Last week I bought some glucose to use in a recipe I saw on Martha Stewart’s website — Blueberries and Cream Cookies.
Glucose was not something I’d expected to see in a Martha Stewart recipe, but her guest that day was a pastry chef at New York City’s “Milk Bar” where they make a variety of unique cookies with interesting ingredients. According to the chef, glucose syrup (which seems to be more common in UK based recipes) gives cookies a better mouth feel, which in the case of the the Blueberries and Cream Cookies was a cookie with hard yet crispy edges and a dense, heavy center.
I didn’t care too much for the flavor of the blueberry cookies, but I loved the texture and tried to duplicate it in chocolate chip cookies by using glucose instead of some of the sugar. The results were what I’d hoped for — a heavy cookie with very crispy edges and a dense center. It had a commercial texture to it, but the flavor of homemade. Another thing I noticed was cookies I baked yesterday tasted fresh today, so I think the glucose might act as a preservative.
So if you happen to have some glucose in the house (???) or feel like picking some up in the cake decorating aisle at your local craft store or cake decorating store, you might want to try recipe. I’m still in the process of testing the cookies out on real live people to see if they can tell the difference.
Giant Chocolate Chip Cookies with Glucose
1/2 cup (4 oz) unsalted butter
1/2 cup dark brown sugar
2 tablespoons granulated sugar
2 tablespoons glucose (measure carefully)
1 teaspoon vanilla
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt plus a pinch
1 1/4 cups all purpose unbleached flour (5.7 oz)
1 cup semi-sweet chocolate chips
Cream the butter, both sugars and the glucose using high speed of electric mixer for 2 minutes. Beat in the vanilla and the egg. Scrape sides of bowl and beat in baking soda and salt. Scrape sides of bowl again and stir (by hand or using lowest speed of mixer) the flour. Stir in the chocolate chips.
Chill dough for a couple of hours or overnight if you have time.
Shape the dough into 10 large mounds. To get the bake-time right, you might want make just a few rounds at a time.
Set the dough mounds on parchment lined cookie sheets and press down slightly. Bake in a pre-heated oven at 325 F. for 16-18 minutes or until edges are brown. Centers will look sort of pale, but they will brown as they cool. Cool on cookie sheets for about a minute, then transfer to cooling rack to cool and crisp.
Makes 10 large cookies