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Monday, September 1, 2008
Making perfect chocolate chip cookies
The Atlanta Journal-Constitution
This summer the New York Times food section did an “investigative report” on the secret to making a great chocolate chip cookie.
They polled expert bakers and food scientists to decide what made the ultimate chocolate chip cookie - one bursting with flavor with slightly crispy edges and a soft bendy middle.
After much discussion and experimentation, it was discovered that the key was waiting 24 to 36 hours after making the dough before baking the cookies. That resting period allowed time for the batter to fully soak up the eggs. This produced a drier and firmer dough which baked to the best consistency and color.
Another “secret” was making the cookies large enough to get that variance in texture from the outside in. They also recommended using large discs or chunks of chocolate so you get a piece in every bite. Surprisingly to some, they added a final step - a sprinkle of sea salt on top of the cookies right before baking to tickle your tongue.
Needless to say, the article was enough to get me into the kitchen to make them. My family was wowed. When I called my friend Lisa, another bake-aholic, she had already tried them too. But, she wasn’t sure if they were worth the effort and waiting time. She thought her “standard” version was pretty good already.
How far would you go to making a great chocolate chip cookie? Are you happy with good enough or do you need great, even if it means waiting two days?
To make you hungry, see more chocolate chip recipes on EveningEdge.com, AllRecipes.com and PopularCookieRecipes.com.
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