I’m sure a lot of people are on the neverending quest for the ultimate be-all-and-end-all of chocolate chip cookies.
Half the problem of course, is defining what you really want in the cookie.
For a while we used Alton Brown’s puffy or chewy even though I wanted crispy (is that thin?).
But I am mostly overruled.
I think, what I look for in a chocolate chip cookie is chewy and crispy.
So, while I was baking white bread the other day, I decided to whip up a batch of these (I found the recipe on flickr! or I found the picture on flickr) where artofdessert modified a ghiradelli recipe to be egg- and nut-free (link).
I really love it…and some of you may know how I feel about nuts…
I didn’t follow the recipe completely.
I tossed the chips in melted butter and cocoa powder before adding them to the batter. So, the chips got a bit melty and plus the cocoa streaked the batter. It was very pretty.
I really loved these.
They were chewy and gooey…not crispy per se but not crumbly and soft.
I couldn’t stop popping them.
I only baked two trays as I was making rolls (I think?) and didn’t feel up to monitoring the oven forever for dozens of cookies.
I want more.
Well there is batter in the freezer…but I’d have to take them out now? And wait until tomorrow to bake them…
Other fattening goodies await me tomorrow so…maybe not now.