These were baked for Christmas last year and although they do appear flat, they also look very inviting! My niece Chelsea took this picture so that could be the reason too. Here’s a picture I took of the cookies I baked for this week’s assignment – which would you rather eat?:
Kait of Kait’s Plate selected Dorie’s recipe for My Best Chocolate Chip Cookies this week. Check out Kait’s blog and see how the cookies turned out for her, you can also see her fabulous photos of her baking and cooking skills! As an added bonus you’ll find the recipe there too!
The P&Qs for these cookies were predominantly about the flatness of the cookies. I didn’t remember them being especially flat when I baked them for Christmas. This time around, I didn’t have my nuts or chocolate chopped when it came time to mix them into the batter. So it was a while before I mixed them in which could account for the flatness this time around. I am the world’s slowest chopper, do you remember the Top Chef episode where, was it Jen?, she took FOREVER to chop the onions? Well, that’s me except I’m slower. Seriously, I got a little blister from chopping three bars of bittersweet chocolate. (I’m crying you a river right now…) The butter might have been a little too soft by then but I plugged on, no time to let it harden up in the refrigerator. I used a baking sheet with parchment paper and another smaller sheet with a Silpat. Can you see the difference between using the two:
I baked these as a Valentine gift for the Beau. I apologized for the flatness but he pooh-poohed that away. He loved these cookies as-is! He said he liked the flatness, so the cookie doesn’t end up being too doughy and also because it focuses on the chocolate chips. He thought these cookies were serious business – chocolate chips with emphasis! Of course, he took them into work, because even though they’re serious business we don’t need to make short work of it. (HAH – I’m trying to be funny – is it working?)
Last Week: Rick Katz’s Brownies for Julia
Next Week: Honey-Wheat Cookies