Home >> Chocolate Chip Cookie FAQ >>Visitor Question
by Rach, worst baker in the world
(CA)
Chocolate Chips with Sugar Bloom
Q. I use cake flour for my cookies. After cooling, and storage in a covered container, the next day they look like the picture submitted. They do not look like that out of the oven. I suspect over baking is part of the problem, because they are never soft/chewy. But what is the white discoloration on the chocolate chips? If you put it in the microwave, the discoloration goes away. Help!
A. First of all, you are NOT the worst baker in the world. I know a couple of people who have won that title. ;o) The very fact that you use cake flour in your cookies is impressive.
Now, the chocolate. Based on the picture, yes: you over baked the cookie. But just by a couple of minutes. Take them out sooner next time for a moister chewier cookie.
However, baking has nothing to do with the white spots on your chocolate chips. I believe what may be happening is called "sugar bloom". Basically the sugar crystals in your chocolate had a bad run in with improper temperature storage or humidity. Did you put the cookies away when they were still slightly warm? This would create both of the before mentioned unfavorable conditions.
Does the chocolate also have a grainy texture?
It probably goes away in the microwave because the chocolate softens. This puts more moisture on the surface and "washes" off the white streaks.
Some believe that sugar bloom is also a result of ...um...how do I say this. Fine. Less than quality chocolate. Hey. I can't fault you for buying a store brand. I have done it myself when the money was tight but the cookies had to be made.
Google "sugar bloom" if you want to really get into the nitty gritty science behind chocolate crystals. You will probably run screaming from your computer sorry you ever asked. If you love science and information, then you are in for a real treat.
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