![]() ![]() (Though I do wonder if I just chilled my previous favorite recipe overnight before baking what the results might be…) It sure beats the pants off my previous favorite chocolate chip cookie recipe. Alas, the bigger cookies were “tastier.” Farewell to portion control! I refrigerated the dough for 36 hours (an exercise in self control), and made a combination of smaller and larger cookies. I think the most crucial elements are: the chilling overnight (36 hours is better than 24 hours and so and so forth), the fleur de sel sprinkling, and making the cookie larger rather than smaller. Update: in subsequent batches, I’ve just gone with all purpose flour instead of the cake flour + bread flour combo, with no bad effects. I had a fun time hacking the big chunk of chocolate into little chunks. I followed the recipe exactly (used the cake flour and the bread flour combo), and used up the appropriate amount of Valrhona dark chocolate. The recipe’s been taking the blogosphere by storm, and of course I had to try it out. (Though I still have a soft spot for Philippe Patiserrie’s chocolate chip cookies). ![]() The New York Times chocolate chip cookie recipe makes the .ever. ![]()
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