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Chocolate Chip Cookies
Page 326
Cuisine: North American | Course Type: Cookies/Bars
View photos (1)Tags: chocolate favourite baked cookies sweet finger food
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andrew from Vancouver Island, BC
This recipe makes a very buttery, thin chocolate chip cookie which is very good, but not quite the best cookie of its type (as one online reviewer called it). I reserve that honour for the New York Times chocolate Chip cookie (http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1).
They are fairly straightforward to make - the most complicated part is making sure you have two types of chocolate (55% and 70%) and carving off the chips yourself. The chocolate melts into the cookie rather than staying discrete as with a 'regular' chocolate chip cookie, and they can get a bit messy - so do be sure to cook them on parchment or a silpat as he suggests.
Update: a couple of days later I have to say that these cookies have grown on me (and my houseguests). They seem to get better after a day or so, and people liked the way the chocolate spread into a layer inside the cookie. They also stay chewy for a couple of days after making, which is nice. 4 1/2 stars now!
(edited 29th December 2009) (0) comment (2) useful
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