|Chocolate Chip Cookies
||[Apr. 14th, 2007|08:22 pm]
Just like I really wouldn't feel I was missing something if the only Baroque composer I knew was Bach, or the only jazz saxophonist I knew was Coltrane, I don't have much use for cookies that aren't Chocolate Chip Cookies. With pecans, thank you very much.|
And the only recipe worth considering is on the back of the bag of Nestle's Semi-Sweet Chocolate Chips. If you make them by some recipe from the Internet, or a book, even if it's Maeda Hatter's, you're getting above yourself, and you will be rebuked by your failure.
I never spent much time in the Groceries in England -- maybe a box of Nestle's semi-sweet and C&H Dark Brown Sugar would be suitable gifts for the expats.
How is the recipe different?
they worked on two recipes, one for thin crisp cookies and one for thick chewy ones. they're pretty different from each other and from the toll house recipe -- and I thought I knew all there was to know about chocolate chip cookies. the chewy recipe is a bit complicated but the crispy one is fairly simple and produces dreamy cookies. I can type them in if you really want, but you should just go to a bookstore and read the whole section on how they arrived at the recipes. the book is baking illustrated
, pp 430-434.
2007-04-15 10:39 am (UTC)
I like em with walnuts
See, since coming to England (and not being able to get Nestle's choc chips and brown sugar as we know it easily), I now make chocolate chip cookies with a 70% Green and Black's dark chcolate bar cut up small and Demarara sugar (which is similar to brown sugar but has bigger crystals)...don't think I'm getting above myself, but ya make do and I don't think I could go back!
I do know tons of people who prefer the evenness of ready-made choc chips over the rough chopped chunks, though.
2007-04-15 11:22 am (UTC)
Re: I like em with walnuts
Wait, you are in England?!
2007-04-16 02:06 am (UTC)
its all about the rich teas and digestives mate.