So that 36-hour cookie (unless you make use of vacuums and cut the time) has been all the rage these days, and I've been itching to see what all the fuss is about. While I'm not crazy enough to make them in my AC-free apartment, I happily accepted some fresh-baked cookies from a friend of mine. You know what? I was far from a big fan. Very far.
I loved the texture, but there was just too much darned chocolate, and my mouth even rebelled at the taste a little, getting a bit itchy. Even though my friend knows his way around baking a chocolate chip cookie, there's a chance he fudged something up, but even still -- it should've been good enough for a "wow" instead of a "huh..." Any of you out there feel the same way?
Personally, I'm going to stick with my faux Tollhouse recipe that's part of The Essential Baking Cookbook. It's great with chocolate, white vanilla, and sinfully delectable with butterscotch. Check it out after the jump.
Tollhouse Cookies
Ingredients:
180 g unsalted butter, softened
3/4 cup soft brown sugar
1/2 cup sugar
2 eggs, lightly beaten
1 tsp vanilla extract
2 1/4 cups plain flour
1 tsp baking soda
2 cups of chips of your choice
- Preheat the oven to 375, and line some baking trays with baking paper.
- Cream the butter and sugars together in a large bowl until light and fluffy. Gradually add egg, beating well after each addition. Then stir in the vanilla, and then the flour and baking soda until just combined.
- Mix in the chips, and then drop tablespoons of the mixture onto the trays, leaving a little room for spreading. Bake for 8-10 minutes, until lightly golden.
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