My kids love SOFT cookies. I love CRISP cookies.
How did this happen?
America’s Test Kitchen, a show I religiously record and also subscribe to their website, recently had a recipe for a new technique for making
Soft-Melty-Chewey Perfect Chocolate Chip Cookies.
(You have to subscribe to Cooks Illustrated.com to see the recipe…which I highly recommend.)
The new technique involves melting and browning the butter instead of creaming it with sugar. I’ve also seen Alton Brown do this.
They were dense, rich and soft. Really Rich.
I’m sending them to college with Matt. I hope he likes them!
Related articles
- App Smart Extra: Cook’s Illustrated for the iPhone (gadgetwise.blogs.nytimes.com)
