I omitted the nuts from my cookies as my sister prefers her cookies blank. I then ended up with cookies that spread an inordinate amount across the pan. I am not sure if I made some other type of error or if the nuts hold the dough together longer.
The dough might have benefited from a visit to the freezer or the refrigerator, but I baked them right after mixing the dough. Next time I will try giving them the cold shoulder for a little while before I bake them up. I believe I may also take Dorie's suggestion and put some ready to bake balls in the freezer for some upcoming chocolate chip emergency. An actual cookie would satisfy that need so much better than a handful of chips!
Their appearance is simply an aesthetic issue, however, the cookies themselves are very good. I baked the first batch for 12 minutes, the next for eleven and each subsequent batch for 10 minutes. I already know I prefer my goods darker than does Dorrie and the color of my cookies reflects that.
I used a combination of chocolate disks and various left-over chips for the chocolate and was happy with how that turned out as well. The cookie portion is crisp and buttery and the chips are plentiful. Combine this with a nice hot cup of coffee or tea or an ice-cold glass of milk and you have a great snack.
This week's recipe was selected by Kaitlin and is posted on her website. Or, of course, you can find it in Baking From My Home to Yours.
3 comments:
Well, I put the nuts in and it didn't keep them from spreading. I did put some in the freezer too, and they didn't spread as much when baked from frozen. Yours look great!
They look good and I agree they are so tasty with a nice beverage..hot or cold!
The description of the really ideal chocolate chip cookie: crisp at the edges, soft in the middle, and very much summed up what everyone is looking for in their chocolate chip cookie nirvana
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