This is one of my first attempts at improving my chocolate chips cookies. I thought that weighing the ingredients (like professional pastry chefs) may improve the cookies. In any case, the scientific side of my personality loves accuracy when measuring ingredients. I also mixed up the chocolate chips. I used a super high quality chocolate (Valrhona - for any chocolate fans!) and included both chopped milk & dark chocolate. I also used a different technique to shaping the balls (check it out on the recipe). I'm not sure this made a huge difference, but these cookies were better than my typical chocolate chip cookies.
Recipe for Chocolate Chip Cookies
Hey Shannon! I will have to try this one. I always use the recipe on the Toll House chocolate chip bag, but instead of 1 cup of butter I use 1/2 cup butter and 1/2 cup shortening. It makes a WORLD of difference, and they are delicious! I hope you are doing well. I love your blog!
ReplyDeleteI'll have to try the half butter/half shortening trick! Thanks for the comment - I'm glad you like the blog. It's a fun hobby :)
ReplyDeleteRe: The method - cook's illustrated uses this method too, and I've had wild success. Using parchment is key, too. I like the thick and chewy chocolate chip recipe from cook's illustrated - also the "perfect chocolate chip cookie" recipe is good - something about browning the butter that results in an excellent chew :)
ReplyDeleteAshley, I remember your chocolate chip cookies...they are AWESOME!
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