Awesome Chocolate Chip Cookie
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.
Nobody could.
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.
Hmm.
Well there is batter in the freezer…but I’d have to take them out now? And wait until tomorrow to bake them…
*sigh*
Other fattening goodies await me tomorrow so…maybe not now.
Try these.
Very good!
