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Cookies, perfected
Feb. 6th, 2010 01:47 pmI tried a recipe from Cooks Illustrated for chocolate chip cookies. The aim was a chewier, toffee-flavored cookie. The cookies were amazing!
The recipe calls for browning 10 tablespoons of butter, then adding another 4 tablespoons and letting it melt. They then add brown and white sugar (I used turbinado instead of white, because I had light instead of dark brown sugar.), vanilla (I splurged on my fancy stuff), salt, and an egg + yolk. Let that sit for ten minutes, stirring every three minutes. Add the flour and baking soda, mixing until done, and dump in lots of chocolate chips. The recipe says make only 16 cookies, 8 per giant sheet. I made them a little large for normal cookies, but not nearly that big.
I've never had a cookie anything like these. They had lots of nutty browned-butter taste, with a little crunch from the turbinado sugar and a lot of chewiness. Just amazing.
The recipe calls for browning 10 tablespoons of butter, then adding another 4 tablespoons and letting it melt. They then add brown and white sugar (I used turbinado instead of white, because I had light instead of dark brown sugar.), vanilla (I splurged on my fancy stuff), salt, and an egg + yolk. Let that sit for ten minutes, stirring every three minutes. Add the flour and baking soda, mixing until done, and dump in lots of chocolate chips. The recipe says make only 16 cookies, 8 per giant sheet. I made them a little large for normal cookies, but not nearly that big.
I've never had a cookie anything like these. They had lots of nutty browned-butter taste, with a little crunch from the turbinado sugar and a lot of chewiness. Just amazing.
