New York Times Cooking Giant Crinkled Chocolate Chip Cookies anchor my CCC relay. The recipe calls for lifting the baking dish half way through baking and letting it drop down against the oven rack, which lifted my hopes for a gooey, crispy cookie. Alas, crunch was not meant to be. I'll have to bake florentines for what I want. I added two extra ounces of chopped bittersweet chocolate (Trader Joe's Belgium) and one cup of chocolate chips (extra dark Guittard) to the six ounces of 60% called for in the recipe. I used agave syrup for the sugar and molasses for the brown sugar taste. Also, I used two egg whites for the one egg and mixed up a very wet dough. I banged the cookie tray diligently and came up with this:
My theory states that large amounts of chocolate (my favorite) prevent the cookie dough from frying on the sheet, because that is one cakey cookie; nicely chocolatey, but soft, without a trace of crisp and baked right on the metal. Too much egg? Perhaps, we'll never know, because its all corn syrup and oats from here on out in the kitchen.
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