sheets. After removing sheets from the oven, let the cookies cool for a few minutes, then transfer to a cooling rack.
* For what it’s worth, I have used an Escali P115 for years and am quite happy with it.
** To adapt recipes on the fly, I keep a list of ingredient weights on scraps of paper on my refrigerator, adding items as needed.