No tricks part 2: a cookie

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In today’s post I’ll be showing how to carb count homemade cookies.  The recipe I’ll be using is Alton Brown’s recipe for chocolate chip cookies called ‘The Chewy.’  It can be found in the Good Eats volume 1 cookbook page 166, or at Food Network’s website.

I followed the recipe as written, including the use of a #20 disher to measure the dough.  I left the disher a little heaped.

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While the cookies were in the oven, I calculated the carbs in one batch of dough.  The ingredients that had carbs were the following:

  • 12 oz bread flour, at 21 grams of carbs per ounce, so 252 grams of carbs
  • 10 oz sugar (2 oz white, 8 oz brown) at 28 grams of carbs per ounce, so 280 grams of carbs
  • 12 oz chocolate chips, or a whole bag.  The bag contained 24 servings at 9 grams of carbs per serving, so 216 grams of carbs.
  • 2 tablespoons of milk has carbs, but not enough to consider in this case

Thus, the batch of dough had 748 grams of carbs.  I found that this time the dough made 20 cookies, so each cookie had 748/20=37.5 grams of carbs.  I wrote down this number where I could find it until the cookies were gone, and I recorded 748 grams of carbs per batch in the cookbook next to the recipe to make things easier next time.  I don’t reuse the carb count per cookie because sometimes I get more or fewer cookies out of the same recipe.  I think it has to do with how much I scrape the top of the disher.

There’s one more trick I want to mention.  Sometimes there’s almost a cookie worth of dough that sticks to the side and bottom of the bowl and to the mixer blade.  If this happens, it can be helpful to calculate the carbs as if the recipe had made one extra cookie.  In this case I didn’t need to because I used a spatula to gather the dough up.

These cookies may have a very high carb count, but they’re also huge cookies.  They could easily be made with a #40 disher to be standard sized, or something between #20 and #40 for a large but not giant cookie.

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