Magnificent! The NYT chocolate chip cookie dough we prepared on Sunday night was baked this evening in three small batches.
Notes:
- Various textures from cookie center to edge were just as described--soft and chewy insides with crunchier outsides and a yummy transition period in between
- The sea salt turned out great. It seems to offset the sweetness and leave a pleasant aftertaste.
- 20 minutes was a bit much for the second batch. The middle cookie literally melted through the tines of the wire rack. :X
- I used a bowl on a kitchen scale to get the 3.5 ounce proportions right. This yielded ~16 3.5 ounce cookies and two smaller cookies (~2.5 ounce)
- We used Ghirardelli 60% cacao bittersweet chocolate chips; all other ingredients were generic (for example, bread and cake flour) or already owned.
- Very satisfied with this recipe. Would make again.
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