The past few times I’ve made chocolate chip cookies, they’ve turned out completely flat. Today, I was determined to return to my cookie splendor with puffy, yummy cookies. I turned to the Internet for research and decided to try a few things:
- Triple the amount of vanilla.
- Very slowly melt the butter and brown sugar together in the microwave.
- Use a mixture of cake flour and bread flour instead of all-purpose flour.
- Chill for (take a deep breath…) 24 hours!!!!
I came across a blogger that tried a NY Times recipe. The post is here. Since it’s a new recipe for me, I cut it in half. I also didn’t bother with the 1 tablespoon more or less business. I just eyeballed it. So, I melted the butter and brown sugar. I tripled the vanilla in the recipe. I also used regular chocolate chips instead of chocolate fèves, which I think are gourmet discs.
And right now I’m waiting minute after agonizing minute for the next 24 hours to go by so that I can bake these cookies.
I don’t think I’ll make it.
Sometime tonight, I’m going to dip into that enticing bowl of sweet chocolate chip dotted cookie dough, dip out a few spoonfuls, and bake a test batch.