They were, hands down, THE best cookies I've ever made or eaten!
I followed the recipe exactly as it's written in the blog, except for one step. I read on this site that to avoid over-mixing your cookie dough, you should mix in your chocolate chips before mixing in your dry ingredients.
After adding the chocolate, I mixed in the dry ingredients by hand.
The cookie dough needs to be refrigerated for 24 hours before baking. You can keep it in the fridge up to 72 hours according to the recipe, but I'm sure it'll keep for longer.
These were right out of the oven. Stefan loved them, too! :)
Next time I hand model for pics I'm getting a manicure haha
Clyde wanted to love them too, but we wouldn't let her.
I made the cookies in two batches. The first batch was shared between us, our coworkers, and some were shipped out to my brother in Egypt.
The second batch was shipped out to my sister for Christmas.
One thing I noticed was that the cookies baked up much more tender and delicious when they were straight out of the fridge. The warmer the cookie dough got, the harder and crunchier the cookies turned out.
Even though the cookies bake up real fast, I think it's worth the time to put the dough back in the fridge in between batches.
These cookies are Ahhh-mazing!
The extra work, and use of the flours I don't normally have on hand are worth it!
They were good with or without the sprinkle of sea salt on top.
Keeping the dough chilled before baking makes a noticeable difference.
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