Started at the top and now I’m… here. At least this cookie didn’t take very long to make. I’m such a fan of BrownEyedBaker, that I decided to try her favorite CCC, despite my hesitation about the lack of dough chill time. Prep time was 10 minutes, tops – and most of that was waiting for the butter to cool. Yep, it uses melted butter. And the dough is really wet, causing these cookies to spread a lot (thus laying waste to the promise of “thick” cookies). And the oven temp was only 325, which is why these things are so pale — the cookies didn’t even have a shot of caramelizing. I held out hope, though, because BEB’s photos were so tantalizing (and golden brown), so the chips melted and lost all shape.
Speaking of chips, I used my specially-ordered Scharffen Berger semisweet baking chunks in these. They arrived in layers of styrofoam and ice, and it was an exciting package to get!
But alas, I put them into a failure of a cookie. And the bags are only 6 oz. (1 cup of chocolate chunks), so they’ll be gone in no time at all. I want to try them in a better cookie, because so far, the Ghirardelli 60% Chocolate Chips (which I used in the NYT/Jacques Torres cookie) are winning, and they’re locally available.
What did I learn?
- When it comes to butter, creamed > melted
- A stiff dough lends itself to a taller cookie
- Thoroughly chilled dough is key!
- Oven temp must exceed 325