My classic best chocolate chip cookies
Cookies
In the category of "Great Chocolate Chip Cookies," these get my vote for the greatest. They are Toll House cookies' kin, but I think my nips, tucks, tweaks, and variations on the classic recipe make them their own kind of wonderful. They're thin and crisp and a bit chewy in the center from just the right mix of sugar—granulated sugar for crispiness and brown sugar for deep caramel flavor. <br /> <br />I've made these cookies with just about every kind of chocolate known to humankind with universally satisfying results, but my all-time favorite way is to chop up premium chocolate, not worrying about cutting it into uniform sizes or shapes. Having chunks, chips, and slivers makes the eating more fun, and I love the way the mishmash of shapes looks when the cookies are baked—streaked, marbled, tweedy, and totally tempting. <br /> <br />From <a href="https://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">Baking: From My Home to Yours</a href> (Houghton Mifflin Harcourt 2006).
Share:
0
18
0
Comments