Elizabeth_11

Thank you all for your replies! All of this information has been very helpful to me. I really enjoy learning about the science behind baking; I love the feeling of knowing exactly why something is happening(or not happening) in my recipes.

I'd be happy to share my recipe! I've seriously perfected this recipe a zillion times, borrowing from Cook's Illustrated and Alton Brown, I finally came up with my own version of what I consider to be the perfect cookie. By hand, mix together: 3/4 C. butter, melted (not bubbling melted) 1 1/4 C. brown sugar (C&H!!! light or dark, I like dark or at least 1/2 and 1/2) 1/4 C. REGULAR!! sugar Stir in: 1 TBsp. vanilla extract 1 egg 1 yolk Stir in these previously combined dry ingredients: 2 Cups + 2 Tbsp. all purpose flour 1/4 tsp. baking powder 1 tsp. salt Add: 2 Cups high quality semisweet chocolate Scoop onto parchment paper using 1/4 cup scoop. (they'll be really big!) If you want to make them look really fancy, take the 1/4 cup ball of dough, and using both hands, "rip" the dough apart, then turn the ripped surface area of the dough to face up, and fuse them together again. This was shown in Cook's Illustrated to create a more aesthetically pleasing result. Bake at 375 degrees for about 10-12 minutes, or until edges are a LITTLE golden. ( I really don't know how long considering my oven is really whacked) The middle should look undercooked...trust me you do NOT want to overcook these babies, they are truly best when a little undercooked and cooled. **if using the correct ingredients, these SHOULD turn out huge and plump, but like my post shows, ingredients can affect the outcome. So if something should happen and they don't turn out this way, it could be the sugars. Also there have been times that, depending on humidity, I've had to add a bit more flour for them to retain their shape, they should only spread a TEENY bit in the oven** Happy baking, hope you like them! -Elizabeth Also, here is my original recipe I posted a while back (got over 200 5-star reviews!!) on allrecipes.com...I found that it wasn't AS thick as my new one, but a LOT of people seem to like it..it has a few subtle differences.....either way, enjoy! http://cookie.allrecipes.com/az/BstBigFtCh...hcltChipCki.asp

Coincidentally, I just finished up attempting to answer my own question before I read your post Dave. I think you are right, and the scientific breakdown you gave me helped me understand why :) I decided to use a simple butter/sugar cookie making one batch with ultrafine, and the other with my regular fine granulated. BIG difference! The ultrafine spread out like mad and produced an almost feathery crispy crust on top, and you could slightly see the butter bubbling up (this also seemed to happen with the brownies, except the brownies were REALLY bubbly)! The fine, on the other hand, turned out perfectly. Just the right amount of spreading, and no feathery/bubbly butter surface. So it must be the ultrafine! I'm sure the added moisture in the Domino dark brown sugar didn't help matters, though. The funny thing is: This isn't the first time I've bought the ultrafine, it's just been a while since I have. I don't recall ever having this problem! *sigh* I think I'll try with the brownies as well, though, only I will use regular sugar along with the same domino dark brown sugar to confirm this. Just a side note, I did wonder if the ultrafine measured differently, but the package clearly states that it measures and weighs the same--so who knows! I do not own a scale (buying one tomorrow), so I think I'll measure 1/2 cup of each just to see for myself. Thanks again!

Wow, that's very interesting. I had no idea that Domino used beet sugar. That would most likely explain the runnier consistency considering it contains more moisture. With that said, does this mean the "ultrafine" sugar, as opposed to the usual "fine granulated", didn't cause this? Or is it possible that the two in combination caused this mishap? I wish there had been a disclaimer on the package stating that they aren't necessarily interchangeable, or at least be more clear on their ingredients list. All it lists are: brown sugar, cane caramel color. Oh well..from now on C&H is all I will buy. Wait a minute---I just compared both packages and they both state "Dark Brown Cane Sugar"---I am now completely stumped

