Coffee beans are the key to making a good pot of brew. In order to purchase the best coffee beans, you need to understand the characteristics of the bean. There are four factors that you should use to examine the bean’s quality. These factors include: flavor, aroma, acidity and body.
The flavor combines the aroma, acidity and body on your taste buds. If the coffee has a good flavor, it may taste nutty or chocolaty. If it has a bad flavor, the taste may be described as rubbery. When choosing beans by flavor, there are certain aspects to consider. For instance, you will want to know the region that the bean came from. Along with that, you will also want to know the bean’s species and blend. Coffee beans are typically made from two species of plants. The most sought after one is the Arabica. The other plant is known as the Robusta.
Information on the aroma is essential when it comes to the best coffee beans reviews. Good coffee beans give off three times more fragrance than inferior beans. When coffee beans have been roasted, they release fragrant oils. These fragrant oils are the part that creates the aroma. One of the best coffee beans to get is the South American bean. These beans give off a significant amount of aroma.
The acidity is the part of the coffee bean that most people forget about. When purchasing coffee beans, make sure that you remember this crucial element. Otherwise, your pot of brew may end up tasting bland. If the coffee has a good acidity, it will taste bright. The taste should have a pleasant sharpness. If it is a Kenyan coffee, the acidity can even taste fruity. When the beans do not have a good acidity, the coffee will taste flat.
The final factor is referred to as the body. This word is used to describe how the coffee feels in your mouth. If it is a full-bodied coffee, it will feel rich and thick. Most Kenyan and Ethiopian coffee is full-bodied. When the coffee has a medium blend, it will feel lighter. Coffee beans from South and Central America usually create a medium blend. One of the best ways to evaluate the body is by running your tongue along the top of your mouth. It may feel thick, thin, syrupy or dry.
The best coffee beans tend to come from the shrub coffea arabica, which is indigenous to Ethiopia but has been cultivated in Java, Arabia, the West Indies and South America. Coffee isn’t grown in the continental United States, though some is grown in Hawaii. Other species of coffee are coffea robusta, which is more frost tolerant than arabica and coffea liberica, which is disease resistant but isn’t drunk much outside of Africa.
The pretty, deep red cherries of the coffee shrub are still picked by hand. Inside they have two locules or chambers, and each locule contains a seed covered in a parchment-like tissue. The seeds, or beans, are ovoid, flat on one side and have the familiar small trench down the middle. Coffee beans can be harvested in the dry way, where the cherry is allowed to shrivel, then the dried beans are shaken onto cloths lain on the ground. In the wet way, the cherries are put into machines that remove the pulp, allowed to ferment in tanks, then put in machines that wash them. According to best coffee beans reviews, coffee beans cultivated by the wet method are considered to have a finer flavor than beans collected through the dry treatment.
Unroasted coffee beans don’t smell or taste anything like coffee. However, when the coffee bean is roasted, it shrinks from 16 to 20 percent and doubles in volume. Caramelization turns it from pale green to dark brown and only then is it recognizable as a coffee bean. The shrinkage is caused because the bean loses moisture, but the increase in volume happens because it pops and expands because of the heat. The person who roasts the beans has to make sure they don’t burn, or become “tipped.”
People still don’t understand all of the chemical changes that turn the nondescript green bean into the sought after dark brown coffee bean. Caffeine mostly remains in the bean during roasting and the caramelized carbohydrates add to the flavor, as do the creation and destruction of other compounds, but no one knows quite how.
The best way to select the best coffee beans is to taste their brew, cup by cup. The only ingredients at a coffee-tasting are the measured coffee, clean white cups and fresh boiled water. People who taste-test coffee judge the aroma, then the taste. A tiny amount of coffee is placed in the cup, sucked up in a way that aerates it, then spat out. It’s surprisingly like tasting wine!
Chocolate chip cookies may possibly be the reigning King of the cookie world, with its many variations serving as heirs apparent. For instance, this oatmeal chocolate chip cookies recipe may actually be first in line for the cookie jar thrown. What can be better than the sweet chocolate flavor of a traditional chocolate chip cookie combined with quick-cook oats? Now you have the best of both worlds – a delicious, indulgent cookie with a healthy, fiber-packed side to it. This cookie is even good for breakfast. Just pretend you are eating an oatmeal muffin with chocolate chips!
