The chocolate chip cookie entry... finally! It's been a month since I've started blogging and I can't believe I haven't made a single chocolate chip cookie. I've waited so long because along with the TWD challenges and baking in between, that's a lot of butter! Everytime I make chocolate chip cookies, I end up 'testing' way too many ie. straight out of the oven, still warm, completely cool, completely cool after a few hours. Then I end up nibbling on them everytime I walk past the cookie sheets, starting on the corners and eventually make my way to the center.
Cookies straight out of the oven are always delicious, but once cool, they tend to be hard. The ultimate chocolate cookie for me has to be crisp and crunchy on the outside and soft and chewy in the middle. When I was still in search of a chocolate chip recipe that actually tasted good cold, I noticed that most recipes are pretty much the same with a few variations. It killed me when the dough always tasted great raw and warm from the oven, but transformed into a hockey puck later.
I love how this recipe from Cook's Illustrated uses melted butter because I always find it difficult to incorporate the flour into the creamed butter or sugar and adding in chocolate chips without having to struggle a bit. Usually I like to cut down on butter whenever I can (even if its one or two tablespoons... somehow it makes me feel better), but when it comes to the chocolate chip cookie, I want the whole thing.. not some spongy, cakey, weird ingredient filled version. By the way, this batch of cookies was inspired by the article posted by the New York Times, claiming that refrigerating the dough makes for better tasting cookies because it allows the dough and other ingredients to fully soak up the liquid. I decided to give it a try, but to keep it as controlled as possible, I only made one batch and baked half of it the day of and half on the next day. Although I didn't wait for the recommended 36 hours, my taste testers and I have to admit that the cookies actually did taste better after a day in the fridge. I was so excited about my first batch that I totally forgot to take pictures. 8 cookies does not take long to finish when you have 4 people in your family. I snapped some quick pictures of the second batch though before they got devoured.
Thick and Chewy Chocolate Chip Cookies Recipe
You had me at thick and chewy (which are the two best qualities of a fresh-baked cookie, in my opinion) - yum!!
ReplyDeleteI tried the 36 hour waiting period with the Tollhouse recipe, and I was surprised by what a difference it made. The butterscotch flavor was so strong!
ReplyDeleteBy the way, you may want to reference the original recipe. This is Cooks Illustrated' recipe, and I'm sure they'd love credit.
mmmm, these look delicious! you just made me realize we must have lost our wire racks in a move because I don't recall seeing them in quite some time.
ReplyDeleteThose cookies look so good! Now I am craving chocolate chip cookies...
ReplyDeleteNice closeup of the cookie. It's become one with my computer monitor. I'm glad everyone likes this new 'fridge first' cookie. I haven't done it yet, but if it's good enough for Steph, it's good enough for me :)
ReplyDeleteThrow some butter flavored jellies in there... haha
I always crave chocolate chip cookies and yours look just perfect. These would not last long around our house!
ReplyDeleteI dunno about you, but I'm certainly going to age all my cookies from now on! Yours looks great. Mail me a taste, won't you? ;)
ReplyDeleteOh my, I could have written this same post. I too have recently tried the NYT recipe and made the Cook's illustrated recipe just two days ago. I thought the NYT cookies were too sweet with too much chocolate, but really like the Cook's recipe, though I think they are better baked at 350 rather than 325. Your cookies look fantastic!
ReplyDeleteooh I just found your blog! This cookie looks perfect!
ReplyDeleteim obsessed in making cookies to perfection. :-)
ReplyDeleteperfect! gonna give it a try!!!