Chocolate Chip Cookies 3 Ways!

Date: Sunday, August 21

Time: 11am - 2pm

Cost: $90

 

Ashley Whitmore, pastry master extraordinaire, is coming to the mill to teach YOU how to perfect the chocolate chip cookie technique of your dreams.

Chocolate chip cookies, though unassuming on the surface, are often the source of contentious debate. They're a classic dessert & snack option, beloved by many, but there are so many ways to make them. We've narrowed the cookie style debate to three general categories:

1) Do you like yours lacy and crunchy, with thin edges?

2) Maybe you prefer yours ooey gooey and chewy, with unctuous and melty chocolate - the kind best eaten directly from the oven. 

3) Or maybe, just maybe, you like your choco chippies fluffy & cakey - slightly mounded & raised toward the middle, with an airy yet sumptuous crumb. 

If you've already chosen your cookie camp, but don't know how to execute the technique at home to get your desired outcome every time, then this class is for you. It's also totally okay if your cookie camp is "all of the above." This class will cover the technique and recipe for each of these chocolate chip cookie styles, because we all need a tried-and-true chocolate chip cookie recipe at our beck and call. 

In addition to learning the how and why for each of these cookie styles, Ashley is also going to teach you how to incorporate specialty flours into any of these recipes! We'll go over how adding cornmeal, rye, or whole wheat can deepen and enrich the flavor of your batch, and how the flavors and textures of these additions impact your bake. Cornmeal adds a depth of texture and a subtle sweetness, while rye provides a certain "je ne sais quois" to any cookie recipe, especially those involving chocolate. Whole wheat adds complexity of flavor and can make your cookie just a little more filling (though we're not judging for eating more than one... or three.)

Come to this class, and indulge your inner chocolate chip hedonist. We promise you'll leave happy, and with a little bit more knowledge around the versatility of our corn and flour offerings!

Beginners are welcome, and encouraged to attend.

Things to look forward to:
  • Have an opportunity to work with our own fresh flours, stone-milled right here at Barton Springs Mill
  • Learn tips and tricks for incorporating unconventional flours into your home-baked cookies
  • Learn how to make your favorite style of chocolate chip cookie & take home the recipe (plus some freshly baked cookies)!
  • Troubleshoot your home baking with a professional baker & pastry chef!
  • Tour the mill with our Education Director, Kimberly Krebs
  • Purchase BSM products at a special one-time 15% discount

By purchasing these class tickets, you acknowledge and agree to our Participant Class Policies and Media Release FormClose-toed shoes and a head covering (such as a baseball cap) required for all classes.

Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required to remove most jewelry and piercings, and wear a beard net (if applicable) and/or hair net. Close-toed shoes are required for entering any part of our facility. 

In keeping with low COVID risk level in Travis County, masks are optional and up to personal discretion for this class. Should COVID levels rise in the weeks/days leading up to class, we reserve the right to change our masking policy and will reach out via email with any updated guidelines. Should masks become a requirement for class based on statewide or countywide recommendations, non-masked participants will not be able to participate in mask-required classes. Refunds or ticket transfers are available for those who do not wish to attend a mask-required class.

Tickets are non-refundable, but transferrable up to 5 days before the class date.

In the event of class cancellation, we will email you to notify you of a canceled class.

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First time rye user

Nothing to compare to but this worked very well. Used King Arthur recipe that included pickle juice. Won’t do that again. Pickle flavor dominated. Looking forward to next attempt at rye sandwich bread

W
Bread Flours Bundle
Warren Tanaleon
Quality of Excellence!

Hello to whom it may concern,

Thank you for all your extremely hard work and amazing product! I will be looking forward to using your flour again for my future pizza business, Pablo's Square Pizza! My pizza dough tasted better than before. The rouge de bordeaux and tam 105 gave it that nice natural, hearty, and earthiness flavor. I was wondering, but do you sell either one of them in bulk 50 lb bags? Thank you and hear from you soon.

Warren Tanaleon

G
Garbanzo Beans
Ginger
try these

excellent chickpeas, high level of flavor and quality

J
Sonora Flour
Jesse Mondragon

Sonora Flour

Blue stone ground corn meal

This was the best corn bread I made it thinking not sure if my son would like it because of the color he loved it I added yogurt to it😋