Earlier this week, we were fortunate enough to have Deanna Costa, owner of Sadie Mae's Bakery, come visit the test kitchen. I have been frequenting her bakery for a while now, believe me when I say, her cupcakes are out of this world, and her chocolate chip cookies are some of the best I've ever had. (They also offer gluten and vegan free options, a rare find around here!) Sadie Mae's is one of the only nut free bakeries in the south shore area of Massachusetts. (At least that I know of).
Deanna and I decided we would run some tests, let's try baking her chocolate chip cookies on the Baking Steel (with parchment). Would the Steel improve the final product?
After a few experiments, we had our conclusion. The first thing Deanna said was, “This is what they should taste like.” Score! The final bake time was right around 22 minutes, our oven was heated to 300 degrees F and the internal temperature of the Baking Steel was 275 degrees F.
The most noticeable difference from using the Steel, was that the cookies had a beautiful even color. When using sheet trays, sometimes the centers can be too soft but the Steel allowed for the perfect distribution of heat. There was a beautiful crumb, and still, a chewy center.
So there we have it, another use for our Baking Steel. Like we did with our pie plates, it's time to throw out our cookie trays. If any of you have tried this before, I would love to hear about it!
Cookies can be made directly on the Baking Steel, like this photo. We like to line the steel with parchment paper to prevent any premature browning. This technique will work with any cookie recipe. You may need to play around with times and temps, for these we baked at 300 F for about 22 minutes. But the bottom of these cookies were cooked to perfection.
Do you dig chocolate chip cookies?