I’ve tried dozens of chocolate chip cookie variants – from different ratios of brown sugar to white sugar, resting it overnight, to whipping the dough like it was a sex slave. Nothing has astounded me, so I continue to read and try new recipes as they catch my eye. Sheryl Julian from the Globe recently posted about Alice Medrich’s chocolate chip cookies declaring them to be her “all time favorite.”
This recipe involves melting the butter, instead of the ubiquitous creaming the softened butter and sugar step, and then the dough needs to chill overnight, so these are not for a spontaneous cookie craving. That said, they are worth the wait; the cookies are soft and chewy, with a slightly crispy edge. This recipe impressed me enough that I think I’m going to get her new book “Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies” You can do the whole thing is a saucepan for easy clean up.
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