New York Times Cooking Quintessential Chocolate Chip Cookies by Martha Rose Shulman packed eight, count 'em, eight ounces bittersweet chocolate into the recipe, which is essentially half a toll house cookie recipe. What a delight to work with a whole package of Guittard bittersweet and find two more ounces to go into the mix. I made the amateur mistake of not reading the recipe carefully first and didn't get the "cut in 1-inch pieces" done and rather cut a wonderful hodgepodge of shavings, 1/2 inch chunks and chip size pieces of 70% chocolate.
Now, the best part: my friend and author of "Way of the Dodo" (http://www.wayofthedodo.org/) suggested melting chocolate on top of the cookie out of the oven! I shredded up the last of my Valrhona 70% cooking bar and dropped it on top of a sheet of cooked cookie dough for the gooiest, chewiest, chocolatiest chocolate chip cookie ever baked in my kitchen. My tasters approved, although, the most recent addition to the set of reviewers did wish for a more cakey cookie; like I've been making all along!
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