Monday, January 26, 2009

The Perfect Chocolate Chip Cookie

Here's a link to a New York Times article about the perfect chocolate cookie. I made this recipe, but altered a couple things...

I used almost a quarter cup LESS white sugar than they called for.

I chopped my own Valrhona 71% dark chocolate.

I melted half of the butter and didn't whip it as much. I think fluffing it (in the baking sense) makes cookies more "cake-like" so I compromised.

And presto, the perfect chocolate chip cookie. Time to go running now.

Go make yourself a bite,
Foodsnob

5 comments:

Ashley said...

Nice, I really liked that article. Did you let the dough rest too? I made the cooks illustrated recipe yesterday, all the butter melted. Personally, I think it's the best best bestest, but of course, when is the ny times wrong? - ash sawyer

FoodSnob said...

I did let the dough rest, and I find that the Cook's Illustrated recipe never fails to deliver amazing results! I don't know which is better...perhaps a hybrid of the two, since I didn't REALLY follow the NYT recipe 100% :)

Lynnette said...

I wonder if you have made the perfect chocolate chip cookie recipe from Cook's Illustrated May/June '09. It just came out this past week....

FoodSnob said...

Hmm is it the same recipe as the Cooks Illustrated book??? If so, then yes I have made that recipe!!! Delicious. If not, I MUST check it out...

Lynnette said...

It's a brand new recipe and I would love your opinion. You can read mine at hereistherecipe.blogspot.com