I can't believe I passed these over when I was deciding what to bake for Christmas. These were incredible and this is coming from someone who is not a fan of chocolate based cookies. These were perfect after a stressful day of school. Even though I ended up baking them at 10pm, I couldn't stop eating them! But of course, I left a few for taking pictures the next day in natural lighting..haha. Ok, so I didn't actually eat all 32 cookies myself, but I wish I did because they were just that good!
The line between done and overbaking is very fine when it comes to cookies. Even one minute can feel like an eternity, especially near the end when you're debating whether or not to pull them out. I ended up baking one sheet at 13 minutes and the second sheet at 11 minutes. 13 because they just looked too raw to me to take out at 12 minutes and 11 because I caught the Dorie note that the cookies are supposed to look raw. Everyone seemed to like the 11 minute cookie because it provided a nice textural contrast with a sandy outside and a melt in your mouth centre. I think the best part about these cookies is how the cookie didn't turn hockey puck or soft on me. I wonder if the texture would have been different if I baked chilled dough instead of freezing it. I'm guessing they probably would have melted out like these cookies I made a long time ago. Freezing for one hour as well as compressing the dough made slicing a lot easier and no crumbling!
Thanks to Jessica of cookbookhabit for choosing this recipe, which can be found on her blog and in Dorie Greenspan's Baking: From my Home to Yours. Don't forget to checkout the TWD Blogroll!