This oatmeal chocolate chip cookies recipe is easy. If you can make traditional chocolate chip cookies, you can make these. The great thing about them is that for anyone who bakes even occasionally, it’s likely that all of these ingredients may already be in your pantry and no special trips to the store are necessary and 7 best indoor grills for delicious cooking (2018).
Oatmeal Chocolate Chip Cookies Ingredients:
1. Preheat the oven to 325 degrees.
2. Using your mixer, cream together the butter, both sugars until they are nice and smooth.
3. Add the eggs one at a time making sure to mix well after each egg.
4. Add the vanilla.
5. Combine the dry ingredients (flour, baking soda, and salt) in a large bowl.
6. Gradually, with the mixer set on low, add the flour mixture to the creamed mixture.
7. Using a spoon rather than the mixer, stir in the oats, nuts, and chocolate chips.
8. Drop heaping tablespoons of the dough onto ungreased cookie sheets.
9. Bake the cookies for 12 minutes or until golden brown.
10. Remove cookies from the oven and let them cool for about 5 minutes on the cookies sheets. Then remove them to wire racks to finish cooling.
Tips and Variations
Since this oatmeal chocolate chip cookie recipe is already a variation of the classic chocolate chip cookie recipe, let’s just add a couple of tips. (Although there are those who like to add about a cup of raisins to the dough, making them even more like an oatmeal cookie.)
You can make cookie dough and keep it refrigerated up to 24 hours before you bake them. Just let the dough warm up for about 30 minutes before you form the cookies. This cookie dough can also be frozen for 9 months as long as it is in an airtight container. Thaw until it is easy to handle.…
Is it possible to make healthy chocolate chip cookies? Sure it is. Of course, there is nothing like a genuine, moist chocolate chip cookie full of butter and gooey with dark chocolate chips, but a healthier version of this can definitely be attained. There are a number of recipes with different variations that will make several different styles of cookie. Most of these healthy versions use whole-wheat flour or a combination of whole-wheat flour and rolled oats. To make them even healthier you can use artificial sugar blends instead of white and brown sugar. This recipe for healthy chocolate chip cookies is not only lower in fat and calories but tastes good, too. There is no point in eating a cookie if it doesn’t taste good.
Healthy Chocolate Chip Cookies Ingredients
*The oatmeal adds fiber and decreases the guilt factor.
*If you use dark chocolate chips the taste is richer and many brands make their chips larger. You can use less than cup chips and still get plenty of chocolaty taste.
Before beginning preheats the oven to 350 degrees and sprays cooking spray onto cookie sheets.
1. Place the oats in a blender and grind till they are powdery. Pour this into a bowl.
2. Add the whole-wheat flour, salt, and baking soda to the bowl and stir.
3. Use your mixer to beat the butter till it becomes light and fluffy.
4. Add the canola oil, both sugars, the egg, and the vanilla to the butter and beat again till the mixture is creamy.
5. With the mixer set on a slow speed, gradually add the dry ingredients.
6. When the dough is soft and well mixed, stir in the chocolate chips.
7. Place heaping teaspoons of dough onto the cookie sheets.
8. Bake one sheet of cookies at a time. Since all ovens can vary, baking may take10 to 15 minutes. Watch for the edges to get brown.
9. Allow the cookies to cool
You know what to do next.
Variations and Tips
In a normal chocolate chip cookie recipe, the amount of butter used is usually 1 cup with no canola oil. This recipe for healthy chocolate chip cookies cuts that in half and then replaces half of the butter with canola oil to make these cookies even healthier for your heart. You can also replace half of the butter with 1/4 cup of applesauce instead of canola oil. Either way, the cookies will be just as moist and still have some of that wonderful buttery taste.
If you want to cut down on the sugar, use the same amounts of artificial sugar like sucralose instead. You can get it in both white and brown sugar blends.
If you use both of these healthy variations, no one can say no to these healthy chocolate chip cookies on the grounds that cookies are bad for you.…
There were some television commercials once that showed clumsy people bumping into each other and the result was chocolate in one person’s peanut butter and peanut butter in the other person’s chocolate. Their dilemma, of course, turned out to be a delicious treat. Let’s add our own twist. These two collide with a third person carrying a bowl of cookie dough. A silly concept, but that would produce an amazing result. Rather than carrying out this far-fetched scenario, you can recreate the results with this peanut butter chocolate chip cookies recipe.
This recipe is no more difficult than making regular chocolate chip cookies. In other words, these are simple cookies to make. There are a couple of pointers included that will ensure that your cookies come out soft and chewy, not like peanut butter and chocolate chip hockey pucks.