OK, I am so frustrated right now! Today I purchased Domino dark brown sugar instead of my regular C&H dark brown sugar, as well as the C&H "Baker's" ultrafine sugar as opposed to my usual fine granulated. I was under the impression that, unless whipping or creaming the sugar with butter to create a leavening effect, using ultrafine is the better way to go. Well I set off to make a batch of brownies and I first noticed that the dark brown sugar is NOTICEABLY darker than my other bag of C&H. Does this mean it has more molasses? Will that affect the acidity? Secondly, while making the batter using the ultrafine sugar, I noticed that my batter was much, much thinner than it usually is. I thought--great! The sugar is dissolving quicker, that's good right?? Well to my dismay, the brownies were a complete disaster! I mean, a pan of sludge really. I double checked my measurements and everything to make sure nothing was off----was it the new sugars?? Or am I just too tired right now to realize I screwed up? So I figured I'd test them out on my usual chocolate chip cookie recipe. This recipe is incredible and it yields an big, fat, chewy, dense chocolate chip cookie...ANYWAYS.....After whipping up a batch, I not only notice the color is drastically different (darker), it, too, is significantly thinner than normal. I popped it in the fridge to firm it up, then cooked them off as usual. Well, to my disappointment, they did not turn up big and fat like usual. They spread out and got thin and crisp around the edges. I am NOT happy! What's the deal with my sugars? Can anyone shed some light? Should I just never again buy domino dark brown and the ultrafine unless I'm using it for meringue or angel food cake or something?

Yes, if I recall correctly, they didn't especially focus on that particular stage of the truffle-making process, but they did appear to be hand made from start to finish. What I do remember is them interviewing her while infusing the cream with different spices over the stove, then mixing it in with the chocolate, then hehe..I'm not quite sure I remember exactly. They could have possibly shown her rolling them out, possibly not. I do remember a table of hardened ganache spheres sitting in those rubber molds however. The truffles seemed very large in comparison to the molds, only the bottom half of the truffle appeared to be surrounded by the mold. It didn't seem to me as though they were poured into them, though, more like placed in them after being rolled out...?? I am NO expert here so I"m just going with what I remember seeing. The truffles shown were more or less PERFECT spheres, however, so I really have no idea how they got them like that without using molds....I wish I was paying more attention but I was pretty focused on what she was saying during the interview. That's about all I can remember..maybe someone else who saw it can possibly clarify it better.

I don't know if this will at all clear up the Vosges debate, but I thought I would let you all know that they were just featured on the Food Network, they showed a lot of footage in their kitchen. From what I could tell, all the ganaches are handmade and formed into balls, and then placed in molds. From there, they are run under a liquid chocolate "waterfall"down a very slow moving conveyer belt, and every garnish is hand-placed on top. She stressed the fact that they are all hand-made with imperfections. No casings from I could understand, just firmed up ganache coated in chocolate. They particularly focused on the curry one...but the people they interviewed LOVED it. Thought I'd share!

Well then it looks like I'm off to make Julia's! I'll report back with my opinion

Wow. Those chocolates sound REALLY GOOD I'll hook ya up if I ever apply, no worries

Thanks!

Being a Chicagoan myself, I have heard only good things about Vosges chocolates. I was actually thinking of applying to work there at one point.....what are some examples of chocolates they sell?

What does everyone think of Guittard? I find the chocolate chips to be incredibly smooth and buttery tasting..they literally melt in your mouth almost immediately. Is it crap as well in terms of using it in baked goods?

Hhmmm are Julia's really that good? I have been testing a whole slew of recipes lately, but have yet to try hers. I've been on a quest to find the perfect recipe that couples the dense fudginess (without being gooey or too chewy) along with a SLIGHTLY crisp crust, but not so much that it puffs up and then cracks leaving a meringuey layer. NO luck yet! It's either too gooey and chewy, or too cakey, or too much meringue. The funny thing is that the recipe(s) I'm using are all almost identical; I'm just toying with different methods, oven temps, etc. The fact that a single recipe can have such drastically different results is really interesting! But SOOO FRUSTRATING also! I seriously think I've gone through at least 10 batches...call me crazy! I just can't stop til I get it right!

