Sunday, January 16, 2011
Three Chips for Sister Marsha
this chocolate chip cookie recipe (found on p. 166 in the book) not because I need another one but because of Alton's claim that it would help me understand how to change other cookie recipes. I'm not quite sure I learned that because I'm still deciding on how this went, but anyway, here goes:
I followed his recipe with these exceptions: I didn't use bread flour, I had 1% milk and used that instead of whole milk.
I came up with the gloopiest, wettest cookie dough I have ever seen--there will be no skipping the step of a one-hour refrigeration, I'm afraid. I refrigerated mine probably double that. Even so, the last cookie I popped into the oven should have gone back into the fridge first. It was too gooey and came out as flat as a pancake and didn't look appealing at all.
Since Alton recommends against doing half-batches, I decided to take his advice to make a full batch and freeze a bunch of dough instead. I plan to pop those straight from the freezer into the oven later this week and see how they turn out. (If I haven't eaten all the dough straight out of the freezer yet, that is!)
But back to the batch at hand: I overcooked them a bit. Alton says 15 minutes for two sheets in the oven at a time. I only put in one and forgot to adjust the baking time. We ate them warm and I didn't think they were that great and pronounced myself disappointed. I wouldn't have guessed I was eating a cookie called "The Chewy." However, the next day I ate one and I liked it very much! I shouldn't have been surprised because I usually like cookies better the next day, after the chocolate is hard again (am I the only one??) and it was the case with these too. The leftover ones were chewy, just like Alton claimed they should be--and this in spite of my having overcooked them!
Overall I'd say I had a successful cookie experience, but I don't know yet if I'll be making these again.