I think even Ruth Graves Wakefield who invented the chocolate chip cookie in 1937 would approve of this peanut butter chocolate chip cookies recipe.
Peanut Butter Chocolate Chip Cookies Ingredients
Preheat the oven to 350 degrees. Sounds simple, but accurate oven temperature is one of the tricks to having chewy versus hard cookies. Many oven thermostats aren’t accurate. It may indicate that it has preheated to 350 but could be as much as 50 degrees higher or lower than that. The best way to know the exact oven temperature is to place a thermometer in the oven and then adjust the setting accordingly.
1. Combine the first three ingredients in a small bowl.
2. Mix the sugar and the rest of the ingredients (except the chocolate chips) in a blender until smooth and creamy.
3. Gradually blend in the dry ingredients with the mixer set to a low speed.
4. Stir the chocolate into the dough.
5. Cover the dough with plastic and chill for 30 to 40 minutes. This will make the dough not so sticky and easier to handle.
6. Roll the dough with your hands into 1-1/4 inch balls. If the size varies, cooking time should not be affected.
7. Bake cookies for 12 minutes. They may not look ready, but if your oven is truly at 350 degrees they are ready to be taken out of the oven even if they seem to be undercooked. Don’t be tempted to leave them in longer or you will end up with the hockey puck version discussed earlier.
8. Let them cool for at least 5 minutes before removing them to wire racks. After they are cooled they will seem less fragile and will no longer appear to be undercooked.
Variations and Tips
If you like big hunks of chocolate, you can chop chunks off of a big chocolate bar or break up small chocolate bars and use these instead of chips.
One great tip is that peanut butter chocolate chip cookies are great with ice cream, but that seems a little obvious. It’s also a good idea to pop cold cookies in the microwave for a few seconds to get back that warm gooey sensation.…
Being a vegan means not eating or even using products derived from animals. For some, it is a health-related choice and for others, it is a choice based on principle. Just because someone chooses to be a vegan doesn’t mean they choose to cut all of the guilty little pleasures from their diet.
It is possible to find a vegan chocolate chip cookies recipe that replaces the animal-based ingredients with other replacement ingredients that results in a good cookie. Considering that you can still use sugar and chocolate chips, these cookies are delicious and can be enjoyed by “meat eaters” as well as vegans.
Vegan Chocolate Chip Cookies Ingredients
1-1/4 cups of flour*
1 teaspoon baking soda
1 teaspoon salt
1 cup of non-dairy butter or margarine*
¾ cup of granulated white sugar
¾ cup of brown sugar, packed
2 eggs worth of egg replacer**
1 teaspoon of vanilla.
2 cups of semi-sweet chocolate chips***
1 cup of nuts like pecans or walnuts
*To make your vegan cookies even healthier, use organic flour.
**Egg Replacer is a powdered mix of vegetable starches. These starches replicate the effects of eggs in the baked good. This mix can be found in health food stores.
***Look for a good quality chocolate that has no additives. The only ingredients should be cocoa, cocoa butter, sugar, lecithin, and vanilla. Lower quality chocolate may contain milk or milk fat.
Preheat the over to 375.
1. Mix together the flour, salt, and baking soda in a bowl.
2. In a mixer, beat the butter until light.
3. Add the sugars and vanilla and beat until nice and creamy.
4. One at a time mix in the egg replacers, beating after each one.
5. With the mixer on low, slowly add the dry ingredients and beat until a dough forms.
6. Stir in the chocolate chips and the nuts.
7. Drop large tablespoons of dough onto ungreased cookie sheets.
8. Bake them for 8 to 10 minutes or until the cookies are nice and golden brown.
9. After two minutes, remove from the cookie sheets and cool them on a wire rack.
Variations and Tips
There are other things that can be used to replace eggs in baked goods like cookies. You can use half of a banana per egg, tapioca starch combined with a little water, or just use 2 tablespoons of water per egg.
You can also replace the 1 cup of non-dairy butter with ¾ cups of canola oil and 2 tablespoons of vanilla soy milk.
Instead of real chocolate chips, you can use carob chips or specially made vegan chips to ensure that there are no animal products in the chips you use.
Cookies made without animal products don’t melt down the same as those that contain shortening or butter, but that definitely does not affect the taste or the success of this vegan chocolate chip cookies recipe. Your non-vegan friends will be shocked to learn that these delicious cookies have no eggs or butter in them.…
Chocolate chip cookies have been around since 1937 when Ruth Wakefield invented them. There are probably hundreds of variations of the recipe for this classic cookie, plus dozens of different versions of them – some have peanut butter, some are made with oatmeal, and one favorite rendition is the coconut chocolate chip cookies recipe.
