Refrigerating the dough also helps prevent the cookies from spreading too much while they bake.This results in a dough that is very dense and heavy, which is what you want. It allows time for the eggs and other wet ingredients to fully absorb into the dry ingredients.Refrigerating the dough accomplishes several things. Yes, it definitely makes a difference when you make these cookies. So, I made a few more batches and am excited to share what I’ve learned, so in this post I am answering some questions you might have if you decide to make these chocolate chip cookies.ĭo I really need to refrigerate chocolate chip cookie dough for 24 to 36 hours? There are so many particulars with this recipe and I wondered if they were necessary. When I first made this recipe, I had a lot of questions. Once baked, they remind me a lot of gourmet chocolate chip cookies from a bakery. What makes them so special are the kind of chocolate you use and the chill-time for the cookie dough, which is up to 36 hours. The famous New York Times Chocolate Chip Cookies aren’t the kind of cookies you can just whip up and bake the same day. In this post, I’m sharing everything I’ve learned about making them. Since then, it’s been one of my go-to chocolate chip cookies. I first made a batch several months ago and completely fell in love. I might even go as far as calling these my absolute favorite chocolate chip cookie to date.The New York Times chocolate chip cookies are one of my most favorite chocolate chip cookie recipes. So do yourself a favor and make these amazing sweet and lightly salty cookies that are just absolutely perfect. New Year’s diets are for the birds – figuratively or literally. There’s no snap with these cookies… but again, I’m only on day 2 here and I can’t promise they’ll make it to day 3. Slight crisp exterior with a nice soft inside. Now I think it might be worth the strangeness.īest of all, on day 2 these cookies are just as soft as they were a few hours after cooling. Okay… the original recipes calls for sprinkling salt over the tops of the cookies but I just couldn’t bring myself to go that far just yet. The course sea salt can be tasted throughout and just adds the most wonderful taste. I’m positive it needs to at least be firm, just not rock hard that 24 hours creates.Īnd let me admit… while I’m typically not a fan of sweet/salty food… I broke that rule with this pizza and then these cookies. Maybe next time I’ll test out this recipe with a shorter chill time. I can’t really explain the need to chill the dough for a solid 24 hours when it forms into a rock that needs warming to even be spooned out and handled. There must be a reason why, right? They look like your run of the mill chocolate chip cookies but they’re not. I’ve made it this long!įinally I convinced myself to be patient and wait out the 24 hours to see what the fuss was all about with these cookies. I ate it like that as a kid, so I figure there’s no harm. Normally I’d make the dough and just cave and eat it raw before the day is up… because cookie dough is just plain good… raw eggs and all. Who wants to wait an entire day before being able to eat cookies? I’m not sure of anyone that enjoys that kind of torture. I saved it and wanted to try it but one thing kept holding me back, a 24 hour wait period. Everyone has made them but me, kind of thing. These cookies, or at least this recipe, has been floating around seemingly forever. The only chocolate chip cookie recipe you need. Perfect sweet and lightly salty chocolate chip cookies that remain soft.
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