Post by @brownbutterbakesleeds

Episode one of trying to find the best crinkly, wrinkly, rippled cookie recipe. Today I’m baking the pan banging CCCs by Sarah Keiffer of The Vanilla Bean Blog. It’s extremely high in white sugar, with added water to encourage spreading, crisp edges and those beautiful ripples. Ingredients in grams, plus baker’s percentages: • Plain flour: 284g (100%) • Baking soda (bicarbonate of soda) 2.3g (0.8%) - 1/2 tsp • Salt: 4.5g (1.6%) - 3/4 tsp • Unsalted butter: 227g (79.9%) • Granulated sugar: 297g (104.6%) • Brown sugar: 50g (17.6%) (TOTAL SUGAR = 122%) • Egg: 50g (17.6%) - 1 large egg • Vanilla extract: 7.5g (2.6%) - 1.5tsps I used @Nielsen-Massey Vanillas • Water: 30g (10.6%) - 2tbsp • Bittersweet chocolate: 170g (59.9%) I used @Asda UK extra special Ugandan milk chocolate Note: I’ve included gram weights for the baking soda, salt, egg and vanilla alongside the original volume measurements for ease. I gave the tray three firm bangs at 10, 12, 14 and 16 minutes and the cookies took 17 minutes in my conventional oven. A couple of important notes: *Invest in an oven thermometer. As you can see the temperature on your oven dial isn’t necessarily the temperature inside your oven😂, and even a small difference can completely change your result. * Freeze the cookies on the same tray you bake them on so it’s going into the oven cold. This will also help control the spread a little and give time for the ripples to be created. Which rippled cookie recipe should I test next? #chocolatechipcookie #cookierecipe #cookietutorial #cookievideo #creatorsearchinsights