The great thing about this recipe is that the coconut taste is very subtle and does not overwhelm the buttery, chocolaty flavor. The coconut is toasted first, which helps bring out the “nuttiness” of the coconut as well as keep it from overpowering the rest of the ingredients in the recipe. The coconut also makes the cookies chewier than the typical chocolate chip cookie.
This coconut chocolate chip cookies recipe is simple to make. The only even slightly tricky part is toasting the coconut just right so that it doesn’t get too brown.
Coconut Chocolate Chip Cookies Ingredients
1-1/3 cups of shredded and unsweetened coconut, toasted until golden brown
2 cups of unbleached flour
1-1/2 teaspoons of baking powder
1 cup (2 sticks) of unsalted butter*
1 cup + tablespoon of packed dark brown sugar
3/4 cup + 2 tablespoons of granulated sugar
1/2 teaspoon salt
2 large eggs
2 teaspoons of vanilla
< 2-1/2 cups of semi-sweet chocolate chips
*Remove the butter from the refrigerator at least one-half hour before you begin to make the dough to allow it to soften.
To toast the coconut:
1. Heat the oven to 300 degrees.
2. On a large baking sheet with a rim spread out the coconut.
3. Bake the coconut until it turns a golden brown. This should take about 7 minutes. Be sure not to over bake it.
4. Completely cool the coconut before adding it to the cookie dough.
1. Sift the flour and baking powder together.
2. Add the butter, sugars, salt, and coconut to the bowl of a mixer and mix at medium speed about 3 minutes until the mixture is fluffy.
3. Add the eggs, beating after each egg.
4. Add the vanilla and mix lightly.
5. Turn the mixer to low and add the flower mixture a little at a time until it is combined well.
6. Stir in the chocolate.
7. Chill the dough for 2 hours before you bake the cookies.
8. Preheat the oven to 325 degrees.
9. Roll dough into 1-inch balls and place them 2 inches apart on cookie sheets.
10. Bake the cookies for 12 to 15 minutes until the crispy on the edges and golden brown.
Variations and Tips
Variations for this recipe are the same as for just about any chocolate chip cookie recipe. Instead of chocolate chips you can break up chocolate bars if you like bigger chunks of chocolate. If you don’t want to use all that butter, you can substitute half of it with canola oil.
This coconut chocolate chip cookies recipe makes a lot of cookies; so cutting it in half will still give you plenty. The cookies don’t spread out much when they are baked so you can flatten them a little with your hand before baking. Also, making the dough a day ahead and refrigerating it for 24 hours will add to the flavor.…
Hello cookie lovers! Did you know that half of the cookies that are baked in homes across America turn out to be chocolate chip cookies? We guess you came to our site to find out how chocolate chip cookies are made. Well, you are in luck, there are lots of chocolate chip cookie recipes here and we are sure you can find the right one for your taste. Baking them is really not that hard so there is no excuse not to try and make them at home. Home cooking always tastes best and cookies are no exception.
Now you can browse this site and find the recipe you need but if you are eager to get started then just follow this basic and simple chocolate chip cookie recipe.
For this Chocolate chip cookie recipe we will need
Let’s get started with turning on the oven so its hot and ready when we finish our chocolate chip cookie mix. Set it to 375 degrees.
Use a large bowl and mix in white sugar, brown sugar, vanilla sugar, butter, and egg. Mix until you get nice and even creamy liquid (use an electric mixer, it’s easier). Now stir in flour, baking powder, and salt. Keep stirring until you again get nice and even cookie dough. Cookie dough will be very stiff, it needs to be!
And now the most important part 🙂 – stir in chocolate chips. We do this at the end so the chocolate chips don’t break while we are mixing the dough. So be gentle.
Baking time! We take a cookie sheet and drop our cookie dough on it with a help of a tablespoon. You should leave about 2 inches of space between every drop.
Put the baking sheet with your cookies into the oven and bake them for 8 to 10 minutes. When they get light brown they are done. Take them out (watch it, they are hot) and let them cool down a bit.and you are done! Be careful, they are hot. Put them on a wire plate and leave them to cool down. Enjoy them with a glass of milk.
This was a simple and fast chocolate chip cookie recipe. Let us know how it went! 🙂…