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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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7-23-2008 @1:29PM Cakespy said... I've been curious about those cookies as well. I think that they made an interesting note about cookies being warm, and how that can make the eater forgive a multitude of sins. It made me think that another important aspect is nostalgia. I think that for a lot of people, 36-hour sitting period aside, the ultimate chocolate chip cookie will probably be the ones they grew up with. I know it's true for me, even though now I realize that probably they're not technically the best-made.
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7-23-2008 @3:18PM NIghtfall said... No salt?
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7-23-2008 @3:19PM Monika said... Nope! No salt.
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7-23-2008 @7:35PM joe said... I made the recipe this weekend. It was slightly too salty because I used kosher salt instead of sea salt. I used all purpose flour instead.
I've got to say, they were the best cookies I've ever made, but they still weren't optimal. Not yet. I used a block of chocolate and cut it up, resulting in half of it more shaved than anything. It would have been better with the chocolate disks instead. Also, I didn't make the cookies large enough to get the softer inside. Perhaps if I cooked them for less, it would be better.
I have also had the tollhouse recipe, baked after it has been in the fridge at least over night, and they are definitely better for it, as well.
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7-30-2008 @9:29PM Maggie said... I also thought they were way too chocolaty--my husband complained first, and I didn't even use the full amount because I never have THAT much chocolate in my house! I did like a lot about them, especially the saltiness and butteriness. But I'm not sure they're the best I've made.
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