Snow--you just might have to tell me about that frosting, it sounds like something I'd love--I am always looking for new chocolate frostings as well! Anyone sensing a pattern here? I LOVE chocolate. I honestly don't think I could live without it. I really don't. -Elizabeth

WOW. Snowangel--your daughter sounds like a natural! Is she considering the culinary arts? (I know she's young, but maybe she's thought about it???) Pretty impressive stuff! -Elizabeth

Oh what a great thread! I was actually thinking of posting one like this myself since I LOVE trying out new brownie recipes--I'm always searching for a new one to try. I like my brownies to be moist and chewy, fudgey but with a crisp outside--not cakelike at all. I also usually like to frost them with a ganache or fudge frosting. The recipe I found that comes closest to this was in Chocolatier magazine a few months back. Double Fudge Frosted Brownies: 1/2 cup unsalted butter, cut into Tablespoons 1/2 cup lightly packed brown sugar 6 oz. semi-sweet chocolate 2 oz. unsweetened chocolate 3/4 cup granulated sugar 3 large eggs 2 tsp. vanilla extract 1/2 cup flour 1/4 tsp. salt Frosting: 3 Tbsp. unsalted butter 2 oz. unsweetened chocolate 1 oz. semisweet chocolate 1 1/2 cup confectioners sugar pinch salt 1/4 cup heavycream 1 tsp. vanilla extract Preheat oven to 350. Line 8" square pan and line completely with foil. Lightly butter bottom and sides. In medium saucepan, combine butter, brown sugar and chocolates until butter and chocolates melt and mixture is smooth, transfer to medium bowl. With wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, until there is no trace of yolk. Mix in vanilla. Add flour and salt and mix vigorously until mixture is shiny and smooth. Scrape into prepared pan and smooth top. Bake brownies for 35-40 minute, or until cake tester comes out slightly moist. Do not overbake. Let cool for 45 minutes. Lift brownies out of pan holding onto foil. Invert onto cooling rack and peel off foil. Let cool completely (brownies will be frosted on smooth side. Make frosting: Place butter and chocolates in medium saucepan. Heat over very low heat, stirring constantly, until butter and chocolates melt and mixture is smooth. Transfer to bowl of electric mixer. On low speed, add half of heavy cream. Blend in remaining confectioners sugar and remaining heavy cream. Beat in vanilla. Beat frosting on medium speed for 30 seconds, or until smooth and shiny. Spread frosting over uncut brownies, and cut into 9 squares. Serve at room temperature. Enjoy! They are soooooooooooooooo good! -ELizabeth

Chocolate.....mmmmmm chocolate.

I tend to prefer recipes that call for sour cream or buttermilk, as these ingredients always ensure a rich, moist crumb with a bit more flavor. I used this recipe by Gale Gand a while back for cupcakes, but I'm sure it's just as good in cake form, you may have to double it though for a layer cake. 1 1/4 cups sifted cake flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/2 cup plus 2 tablespoons sugar 1 egg yolk 1 egg 1 teaspoon pure vanilla extract 1/2 cup sour cream Heat the oven to 350 degrees F. Sift the already sifted cake flour with the baking soda, baking powder and salt. Cream the butter in a mixer fitted with a whisk attachment until soft, then add the sugar and mix. Add the yolk, the egg and the vanilla and whip at medium-high speed until light and fluffy. With the mixer running at low speed, add a third of the flour mixture and mix. Then add half of the sour cream and mix. Add another third of the flour and mix. Add the remaining sour cream and mix, then the remaining flour. Give it one last mix to make sure everything is blended in.Bake until firm to the touch in the center and cake tester comes out with no sticky crumb (recipe says about 25 minutes, but that's for cupcakes, so it would most likely be a bit longer for a layer cake) Any frosting would go well with this, particularly a rich chocolate cream cheese frosting, or a simple vanilla buttercream, maybe even cut each layer horizontally and add fruit too--it's very versatile. Just my two cents! Good luck with your future cake endeavors. -Elizabeth