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