Tuesday, October 21, 2008

The Good Thing

A couple days back I might have mentioned some chocolate chip cookies. At that point, the batter* was going into the fridge for a 24 hour rest (it's a hydrating the flour sort of thing). Last night I baked off a dozen.

They were Good. Really Good. Heavenly.

A few notes: The flour (it uses both bread flour and cake flour to get the gluten content just right) might seem fussy but most Whole Foods have these in bulk, so you can get just enough and leave of Whole Foods with your wallet intact. (Bring a 1 cup measure with you and it's golden.)

Use good salt (also available at WF bulk or any other good supermarket); standard sea salt will be just fine. Even kosher salt. Pitch the Morton's.

If the link is not available to you, email me at coldfridayATgmail.com and I will make sure you get a copy of the recipe.

Or maybe you should just email me anyway and say hallo. Salted Caramel season is coming. I'd just love to hear from you.

* (v. fluffy, excellent, uncooked -"Hello, Health Department!"-)


Mnmom said...

Hmmmmm cookies

michaelg said...

Did you listen to the public radio show a few weeks back that did about 10 minutes on the perfect chocolate chip cookie? It was fascinating. Resting the dough, if you can resist eating it, for up to 4 days(!) was the number one trick to improve the cookies. Any means to improve a cookies is justified.
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