Jack Burke

Results

I thought that last week’s lab was a fun, simple, and interesting lab with lots of room for creativity and each product resulting in an excellent treat. First, we took our butter for the chocolate chip cookies and browned it, then mixed by hand, and froze the dough balls ever so slightly which resulted in really crispy, gooey cookies. Our brownies we kept close to the recipe, with the only adjustment being less espresso power. Last, our vanilla diamont and spritz cookies were each exact recipes, with the only change being the addition of lemon zest to the batter of the spritz cookies.

Evaluation of Results

In developing my baking skills, experimenting with King Arthur Baking’s browned butter method significantly expanded my understanding of flavor development and texture control in cookie making. The technique of browning only a portion of the butter, as outlined by Tamarkin (2021), allowed me to enhance the toasty, caramel-like notes in my cookies without compromising dough structure, because not all of the water is driven off, which helps the dough come together properly. The resulting cookies I produced had a richer, more complex profile and a better balance of crispy edges with a tender interior, demonstrating how nuanced techniques can elevate a product beyond standard recipes. Integrating this method into my e-portfolio exemplifies not only technical growth but also an appreciation for the science behind ingredient transformation and how it contributes to sensory outcomes in baked goods (Tamarkin, 2021).

Additionally, Ina Garten’s approach to brownies informed my exploration of how ingredient choices and mixing techniques influence final texture and flavor in chocolate desserts. Garten’s emphasis on components such as vanilla extract and the balance of butter and chocolate in her “Outrageous Brownies” highlights how thoughtful adjustments can amplify richness and complexity in classic recipes (Simply Recipes, 2026). In my own practice, applying these principles helped me produce brownies with a deeply chocolatey taste, a desirable crackled top, and a moist, fudgy center — characteristics that aligned with the quality standards I set for my portfolio pieces. Reflecting on both the browned butter cookies and Garten’s brownies reinforces how mastering classic techniques, along with attention to detail, elevates essential pastry outcomes and enriches my culinary craftsmanship.

Conclusion

Overall, this lab expanded my growth in both technical skill and intentional decision-making in baking and pastry. By applying the browned butter method and studying Ina Garten’s brownie technique, I learned how small adjustments in process and ingredients can significantly improve flavor, texture, and overall quality. These experiences reinforced the importance of understanding the why behind techniques, allowing me to produce more consistent, thoughtful, and elevated baked goods as I continue developing my craft.

Works Cited

Tamarkin, D. (2021, August 27). A butter trick for better chocolate chip cookies. King Arthur Baking. https://www.kingarthurbaking.com/blog/2021/08/27/a-butter-trick-for-better-chocolate-chip-cookies

Simply Recipes. (2026, February). Ina Garten’s secret for perfect brownies every single time. https://www.simplyrecipes.com/ina-garten-best-brownies-tip-11877984