Ho hum. The May/June Cook’s Illustrated does another version of chocolate chip cookies. Somebody alert the media.
Oh, wait… hmm… hey, this actually sounds really good. More brown sugar, and melting/browning a majority of the butter, and dissolving the sugar in the butter to recreate that aged-dough flavor…
Okay. I guess I’ll give ’em a try. Usually I have the Ghirardelli bittersweet chocolate chips on hand, but an emergency PMS session with the Charlie’s Chocolate Pudding Cake recipe from Francois Payard’s Chocolate Epiphany cookbook wiped me out, so I had to make do with a chopped bar of Scharffenberger 71% bittersweet.
Survey says: Rich, toffee-like scent, crisp edges and chewy center, nutty and complex… multiple layers of flavors and textures combine for a very satisfying cookie experience. Recipe author Charles Kelsey really has managed to come up with a fool-proof (well, at least as far as this particular fool is concerned) version of the stand-by family favorite.