I’m trying to find a go-to chocolate chip cookie recipe. There are still a few out there that get rave reviews, like the one from the NY Times or this one from Cook’s Illustrated. I like the latter because it uses melted butter so I don’t have to worry about planning ahead to have my butter softened. I actually used this recipe to make a cookie in bar form and it was quite tasty, but since they were bars and not cookies, I can’t accurately judge the recipe.
Anyway, those two recipes are still on my list. I decided to try this cookie with malted milk and Hershey’s Syrup a couple weekends ago. I had high hopes for it and the flavor lived up to my expectations but the texture, the shape, the look just weren’t right.
See? They turned out flat.
However, they retained their chewiness so all was not lost.
I used a mix of semi-sweet and milk chocolate chips, which I have to say was an inspired move on my part. I may make all my chocolate chip cookies this way from now on.
The recipe I used was based on one from Taste of Home. The original recipe used shortening instead of butter so I’m going to try these cookies again with butter-flavored Crisco and see how that works.
Any volunteers for guinea pig duty? It doesn’t pay much, but I think you’ll be happy with the benefits package.
1 comment:
The mix of chip flavors is always a good move...and you may find the flavored Cisco may make them puffer than the butter. I always had trouble with butter making them flat.... Go for it! Mc Mom
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