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2:39 PM Thu, Jul 10, 2008 | Permalink |
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Fannie Mae and Freddie Mac tremble. Iran fakes its missile-test shot. Rice rattles a saber in reply. And what's the most-e-mailed story at The New York Times today? And adaptation of chocolatier Jacques Torres' chocolate chip cookie recipe. The cookies are gloriously photographed with flecks of salt and chunks of melting chocolate in the article that describes the perfection that is a chocolate chip cookie and the fact that a perfect cookie is not so easy to make. (Jacques finishes his with the sprinkling of sea salt before baking.) The photo will inspire you to start creaming sugars and butter. Or challenge Bill Addison for one of those cashew-chip-and-cherry-jam cookies he writes about at Doughmonkey. Hey, your photo's good, too, Bill. |
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Comments
Posted by Helene @ 3:45 PM Thu, Jul 10, 2008
I just returned from a trip to Manhattan where I sampled the famed chocolate chip cookie by Mr. Torres. And guess what? They are THE BEST! So much so that I ate mine, and the two others I had bought to bring back for my friends. Sorry friends! Sea salt or not, the cookies are laced with thick delicious shards of chocolate throughout. Dense, pure, delicious, chunky heaven.
Posted by JB @ 4:08 PM Thu, Jul 10, 2008
I'm sure Mr. Torres' take on the CCC is awesome and I'd definitely eat it. However, my favorite recipe is my mom's. One of my fondest memories is the smell of freshly baked chocolate chip cookies when I'd get home from school.
Posted by luscher @ 6:31 PM Thu, Jul 10, 2008
top this
http://neverbashfulwithbutter.blogspot.com/2007/12/experiments-in-deliciousness-bacon.html
Posted by PF @ 6:18 PM Fri, Jul 11, 2008
I have the dough in the refrigerator waiting to bake on Sunday - I'll let you know how it turns out.
The 10 oz. of brown sugar (I did weigh the flours and sugars) looked like a lot, so I measured it. It was more than 1 1/4 c. - more like 1 3/4 c packed - but not packed hard. I did use all 10 oz. of brown sugar.