CHOCOLATE CHIP COOKIES!!!!!

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These completely 100% deserve those capital letters!

Chocolate chip cookies are one of the most used and loved inventions in the whole of the baking world. And because of this they are also one of the most difficult. Not difficult to bake, not difficult to bake AT ALL! They are in fact some of the easiest and most forgiving baked goods out there. What is difficult is finding the right recipe. Some people are lucky, they have their great-great-great grandmother’s recipe that has been passed down through the centuries and is usually unrivaled by any other cookie recipe! However, not all of us are that lucky. Most of us have to scour cookbooks and the internet for that recipe.

And guess what?!? I’ve found it!!!!!

I’ve tried many cookie recipes in the last while, ones that call for cooking directly from the bowl to ones that call for refrigerating for almost a full week! (Insane I know, there was barely any dough left to bake by the end of it !) And even in these cases I found that I ate more of Sally’s dough in the 1 hour period than I did in nearly a week! So of all the cookies I’ve tried so far this one has to be the best, I’ve still got a couple to try so if I find anything on a par to Sally’s one I’ll send it on out! 

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And on that note, I was thinking a couple of nights ago: ‘I cook so much off Sally’s Baking Addiction that I might as well just stop writing this blog and send you over to hers instead’, so I went to one of the many trusted recipe books on our shelf and rustled up two batches of muffins for our guests. A triple chocolate batch and a lemon and blueberry chocolate chip batch. 

The verdict: ‘Nah!’ They were dry, the lemon was overpowering, and there WASN’T ENOUGH CHOCOLATE! So, my guilty feelings appeased for the time being I went back to my trusted baking adviser and made these cookies.

And they were good. ALMOST as good as the dough. Which is saying something! They were moist and fluffy and soft and chewy with the perfect chocolate to dough ratio (though I did use chopped up chocolate chinks instead of the chips as I had none on hand).

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I do believe that they were perfect. 

As far as I’m aware it’s the cornstarch that gives them their amazing texture. This, I believe, is what seperates the men from the boys, or in this case the good cookies from the not so good!

So now that I’m done tooting these cookie’s horns I think I’ll leave you this evening with an apology for the time between this post and the last and yet another photo of these cookies!

🙂

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(And also the link) 

http://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/

 

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