What You'll Learn
By the end of the class, you will:
- Know how to make large beautiful bakery-style chocolate chip cookies
- Be able to tweak existing chocolate chip cookie dough recipes to come up with your own favorite version
- Learn the role of different flours, sweeteners, spices, and fats in cookie dough
About This Class
Crispy? Soft? Chewy? Gooey? In this workshop, we’ll explore all the permutations of the classic chocolate chip cookie so you can develop your own perfect recipe.
We’ll learn the difference between the classic Tollhouse back-of-the-bag recipe to the large, chewy bakery-style chocolate chip cookie to the crispy, crunchy chocolate chip cookie as well as everything in-between. We’ll learn how to tweak a standard recipe to your own taste buds, discuss why “aging” the dough in the refrigerator can improve the cookie’s texture, explore spices, extracts, alternative flours, sweeteners and fats. Finally, we’ll learn how to make your own criss-cross chocolate chip and reverse chip cookie from Irvin Lin’s acclaimed cookbook, “Marbled, Swirled and Layered.”
Menu
Classic Chocolate Chip Cookies plus many variations, including Criss-Cross Malted Chocolate Chip and Reverse Chip Cookies
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Irvin Lin
Irvin Lin, the man behind the blog Eat the Love, is a graphic designer turned award-winning photographer, food writer, and recipe developer. His cookbook, Marbled, Swirled, and Layered, released by Houghton Mifflin Harcourt, was listed as one of the best baking cookbooks of 2016 by the New York Times.